Baking Spices Gift Set
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Ginger - Ground (180 mL jar)
Ginger has a hot and peppery taste, with fresh and citrus notes. Commonly used in baking and spice blends. Ground ginger is stronger and more aromatic than fresh ginger, like pepper without the heat. Native to China and India, the name is derived from the Sanskrit word meaning "horn root." It was one of the first Asian spices to reach Europe.
Green Cardamom - Whole (120 mL jar)
Highly aromatic and sweet with a peppery finish, referred to as "the Queen of spices." Native to southern India and Sri Lanka, however, Guatemala is now the world's largest producer. Popular in Indian cuisine, but also Scandinavian bread and pastries, and Middle Eastern coffee and tea preparations. A very versatile spice underused in North America. Sweet and more suitable for desserts than smoky, black cardamom, but also can be used in savoury applications.
Nutmeg - Whole (30g flat pack)
Did you know nutmeg and mace are from the same plant? Nutmeg is the kernel inside and mace is the reddish aril or blade wrapped around the seeds shell. Native to the "spice islands" in Indonesia, previously one of the most sought-after and expensive spice in Europe. Used extensively across all continents in both savoury and sweet dishes. Nutmeg is used more commonly as it is less expensive than mace but also has a different full-bodied flavour profile, compared to mace's delicate, less robust flavour.
Saigon Cinnamon - Ground (180 mL jar)
Saigon cinnamon has the highest volatile oil content and therefore is punchy and strongly flavoured. Cinnamon does not taste sweet itself but enhances sweetness in other ingredients.