From the names of most spices that exist in the world, one can smell the exoticism of distant countries. Probably, many wish, but do not dare to breathe this exotic into the dishes prepared in their kitchen. But this is a unique opportunity to discover the secrets of the world culinary heritage. The most ordinary food, thanks to spices, becomes unique in taste, acquires richness and a magnificent aroma. Е will tell you about spices from all over the world. You may not even have known about the existence of some of them.

Exotics from distant lands in your kitchen: magnificent spices from all over the world

Spices and spices incredibly enrich the taste of any dish. In addition, they contain an incredible amount of useful substances – salts, vitamins, essential oils, which have a beneficial effect on the digestion process, digestibility of food, as well as appetite in general. Another equally important factor (it should also not be overlooked) – bactericidal properties inherent in spices and seasonings.

Some spices even disinfect food prepared with animal products.

Such seasonings are especially valued in African and Asian countries. It is worth joining the variety of spices of world cuisines.


Very popular in the Middle East, this spice gives dishes a pleasant sourness (the taste is reminiscent of lemon and other citrus fruits at the same time) and a bright red tint, while they exude an exquisite aroma. The spice perfectly complements the taste of fruit and vegetable salads, and will not be superfluous in marinades intended for barbecues and kebabs.


This plant, which has a mixed nut-coconut taste with citrus notes, was the first to appear in the kitchens of South Asian countries. The following fact is noteworthy: pandanus is used only on the third day after the plant has been cut. Moreover, it is by no means dried, because otherwise the spice loses its taste and aroma.

Original location has become a landmark for the plant's use in traditional rice dishes, including puddings made from the healthy cereal.



Perhaps, many will consider that this aromatic substance can be called a spice very conditionally. The fact is that it is the digestive organs of the sperm whale. We assume that someone will generally refuse to keep this in their own kitchen. And yet, ambergris, which has a sweet-salty taste and musk aroma, is used as an ingredient in many jelly desserts and in the preparation of wines in tropical countries.


Native to Japan, this condiment is a sesame-ginger-pepper mixture with poppy seeds, tangerine zest and garlic. Simultaneously sour and spicy, shitimi brings out the flavor of rice and Japanese udon noodles, and is a great addition to meat marinades.

Fennel Pollen

A little-known and at the same time very common seasoning (because it is especially popular among culinary gourmets). Pollen is collected from wild fennel flowers and dried. As a seasoning, it is actively used in the cuisines of the Mediterranean countries, as well as Central and Eastern European countries. Fennel pollen adds a finishing touch to pasta dishes, spices are often sprinkled on all kinds of salads, and grilled fish is always preceded by rubbing seafood with this delicious addition to food.

Of course, without spices and seasonings, the cuisine of any nationality, whether country, would be "boring", less "bright" and remarkable.

These are absolutely indispensable ingredients of dishes that improve their taste.

Do not miss the opportunity to be "in trend" cuisines of different countries: start using spices from all over the world in the dishes you cook.

Add a comment