Paprika is a spice, which is obtained from the chili plant. The paprika is obtained from the drying and grinding of different types of chili that are then mixed together. Hence its particular spicy taste.There are sweeter types of paprika and others, which are decidedly spicy. It depends if only the pulp is grounded and dried or also the seeds. According to the chosen blend, you will get a more or less spicy taste.The paprika in the kitchen is used a lot for the preparation of sauces and for seasoning the vegetables. It also goes well with potatoes and legumes. It is used in the famous traditional Hungarian dish, the goulash, made with stewed meat and vegetables.

spiciness (4/10) The spice chili originating in Mexico was introduced for the first time in Europe by Christopher Columbus. In the world there are about 150 types of Chili.The degree of spiciness is given by the climate and the period of ripening of the fruit.The color of the chili varies according to the selection from red to orange to black.Throughout the world and among all civilizations, chilli pepper has always established itself as a great flavor for all dishes. Its use in cooking has no limitations. It's fine everywhere, even in desserts. The chili enhances the flavors and is an excellent stimulator of appetite

Nutmeg, typical of Indonesia. Everyone knows its warm and intense aroma conferred by the high content of essential oils. The mace instead is the husk of nutmeg (the membrane that covers the classic walnut); less known but more valuable. Its aroma and its warm fragrance are a must try. In cooking: a pinch of finely grated walnut goes well with béchamel, eggs, boiled potatoes, fresh and stuffed pasta. Mace is used mainly for the preparation of pies, focaccia and pate. Do not overlook its use in sweet cakes and cheese dishes.

Juniper is a spice with antiseptic and expectorant properties, widely used in cooking and useful as a digestive and against cough. Juniper berries have a sour taste so they soften strong foods like game and sauerkraut. Very popular also for flavoring potato or fish dishes.Very used in the preparation of alcohol by fermenting the juice of the berries and then distilling (juniper and juniper brandy) and to make liquor by distillation of the spirit on the berries (gin)

The used part of the star anise is the whole or ground dried fruit. Its aroma is sweetish with an aftertaste that reminds of mint. In cooking it is used to aromatize meat, vegetables and biscuits, infusions and it is also used to make digestive liqueurs (Ouzo, Pastis). Essential ingredient of gingerbread bread.The properties of star anise are many: diuretic, digestive, antispasmodic, aphrodisiac, antibacterial. Its consumption is recommended in all cases of heaviness in stomach, boating and spasms, especially if of nervous origin. Its aroma is very intense, it should therefore be used in moderation and in its whole form never chewed.