Turmeric is an antioxidant spice with purifying and antitumor properties. It is used as a natural food supplement for the ability to counteract inflammatory processes within the body. Curcuma is credited with the ability to counteract the onset of many types of tumors.But the spice alone is not absorbed optimally by the body: to express at best its beneficial properties, it must always be combined with black pepper or taken together with fats. Let your imagination run wild with the use of turmeric in cooking: we can use it in a thousand ways, sprinkle a couple of teaspoons on the risotto during creaming, or add it to the potatoes in a pan to end of cooking, in breading, always remembering to add a pinch of black pepper to all our preparations.

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.

Fenugreek (Trigonella foenum graecum) is a plant of the Fabaceae family. Known for its restorative, mucolytic and anti-inflammatory properties. Let's find out better. Increases milk production during lactation and stimulates appetite. As a spice, with a strong and spicy flavor, it is an essential ingredient in curry powders and is ideal for flavoring salads, soups and side dishes.

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

Cardamom contains mineral salts, vitamins and essential oils and is rich in antiseptic and digestive properties. Also excellent in cooking it is perfect in healthy herbal teas. It helps refreshing the breath after eating heavy foods. Cardamom seeds can be used whole or ground. It can be used ground to flavor soups and soups, but also vegetable patties. In whole seeds we find it in chai tea, with black pepper, cinnamon, black tea and cloves or in Arabic coffee. Try flavoring your coffee by putting some cardamom seeds in the moka filter together with coffee.

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.

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.

Regina Cinnamon is widely used in traditional Chinese medicine: rich in antioxidants, regulates blood sugar, stimulate digestion, fight menstrual pains, colds, arthritis, intestinal viruses. It is an antibacterial and an antiseptic Its fragrance is predominantly sweetish, warm, with slightly spicy nuances with a pungent and dry aroma. Typically used for desserts, creams, cream, cakes, teas. Essential spice in Vin Brulè, nevertheless it is also surprising the use in savory dishes, meat, fish, rice vegetables. It is indeed one of the ingredients of the curry.

The Pimenton is red pepper from the Extremadura region in Spain, dried, ground and smoked. Depending on the peppers that you use the pimentón will be sweet or spicy.Typically Spanish, it is the spice that gives the classic flavor to Chorizo.In Italy we recommend it with penne all'amatriciana, with pork in general, but also with cod fillets, legumes, soups. Really tasty!

Cloves have a fruity, bitter, spicy taste. Cloves are used in many spice mixtures known as curry powder, Chinese "five spice" powder, Garam masala or vin brulè. In the kitchen with poultry, meat, fish and game. They are particularly good with apples (sauces, puddings or cakes) and perfectly match with cinnamon, star anise and cardamom. This spice has a high antioxidant power and is widely used in Ayurvedic medicine.

Ginger is a perennial herbaceous plant native to the Far East. Very used in cooking, it has some anti-inflammatory and digestive properties that make it useful for the stomach and the heart. Just a pinch to give each dish a pleasantly spicy touch. In addition, ginger has the ability to speed up your metabolism, helping you burn fat!

The angel hair chillies are medium-hot peppers with a warm and aromatic flavor that are cut very thinly, like hair. With this particular processing they are perfect for garnishing dishes of meat, fish, pasta or vegetables but also desserts, cocktails or hot chocolate.

Coriander has a very interesting flavor. It has a high concentration of vitamins c (ten times greater than an orange). It contributes to the strengthening of the immune system. The powder is very delicate, can be used in large quantities, in spoons, to balance other spices that are dosed with coffee spoons. Together with garlic, chilli, clove and cumin, it perfectly adapts to meat dishes and vegetable soups and gives vivacity to fish dishes. It can be used in the preparation of salami, for flavoring meat, fish and vegetables, to flavor beers and biscuits. The seeds, used as a spice, are less spicy than the leaves and are one of the ingredients of curry and garam masala. The leaves, in the East, are used instead of parsley.

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.

The Pimenton is red pepper from the Extremadura region in Spain, dried, ground and smoked. Depending on the peppers that you use the pimentón will be sweet or spicy.Typically Spanish, it is the spice that gives the classic flavor to Chorizo.In Italy we recommend it with penne all'amatriciana, with pork in general, but also with cod fillets, legumes, soups. Really tasty!

Regina Cinnamon is widely used in traditional Chinese medicine: rich in antioxidants, regulates blood sugar, stimulate digestion, fight menstrual pains, colds, arthritis, intestinal viruses. It is an antibacterial and an antiseptic Its fragrance is predominantly sweetish, warm, with slightly spicy nuances with a pungent and dry aroma. Typically used for desserts, creams, cream, cakes, teas. Essential spice in Vin Brulè, nevertheless it is also surprising the use in savory dishes, meat, fish, rice vegetables. It is indeed one of the ingredients of the curry.

Cardamom contains mineral salts, vitamins and essential oils and is rich in antiseptic and digestive properties. Also excellent in cooking it is perfect in healthy herbal teas. It helps refreshing the breath after eating heavy foods. Cardamom seeds can be used whole or ground. It can be used ground to flavor soups and soups, but also vegetable patties. In whole seeds we find it in chai tea, with black pepper, cinnamon, black tea and cloves or in Arabic coffee. Try flavoring your coffee by putting some cardamom seeds in the moka filter together with coffee.

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)