Steaming lets the food cook in its own juice and minimizes loss of nutrients. Moreover, the food retains its texture simply because heat from the steam is gentle and slowly diffuses through the ingredients to create a uniform heating environment. Unlike agitating, bubbling, boiling water, steam does not 'roughen up' the cellular structure of the food tissues or their aromatic compositions. (Source: http://www.bbc.co.uk/dna/h2g2/A14608749)

These very small seeds are slightly curved. They have a distinct flavour which is also found in a milder form of fennel. They lend their flavour to aniseed drinks such as pernod, Greek ouzo or Turkish raki, and were used in aniseed balls, an old fashoined confectionery.

Cinnamon has been found to reduce triglycerides, bad cholesterol, and sugar in the blood, thus helping those with high cholesterol, diabetes, and heart disease. Just half a teaspoon of cinnamon a day could help in controlling Type 2 diabetes, according to recent US research. (Source: http://www.theepicentre.com/Spices/fightdisease.html)

In its natural form the dark red-brown nut is surrounded by the mace and a shell. Nutmeg has a strong, sweet flavour which is useful in savoury and sweet cooking.

A spice of the chilli family, derived from sweet peppers which are not hot, paprika varies in flavour. The bright red spice adds its pungent, peppery but not hot flavour to casseroles, notably Hungarian goulash.

The most expensive of spices, this is the stigmas of a particular variety of crocus flower. Saffron is used in many dishes from all over the world.

This unusual spice consists of a star-shaped case enclosing small seeds with a strong aniseed flavour. It is one of the main ingredients in Chinese five-spice powder and is also used on its own in moist braised dishes.

The substance that gives turmeric it's color shows promise in fighting Alzheimer's disease, Cystic Fibrosis, even certain types of cancer. Both an anti-flammatory and an antibacterial, turmeric has long been used for treatment of enhancing digestion and preventing a cold and flu. (Source: http://www.theepicentre.com/Spices/fightdisease.html)

Cumin seeds may also have anti-carcinogenic properties. In one study, cumin was shown to protect laboratory animals from developing stomach or liver tumors. This cancer-protective effect may be due to cumin’s potent free radical scavenging abilities as well as the ability it has shown to enhance the liver’s detoxification enzymes. (Source: http://www.theepicentre.com/Spices/fightdisease.html)

African pepper • Ajwain (bishop's weed) • Aleppo pepper • Allspice • Amchur (mango powder) • Anise • Aromatic ginger • Asafoetida • Camphor • Caraway • Cardamom • Cardamom, black • Cassia • Cayenne pepper • Celery seed • Chili • Cinnamon • Clove • Coriander seed • Cubeb • Cumin • Cumin, black • Dill seed • Fennel • Fenugreek • Fingerroot (krachai) • Galangal, greater • Galangal, lesser • Garlic • Ginger • Grains of Paradise • Horseradish • Juniper berry • Liquorice • Mace • Mahlab • Malabathrum (tejpat) • Mustard, black • Mustard, brown • Mustard, white • Nasturtium • Nigella (kalonji) • Nutmeg • Paprika • Pepper, black • Pepper, green • Pepper, long • Pepper, pink, Brazilian • Pepper, pink, Peruvian • Pepper, white • Pomegranate seed (anardana) • Poppy seed • Saffron • Sarsaparilla • Sassafras • Sesame • Sichuan pepper (huajiao, sansho) • Star anise • Sumac • Tasmanian pepper • Tamarind • Turmeric • Wasabi • Zedoary