Discover published sets by community

Mustard seeds are used in pickles, dressings, and to temper dishes. They work well with cumin and turmeric for a piquant flavor profile.

Cumin is used for its warm, earthy flavor in a variety of dishes including curries, stews, and soups. It pairs well with coriander and chili.

Celery seeds are used in soups, stews, and salad dressings, giving a strong, aromatic flavor. They pair well with tomatoes and are used in a Bloody Mary.

Coriander seeds are used in spice rubs, marinades, and pickling. They offer a lemony citrus flavor when crushed and combine nicely with cumin and ginger.

Sesame seeds are used widely in Asian cuisines, topping breads and rolls, and incorporated into dressings. They pair well with honey and soy sauce.

Anise seeds flavor desserts, spirits, and is used in fruit dishes. It offers a sweet, licorice-like taste and complements cinnamon and cloves.

Fennel seeds are often used in Italian sausage, breads, and confectionery. They pair well with pork and go nicely with other spices like star anise and caraway.

Caraway seeds are often used in rye bread, sauerkraut, and as a complement to meats. They have a warm, earthy anise-like flavor, mixing well with dill and garlic.

Poppy seeds are used in pastries, breads, and to thicken sauces. They have a nutty taste and are often paired with lemon and almond flavors.

Cardamom is often found in Scandinavian and Indian sweets, chai tea, and coffee. It pairs well with cinnamon and cloves for a sweet and spicy profile.

Dill seeds are used in pickling, stews, and breads, conveying a slightly bitter, caraway-like taste. Often paired with cucumber or potatoes.