Saigon Cinnamon Powder
Also known as Vietnamese cinnamon, Saigon cinnamon is known for its bold, complex flavor profile. Expect a balance of sweetness and spice, featuring warm undertones of clove and nutmeg, followed by a sweet finish. It is generally stronger and sweeter than Cassia cinnamon, meaning you may be able to reduce the amount called for in recipes.
It features in savory dishes, particularly in Vietnamese cuisine like pho, and in beverages like teas and coffees. Often used in baked goods, spice blends, and desserts, this spice’s extra strong cinnamon flavor is beloved by pastry chefs.
Coriander Powder
Coriander seeds are the fruit of the plant known in the U.S. as Cilantro. The seeds’ flavor is warm, nutty, spicy, and reminiscent of oranges; it has a lemony citrus flavor when crushed. It is a common ingredient in curries, pickling spices, and various sweet and savory dishes. Ground coriander is delicious in both sweet and savory dishes, such as cakes, biscuits, soups, and stews.
Whole Nutmeg
Nutmeg is the hard brown seed from the nutmeg tree and has a warm, spicy-sweet flavor. Nutmeg is used in both sweet and savory dishes in Indian cuisine, as well as in cheese sauces, and mulled wine and cider.
Fennel Seed
Fennel has an anise-like flavor, but more aromatic, sweeter and less pungent. Widely used in Indian and Italian cooking, fennel seed is also a key ingredient in Chinese Five Spice and Panch Phoron. It marries well with tomatoes, sausage, and pork dishes.
