Whole herbs and spices - Kaneel

When it comes to flavour, herbs and spices have the power to take dishes to the next level. While ground herbs are convenient in the kitchen, there are times when choosing the whole variety is the better option. They infuse more slowly, offer more intense flavours and can even serve as decorative accents.

Below, we explain per herb/spice when it is better to use a whole herb or whole spice instead of ground herbs and spices:

• Cinnamon sticks: Using whole cinnamon sticks ensures a slower and more subtle infusion of the sweet, warm flavour of cinnamon. This is especially desirable in dishes that require prolonged heating, such as stews and curries.
• Nutmeg whole: By grating whole nutmegs, you preserve the freshness and aroma of the nutmeg. Grating fresh nutmeg provides a more intense flavour than using ground nutmeg, making it ideal for seasoning mashed potatoes, vegetable dishes, sauces and sweet treats.
• Black pepper: Grinding whole black peppercorns just before use provides a more intense heat and sharper flavour than pre-ground pepper. This helps the pepper retain its freshness and aroma, making it ideal for seasoning meat, fish, vegetables and sauces.
• Marjoram: Using whole sprigs of marjoram in Mediterranean dishes adds a sweet, herbal flavour that is more subtle than ground marjoram. Removing the sprigs ensures that the flavour and aroma are well infused into dishes such as pizzas, pastas, salads and soups.

• Whole lavender: Adding whole lavender flowers to baked goods such as cookies and cakes provides a subtler and more delicate floral flavour than ground lavender. Using whole lavender flowers also adds a decorative element to dishes.
• Cardamom pods: Crushing whole cardamom pods and adding them during cooking ensures a slower and more balanced release of the sweet flavour with a hint of citrus. This is ideal for dishes such as curries, rice dishes and baked goods, where a subtle flavour and aroma are desired.
• Star anise: Adding whole star anise to dishes ensures a gradual release of the liquorice-like flavour and a beautiful aroma. This is especially important when making marinades and infusing flavours in drinks such as mulled wine.
• Thyme: Using whole sprigs of thyme during cooking ensures a slower and even release of the earthy, herbal flavour. This is beneficial for stews, soups, sauces and grilled dishes, where the thyme flavour is subtly integrated into the dish.
• Allspice: Cooking dishes with whole allspice berries ensures a gradual infusion of the complex flavours of clove, nutmeg and cinnamon. This gives stews, marinades and sauces a deeper and richer taste.
• Bay leaf: Cooking dishes with whole bay leaves adds a subtle herbal aroma to soups, stews, sauces and marinades. Removing the leaves before serving prevents them from becoming overpowering and ensures a balanced flavour.

With whole herbs and spices, you add an extra dose of enjoyment to your cooking adventures. Whether you are looking for subtle flavours, gradual aromas or simply some visual flair, there are plenty of whole herbs to inspire you.

Whether you choose the subtle floral flavour of whole lavender, the slower release of cardamom pods, or the gradual release of the liquorice-like flavour of star anise, our 100% natural and healthy whole herbs offer endless possibilities to enrich your dishes. With Natural Spices products, you can easily give your meals an unforgettable twist!