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SPICES, Pairs well with…
Cuts through richness…, Elevates the dish…
SPICES
QUALITY INDICATORS
Visual: 1.Consistent shape/color
2.Hand-crafted curls (cinnamon), visible oils (pepper)
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No artificial dyes or stabilizers (turmeric, paprika)
FLAVOR PROFILES
Spicy: fiery, hot, pungent, warming
Sweet: mellow, sweet undertone, sugary, gentle
Savory: umami-rich, nutty, meaty, brothy
Citrusy / Bright: lemony, fresh, floral, zesty
Bitter / Chalky / Astringent: dull, flat, mineral, sour edge
Complex / Layered: evolving profile, delicate balance, aromatic finish
Cassia cinnamon: spicy, woody, bourbon-like
Ceylon cinnamon: citrusy, piney, sweet, delicate
High-grade cumin: sweet, piney, herbal
Smoked paprika: sweet and smoky, BBQ-like
Low-grade turmeric: chalky, bitter
Good chili: vibrant, peppery, fruity heat
TERMS & CATEGORIES
Spices as plant parts: bark (cinnamon), root (turmeric), berry/fruit (pepper), seed (cumin), dried fruit (paprika)
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Indian cumin, Hungarian paprika
Freshness indicators: vibrant color, aromatic oils, consistent texture
Storage tips: avoid sunlight, opaque tins, check packing date and country of origin
TEXTURE & APPEARANCE
Cinnamon bark: dense vs. brittle, hand-rolled, delicate curls
Turmeric powder: smooth, vibrant golden-orange, presence of flecks
Peppercorns: wrinkly skins, glossy, uniform vs. broken/dry
Chili flakes: balance of seeds vs. fruit, glossy, irregular = artisanal
Cumin: plump ridges, intact stems = fresher
Paprika: fine vs. gritty, color leaching = quality pigment
AROMA & GRINDING
Paprika: smoky like campfire, bell pepper sweetness
Cumin: earthy, floral, vegetal, warm nuttiness
Turmeric: gingery, floral, buttery, medicinal
Black pepper: citrusy, herbal, intense spice hit
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