Know, Let's Talk Spices!

Pepper:
Native to Southeast Asia and China, pepper comes in 2 main varieties: black and white.

Black pepper, when fresh and well-preserved, has that distinctive citrusy, woody and floral notes beneath a sharp kick of heat. It's great with almost all savory dishes!

While white pepper lacks the citrusy qualities of odor present in black pepper , it has some nice musty hints due to its longer fermentation process. It's mainly used in some salads and light-colored sauces where black pepper will visibly stand out.

Sichuan Pepper:

Sichuan pepper isn't actually related to the pepper family, it's a citrus native to Sichuan, China. Unlike black or white peppers, sichuan pepper is not hot or pungent: it has light, lemony overtones and creates a tingly numbness in the mouth. It is most commonly used in Asian cuisine.

Cumin:

Native from the east Mediterranean to India, Cumin has a distinctive earthy, warming aroma. It's a staple in Mediterranean and Middle-Eastern pantries, and used in a variety of dishes, especially soups, stews and baked meat and poultry.

Coriander Seeds:

Native to southern Europe and North Africa, coriander has a relatively mild aroma, yet a very delicious warm and nutty taste. 

Love,
The Sugar & Spice Girl

To be continued... :)