It adds flavor to meats, curries and meat marinades, ham and pork. It is often used in pastry making, along with other aromatic spices, such as cinnamon, ginger, nutmeg and cardamom and in recipes with fruits (apples, pears or rhubarb), and chocolate. It is thought to be a spice with very strong flavor and is used in small quantities. It pairs well with cinnamon, allspice, vanilla, red wine, and basil, as well as with unusual ingredients, like onion, citrus fruit peel, anise or pepper.
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