Turmeric was hot in 2016, but 2017 is all about cardamom. Known for its distinct flavour in chai beverages, this ancient spice can be used to elevate your sweet and savoury dishes.
The potent flavour of cumin can be an effective way to decrease sodium content of food – a growing concern among consumers. Of course use in curries, but also try in scrambled eggs, sweet potatoes, legumes, and beef. Nigella seed (black cumin) is also on the rise and could be used in tea.
Try this spicy black bean burger served with fresh lemon-herb mayo.
Ginger has been around for thousands of years and is now popping up in everything from beverages to desserts. Its sharp, distinct flavour adds a delightful kick to all kinds of recipes.
Consider this salmon and asparagus with orange ginger and chive sauce.
Matcha Green Tea
This leaf, normally found in powder form, has an earthy, bitter flavour and green colour that can add dimension to many dishes. It’s a great addition to baked goods.