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Spanish: Cumin seeds, garlic, paprika, parsley, saffron, along with almonds and bell peppers.

Featured Article

Explore Your Spice Rack

See the world without leaving your kitchen

Spices can open up a whole new world. Literally, the spice trade is what led us to “The New World”. Luckily, here in the 21st Century, we can visit the world of spices without relying upon wooden ships or risking dysentery. Now, a quick trip to Whole Foods or any local specialty grocer will allow you to borrow recipes from around the globe. Here’s a quick list of some spices that make each region’s cuisine so unique.

  • Spanish: Cumin seeds, garlic, paprika, parsley, saffron, along with almonds and bell peppers.
  • German: Allspice, Caraway seeds, cinnamon, dill seeds, dillweed, dry mustard powder, ginger, juniper berries, mustard seeds, nutmeg, paprika, white pepper.
  • French: Bay leaves, black pepper, chervil, chives, garlic, green and pink peppercorns, majaram, nutmeg, parsley, rosemary, shallots, tarragon, thyme.
  • Scandinavian: Cardamom seeds, dill seeds, dillweed, mustard seeds, nutmeg, white pepper, with a touch of lemon.
  • North African: Cilantro, cinnamon, coriander seeds, cumin seeds, garlic, ginger root, mint, red pepper, saffron, turmeric.
  • Caribbean: Allspice, cinnamon, cloves, coriander, curry, garlic, ginger root, nutmeg, oregano, red pepper, thyme, with a lot of scotch bonnet peppers and lime.