Spices

Collection items

• Spices: Allspice

  7 Apr 2012

  Alison Sandle's here with a pottle of allspice. It really is the four-wheel-drive of spices, a bit like nutmeg, hints of pepper and cinnamon, and great as a marinade. Audio

• Spices: Cardamom

  3 Mar 2012

  Alison Sandle's getting spicy with cardamom. It's the spice the ancient Egyptians used to clean their teeth, and the Vikings loved to bake with! Audio

• Spices: Chilli

  21 May 2011

  Alison Sandle spices things up with chilli. It's a huge and varied branch of the capsicum family and includes everything from the hottest habaneros and nagas to red and green peppers. Audio

• Spices: Cinnamon

  19 Jun 2010

  Loads of the cinnamon we're buying here isn't true cinnamon but cassia. So does it really matter and how can you tell the difference? Audio

• Spices: Cloves

  29 Oct 2011

  They're the common spice that feature in everything from mouthwash to mulled wine. Oh and they're good if you've got a toothache too! Audio

• Spices: Coriander

  28 Jan 2012

  Alison Sandle on the spice that also lovely eaten green and fresh as a herb. Audio

• Spices: Cumin

  2 Apr 2011

  The spice that's handy for treating horse flatulence. And it's also not too bad in a chilli either! With spice specialist Alison Sandle. Audio

• Spices: Ginger and Galangal

  6 Nov 2010

  Alison Sandle on two fragrant rhizomes rooted in Asian cooking. Audio

• Spices: Nutmeg

  24 Jul 2010

  Forget about Kiwisaver or your retirement savings plan, once upon a time all you needed was a couple of nutmegs to set you up for life. Alison Sandle with the history and uses of nutmeg. Audio

• Spices: Pepper

  11 Sep 2010

  The world's most popular spice, pepper, with Alison Sandle. You used to be able to pay the rent with it! Audio

• Spices: Saffron

  6 Aug 2011

  Alison Sandle on the yellowy orange spice that's worth more than gold but doesn't seem to taste of much. Audio

• Spices: Star Anise

  16 Apr 2011

  Star anise has been loved by Chinese cooks for millenia, and these days it's infusing its way into global cuisine. Alison Sandle with more. Audio