AROUND GREECE
Spices and herbs, the soul of every national cuisine, constitute an integral part of the Greek cuisine which is characterized by its ability to combine diverse ingredients while maintaining perfect balance and harmony. Spices are used in all kinds of recipes, sweet and savoury.
Allspice offers a unique blend of flavours that resemble cinnamon, clove, cardamom, and nutmeg, that's why it's called allspice! It's highly fragrant with a warm, slightly sweet, and pungent taste.
Use it in pickling, seasoning meats, sauces, stews, soups, as well as for adding a warm touch to cookies, pastries, and pies.
Taste it in veal meat stews.
Krokos Kozanis PDO
Saffron, often referred to as "red gold," is prized for both its exquisite aroma and vibrant colouring properties. The Greek crocus of Kozani is considered among the top quality saffrons in the world. Just two or three saffron stigmas are enough to impart a distinct flavour and a beautiful yellow hue to many dishes.
Use it in rice, potatoes, pasta, white meat and sea food or in your coffee and tea.
Tip: Soak the saffron stigmas in a little water for 1 hour before using to release their full flavour.
Taste it in Mussel Pilaf with Saffron.
Cinnamon
Cinnamon is a spice that is slightly sweet and warm. It has been very popular since ancient times. Its name is derived from the ancient Greek word “κιννάμωμον” (cinnamomon).
Use it in traditional sweets, cookies, creams, cakes and sweet breads. Also use it in red meat, poultry dishes and marinades.
Taste it in bougatsa.
Clove
Clove has an intense flavour and a pleasant aroma. It combines spicy and sweet notes and it can be used in all kinds of recipes. It is well preferred in winter and autumn dishes.
Use it to flavour pork and beef meat, nail it on onions and spice up your broths. Also bake pies, tarts, sweets and syrups with a pinch of clove, combine it with fruits, walnuts and honey and flavour your favourite spirit.
Taste it in baklava.
Nutmeg
Nutmeg has a nice strong aroma. It is usually combined with cinnamon in Greek traditional dishes, but it also makes a great pair with clove.
Use it mainly in traditional sweets, in red meats and sauces, in salads and liquors.
Taste it in moussaka.
Cardamom
Cardamom has a strong spicy taste with lemon and pine notes. It is considered one of the most expensive spices in the world.
Use it in sauces and vegetables. It pairs nicely with rice, chicken, lentils, carrots, citrus fruits, pumpkin, tea and coffee.
Taste it in baked quinces with cardamom.
Coriander
It has an earthly yet intense taste which leaves you with an aftertaste of citrus and sage. Coriander was very popular in antiquity, as ancient Greeks believed it ensured immortality of the soul.
Use the whole seeds or grind them and flavour your soups, roasts, fish, poultry and vegetable dishes.
Taste it in baked potatoes with coriander.
Anise
It is the main spice used in the famous ouzo drink and our favourite spirit on the rocks in the summertime. It is also used to flavour the tsipouro spirit.
Use it in baking and pastry.
Taste it in ouzo cookies.
Ginger
Ginger tinkles the tongue with its intense spicy taste. It is the basic ingredient of the locally produced ginger beer (called tzitzibira) on Corfu Island.
Use it grated or in the form of a syrup in order to spice up your sweets and sauces.
Taste it in olive oil flavoured with ginger.
Machlepi
Machlepi (mahleb) is produced from sour cherry seeds. Its a favourite Greek ingredient in pastry, leaving a distinct aftertaste of cherry and bitter almond.
Use it in traditional Greek sweet bread (tsoureki) and cookie recipes.
Taste it in tsoureki.
Spices
Greek Cuisine
Greek cuisine is a vibrant tapestry of flavours, recipes, and traditions that mirror the unique culture of each region across the country’s diverse landscape. Positioned at the crossroads of East and West, Greece's culinary heritage has been shaped by a variety of influences from its neighbours. Over more than 4,000 years, these diverse elements have been blended with local traditions, creating extraordinary combinations that define Greek gastronomy.Spices and herbs, the soul of every national cuisine, constitute an integral part of the Greek cuisine which is characterized by its ability to combine diverse ingredients while maintaining perfect balance and harmony. Spices are used in all kinds of recipes, sweet and savoury.
A journey to a world of flavours and aromas
AllspiceAllspice offers a unique blend of flavours that resemble cinnamon, clove, cardamom, and nutmeg, that's why it's called allspice! It's highly fragrant with a warm, slightly sweet, and pungent taste.
Use it in pickling, seasoning meats, sauces, stews, soups, as well as for adding a warm touch to cookies, pastries, and pies.
Taste it in veal meat stews.
Krokos Kozanis PDO
Saffron, often referred to as "red gold," is prized for both its exquisite aroma and vibrant colouring properties. The Greek crocus of Kozani is considered among the top quality saffrons in the world. Just two or three saffron stigmas are enough to impart a distinct flavour and a beautiful yellow hue to many dishes.
Use it in rice, potatoes, pasta, white meat and sea food or in your coffee and tea.
Tip: Soak the saffron stigmas in a little water for 1 hour before using to release their full flavour.
Taste it in Mussel Pilaf with Saffron.
Cinnamon
Cinnamon is a spice that is slightly sweet and warm. It has been very popular since ancient times. Its name is derived from the ancient Greek word “κιννάμωμον” (cinnamomon).
Use it in traditional sweets, cookies, creams, cakes and sweet breads. Also use it in red meat, poultry dishes and marinades.
Taste it in bougatsa.
Clove
Clove has an intense flavour and a pleasant aroma. It combines spicy and sweet notes and it can be used in all kinds of recipes. It is well preferred in winter and autumn dishes.
Use it to flavour pork and beef meat, nail it on onions and spice up your broths. Also bake pies, tarts, sweets and syrups with a pinch of clove, combine it with fruits, walnuts and honey and flavour your favourite spirit.
Taste it in baklava.
Nutmeg
Nutmeg has a nice strong aroma. It is usually combined with cinnamon in Greek traditional dishes, but it also makes a great pair with clove.
Use it mainly in traditional sweets, in red meats and sauces, in salads and liquors.
Taste it in moussaka.
Cardamom
Cardamom has a strong spicy taste with lemon and pine notes. It is considered one of the most expensive spices in the world.
Use it in sauces and vegetables. It pairs nicely with rice, chicken, lentils, carrots, citrus fruits, pumpkin, tea and coffee.
Taste it in baked quinces with cardamom.
Coriander
It has an earthly yet intense taste which leaves you with an aftertaste of citrus and sage. Coriander was very popular in antiquity, as ancient Greeks believed it ensured immortality of the soul.
Use the whole seeds or grind them and flavour your soups, roasts, fish, poultry and vegetable dishes.
Taste it in baked potatoes with coriander.
Anise
It is the main spice used in the famous ouzo drink and our favourite spirit on the rocks in the summertime. It is also used to flavour the tsipouro spirit.
Use it in baking and pastry.
Taste it in ouzo cookies.
Ginger
Ginger tinkles the tongue with its intense spicy taste. It is the basic ingredient of the locally produced ginger beer (called tzitzibira) on Corfu Island.
Use it grated or in the form of a syrup in order to spice up your sweets and sauces.
Taste it in olive oil flavoured with ginger.
Machlepi
Machlepi (mahleb) is produced from sour cherry seeds. Its a favourite Greek ingredient in pastry, leaving a distinct aftertaste of cherry and bitter almond.
Use it in traditional Greek sweet bread (tsoureki) and cookie recipes.
Taste it in tsoureki.
