For centuries, spices have been at the heart of British food culture, and today are found in almost every type of meal, from curries and stir-fries to pies and even pasta dishes. Their job? To lift flavours, enhance aromas and add richness and colour.
The story of many of our best-known spices can be traced back to ancient India, where as well as being used to flavour food they were prized as medicines. Texts refer to cloves aiding digestion, sesame poultices healing wounds and turmeric being known for its soothing effect.
