Spices build flavour, aroma and character in food. This group includes whole and granular spices, together with selected ground spices such as Ceylon cinnamon, star anise for mulled drinks and gingerbread, gochugaru for Korean kimchi, turmeric, ginger and cardamom. Spices can be crushed in a mortar, ground in a mill, toasted in a dry pan or added directly to cooked dishes, marinades and pickling brines.
