Discover what spices are behind each of the 5 flavours and how to combine them!

Spices that bring sweet flavour

Sweet spices add delicacy and natural sweetness to dishes, making them more refined and full of flavour. Although they are mainly associated with desserts, their use is much wider, encompassing both meat and vegetable dishes.

• Cinnamon is one of the most versatile sweet spices, known for its distinctive warm aroma. It goes well with desserts such as cakes, cookies and fruit mousses. It also adds depth of flavour to meat dishes such as a variety of curries and tagines. Cinnamon is also indispensable in drinks - from hot chocolate to coffee and teas.
• Nutmeg is a spice with an intense, spicy aroma that perfectly enriches the flavour of baked goods, sauces and some meat and vegetable dishes. It is often used in the preparation of mashed potatoes, béchamel and as an addition to custards and puddings. Its subtle, warm flavour goes well with pumpkin, spinach and minced meat.
• Vanilla is the queen of sweet spices and is indispensable in the preparation of desserts. Its delicate, aromatic flavour is the perfect addition to ice cream, cakes, custards and puddings. Vanilla is also used in beverages such as vanilla lattes and milkshakes.

Spices that bring a salty flavour

Salty spices are an integral part of many dishes, enriching their flavour and enhancing the natural qualities of the ingredients. They add depth and complexity, balancing other flavours and making dishes more distinctive.

• Himalayan salt is a staple ingredient in cuisines around the world. It is used to enhance the flavour of virtually every dish, from soups and salads to desserts and baked goods. It comes in a variety of forms, from fine to coarse, and can be enriched with various minerals that add to its unique flavour.
• Soy sauce is a dark, aromatic liquid used primarily in Asian cuisine. It is used as a seasoning for marinades, sauces, meat, vegetable and fish dishes. Soy sauce adds a depth of umami flavour and a delicate saltiness to dishes. There are different types of soy sauce, from light to dark, which vary in intensity and use.
• Garlic salt is a mixture of salt and garlic that adds an intense flavour and aroma to dishes. It is ideal for seasoning meats, vegetables, soups and sauces. It adds depth and distinction to dishes, combining saltiness with the characteristic flavour of garlic.
• Liquid seasoning for soups and dishes is a popular seasoning in Poland, usually based on yeast extracts or hydrolysed vegetable proteins, with a characteristic lovage aroma. An ideal addition to broths, stocks and sauces.

Spices that bring a bitter taste

The bitter flavour of spices is often underestimated, but it adds incredible depth and contrast to dishes, highlighting other flavours and bringing a unique character to dishes. Don't be afraid of it, learn to complement the flavour profile of your dishes with it!

• Mustard is a spice with an intense, pungent flavour and is used both in seed and powder form. Mustard seeds are the main ingredient in mustard, as well as an addition to marinades and Indian dishes. Mustard adds distinctiveness and spiciness to dishes.
• Cumin is a spice with a distinctive, intense flavour, often used in European and Middle Eastern cuisine. It is added to breads, pickles, meat dishes and soups, giving them a deep, slightly bitter flavour.
• Turmeric is a spice with an intense, bitter-spicy flavour and a characteristic yellow colour. It is commonly used in Indian cuisine, adding not only flavour but also colour and health values to dishes. Turmeric is an ingredient in many spice blends, such as curry.
• Marjoram is an herb with a delicate, slightly bitter taste, often used in Mediterranean and European cuisine. It is ideal for soups, meat and vegetable dishes, giving them a subtle, aromatic flavour.

Spices that bring a sour taste

Sour spices add freshness and clarity, often balancing the fattiness and sweetness in dishes. Here are some popular sour spices that bring a unique character to dishes:

• Dried lemon peel is a spice with an intense citrus aroma that adds a distinct sour flavour to dishes. It is ideal for enhancing the freshness and complexity of dishes.
• Dried lemon juice is a concentrated form of lemon juice that provides dishes with a pronounced sour flavour. It is a convenient and sustainable ingredient, ideal for a variety of culinary applications.
• Sumac is a spice with a distinctive sour taste, popular in Middle Eastern cuisine. It imparts an intense, lemony aftertaste to dishes, enriching their aroma and flavour.

Spices that bring umami flavour

Umami, often referred to as the 'fifth taste', adds depth and fullness of flavour to dishes. It is indispensable in kitchens around the world, making dishes more distinctive and satisfying. Contrary to popular belief, it occurs naturally in produce.

• Sun-dried tomatoes are a concentrated form of tomato that adds an intense umami flavour to dishes. It is an excellent addition to soups, sauces, stews and meat dishes, enhancing their flavour and aroma.
• Onions are a versatile spice that adds a depth of umami flavour to dishes. It can be used fresh, dried or caramelised, enriching the flavour of soups, sauces, meat and vegetable dishes.
• Parmesan is a hard cheese with an intense umami flavour, often used as an accompaniment to pasta, risotto and salads. It gives dishes a unique, distinctive flavour and creamy texture.
• Dried mushrooms are a rich source of umami flavour, adding depth and complexity to dishes. They are often used in soups, sauces, stews and rice dishes, enriching them with intense flavour.
• Monosodium glutamate - although a synthetic product and arousing extreme emotions among consumers, is available on supermarket shelves and is also a source of umami taste.

• How do we combine the flavours hidden in spices?

Combining flavours is an art, which allows the best to be extracted from food.

Flavour compatibility chart for spices

This chart shows which flavours can and cannot be combined:

Here are some examples to help you create harmonious and complex dishes:

Sweet and salty: Chocolate with sea salt, caramelised nuts with salt. The combination of sweet cinnamon and sea salt creates a unique flavour that works well in desserts.

Sweet and bitter: Chocolate with coffee, sweet fruit with bitter rocket. The combination of sweet vanilla with bitter chocolate or sweet fruit with bitter arugula creates an incredible depth of flavour.

Salty and umami: Soy sauce with parmesan, olives in tomato dishes. The combination of soy sauce and Parmesan adds an intense, distinctive flavour to dishes.

Umami and bitter: Turmeric combined with Parmesan in risotto. Dried mushrooms combined with mustard create a distinct marinade for meats and vegetables.

Sour and sweet: Lime juice in sweet cocktails, balsamic vinegar with strawberries. Nutmeg pairs perfectly with sour apple or lemon to give balance and complexity to dishes.

Sour and salty: Lemon juice in marinades, lime with salt on the rim of a glass in drinks. Salt accentuates acidity, adding freshness to dishes.

By consciously choosing spices and skilfully combining flavours, we can create memorable, balanced dishes that are sure to delight any palate. By experimenting with different combinations, we will discover new and fascinating culinary experiences and enrich our culinary skills.