In Indian and Chinese cooking it is often used to flavour savoury dishes such as curries

It is more aesthetically agreeable in creamy or pale sauces

nutty flavour complements many eastern and western dishes

Harissa is originally a chili paste from the North African kitchen

heat and piquancy are required in a dish

Ingefær (Ginger), hel Bagekrydderier In Indian and Chinese cookingOrganic Ginger is one of the worlds oldest and most popular spices. Although it comes from Asia, dishes from everywhere in the world call for ginger. The ginger plant has tall stalks with thin leaves, but it is the root that is peeled and chopped, dried or ground. Dried ginger is great for flavouring curries and stews.