Flavour Profiles


Earthy spices are those which taste closely resembles where they come from. They are rich and minerally. This flavor comes from the presence of Geosmin, that is present in soil and can impact the foods that grow closely in it, like potatoes and beets. 

Some earthy spices include Allspice, Black Pepper, Moringa, and Turmeric.


Hot spices work the same way that cooling spices do, triggering a reflex reaction—chemesthesis—rather than changing the physical temperature of your mouth. The chemical that causes the change is, most often, capsaicin, the active heat compound in chili peppers that gives it that fire.

Some hot spices include Chili Piquin and Birdeye Chili


Pungency is the condition of having a strong, sharp smell and flavour. Pungent spices are natural spice products with acrid taste and pungent odor. This flavour is a combination of fire and air, with hot, dry and light qualities.

Some pungent spices include Black Pepper, Cacao, Cloves, and Moringa.


Spiciness is a wonderful tool in the kitchen. Spicy foods are piquant and bold. They are often hot, but the addition of spice will also help to balance food by adding vibrancy, heat and notable for delivering a flavorful, one-two punch that’s dominated by the zingy way it lifts the palate. So if you like it spicy, just make it SPICY.

Some spicy spices include Allspice, Black Pepper, Pink Pepper, Vanilla Salt & Piquin, and Wild Pepper.


Our tongues are wired to taste sugary sweetness. At its most basic form, sugar is energy, and our taste buds want sweetness because we want to find simple ways to ingest that energy. Sweetness balances sour, bitter, and spice, so if you have dishes or ingredients that have any of these flavor profiles, add a bit of sweetness to create something even more interesting.

Some sweet spices include Allspice, Cinnamon, Nutmeg, and Vanilla.


Tangy spices have a sharp and acidic taste, that pinches the sinuses and pucker the mouth. One of the five basic tastes, sourness serves as a warning that food might have gone bad or be harmful. Adding sourness to food will balance spicy and sweetness. It's really good if you want to cut through rich foods, especially ones that are high in fat.

Some sour spices include Ginger and Kaffir Lime.