Absolute Spice: product review & recipe ideas

I love focusing on flavour in my bakes; flavour is by far the key consideration when I am baking, whether I am recreating a favourite bake or working on a new idea. And excellent quality ingredients are always my priority.

I was very fortunate to have received some spices from Absolute Spice and I cannot stop using them! In fact I am excitedly finding ways to use them as much as I can in my bakes as well as in my general cooking.

Absolute Spice has a terrific array of spices, many familiar and some less so. The spices I have used already (dried lemongrass, galangal powder and fennel powder) have a fuller flavour and cleaner taste than many of the dried spices I have bought previously from the supermarket and have a great intensity: to say they come alive when being used in bakes is no understatement!

I cannot wait to add to my collection with their exceptional spices: it really is like a whole new world of flavours, just  waiting to be re-discovered!

Not only are the flavours of the spices superb, they are excellent value for money and they store very well: I empty the spices into clean, dry jars and store in a cupboard, but they do not stay there long!!!

Galangal powder:

Although galangal is related to ginger, and carries a hint of ginger flavour, it does not have the same flavour, but it is a lovely spice in its own right. I think it has more of a peppery kick, with a deep flavour, adding a rich spicy note.

I love using galangal in cakes: about 2 level teaspoons of galangal powder per 150g flour gives a good depth of flavour.

I recently used the galangal powder to make a very easy and quick galangal & lime cake, as well as some galangal cupcakes, which had a wonderful combination of sharp-spicy-sweet flavours:

My recipe for this cake can be found here.

Dried lemongrass:

Lemongrass has always been one of my favourites, and the dried lemongrass pieces have a great intensity of flavour at a fraction of the cost you would spend if you used fresh lemongrass.

I love adding lemongrass to stocks when making Thai-style soups, but it is terrific added to milk, brought to a simmer and the left to infuse: stunning as a base for custard bakes such as lemongrass crème brûlée. About 10g of dried lemongrass per 400ml liquid gives a good depth of flavour.

I recently used dried lemongrass to make lemongrass custard tarts:, my take on the classic Portugeuse custard tarts:

My recipe for these tarts can be found here.

Fennel powder:

Now I love fennel in all of its forms, but fennel powder is a particularly great product: hugely convenient, packed with that wonderful aniseed flavour and a terrific addition to so many dishes: not least where pork is involved, as fennel is a perfect complement to pork.

I heartily recommend sausage rolls, using fennel powder to be a key flavour in the filling. And if, like me, you love making pastry, try adding a few teaspoons to the flour at the start to give a great tasting spiced pastry. Seriously, if you have never tried a fennel-flavoured puff pastry, then you really must make some…..or go for the much easier and quicker rough-puff version.

My recipe for sausage and chorizo rolls in a fennel pastry is one I cannot stop making: each time I make a batch, the sausage rolls are devoured very quickly. My recipe for these different but, I think, exciting sausage rolls can be found here.

Try adding a few teaspoons of fennel powder to the flour when making bread: focaccia with a touch of fennel flavour is a particularly joyous thing to eat!

I will post my recipes for the lemongrass custard tarts and my galangal & lime cake shortly.

In the meantime, do pop along to Absolute Spice: I defy you not to be in awe at their product range and think up a wealth of terrific ideas for using them in all manner of cooking.





  1. Love all the spices, beautiful array and I am particularly excited about the dried lemongrass. Unfortunately they don’t deliver to the US :o(


    1. Yes dried lemongrass is fabulous. I am sure there are good stockists in the US to experience this terrific dried spice


  2. Wonderful selection of powders! I especially like the fennel powder. I sometime try and make my own by pulverizing it in a spice grinder, but it never comes out this fine.


    1. Yes I have never been that successful with making fennel powder, so this fits the bill perfectly

      Liked by 1 person

  3. Oh, I love all the spices you mentioned!


    1. Thanks Isabel. Yes, they are wonderful spices aren’t they. Such great flavours


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking


Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia


food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine


el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!


All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry


baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes


Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain


Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations


share the loaves


good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny

...is simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: