When Spring arrives, it doesn’t just change the landscape - it transforms the kitchen. The heaviness of Winter stews and roasts gives way to lighter meals that mirror the season: bright, aromatic and full of energy.
Spices, those tiny but powerful gifts from the earth, are the secret threads that tie Spring’s produce into something magical. They don’t dominate; they whisper, elevate and surprise - much like the first blossoms opening on the branch.
Discover spices every cook should lean on this season and the inspired ways Chefs use them to capture Spring on the plate.
Coriander – Sunshine in a Seed
Coriander is the spice equivalent of sunlight breaking through clouds. With its lemony, floral aroma, it brings a brightness that complements tender Spring vegetables like asparagus, carrots and peas.
Chef’s Tip: toast the seeds in a dry pan before crushing to release their citrus-like oils. Fold ground coriander into a vinaigrette with olive oil and honey for a salad that makes peas and radishes sing.
Pairing Suggestion: try rubbing coriander with a little sea salt and garlic over roast chicken - the flavours bloom with each bite.
Fennel – The Sweet Breath of the Garden
Delicately sweet and kissed with licorice notes, fennel seeds remind us of dew-drenched mornings in the garden. They’re versatile, dancing easily between savoury and sweet.
Chef’s Tip: crush fennel seeds lightly and sprinkle over grilled fish or seafood - especially with a squeeze of lemon. For desserts, infuse them in cream for a panna cotta that feels as fresh as Spring air.
Pairing Suggestion: strawberries love fennel. A fennel-scented syrup drizzled over fresh berries is a revelation.
Turmeric – Golden Earth, Golden Sun
Turmeric’s warm, earthy flavour and dazzling colour make it a grounding presence in lighter dishes. It’s like capturing the season’s returning sun in your cooking.
Chef’s Tip: blend turmeric into a citrus dressing with orange juice, honey and olive oil. It not only tastes lively but also gives salads a golden glow.
Pairing Suggestion: toss turmeric through roasted new potatoes or cauliflower, then finish with fresh dill for a dish that sings with spring vitality.
Cardamom – A Perfumed Jewel
Fragrant, floral and almost citrusy, cardamom is the delicate jewel of the spice world. Used sparingly, it turns simple dishes into something ethereal.
Chef’s Tip: crush a green cardamom pod and let it steep in rice while it cooks - each grain will carry a whisper of Spring fragrance.
Pairing Suggestion: strawberry and cardamom jam. The cardamom heightens the berry’s sweetness and layers it with floral intrigue.
Mint – The Crisp Awakening
Though often thought of as an herb, dried mint used as a spice is a powerful refresher. Cool, sharp and invigorating, it cuts through richer flavours and lifts them into something lighter.
Chef’s Tip: stir dried mint into natural yogurt with a squeeze of lemon for a quick sauce to drizzle over lamb, falafels, or grilled vegetables.
Pairing Suggestion: combine mint with coriander for a spice rub that works wonders on grilled Spring lamb.
Bringing It All Together
The beauty of Spring spices is in their harmony. Imagine a grain salad where turmeric brings golden warmth, mint refreshes and coriander lends citrus brightness; or a dessert where strawberries meet fennel’s gentle sweetness and cardamom’s floral mystery. These are the moments where spices don’t just season food - they tell a story of renewal.
Spices in Spring are not about weight or intensity - they’re about awakening. They mirror the season itself: gentle, vibrant and full of promise. Use them thoughtfully and you’ll find that your kitchen smells like a garden in bloom and every dish carries the joy of a new beginning.
