What spice colours say about flavour and health

What Spice Colours Reveal About Flavour and Health

Spices are the colourful gems of every kitchen, adding aroma, depth and—yes—valuable nutrients to our meals. Let’s decode what those vivid shades signify and how each hue can elevate both flavour and wellness.

The significance of spice colours

• Red & orange – powerhouses of heat and antioxidants: Paprika, cayenne and turmeric get their fiery tones from carotenoids, compounds that can help tame inflammation and bolster immunity.
• Yellow – sunshine on your plate: Saffron and ground mustard lend golden colour along with antioxidants that brighten rice dishes, sauces and stews.
• Brown & tan – earthy depth: Cinnamon and cumin supply warm, complex notes plus polyphenols that may support metabolic and digestive health.
• Green – fresh and vibrant: Parsley, basil and cardamom bring chlorophyll and essential nutrients that lift salads, sauces and desserts alike.
• Black & dark brown – bold intensity: Black pepper, cloves and even coffee beans add deep flavour layers and aromatic compounds that enhance both savoury and sweet dishes.

Tony Ferguson spice range

Bring vibrant colour and immune-supporting goodness to your cooking with our naturally processed, non-irradiated spices:

• Cinnamon Spice Non-Irradiated – 200 g
• Turmeric Spice Non-Irradiated – 200 g
• Cayenne Pepper Spice Non-Irradiated – 200 g
• Ground Ginger Spice Non-Irradiated – 200 g
• Himalayan Crystal Salt Grinder – 500 g

From radiant reds to lush greens, every spice hue tells a story of cultural heritage, bold flavour and nourishing benefits. Sprinkle generously and let nature’s palette bring magic to your meals.