The history of spices is long and eventful. There is an interesting chapter in a book by Stefan Zweig Magellan. Person and his achievement devoted to spices and their global distribution. For hundreds of years, they've been an incredible luxury, a symbol of wealth. Nowadays, things are much simpler — spicery, seasonings and spices are sold in any grocery store near the house. Although someone still uses black pepper, Bay leaves and salt in everyday cooking, more and more people boldly experiment with aromatic spicery, many have a home collection of spices constantly filled up with unusual ingredients.

Spices and herbs are best to be immediately poured into a glass jar after being purchased or in a tightly closed container and stored in a cool, dark, dry place. We asked our designers to make a set of labels you can use yourself and share on social networks with friends. Print, cut out and stick on spice jars and let all your fragrant collection be decorated in the same style.

Matches with spices

Meat: all types of pepper, clove, marjoram, thyme, cumin, turmeric, onion, juniper, garlic, nutmeg, mustard.

For poultry: thyme, marjoram, rosemary, sage, basil, allspice, clove, cumin, ginger, turmeric.

For fish: bay leaf, white pepper, ginger, allspice, onion, coriander, Chilli pepper, mustard, fennel, thyme.

For vegetables: ginger, turmeric, coriander, mustard, cardamom, cumin, black pepper, allspice, nutmeg, clove.

For mushrooms: onion, fennel, rosemary, thyme, nutmeg, cloves, bay leaf, garlic, all kinds of pepper, coriander.

For fruits, juices, compotes: cinnamon, clove, ginger, star anise, cardamom, nutmeg.

For baking: clove, cinnamon, star anise, ginger, cardamom, allspice, orange peel, anise, nutmeg.