Cloves go well with apples and pears, but should be used sparingly as the flavour is strong. Coriander seeds are available whole or ground and are used in curries, chilies, pickles, cakes and desserts. The flavour of coriander resembles a blend of sage and lemon peel and so is good in a savoury stuffing. Ginger is used in cakes and cookies, puddings and curries. The dried root is often used whole when making jams and pickles.
Jamaican ginger is considered the best variety.
Mace is used as a flavouring in many sauces, notably Bechemel Sauce. It is often used in soups and stews and is one on the ingredients of curry powder. Nutmeg can be obtained whole, grated or ground. The best flavour is from freshly grated whole nutmeg. Nutmeg is used in cakes, cookies and milk puddings, and is very good with baked apples.