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Spices used in barbecuing are usually either rubbed into the meat or fish or incorpated into a marinade. They can really turn a plain piece of meat or fish into a culinary delight. Here a are a few of my personal favourites:-

ALLSPICE - This has a sweet peppery slightly hot flavour and is ideal for use with meat.

FENNEL SEED - This is very sweet and tastes of Anise. It is ideal used with Fsh, Pork, Veal and even on potatoes and rice.

NUTMEG - This has an aromatic sweet rich taste. This is brilliant when used with Beef, Seafood, Veal and vegetables.

CUMIN SEED - This tastes very earthy and at the same time in pungent, its slightly bitter but not hot. It goes really well with chicken, lamb and vegetables.

GARLIC - My favourite, it has a mouthwatering oniony taste and goes well with almost anthing from meat, fish and even down to salads.

GINGER - This is sweet with a biting hot flavour. Goes really well with gammon, fish and ham.

LEMON GRASS - As it's name states, this tastes of lemon, it is best when it is soaked in water, and has to be chopped or crushed before use. Lovely with Fish.

SESAME SEED - These are really nutty in taste and work wonderfully with chicken and in salads.

CORIANDER SEEDS - These are mild and sweet and slightly pungent, tey have a slight citrus come sage taste to them. These are ideal with pork.

Well they are my personal favourites which my barbecue would not be the same without, but basically it is down to personal taste as to which spices you would add, but I hope this gives you an insight to the different flavours some spices can add to your barbecue.

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