Njammies Quick Answers – Herbs, Spices & Flavour

We use a wide mix of herbs, spices and other flavour-makers — from rooibos, cocoa and vanilla to ginger, cumin, smoked paprika, cayenne, citrus and fresh herbs. We choose them according to the recipe, sometimes for warmth, sometimes for aroma and sometimes simply because two flavours belong together.

They don't all bring flavour in the same way. Fresh herbs can add a bright, distinctive aroma, while dried herbs and spices often bring deeper or more concentrated flavours. We choose whichever suits the recipe — and sometimes a little of both is exactly what it needs.

Rooibos has its own distinctive earthy aroma and flavour. In our Rooibos Citrus cookies, we pair it with citrus so neither one has to do all the talking. The rooibos brings its deeper notes while the citrus adds a brighter little lift.

Cocoa brings a deep chocolate flavour without needing a cookie or sweet to become overly sweet. When we want chocolate itself, we make our own using ingredients such as cocoa butter, dark cocoa, coconut sugar and vanilla. That lets the chocolate flavour have plenty of character while still tasting like Njammies.

Each brings a different kind of character. Ginger can be warm and aromatic, cumin brings an earthy depth, smoked paprika adds a gentle smoky note, and cayenne brings a little heat. We use them to build layers of flavour rather than simply making something “spicy.”

Citrus can bring freshness, aroma and a little brightness to a recipe — sometimes from the juice, sometimes the zest and sometimes the fruit itself. Vanilla works more quietly, rounding out other flavours and adding its own familiar aroma. Neither needs to be the star to make a difference.