Modern Design Blog

Red and yellow spices

Red and yellow spices to add color in your kitchen

At Snaidero USA we love color in the kitchen, as proven by the rich color palette of the Snaidero cabinet finishes, including a variety of reds, yellows and oranges. 

Red and yellow kitchens from Snaidero

Bright color in the kitchen, whether it comes from the materials, the paint, the accessories or the food, can be a form of therapy, can make you more creative, re-energize you after a long day and make your time in the kitchen and the dining table a lot more fun! 

To celebrate bright colors and interesting flavors, here are some of our favorite orange, red and yellow spices with tips on how to make the most of them.


Saffron, a red spice

Source: iStockPhoto

Fun Facts About Saffron

  • Though some of us might associate saffron with the bright yellow of some of the recipes made with this spice, pure saffron actually comes in bright-red threads with lighter orange-red tips. In fact, the redder the saffron, the higher the quality.
  • Saffron is the world’s most expensive spice but just a tiny bit of it will give your dishes a distinct flavor.
  • Saffron is available to buy as a powder and in its pure threads; the latter are more expensive but pack a lot more flavor.
  • Wood utensils should be avoided when cooking with saffron: the wood absorbs saffron easily, so you waste some of it and your utensils get permanently stained.

Cuisines that Use Saffron the Most

Saffron is popular on the tables of India, Iran, and Saudi Arabia and is used for specialty dishes in Northern Italy (Risotto alla Milanese), Sweden (St. Lucia Buns), Spain (Paella Valenciana) and France (Marseille’s Bouillabaisse).

How To Store It

Saffron loses its flavor quickly, absorbs odors and other flavors easily, and is sensitive to light and moisture. However, store it in an airtight, new or perfectly clean and odor-free container away from sunlight and it will last for years.

Recipe To Try with Saffron

Sweet Yogurt with Saffron and Pistachios

Yogurt with saffron

Source: Todd Coleman,



Paprika, a red spice

Source: iStockPhoto

Fun Facts About Paprika

  • Paprika comes from grinding dried sweet red peppers and its color can vary from deep red to orange, depending on the peppers.
  • Paprika releases its color and flavor when heated so, at the very least, you should stir it into hot oil before adding it to your dishes.
  • Paprika deteriorates quickly, so it should be purchased in small quantities.
  • Cauliflower, potatoes, rice, chicken, lamb, veal, goulash, fish and shellfish are the dishes that go best with paprika.

Biggest Producers of Paprika

Most commercial paprika comes from Spain, South America, California, with the finest kind coming from Hungary.

How To Store It

Store in a cool, dark place for no more than 6 months.

Recipe To Try with Paprika

Grilled Salmon with Lemon Aioli and Paprika 

Salmon with lemon aioli and paprika




Turmeric, a yellow spice

Source: iStockPhoto

Fun Facts About Turmeric

  • Turmeric is most often used with other spices like cinnamon, black pepper, nutmeg, and ginger and changes its flavor slightly based on the pairing.
  • The color of Turmeric – varying from bright yellow to orange – also indicates differences in flavor.
  • Turmeric is a dye almost as much as it is a spice, so you should wear gloves when handling the powder as the stains are hard to come off.
  • Turmeric has many healing properties and it is used to fight off infection, stomach and liver ailments, sores and more.

Cuisines that Use Turmeric the Most

Indian, Nepalese, Vietnamese, South-African, Cambodian, and Thai.

How To Store It

Powdered turmeric: Store it in a dark cool cabinet or spice rack away from sunlight to preserve its natural oils and pigments.

Turmeric roots: Alternate layers of clean, dry paper towels with layers of roots in an airtight container and store in the refrigerator. Change the paper towels when they get too moist.

Recipe To Try with Turmeric

Turmeric Latkes with Applesauce 

Turmeric latkes


What are your favorite red and yellow spices?