Herbs & Spices

Spice from a pod of a climbing vine grown in tropical rain forests. Available whole, its seeds are scraped off the pod and used to infuse milk and cream when making sweet sauces or custard and in sugar to make vanilla sugar. It is a much superior flavour and fragrance to vanilla essence.

These small, round berries taste like a mixture of cloves, cinnamon and nutmeg. They can be used in savoury dishes, especially those of Caribbean origin, as well as cakes and biscuits.

Can be sprouted and the shoots are a fairly rich source of vitamin A & C. Add to cheese sandwiches or salads for a health boost.

Also known as Pimenton, it is a popular ingredient in many Mediterranean recipes. Its flavor is essential for authentic Spanish cooking where the peppers are dried slowly over an oak burning fire for several weeks before being ground to a fine powder.

Wasabi, also known as Japanese horseradish can be used to coat fried peanuts, soya beans or peas to make a crunchy snack. If mixed with water and stirred into a paste, wasabi is a great side to most Japanese dishes

Interchangeable with black pepper in cooking although white is preferred for light coloured dishes. White peppercorns are fully ripened berries which are more aromatic but less hot than black peppercorns.

adds warmth and a kick of spice to baked apples, stewed dried fruit and baked gammon.

Native to South East Asia. Grate and use in soups and cheese based sauces and Xmas baking. Used in moderation, may be used to treat bronchitis, rheumatism and flatulence.

As chillies do, their strong, pungent flavour adds heat to any dish, very popular in Indian and Mexican cuisine

Rich in Vitamin C, iron and calcium. Great cleanser and tonic for the liver and kidneys and fortifier for the blood. Use in absolutely everything, from soups to stews to meat dishes to vegetable gratins. Main ingredient of bouquet garni.