Herbs & Spices
Almost as old as the art of cooking is the practice of adding or enhancing taste or disguising poor flavours by adding, marinating or cooking food with herbs and spices resulting in spectacular explosions of fragrant delicacies. Besides adding umph to food they are also prized for their medicinal properties used to treat an endless list of ailments. We sell an infinite range of dried herbs and spices either whole or ground together with a variety of curry mixes and seasonings.
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
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.
Yellow Mustard Seeds
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.
Yellow Mustard Seeds
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.
Relative of the red pepper family, it is milder in flavour than cayenne but Hungarian paprika is hotter than Spanish paprika. A mellow sweet flavour used to lend a distinctive red colouring to food. Good for the heart and circulation.