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

Wasabi

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


White Peppercorns

White Peppercorns

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.


Whole Cloves

Whole Cloves

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


Whole Nutmeg

Whole Nutmeg

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.


Whole Chillies

Whole Chillies

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


Vanilla Pod

Vanilla Pod

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.


Whole Allspice

Whole Allspice

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

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.


Xanthan Gum

Xanthan Gum

Xanthan gum, also known as Xanthum or Zanthan gum is a very useful ingredient to have to hand for ‘free from’ cooking and baking. Xanthan gum is considered by many to be an essential ingredient for any gluten free kitchen. Xanthan gum acts as a gluten substitute in gluten free baking – when added to gluten free bread and cake mixes xanthan gum improves the elasticity of the dough and gives a lighter fluffier texture.


Smoked Paprika

Smoked Paprika

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.


Mixed Peppercorns

Mixed Peppercorns

A mix of black, green, white and pink peppercorns with Juniper berries.


Mixed Spice

Mixed Spice

A blend of spices: cloves, allspice, cinnamon, nutmeg and ginger, ground together and mostly used in baking fruit based cakes.


Nigella

Nigella

Widely cultivated in India , these small triangular black peppery tasting seeds are used in Indian, Egyptian and Middle Eastern cuisine. They are popular additions to spice mixes, vegetables, pulses, breads and preserves. Nigella complements coriander and allspice and blends well with thyme.


Oregano

Oregano

Native to the Mediterramnean region, a perfect partner to tomatoes, aubergines and olives. Can withstand a certain amount of cooking and can therefore be used to flavour soups, sauces as well as grain dishes.


Parsley

Parsley

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.


Pickling Spice

Pickling Spice

A blend of ground coriander seed, yellow mustard seeds, chillies, ginger, cloves, black peppercorns, allspice berries, bay leaves, cassia bark and mace blades. used in the preparation of pickling vegetables and meats, and chutneys


Pink Peppercorns

Pink Peppercorns

Little or very mild flavour. Usually mixed with other coloured peppercorns.


Rosemary

Rosemary

Marries well with roasted dishes especially root vegetables and potatoes. Its essential oil is diuretic, stimulates the production of bile, improves digestion and can act as an antiseptic for the respiratory system.


Sage

Sage

Common herb to Northern Italy and Europe.having a slightly bitter taste can be used in stuffings, casseroles and egg and cheese based dishes. It can help alleviate menopausal symptoms and painful periods.


Saffron

Saffron

the most expensive spice to date because the stigma of the crocus plant is picked by hand. Labelled the king of spices, it is highly aromatic with a slightly bitter taste adding a subtle flavour and golden tinge to many dishes. Available in fragile threads, it is used extensively in Spanish and Italian cuisines in the preparation of rice dishes and cakes. Rich in Vitamin B2 and riboflavin, saffron is used in the treatment of urinary and digestive problems.


Sichuan Pepper

Sichuan Pepper

A hot aromatic spice made from the red berries of the native Chinese tree. Widely used in Asian cuisine instead of chilli, with which it is interchangeable and can be used to flavour any dish that may need a kick. In Medieval times, this spice was used to cure dysentery.


Sweet Paprika

Sweet Paprika

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.


Tandoori Curry Mix

Tandoori Curry Mix

A curry blend of coriander, cumin, salt, paprika, garlic, chilli, cinnamon and cloves.


Tarragon

Tarragon

An aromatic herb typical of French cuisine having an aniseed flavour. used to flavour dressings and marinades.


Thyme

Thyme

Having a strong aromatic flavour one of the herbs used in a bouquet garni. Used in dishes cooked with wine, sauteed vegetables and stuffings. It has strong antibacterial properties and acts as an antiseptic for lungs, throat and digestive system.


Turmeric

Turmeric

Relative to the ginger family, its warm earthy taste is used in curry mixes to impart colour. It may be used as a remedy for liver related problems and to treat some skin diseases.


Ground Yellow Mustard

Ground Yellow Mustard

Powder extracted from grinding ywllow mustard seeds which can be added to marinades, mayonnaise or cream cheese to give a pungent and spicy flavour.


Guar Gum

Guar Gum

mainly used in gluten free baking


Herbes Provencales

Herbes Provencales

A blend of herbs (savoury, rosemary, oregano, amrjoram and thyme) reminiscent of the South of France. Traditionally used in all French dishes especially vegetables.


Hot Curry Powder

Hot Curry Powder

Blend of cumin, coriander, turmeric and chilli and roasted before ground. Level of heat depends on the ratio of chilli used in the blend.


Hot Paprika

Hot Paprika

Relative of the red pepper family, it is milder in flavour than cayenne although Hungarian paprika is hotter than Spanish paprika. Used to lend a distinctive red colouring to food. It is thought to be good for the heart and circulation.


Juniper Berries

Juniper Berries

The purple or black coloured fruits of the juniper tree. They have a strong aromatic scent with a tang of pine and are useful for pates, pickles such as sauerkraut, marinades and liqueurs such as gin. It can be also used as a diuretic and as an anti-inflammatory.


Italian Seasoning

Italian Seasoning

A blend of herbs reminiscent of an Italian kitchen.


Lemon Grass

Lemon Grass

Lemongrass is widely used as a culinary herb in Asian cuisine and also as medicinal herb in India. It has a subtle citrus flavor and can be dried and powdered, or used fresh. It is commonly used in teas, soups, and curries. It is also suitable for use with poultry, fish, beef, and seafood


Lemon Pepper

Lemon Pepper

Delicious aromatic spice with a tangy hint which adds flavour to all savoury dishes.


Licorice Root

Licorice Root

Dried liquorice root can be chewed as a sweet


Mace Blades

Mace Blades

This is the lacy outer layer that covers the nutmeg, a nut like seed of the nutmeg tree. It adds a mild nutmeg flavour to soups, sauces as well as sausages, pates & fish dishes.


Madras Curry

Madras Curry

A blend of dried coriander, turmeric, mustard, fenugreek, celery, cayenne, cumin, paprika, pepper, starch, ginger, onion, salt, garlic and cardamom. Used extensively in Indian cuisine.


Marjoram

Marjoram

Marjoram can be used to substitute oregano in many dishes adding a slightly sweeter aftertaste


Medium Curry Powder

Medium Curry Powder

Blend of cumin, coriander, turmeric and chilli and roasted before ground. Level of heat depends on the ratio of chilli used in the blend.


Mint

Mint

Mediterranean herb which adds a touch of freshness to all dishes. Can help reduce bloating and swelling after eating from trapped wind.


Mixed Herbs

Mixed Herbs

A blend of dried herbs mainly parsley, sage, thyme, marjoram amd tarragon. Excellent addition to soups and casseroles.


Ginger Root

Ginger Root

Hot sweetish Southeast Asian spice used in marinades, Asian cuisine and baking. Used as a base in most curry mixes. May be used to treat digestion disorders and to improve circulation, travel and morning sickness.


Green Peppercorns

Green Peppercorns

Unripe berries having a mild flavour.


Ground Allspice

Ground Allspice

These small, round berries which are ground to a powder 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.


Ground Black Pepper

Ground Black Pepper

Delicious aromatic spice which adds flavour to all savoury dishes.


Ground Cardamon

Ground Cardamon

Used as a flavoruing in food and drink preparation. Member of the ginger family. Used in Eastern and continental Europe in the preparation of pickles, soups, breads and biscuits. They can help stimulate the appetite and aid digestion.


Ground Chilli

Ground Chilli

Native of the West Indies and Mexico. Very strong and powerful flavour, just a pinch is needed. Adding chilli to your cooking is thought to be helpful for the heart and circulation.


Ground Cinnamon

Ground Cinnamon

Sweet, warm spice from the bark of a tree native to Sri Lanka essential in many sweet dishes.It can help improve the function of both respiratory and cardiovascular systems, and to treat colds and flu.


Ground Cloves

Ground Cloves

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


Ground Coriander

Ground Coriander

Native of Southern Europe is mostly used in Asian & Miexican cuisine. Interchangeable with parsley. They can help cure migraine and headaches


Ground Cumin

Ground Cumin

Native to the Mediterranean region but now also grown in Asia. Used in pickling and in rice dishes As an infusion they can help relieve diarrhoea and indigestion.


Ground Ginger

Ground Ginger

Hot sweetish Southeast Asian spice used in marinades, Asian cuisine and baking. Used as a base in most curry mixes. May be used to treat digestion disorders and to improve circulation, travel and morning sickness.


Ground Mace

Ground Mace

This is the lacy outer layer that covers the nutmeg, a nut like seed of the nutmeg tree. It adds a mild nutmeg flavour to soups, sauces as well as sausages, pates & fish dishes


Ground Nutmeg

Ground Nutmeg

Kernel of this nut is ground to a fine powder. Native to South East Asia. Used in soups and cheese based sauces and Xmas baking. Used in moderation, may be used to treat bronchitis, rheumatism and flatulence.


Ground White Pepper

Ground White Pepper

Interchangeable with ground 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.


Garlic Powder

Garlic Powder

Oldest spice to date. Regaled for maintaining good general health. Aids digestion and helps lower cholesterol.


Chives

Chives

Related to the onion family. Common French herb used in soups and steamed vegetables. They can alleviate colds and influenza as well as diarrhoea.


Cinnamon Quills

Cinnamon Quills

Sweet, warm spice from the bark of a tree native to Sri Lanka essential in many sweet dishes.It can help improve the function of both respiratory and cardiovascular systems, and to treat colds and flu.


Coriander Leaves

Coriander Leaves

Native of Southern Europe is mostly used in Asian & Miexican cuisine. Interchangeable with parsley. They can help cure migraine and headaches


Coriander Seeds

Coriander Seeds

Native of Southern Europe is mostly used in Asian & Miexican cuisine. Interchangeable with parsley. They can help cure migraine and headaches


Cracked Black Pepper

Cracked Black Pepper

Delicious aromatic black peppercorn which is coarsely ground to add flavour to all savoury dishes.


Crushed Chillies

Crushed Chillies

Native of the West Indies and Mexico. Very strong and powerful flavour, just a pinch is needed. Adding chilli to your cooking is thought to be helpful for the heart and circulation.


Cumin Seeds

Cumin Seeds

Native to the Mediterranean region but now also grown in Asia. Used in pickling and in rice dishes As an infusion they can help relieve diarrhoea and indigestion.


Curry Leaves

Curry Leaves

Similar in appearance to a bay leaf, it is used in the same way as curry powder.


Dill Herb

Dill Herb

Sweet flavour with a taste of caraway. Usually used to flavour egg dishes, vinegars and pickles. Helps relieve digestive problems and to stimulate breast milk.


Dill Seeds

Dill Seeds

Pickling spice with a refreshing taste. Native to Scandinavian cuisine, added to breads, bakes, potato dishes, soups and stews. Helps relieve digestive problems and to stimulate breast milk.


Fennel Seeds

Fennel Seeds

Mediterranean spice used in the relief and prevention of constipation and the feeling of bloatedness. Try toasting the seeds to accentuate their flavour.


Fenugreek Leaves

Fenugreek Leaves

Also known as Methi leaves, these leaves have a strong aroma and usually used in Indian cooking.


Fenugreek Seeds

Fenugreek Seeds

Relative of the pea family. Having a pungent flavour used in curries and to flavour chutneys, sauces and pickles. As an infusion may help control sugar levels in the blood. Can be sprouted.


Flaked Garlic

Flaked Garlic

Oldest spice to date. Regaled for maintaining good general health. Aids digestion and helps lower cholesterol.


Garam Masala

Garam Masala

Aromatic blend of cumin, coriander, cardamom, black pepper, nutmeg & bay leaves used in many Indian dishes. Usually added at the end of cooking.


Garlic Granules

Garlic Granules

Oldest spice to date. Regaled for maintaining good general health. Aids digestion and helps lower cholesterol.


Aesophetida

Aesophetida

Derived from the resin of the same name it is native to Afghanistan and Iran. Strong pungent smell, tastes like spicy garlic, it is sometimes added to dals to make them more digestible


Ajwan Seeds

Ajwan Seeds

related to caraway seeds in taste but are closer in appearance to celery seeds. Used mostly in Indian cuisine, they impart a strong thyme like flavour to food. It’s best to crush them slightly before adding so as to release their aroma. These seeds are sometimes chewed to help relieve flatulence and indigestion


Aniseed

Aniseed

Strong tasting seeds related to the cumin family. Mainly used in Mediterranean and Middle Eastern cuisine to flavour breads, cakes and biscuits. When chewed they help freshen the breath and to cure indigestion.


Aniseed Star

Aniseed Star

Used extensively in Oriental cookery, it yields a distinctive aniseed flavour. It is best to dry roast it before grinding.


Arrowroot

Arrowroot

Pure starch powder obtained from the roots of the Maranta tree native to Bermuda & West Indies. White & flavourless – used as a thickener in soups, sauces and creams. Replaces cornflour although gives a glossier finish and lighter texture.


Basil

Basil

Most known herb in the world. Sweet aroma marries well with tomato based dishes, vegetables and grains. Can act as a tonic for the nervous system and helps ease digestive complaints.


Bay Leaves

Bay Leaves

Having a strong spicy flavour, in cooking they are used to enhance the flavour of stocks, stews, soups and sauces. When made into an infusion, bay leaves may help relieve indigestion and a bloated stomach.


Black Mustard Seeds

Black 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.


Black Onion Seeds

Black Onion Seeds

Used to flavour bread dough or as a bread topping.


Black Peppercorns

Black Peppercorns

Delicious aromatic spice which adds flavour to all savoury dishes.


Bouquet Garni

Bouquet Garni

A blend of aromatic herbs to flavour stews, stocks and soups


Cajun Spice

Cajun Spice

Main spice used in Cajun Cuisine in rice based dishes and stews.


Caraway Seeds

Caraway Seeds

A strong aromatic seed which works well on its own but it is also good mixed with paprika. Cooking pulses, cabbage and other members of the cabbage family with caraway seeds helps digestion.


Cardamom Pods

Cardamom Pods

Used as a flavoruing in food and drink preparation. Member of the ginger family. Used in Eastern and continental Europe in the preparation of pickles, soups, breads and biscuits. They can help stimulate the appetite and aid digestion.


Cayenne Pepper

Cayenne Pepper

Obtained from grinding the smallest red chillies. Having a sweet taste but very hot, helps stimulate the digestion, circulation as well as being a disinfectant.


Celery Salt

Celery Salt

Native to Southern Europe, it is the result of grinding dried celery roots. It gives a subtle flavour to soups, stews, casseroles and a lovely flavour to cheese and bread.


Celery Seeds

Celery Seeds

Native to Southern Europe. Used in pickles, chutneys,marinades, dressings and dips. As an infusion they help promote sleep.


Chillies Hot Bird’d Eye

Chillies Hot Bird’d Eye

Extremely pungent and very, very hot. Use sparingly.


Chinese 5 Spice

Chinese 5 Spice

A mixture of ground spices consisting of ground star anise, Sichuan pepper, fennel seeds, cloves and cinnamon. Use sparingly as very pungent in flavour.