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.


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.


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.


Mixed Peppercorns

Mixed Peppercorns

A mix of black, green, white and pink peppercorns with all spice 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.