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.


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.


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.


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.