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.
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.
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.
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
A curry blend of coriander, cumin, salt, paprika, garlic, chilli, cinnamon and cloves.
Coriander, Cumin, Salt, Paprika, Garlic, Chilli, Cinnamon, Cloves
An aromatic herb typical of French cuisine having an aniseed flavour. used to flavour dressings and marinades.
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.
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.
A mix of black, green, white and pink peppercorns with all spice berries.
Black pepper, white pepper, green pepper, pink pepper, allspice berries
A blend of spices: cloves, allspice, cinnamon, nutmeg and ginger, ground together and mostly used in baking fruit based cakes.
Cloves, Allspice, Cinnamon, Nutmeg, Ginger
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.
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.