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.
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 Juniper 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.
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.
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
Coriander seeds, Yellow mustard seeds, Chillies, Ginger, Cloves, Black Peppercorns, Allspice berries, bay leaves, cassia bark, mace blades.
Little or very mild flavour. Usually mixed with other coloured peppercorns.
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.