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.
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.
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.
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.
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.