Herbs & Spices

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.

Mustard seeds are a great source of various minerals such as copper, calcium, iron and zinc. Moreover, they are a good source of several vitamins, including vitamin K and vitamin B6. They have a high percentage of dietary fibre, are rich in antioxidants and polyunsaturated fats.

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.

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

A blend of spices: cloves, allspice, cinnamon, nutmeg and ginger, ground together and mostly used in baking fruit based cakes.

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

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.

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.

A curry blend of coriander, cumin, salt, paprika, garlic, chilli, cinnamon and 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.

Powder extracted from grinding yellow mustard seeds which can be added to marinades, mayonnaise or cream cheese to give a pungent and spicy flavour.

A blend of herbs (savoury, rosemary, oregano, marjoram and thyme) reminiscent of the South of France. Traditionally used in all French dishes especially vegetables.

Blend of cumin, coriander, turmeric and chilli and roasted before ground. Level of heat depends on the ratio of chilli used in the blend.

Relative of the red pepper family, it is milder in flavour than cayenne although Hungarian paprika is hotter than Spanish paprika. Used to lend a distinctive red colouring to food. It is thought to be good for the heart and circulation.

The purple or black coloured fruits of the juniper tree. They have a strong aromatic scent with a tang of pine and are useful for pates, pickles such as sauerkraut, marinades and liqueurs such as gin. It can be also used as a diuretic and as an anti-inflammatory.

A blend of herbs reminiscent of an Italian kitchen.

Lemongrass is widely used as a culinary herb in Asian cuisine and also as medicinal herb in India. It has a subtle citrus flavor and can be dried and powdered, or used fresh. It is commonly used in teas, soups, and curries. It is also suitable for use with poultry, fish, beef, and seafood

Delicious aromatic spice with a tangy hint which adds flavour to all savoury dishes.

Dried liquorice root can be chewed as a sweet

This is the lacy outer layer that covers the nutmeg, a nut like seed of the nutmeg tree. It adds a mild nutmeg flavour to soups, sauces as well as sausages, pates & fish dishes.

A blend of dried coriander, turmeric, mustard, fenugreek, celery, cayenne, cumin, paprika, pepper, starch, ginger, onion, salt, garlic and cardamom. Used extensively in Indian cuisine.

Marjoram can be used to substitute oregano in many dishes adding a slightly sweeter aftertaste

Blend of cumin, coriander, turmeric and chilli and roasted before ground. Level of heat depends on the ratio of chilli used in the blend.

Mediterranean herb which adds a touch of freshness to all dishes. Can help reduce bloating and swelling after eating from trapped wind.

A blend of dried herbs mainly parsley, sage, thyme, marjoram and tarragon. Excellent addition to soups and casseroles.

Hot sweetish Southeast Asian spice used in marinades, Asian cuisine and baking. Used as a base in most curry mixes. May be used to treat digestion disorders and to improve circulation, travel and morning sickness.

Unripe berries having a mild flavour.

These small, round berries which are ground to a powder 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.

Delicious aromatic spice which adds flavour to all savoury dishes.

Used as a flavoruing in food and drink preparation. Member of the ginger family. Used in Eastern and continental Europe in the preparation of pickles, soups, breads and biscuits. They can help stimulate the appetite and aid digestion.

Native of the West Indies and Mexico. Very strong and powerful flavour, just a pinch is needed. Adding chilli to your cooking is thought to be helpful for the heart and circulation.

Sweet, warm spice from the bark of a tree native to Sri Lanka essential in many sweet dishes.It can help improve the function of both respiratory and cardiovascular systems, and to treat colds and flu.

Adds warmth and a kick of spice to baked apples, stewed dried fruit and baked gammon.

Native of Southern Europe is mostly used in Asian & Miexican cuisine. Interchangeable with parsley. They can help cure migraine and headaches

Native to the Mediterranean region but now also grown in Asia. Used in pickling and in rice dishes As an infusion they can help relieve diarrhoea and indigestion.

Hot sweetish Southeast Asian spice used in marinades, Asian cuisine and baking. Used as a base in most curry mixes. May be used to treat digestion disorders and to improve circulation, travel and morning sickness.

This is the lacy outer layer that covers the nutmeg, a nut like seed of the nutmeg tree. It adds a mild nutmeg flavour to soups, sauces as well as sausages, pates & fish dishes

Kernel of this nut is ground to a fine powder. Native to South East Asia. Used in soups and cheese based sauces and Xmas baking. Used in moderation, may be used to treat bronchitis, rheumatism and flatulence.

Interchangeable with ground 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.

Oldest spice to date. Regaled for maintaining good general health. Aids digestion and helps lower cholesterol.

Related to the onion family. Common French herb used in soups and steamed vegetables. They can alleviate colds and influenza as well as diarrhoea.

Sweet, warm spice from the bark of a tree native to Sri Lanka essential in many sweet dishes.It can help improve the function of both respiratory and cardiovascular systems, and to treat colds and flu.

Native of Southern Europe is mostly used in Asian & Miexican cuisine. Interchangeable with parsley. They can help cure migraine and headaches

Native of Southern Europe is mostly used in Asian & Miexican cuisine. Interchangeable with parsley. They can help cure migraine and headaches

Delicious aromatic black peppercorn which is coarsely ground to add flavour to all savoury dishes.

Native of the West Indies and Mexico. Very strong and powerful flavour, just a pinch is needed. Adding chilli to your cooking is thought to be helpful for the heart and circulation.

Native to the Mediterranean region but now also grown in Asia. Used in pickling and in rice dishes As an infusion they can help relieve diarrhoea and indigestion.

Sweet flavour with a taste of caraway. Usually used to flavour egg dishes, vinegars and pickles. Helps relieve digestive problems and to stimulate breast milk.

Pickling spice with a refreshing taste. Native to Scandinavian cuisine, added to breads, bakes, potato dishes, soups and stews. Helps relieve digestive problems and to stimulate breast milk.

Mediterranean spice used in the relief and prevention of constipation and the feeling of bloatedness. Try toasting the seeds to accentuate their flavour.

Also known as Methi leaves, these leaves have a strong aroma and usually used in Indian cooking.

Relative of the pea family. Having a pungent flavour used in curries and to flavour chutneys, sauces and pickles. As an infusion may help control sugar levels in the blood. Can be sprouted.

Oldest spice to date. Regaled for maintaining good general health. Aids digestion and helps lower cholesterol.

Aromatic blend of cumin, coriander, cardamom, black pepper, nutmeg & bay leaves used in many Indian dishes. Usually added at the end of cooking.

Oldest spice to date. Regaled for maintaining good general health. Aids digestion and helps lower cholesterol.

Derived from the resin of the same name it is native to Afghanistan and Iran. Strong pungent smell, tastes like spicy garlic, it is sometimes added to dals to make them more digestible

related to caraway seeds in taste but are closer in appearance to celery seeds. Used mostly in Indian cuisine, they impart a strong thyme like flavour to food. It’s best to crush them slightly before adding so as to release their aroma. These seeds are sometimes chewed to help relieve flatulence and indigestion

Strong tasting seeds related to the cumin family. Mainly used in Mediterranean and Middle Eastern cuisine to flavour breads, cakes and biscuits. When chewed they help freshen the breath and to cure indigestion.

Used extensively in Oriental cookery, it yields a distinctive aniseed flavour. It is best to dry roast it before grinding.

Pure starch powder obtained from the roots of the Maranta tree native to Bermuda & West Indies. White & flavourless – used as a thickener in soups, sauces and creams. Replaces cornflour although gives a glossier finish and lighter texture.

Most known herb in the world. Sweet aroma marries well with tomato based dishes, vegetables and grains. Can act as a tonic for the nervous system and helps ease digestive complaints.

Having a strong spicy flavour, in cooking they are used to enhance the flavour of stocks, stews, soups and sauces. When made into an infusion, bay leaves may help relieve indigestion and a bloated stomach.

Mustard seeds are a great source of various minerals such as copper, calcium, iron and zinc. Moreover, they are a good source of several vitamins, including vitamin K and vitamin B6. They have a high percentage of dietary fibre, are rich in antioxidants and polyunsaturated fats.

Used to flavour bread dough or as a bread topping.

Delicious aromatic spice which adds flavour to all savoury dishes.

A blend of aromatic herbs to flavour stews, stocks and soups

Main spice used in Cajun Cuisine in rice based dishes and stews.

A strong aromatic seed which works well on its own but it is also good mixed with paprika. Cooking pulses, cabbage and other members of the cabbage family with caraway seeds helps digestion.

Used as a flavoruing in food and drink preparation. Member of the ginger family. Used in Eastern and continental Europe in the preparation of pickles, soups, breads and biscuits. They can help stimulate the appetite and aid digestion.

Obtained from grinding the smallest red chillies. Having a sweet taste but very hot, helps stimulate the digestion, circulation as well as being a disinfectant.

Native to Southern Europe, it is the result of grinding dried celery roots. It gives a subtle flavour to soups, stews, casseroles and a lovely flavour to cheese and bread.

Native to Southern Europe. Used in pickles, chutneys,marinades, dressings and dips. As an infusion they help promote sleep.

Extremely pungent and very, very hot. Use sparingly.

A mixture of ground spices consisting of ground star anise, Sichuan pepper, fennel seeds, cloves and cinnamon. Use sparingly as very pungent in flavour.