Herbs & Spices

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.

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.

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.

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.