Herbs & Spices

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.

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.