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 all spice 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
A blend of herbs (savoury, rosemary, oregano, marjoram and thyme) reminiscent of the South of France. Traditionally used in all French dishes especially vegetables.
Savory, Rosemary, Oregano, Marjoram, Thyme
Hot Curry Powder
Blend of cumin, coriander, turmeric and chilli and roasted before ground. Level of heat depends on the ratio of chilli used in the blend.
Cumin, Coriander, Turmeric, Chilli
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.
Basil, Parsley, Marjoram, Oregano, Rosemary, Sage, Thyme
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