Herbs & Spices

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.

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.

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.