Herbs & Spices

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.

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.

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.