Herbs & Spices

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.

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.

Oldest spice to date. Regaled for maintaining good general health. Aids digestion and helps lower cholesterol.

Strong tasting seeds related to the cumin family. Mainly used in Mediterranean and Middle Eastern cuisine to flavour breads, cakes and biscuits. When chewed they help freshen the breath and to cure indigestion.

A mixture of ground spices consisting of ground star anise, Sichuan pepper, fennel seeds, cloves and cinnamon. Use sparingly as very pungent in flavour.

Used extensively in Oriental cookery, it yields a distinctive aniseed flavour. It is best to dry roast it before grinding.

Pure starch powder obtained from the roots of the Maranta tree native to Bermuda & West Indies. White & flavourless – used as a thickener in soups, sauces and creams. Replaces cornflour although gives a glossier finish and lighter texture.

Most known herb in the world. Sweet aroma marries well with tomato based dishes, vegetables and grains. Can act as a tonic for the nervous system and helps ease digestive complaints.

Having a strong spicy flavour, in cooking they are used to enhance the flavour of stocks, stews, soups and sauces. When made into an infusion, bay leaves may help relieve indigestion and a bloated stomach.

Mustard seeds are a great source of various minerals such as copper, calcium, iron and zinc. Moreover, they are a good source of several vitamins, including vitamin K and vitamin B6. They have a high percentage of dietary fibre, are rich in antioxidants and polyunsaturated fats.

Used to flavour bread dough or as a bread topping.

Delicious aromatic spice which adds flavour to all savoury dishes.

A blend of aromatic herbs to flavour stews, stocks and soups

Main spice used in Cajun Cuisine in rice based dishes and stews.