Herbs & Spices

Native of Southern Europe is mostly used in Asian & Miexican cuisine. Interchangeable with parsley. They can help cure migraine and headaches

Native of Southern Europe is mostly used in Asian & Miexican cuisine. Interchangeable with parsley. They can help cure migraine and headaches

Delicious aromatic black peppercorn which is coarsely ground to add flavour to all savoury dishes.

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.

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.

Obtained from grinding the smallest red chillies. Having a sweet taste but very hot, helps stimulate the digestion, circulation as well as being a disinfectant.

Native to Southern Europe, it is the result of grinding dried celery roots. It gives a subtle flavour to soups, stews, casseroles and a lovely flavour to cheese and bread.

Derived from the resin of the same name it is native to Afghanistan and Iran. Strong pungent smell, tastes like spicy garlic, it is sometimes added to dals to make them more digestible

Native to Southern Europe. Used in pickles, chutneys,marinades, dressings and dips. As an infusion they help promote sleep.

related to caraway seeds in taste but are closer in appearance to celery seeds. Used mostly in Indian cuisine, they impart a strong thyme like flavour to food. It’s best to crush them slightly before adding so as to release their aroma. These seeds are sometimes chewed to help relieve flatulence and indigestion

Extremely pungent and very, very hot. Use sparingly.

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.