Herbs & Spices

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.

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

Related to the onion family. Common French herb used in soups and steamed vegetables. They can alleviate colds and influenza as well as diarrhoea.

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.

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.

A strong aromatic seed which works well on its own but it is also good mixed with paprika. Cooking pulses, cabbage and other members of the cabbage family with caraway seeds helps digestion.

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.

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.