Herbs & Spices
Almost as old as the art of cooking is the practice of adding or enhancing taste or disguising poor flavours by adding, marinating or cooking food with herbs and spices resulting in spectacular explosions of fragrant delicacies. Besides adding umph to food they are also prized for their medicinal properties used to treat an endless list of ailments. We sell an infinite range of dried herbs and spices either whole or ground together with a variety of curry mixes and seasonings.
Ground Chilli
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.
Ingredients
Ground Chilli
Ground Cinnamon
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.
Ingredients
Ground Cinnamon
Ground Cloves
Adds warmth and a kick of spice to baked apples, stewed dried fruit and baked gammon.
Ingredients
Ground Cloves
Ground Coriander
Native of Southern Europe is mostly used in Asian & Miexican cuisine. Interchangeable with parsley. They can help cure migraine and headaches
Ingredients
Ground Coriander
Ground Cumin
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.
Ingredients
Ground Cumin
Ground Ginger
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.
Ingredients
Ground Ginger
Ground Mace
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
Ingredients
Ground Mace
Ground Nutmeg
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.
Ingredients
Ground Nutmeg
Ground White Pepper
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.
Ingredients
Ground White Pepper
Ginger Root
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.
Ingredients
Ginger Root