Herbs & Spices

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.

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.

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.

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.