Herbs & Spices

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.

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.

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