Herbs & Spices

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.

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.