Herbs & Spices

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.

A mixture of ground spices consisting of ground star anise, Sichuan pepper, fennel seeds, cloves and cinnamon. Use sparingly as very pungent in flavour.

Used extensively in Oriental cookery, it yields a distinctive aniseed flavour. It is best to dry roast it before grinding.

Pure starch powder obtained from the roots of the Maranta tree native to Bermuda & West Indies. White & flavourless – used as a thickener in soups, sauces and creams. Replaces cornflour although gives a glossier finish and lighter texture.

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.