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.
Celery Salt
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.
Ingredients
Celery Salt
Aesophetida
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
Ingredients
Aesophetida
Celery Seeds
Native to Southern Europe. Used in pickles, chutneys,marinades, dressings and dips. As an infusion they help promote sleep.
Ingredients
Celery Seeds
Ajwan Seeds
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
Ingredients
Ajwan Seeds
Chillies Hot Bird’d Eye
Extremely pungent and very, very hot. Use sparingly.
Ingredients
Chillies Hot Bird'd Eye
Anise Seed
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.
Ingredients
Aniseed
Chinese 5 Spice
A mixture of ground spices consisting of ground star anise, Sichuan pepper, fennel seeds, cloves and cinnamon. Use sparingly as very pungent in flavour.
Ingredients
Star anise, Sichuan pepper, Fennel seeds, Cloves, Cinnamon
Star Anise
Used extensively in Oriental cookery, it yields a distinctive aniseed flavour. It is best to dry roast it before grinding.
Ingredients
Aniseed Star