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.


Cardamom Pods

Cardamom Pods

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.


Cayenne Pepper

Cayenne Pepper

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.


Celery Salt

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.


Aesophetida

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


Celery Seeds

Celery Seeds

Native to Southern Europe. Used in pickles, chutneys,marinades, dressings and dips. As an infusion they help promote sleep.


Ajwan 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


Chillies Hot Bird’d Eye

Chillies Hot Bird’d Eye

Extremely pungent and very, very hot. Use sparingly.


Aniseed

Aniseed

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.


Chinese 5 Spice

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.


Aniseed Star

Aniseed Star

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