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.
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
Chillies Hot Bird’d Eye
Extremely pungent and very, very hot. Use sparingly.
Chillies Hot Bird'd Eye
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
A mixture of ground spices consisting of ground star anise, Sichuan pepper, fennel seeds, cloves and cinnamon. Use sparingly as very pungent in flavour.
Star anise, Sichuan pepper, Fennel seeds, Cloves, Cinnamon
Used extensively in Oriental cookery, it yields a distinctive aniseed flavour. It is best to dry roast it before grinding.