GOURMET ORGANIC HERBS

Thyme is aromatic with a slight pine/mint/lemon flavour and a floral aroma

Also known as pimento, the allspice berry has a flavour that resembles the flavour combination of cinnamon, nutmeg, cloves and ginger

An aromatic spice with licorice-like flavours, often used in traditional cake and biscuit recipes but also suits heavier dishes to aid in digestion

Dried basil leaves have a very different, more pungent, flavour compared to fresh basil and are very useful in Italian dishes such as spaghetti Bolognese and other slow cooked meals

Dried Bay leaves have a fragrance is herbal, slightly floral, and has a similar flavour to oregano and thyme

Whole Black Pepper is a pungent, warming spice that enhances other spices within a dish

Bouquet garni (French for “garnished bouquet”) is a herb mix used in a lot of European and particularly French dishes (traditionally as a bunch of herbs tied together)

Brown mustard seed is commonly used in Indian cuisine, giving a nutty mustard flavour when fried

A blend of sweet, spicy and savoury spices, traditionally used in Cajun cuisine for the grilling of fish, stews, adding to fried chicken or fritters

Caraway Seed is often used as an ingredient in rye bread, imparting fennel-like flavours

Cardamom Pods have a versatile and complex flavour, suiting both sweet and savoury dishes

A very small and very hot member of the chilli pepper family, but if used sparingly can give a tasty heat to a meal. Heat Level-9

Commonly used across cuisine in the Americas, India and Asia to add heat and spice

A blend of traditional Chinese aromatic spices for cooking of duck, game and stir fry dishes

Ground Cinnamon is commonly used for its sugary applications in biscuits, breads, cakes, and all kind of desserts

Ground Cinnamon is commonly used for its sugary applications in biscuits, breads, cakes, and all kind of desserts

Cloves is a spice which suits both sweet and savoury dishes, often found in curries, marinades as well as cakes, pastries, and puddings

Cloves is a spice which suits both sweet and savoury dishes, often found in curries, marinades as well as cakes, pastries, and puddings

Coriander has a mild flavour and can be used liberally in dishes from Indian, North African, and Asian Cuisines

Dried Coriander leaf and Coriander seeds can be used in a wide variety of dishes such as sauces, gravies, dressings, vinaigrette, chutneys, and a large variety of vegetable dishes

Coriander has a mild flavour and can be used liberally in dishes from Indian, North African, and Asian Cuisines

Cumin has a pungent, sweet/savoury fragrance and flavour often used in spice mixes, chutneys, relishes, breads, meat and vegetable stews, curries

Cumin has a pungent, sweet/savoury fragrance and flavour often used in spice mixes, chutneys, relishes, breads, meat and vegetable stews, curries

Curry leaves are highly used throughout Indian and Sri Lankan cooking with a flavour that is citrus-like, but nutty on cooking

Ground Fennel seed has a sweet and aromatic anise flavour, commonly used in curries and other dishes across Indian and Middle Eastern cuisine

A herb similar to clover. The seeds taste similar to maple syrup and are used in foods and medicine.

A blend of traditional aromatic Indian spices used for the base of curries, stews, vegetable dishes and curry pastes

A blend of traditional aromatic Indian spices used for the base of curries, stews, vegetable dishes and curry pastes

Garlic is wonderful in many dishes from roast chicken, bbq steaks, stir-frys, and casseroles

An important ingredient in many spice blends and is an excellent flavour for pumpkin, carrots, squash, sweet potato, as well as being used in tagines and slow-cooked meat dishes.

Ginger is an important ingredient in many spice blends and is an excellent flavour for pumpkin, carrots, squash, sweet potato, as well as being used in tagines and slow-cooked meat dishes

A herby and floral mix of provincial herbs often used in soups, sauces, rice dishes, and roast meats.

A blend of traditional Indian spices used for the base of many curries, very aromatic and medium in spiciness

A blend of traditional Indian spices used for the base of many curries, very aromatic and medium in spiciness.

A blend of traditional Italian cooking herbs and garlic suitable for sauces, stews and soups

Juniper Berry has several uses in meat dishes that require a full or gamey taste

A spice that has a similar, although slightly lighter, fragrant flavour as nutmeg, and is used in dishes such as clear soups, shellfish stock, cheese soufflés, and stews

A medium heat blend of traditional Madras style spices for traditional curries.

A medium heat blend of traditional Madras style spices for traditional curries

A medium heat blend of traditional Mexican herbs and spices, great for bbq meats, bean dishes, cooking meat

A slightly hot blend of aromatic spices for use in traditional Middle Eastern and North African dishes

A slightly hot blend of aromatic spices for use in traditional Middle Eastern and North African dishes

Our Mixed Spice blend is warming and aromatic blend of spices commonly used in across sweet dishes, desserts and puddings

The tiny black seeds have a slightly bitter taste with some of the pungency of onion, but also offer many other subtle nuances of flavour

Nutmeg is a spice that works well in both sweet and savoury applications where only the smallest amount is needed

Onion Flakes is an easy flavour starter for casseroles, stir-frys, and for making bread.

Oregano is a strong, aromatic herb that’s used in a variety of dishes, frequently across Greek and Italian cooking

Dried parsley is great in dips, sauces, marinades, salad dressings and to add to stews and casseroles

Cracked Black Pepper is a pungent, warming spice that enhances other spices within a dish

Ground Black Pepper is a pungent, warming spice that enhances other spices within a dish

Ground Sichuan pepper has a slightly lemony and warming flavour(with a tingly/numbing sensation), although not as hot or pungent as the others in the pepper family

Rosemary has a slightly pungent flavour with a clean aroma and is well suited to dishes such as roast lamb, pork, chicken and turkey, as well as being an addition to many stuffing recipes

Sage has a very aromatic and pungent flavour and goes well with many meat dishes such as pork, beef, duck and chicken

Savory has a slightly sharp warm taste and is used to flavour many foods, particularly poultry and stuffing recipes

Black sesame seeds have a rich, nutty and slightly smoky flavour with a deep, rich aroma

White sesame seeds have a rich, nutty and slightly sweet flavour with a lightly caramel/vanilla aroma

Star anise is a wonderful flavour across Asian soups, stocks, chicken, duck and pork dishes as well as in seafood recipes

Sumac Powder has a slightly fruity aroma, with a tangy lemon/sour flavour used widely across middle eastern, Indian and south Asian cuisine

Sweet paprika is a sweet, aromatic spice and is often found in rubs, marinades, and seasoned salts

Thyme is aromatic with a slight pine/mint/lemon flavour and a floral aroma

Turmeric is member of the ginger family with an earthy, fragrant flavour often used in curries, laksa, stews, lentil and vegetable dishes

Turmeric is member of the ginger family with an earthy, fragrant flavour often used in curries, laksa, stews, lentil and vegetable dishes

Ground white pepper is a pungent spice that can be used in many dishes, but should be used in more moderation as it is more of a spicy bite than other peppers

Whole white pepper is a pungent spice that can be used in many dishes, but should be used in more moderation as it is more of a spicy bite than other peppers

Whole Black Pepper is a pungent, warming spice that enhances other spices within a dish

Yellow mustard seed has a milder, more balanced mustard flavour and is commonly used in Indian cuisine, giving a nutty mustard flavour when fried

Lemongrass has an aromatic citrus flavour and is often used in curries, sauces, herbal teas and soups

Ground Turmeric