Spices

Suits apples, figs, seafood, and pumpkin/root vegetables.

Traditionally eaten by dipping fresh bread into oil and then into the dukkah

Whole Black Pepper

Slightly stronger in flavour than the Yellow Mustard Seeds.

Traditionally eaten by dipping fresh bread into oil and then into the dukkah

Use for roasted chicken, fish or for any bbq, and has a medium to hot level of chilli flavour.

Suits the flavours of apples, oranges, pears, and sweet potatoes.

The fruits are ground and baked, then sifted to make the powdered spice with heat level 8 - very hot indeed!

A wonderful addition to any dish (only a small pinch or two). Heat Level-7.

Fiery comination of chillies, cumin, oregano and garlic

Certified Organic Cassia, Star Anise, Fennel, Black Pepper, Szechuan Pepper, Cloves

Most widely used for it s sweet applications in cakes, biscuits, breads and all manner of desserts.

Suits both sweet and savoury dishes, but must be used sparingly as they can overpower other flavours.

Suits both sweet and savoury dishes, but must be used sparingly as they can overpower other flavours.

Ground Coriander

Organic Ground Cumin

Cumin Seed

Suits Indian Cuisine, meat and vegetarian dishes

Garlic granules.

Ground ginger

Heilala Vanilla Extractives in Water, Alcohol (12-14%), Vanilla Seeds, Sugar (5%), Natural Gum (Carrageenan 0.5-1%)

Ideal for bbq steaks, casseroles & stews.

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

Is a spice that is a vein-like shape that covers the nutmeg seed, and when ground resembles an orange-coloured powder.

A Combination of Savoury, Onion, Sweet Paprika, Garlic, Cumin, Hot Paprika

MIxture of turmeric, garlic, cumin, paprika, black pepper, coriander, onion, cinnamon s

A mix of coriander seeds, cinnamon, ginger, caraway, nutmeg & cloves.

Ground Nutmeg

Whole Nutmeg

Allspice is also often found in European cooking in marinades and pickling as well as in cakes, fruit pies, puddings and ice cream.

Combines well with apples, pork, duck and cabbage.

Heat Level - 9.

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

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

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

Is a very flexible spice, used in recipes for pickles, soups, breads, roast pork, as well as many vegetable dishes.

Ginger suits both savoury and sweet dishes.

Ground Black Pepper is a strong spice that doesn't have any main flavour but improves the other seasonings in a dish.

Gourmet Organic Herbs Smoked Paprika has a mild smokey flavour.

Sweet Paprika is used generally in spice mixtures in Morocco.

Black Pepper cracked

An earthy aroma & flavour, with lemony overtones - mildly hot

A Combination of Black Peppercorns, White Peppercorns, Pink Peppercorns, Coriander Seeds.

Dried Savory

Whole Sumac Berries

Ground Sumac

Ground Turmeric

Heilala Vanilla Extractives in Water, Alcohol (12-14%), Vanilla Seeds, Sugar (5%), Natural Gum (Carrageenan 0.5-1%)

White Pepper Ground

Whole White Pepper

Mustard Seed Yellow is a fragrant seed that is cooked in oil to release the flavour into the dishes.