Spices

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

Whole Black Pepper

Slightly stronger in flavour than the Yellow Mustard Seeds.

Dukkah is traditionally eaten by dipping fresh bread into oil and then into the dukkah - use as a topping/coating for cuts of meat or chicken.

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.

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.

This 100% Pure Ceylon variety (Cinnamonum Verum) is native to Sri Lanka. Known as ‘true cinnamon’, it is considered by foodies, and health-conscious lovers of cinnamon. as superior in quality, flavour and health benefits.

Origin: Sri Lanka

Also combines well with….Cardamom, Cloves, Coriander Seed, Cumin, Ginger, Fennel, Mace, Nutmeg, Pepper, Star Anise.

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

This crystallized ginger has just the ideal combination of sweet and spicy.

Organic Ground Cumin

Cumin Seed

Complements cheese, dips, bread, pates, soups, mustards and sauces. Can be used in any culinary application where common pepper is used.

Ground Fennel Seed

Suits Indian Cuisine, meat and vegetarian dishes

Garlic granules.

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

A herbal seasoning salt prepared from a combination of 12 fresh, organically grown herbs and vegetables

Ideal for bbq steaks, casseroles and stews.

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

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

It is exquisite in cheesecakes, desserts, breads, biscuits, and chocolates and creates a superlative flavour for fish, sauces, pasta and beverages.

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

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

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

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

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

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

for soups and stews

Ground 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.

Ground ginger

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.

for soups and stews

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.

Sprinkle on BBQ meats or roasts, or mix through rissoles and fish cakes.

Depending on the flavour or colour you want for your dish, usually you would only use a few threads at a time, so one bottle should last for a few meals.

Dried Savory

Gourmet Organic Herbs Smoked Paprika has a mild smokey flavour. Great for stews, potatoes, dry rubs for meats & egg dishes.

Whole Sumac Berries

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

Also combines well with….Garlic, Oregano, Caraway, Parsley, Turmeric, Cardamom, Ginger, Rosemary, Thyme.

Ground Turmeric

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

It's widely used by canny cooks around the world as a natural flavour enhancer. Used happily in homes, restaurants, schools and hospitals; by caterers, smart travellers and sports-people.

Ideal for seasoning and refining of soups, sauces and vegetable dishes or simply as a delicious broth.

Combines well with dairy products, especially exciting in ice cream. Delicious in desserts, pancakes, biscuits, cakes and bread.

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.