PhoneFont Awesome Free 5.0.6 by @fontawesome - http://fontawesome.com License - http://fontawesome.com/license (Icons: CC BY 4.0, Fonts: SIL OFL 1.1, Code: MIT License)

03 9874 8822

OUR PRODUCTS

CONTACT US

Herbs & Spices

Ajowan powder is made from unripe green mangoes, that have been sliced, sun dried and crushed into a powder. With a honey-like fragrance and sour fruit flavour, the powder is used as a souring agent and adds fruit flavour without moisturise. Ideal in curries, chutney, stir fires, pickles and baked goods.

Ajowan Seed

This small grey-green seed, originally hailing from Eastern Mediterranean, is most commonly used in all types of Middle Eastern and Indian food, in whole form, to add flavour, which is similar to that of Thyme, as both have high concentrations of the essential oil thymol. The seed is best dry roasted or fried to develop a more subtle, complex aroma. It is also used whole, or crushed, as toppings for breads, biscuits and savoury pastry.

Amchoor Powder

Green-grey in colour, aniseed has a strong sweet flavour and fragrance that is likened to liquorice. Many foods with liquorice flavouring have Aniseed in them instead of liquorice. Whilst available in ground, they are best when stored whole then crushed right before use. Due to their sweet nature, they are often used in ethnic confectionary, liquors, vegetable curries and breads. 

Aniseed Ground

Not to be confused with true Aniseed, the aromatic leaf of the Aniseed tree is crushed to create the powder. The essential oils contained within this are comparable to that of true Aniseed. Native to Australia, it is used as a flavouring spice in bushfood, biscuits, ice-cream and herbal tea, swell as pairing well with fish, pork and seafood. The flavour, like its aroma, is very similar to that of aniseed, being liquorice in nature.

Aniseed Myrtle Powder

Green-grey in colour, aniseed has a strong sweet flavour and fragrance that is likened to liquorice. Many foods with liquorice flavouring have Aniseed in them instead of liquorice. Whilst available in ground, they are best when stored whole then crushed right before use. Due to their sweet nature, they are often used in ethnic confectionary, liquors, vegetable curries and breads.

Aniseed Whole

Pale golden in colour, this powder has a unique smell and flavour when raw that may be considered overpowering and unpleasant. However, when it added with heat and oil, the flavour and scent are mellowed out to produce a taste similar to garlic and sautéed onions. Crucial to Indian vegetarian dishes, it harmonises sweet, salty, sour and spicy components to enrich the flavour. Added at the start of cooking, when tempering occurs

Asafoetida Powder 

Ascorbic Acid Powder

The Basil leaf is a herb often associated with Italian cuisine, due to its favourable taste in tomato dishes, pastas, soups, sauces and meat dishes. Used freshly, the Basil leaf is a crucial element of pesto, this dry herb is recommended to be added last minute, due to the damaging affects intense heat has on its taste and aroma.

Its warming and uplifting nature also makes it the perfect ingredient to add to teas, with the intent of uplifting mental fatigue or lessing inflammation associated with arthritis due to its high BCP concentration, which acts as a natural stimulant for the body.

Basil Leaves

Used heavily in French, Moroccan and Turkish dishes, the Bay leaf, used whole or crushed, adds depth do a dish in the form of fragrance. As the flavour is quite bitter, the warm aroma, similar to that of oregano and thyme, is the element which is extracted whilst cooking. The Bay leaf is usually placed in dishes that need a long time to cook, such as soups, seafood, sauces and stew, where it will infuse with the ingredients, and is then removed prior to service. It is best paired with parsley and thyme.

Bay Leaves Ground

Used heavily in French, Moroccan and Turkish dishes, the Bay leaf, used whole or crushed, adds depth do a dish in the form of fragrance. As the flavour is quite bitter, the warm aroma, similar to that of oregano and thyme, is the element which is extracted whilst cooking. The Bay leaf is usually placed in dishes that need a long time to cook, such as soups, seafood, sauces and stew, where it will infuse with the ingredients, and is then removed prior to service. It is best paired with parsley and thyme.

Bay Leaves Whole

The golden petals of the Calendula flowers are historically significant throughout Europe, Asia and the Mediterranean for their health benefits and medicinal purposes, which have seen it grow to one of the most common alternate medicine sources. Used most commonly in teas, this petal can also be used in soups and stews, adding a flavour and colour hard to achieve with other ingredients. In Western cuisine, the petals are used as dye to add golden colours to butter and cheese.

Calendula Petals

This brown-grey, crescent shaped seed have a strong, anise-like flavour and aroma, due to their essential oils. Making them a good substitute to be used in any dishes you would use aniseed in. Frequently added to Sauerbraut and Indian rice dishes, such as pulao and biryani, the caraway seed is a favourite in European and Asian cuisine.

Caraway Seed Ground

This brown-grey, crescent shaped seed have a strong, anise-like flavour and aroma, due to their essential oils. Making them a good substitute to be used in any dishes you would use aniseed in. Frequently added to Sauerbraut and Indian rice dishes, such as pulao and biryani, the caraway seed is a favourite in European and Asian cuisine.

Caraway Seed Whole

The date-like pod is dark brown in colour, oval in shape and approx 2.5 cm in length. With a smokey taste due to the method used to dry, that also has notes of mint, it is distinctive from the more commonly known Green Cardamom pod. Unlike the green pod, the brown pod is not ideal for desserts, instead, it is more commonly used throughout the Middle East and Asia as a marinade in tandoori curries and butter chicken. Best used in hearty foods, it is not interchangeable for green cardamon pods.

Cardamom Pods Brown

Picked before fully ripe, then kiln dried, Green Cardamon Pods are vibrant green in colour and pungently sweet in aroma. Use with restraint, as only a little amount is needed to give the dish a strong flavour. A key ingredient in Chai tea, it can be used in both savoury or sweet dishes. Ideal in biscuits, rice dishes, stews and desserts.

Cardamom Pods Green

Found in the Pods of Green Cardamom, these small seeds are dark brown in colour, and combine well with cinnamon and clove. Best to ground immediately before use, to maximise flavour and aroma. Use with restraint, as only a little amount is needed to give the dish a strong flavour. A key ingredient in Chai tea, it can be used in both savoury or sweet dishes. Ideal in biscuits, rice dishes, stews and desserts

Cardamom Seed Black Ground

Found in the Pods of Green Cardamom, these small seeds are dark brown in colour, and combine well with cinnamon and clove. Best to ground immediately before use, to maximise flavour and aroma. Use with restraint, as only a little amount is needed to give the dish a strong flavour. A key ingredient in Chai tea, it can be used in both savoury or sweet dishes. Ideal in biscuits, rice dishes, stews and desserts

Cardamom Seed Black Whole

Cassia Sticks that have been powdered for ease and convenience. Not to be confused with Ceylon Cinnamon, Cassia is much thicker. Whilst the two are often called “Cinnamon” they have different tastes, but are recommended to be combined for the best result. The brown powder has an uplifting and warming aroma, with a pleasantly sweet flavour, making it perfect for flavouring baked goods, confectionaries, drinks and curries. It is used by a majority of bakers in Cinnamon donuts and Cinnamon spiced muffins.

Cassia Ground

Not to be confused with Ceylon Cinnamon sticks, Cassia Sticks are much thicker, with one layer that is extremely hard. Whilst the two are often called “Cinnamon” they have different tastes, but are recommended to be combined for the best result. The brown, bark-like stick, has an uplifting and warming aroma, with a pleasantly sweet flavour, making it perfect for flavouring baked goods, confectionaries, drinks and curries. It is used by a majority of bakers in Cinnamon donuts and Cinnamon spiced muffins.

Cassia Sticks

A vibrant red colour, this medium-hot chilli powder is high in vitamin A and considered an aphrodisiac. A key ingredient in hot sauces, particularly those with vinegar as a preservative, cayenne pepper powder is perfect to add heat and kick to your dish, without being overwhelmed. 30,000-50,000 Scoville Scale.

Cayenne Pepper Powder

Used whole or in powdered form, the grey- brown seed has a bitter taste, that is amplified when powdered. Most popular to flavour coleslaws, potato salads, sauerkraut, pickling, chutneys, tomato juice, Bloody Mary’s, and when paired with salt, to season seafood. The seed yields a valuable volatile oil that is often used in perfumes and medicines.

Celery Seed Ground

Used whole or in powdered form, the grey- brown seed has a bitter taste, that is amplified when powdered. Most popular to flavour coleslaws, potato salads, sauerkraut, pickling, chutneys, tomato juice, Bloody Mary’s, and when paired with salt, to season seafood. The seed yields a valuable volatile oil that is often used in perfumes and medicines.

Celery Seed Whole

Small, dense and crunchy, this poppy-like seed contains high contents of antioxidants and omega fatty acids. Helping to promote healthy skin, usage dates back to ancient Aztecs, as a medicinal food and in beverages. Key in South American cuisine, bakers use it, in crushed or whole form, to mix with flour when making bread. Common usage also involves sprinkling as topping in juices, smoothies, salads and broths. They have a long shelf life and can be eaten raw or infused with liquid.

Chia Seed Black

The dried, powdered or crushed flake, medium-hot chilli powder has a rating of 30,000-40,000 Scoville Units. Best paired with oregano, cumin, garlic powder and salt, it adds pungency and heat to a dish. A key ingredient in a number of dishes from Tex-Mex, Indian, Chinese, Thai and Korean cuisine.

Chilli 30/40 Flakes Crushed

The dried, powdered or crushed flake, medium-hot chilli powder has a rating of 30,000-40,000 Scoville Units. Best paired with oregano, cumin, garlic powder and salt, it adds pungency and heat to a dish. A key ingredient in a number of dishes from Tex-Mex, Indian, Chinese, Thai and Korean cuisine.

Chilli 30/40 Powder

The dried, powdered poblano chilli has a deep, well-balanced heat, with a low Scoville rating of 1,000-1,500. One of the most used chillies in Mexican cooking, they are often used to flavouring and spice rub blends. Key in making mole and enchilada sauce, they can also be used in salsa, soups, stews, or any other dishes where a subtle heat is desired.

Chilli Ancho Powder

Orange in colour, this chilli rates 100,000-225,000 on the Scoville Scale, placing it in one of the hottest groups. Whilst the taste is slightly fruity, it is very pungent and hot. When cooking with birdseye chilli, it is recommended to add at the end of the process, for a less potent flavour. A favourite in Thai and Vietnamese cuisine, it is perfect for soups, salads, stir fries, curries and fish sauce (as a condiment).

Chilli Birdseye Powder

Rated 3,000-10,000 on the Scoville Scale, they are considered mildly hot. The powder is made from jalapeños that are smoke dried over several days, and then are crushed. Due to this process, they have a distinctive smokey flavour, which, paired with their mildly earthy spiciness, is perfect for use in BBQ sauce, hot sauces, stews, salsas and meat marinades. They are a favourite in Mexican, Tex-Mex and Southwestern dishes.

Chilli Chipotle Powder

Copy to come

Chilli Flakes Crushed

Rated as one of the hottest chillies in the world, with a Scoville Scale score of 100,000-350,000, it is recommended to be used with caution and in small amounts. The floral aroma and citrus like flavour make it an integral part of Mexican cuisine, particularly found in salsa, hot sauce, BBQ sauce and spicy dishes.

Chilli Habanero Powder

Rated 1,200-2,000 Scoville units, this strikingly red powder is mild in heat, but extreme in flavour and colour. Turning the ingredients it comes into contact with a deep red, it is perfect for Indian cuisine, where the spice kick is subtle, but colour is vibrant. With a sweet, but smokey flavour, it is perfect for curry, pastes and vindaloo mixture.

Chilli Kashmiri Powder

Reddish brown in colour, tangy and earthy in flavour, this powdered chilli has a low heat, but pungent taste. Perfectly paired with oregano, it is most commonly used in Mexican cuisine, particularly, salsas, stews, mole sauces, cream sauce dishes and enchiladas.

Chilli Pasilla Powder

The result of deseeding long chillies, so as to remove some of the heat, then chopping the chilli. Perfect to spread over dishes, or in sauces, pasta, BBQ sauce and risotto. These flakes also have the benefit of sticking to ingredients better than those flakes with seeds, ensuring the flavour is in every mouthful.

Chilli Seedless Crushed Flakes

Medium-dark green in colour, the Chive is the smallest member of the onion family. What these flakes lack in size they make up for in aroma and flavour. Considered a “fines herbes” of French cuisine (an important and commonly used ingredient) it is best used in dishes when a light onion taste is desired, and to flavour eggs and potatoes.

Chive Flakes

A staple in any pantry, the sweet aroma and taste of cinnamon warms the kitchen. As grounding cinnamon bark is very hard, our powder cinnamon takes all the hard work out! Used commonly in desserts, pastries, biscuits and cakes, cinnamon offers a subtly sweet flavour.

Cinnamon True A Grade

These aromatic and pungent kitchen gems are bitter in flavour, with heat that add depth to a dish. Most commonly found in Asian, African and Middle Eastern cuisine, it is recommended to be used in small quantities. A key ingredient in Chinese Five Spice blend, Garam Masala and Pumpkin Pie Spice, they are great for flavouring curries and marinades.

Clove Ground

These aromatic and pungent kitchen gems are bitter in flavour, with heat that add depth to a dish. Most commonly found in Asian, African and Middle Eastern cuisine, it is recommended to be used in small quantities. A key ingredient in Chinese Five Spice blend, Garam Masala and Pumpkin Pie Spice, they are great for flavouring curries and marinades.

Clove Whole

The deeply dark colour of this cocoa can be attributed to the Dutching alkalisation process it has received- whereby the acidity active in cocoa has been neutralised. Allowing it to be mixed with baking soda, without adversary effects. The flavour has been reduced, only slightly, as has the bitterness that comes with regular cocoa, but the two are rarely interchangeable. Perfect for hot chocolate, sauces, ice-cream, baking and, if you’re feeling adventurous, in a rub for rich red meats.

Cocoa (Double-Dutch) 20/22

With a citrus overtone, similar to that of Coriander seeds, they are most commonly used throughout Asian cuisine, as well as in Mexican salsa and guacamole. Whilst they have no distinct aroma, they have a pungent flavour, that diminishes quickly when exposed to heat. Recommended to be used fresh in dishes, or to be added at the end of cook.

Coriander Leaf Cilantro

Light brown in colour, warm and citrus like in flavour, these small seeds are perfect to add in breads, cakes, curries and Garam Masala. Paired with a range of ingredients, they are most commonly used to pickle vegetables and brewing beer. Can be used in savoury and sweet dishes. Also available is the seed whole, that has been pre- dry roasted to further enhance the flavour and alter the aroma. Main ingredient in South Indian dishes.

Coriander Seed Ground

Light brown in colour, warm and citrus like in flavour, these small seeds are perfect to add in breads, cakes, curries and Garam Masala. Paired with a range of ingredients, they are most commonly used to pickle vegetables and brewing beer. Can be used in savoury and sweet dishes. Also available is the seed whole, that has been pre- dry roasted to further enhance the flavour and alter the aroma. Main ingredient in South Indian dishes.

Coriander Seed Whole

Spicy but sweet, aromatic and somewhat bitter, this small seed is perfect to add warmth and nuttiness to a dish. Used frequently in curries, pastries, pickling blends and Garam Masala. Due to its potency, it should be used sparingly. Their high oil content allows them to be dry roasted easily, which releases a more nutty flavour.

Cumin Seed Ground

Spicy but sweet, aromatic and somewhat bitter, this small seed is perfect to add warmth and nuttiness to a dish. Used frequently in curries, pastries, pickling blends and Garam Masala. Due to its potency, it should be used sparingly. Their high oil content allows them to be dry roasted easily, which releases a more nutty flavour.

Cumin Seed Whole

Brown, flat and oval, this fruit of the Dill plant has a flavour similar to that of caraway. Unable to be substituted with Dill weed, it can be added at the start of cook, as the heat will help to enhance the flavour and soften the seed. Used in chutneys and stocks, it can be paired with the weed in pickles, salad dressings, vinegars and sauces. Most popular is Asian, German and Russian cuisine. 

Dill Seed

The stem and leaf of the Dill plant, it has a flavour similar to anise with parsley. Due to their heavy flavour, they are a key ingredient in many soups, pickles, preserves, sauces and spreads. They are best used at the end of cook, so as to not diminish the flavour with heat, or fresh as a garnish. 

Dill Tips

Copy to come

Dutch Cinnamon Padang Vera

With a taste very similar to Anise, the two are often confused. Pale yellow to green in colour, this flavourful spice is found mostly in Asian cuisine, as well as Middle Eastern cuisine. Perfect for curries, sauces - particularly satay sauce and soup stocks, it is a key component in Italian Sausages. Flavour is enhanced when combined with cinnamon, cumin and fenugreek. 

Fennel Seed Ground

With a taste very similar to Anise, the two are often confused. Pale yellow to green in colour, this flavourful spice is found mostly in Asian cuisine, as well as Middle Eastern cuisine. Perfect for curries, sauces - particularly satay sauce and soup stocks, it is a key component in Italian Sausages. Flavour is enhanced when combined with cinnamon, cumin and fenugreek. 

Fennel Seed Whole

Most commonly found in Indian, Egyptian and Middle Eastern cuisine. Yellow- amber in colour, this seed has a smell similar to maple and butterscotch, swell as a delicate taste that make it perfect for baked goods, confectionary and imitations of maple syrup. The seeds are also used in the preparation of pickles, vegetable dishes, daals, and spice mixes, such as panch phoron and sambar powder. Fenugreek seeds are used both whole and in powdered form and are often roasted to reduce their bitterness and enhance their flavour.

Fenugreek Seed Ground

Most commonly found in Indian, Egyptian and Middle Eastern cuisine. Yellow- amber in colour, this seed has a smell similar to maple and butterscotch, swell as a delicate taste that make it perfect for baked goods, confectionary and imitations of maple syrup. The seeds are also used in the preparation of pickles, vegetable dishes, daals, and spice mixes, such as panch phoron and sambar powder. Fenugreek seeds are used both whole and in powdered form and are often roasted to reduce their bitterness and enhance their flavour.

Fenugreek Seed Whole

Pale brown in colour, the rhizome is washed, cut and powdered. As a member of the ginger family, it has a taste which is similar to ginger, but more pungent. Used most commonly in Indonesian and Thai cuisine, it is the perfect addition to flavour soups, stir fries, curries and sauces. 

Galangal Ground Steamed

Dehydrated garlic slices, from the cloves, are the perfect substitute for fresh garlic, as they don't require the mess or fuss of chopping and crushing! Best used in dishes that require liquids and long periods of time, as they have longer to infuse with other ingredients, once they flavour is released. Perfect for subtle pungency and heat, garlic has been used for centuries to enhance food. 

Garlic Flake A Grade

With the traditional aroma and flavour of garlic, the granules have been crushed and dried, to reduce their heat and pungency. This process also improves the ability to mix with seasonings and rubs, as the granules are better able to be tossed with other ingredients, and stick. The perfect addition to sauces, pastes, stews and soups, garlic granules are a great addition for a subtle flavouring.

16/26 mesh is medium in size. 

Garlic Granules 16/26

With the traditional aroma and flavour of garlic, the granules have been crushed and dried, to reduce their heat and pungency. This process also improves the ability to mix with seasonings and rubs, as the granules are better able to be tossed with other ingredients, and stick. The perfect addition to sauces, pastes, stews and soups, garlic granules are a great addition for a subtle flavouring.

40/80 mesh is very small, the size of powder granules.

Garlic Granules 40/80

With the traditional aroma and flavour of garlic, the granules have been crushed and dried, to reduce their heat and pungency. This process also improves the ability to mix with seasonings and rubs, as the granules are better able to be tossed with other ingredients, and stick. The perfect addition to sauces, pastes, stews and soups, garlic granules are a great addition for a subtle flavouring.

8/16 mesh is the largest granule size. 

Garlic Granules 8/16

Minced garlic is a great substitute for fresh garlic, as they still retain the flavour and aroma, but have laid waste to the mess and fuss of having to peel and chop fresh cloves. Perfect for frying and seasoning sauces, they add pungency and subtle heat to dishes. 

Garlic Minced

With the traditional aroma and flavour of fresh garlic, powdered garlic is the perfect agent to add to seasonings, rubs, spreads and pastes, as the texture allows it to stick to other elements. Used to mix with salt for garlic salt, and mixed with butter for garlic bread, garlic powder reduces the size needed of garlic in a dish, but still packs a punch in taste. 

Garlic Powder

Dating back thousands of years, this grounded rhizome has a rich history worldwide for use in sweet and savoury dishes. Commonly used in marinades, sauces, cakes, biscuits and desserts, ginger offers a sweet aroma, and a taste with a slight kick of heat. A staple throughout Asian cuisine, ginger is a must have! 

Ginger Ground Steamed

Dating back thousands of years, this finely chopped rhizome has a rich history worldwide for use un sweet and savoury dishes. Commonly used in sauces, soups, marinades, desserts, ginger offers a sweet aroma, and a taste with a slight kick of heat. A staple throughout Asian cuisine, infuse with other ingredients, and remove before serving. 

Ginger Root Kibbled

Dark blue in colour, with a bittersweet aroma and unique flavour, they are most known as the key flavouring element in Gin. Not actually a berry, but a seed cone, they are best crushed before use, as the outer layers have little to no flavour. Used in European cuisines, they pair perfectly with game meats. 

Juniper Berries Whole

Part of the mint family, this vibrant green leaf has a gentle lemon taste and aroma, that add uplift dishes. Used as a flavouring agent in ice cream and herbal teas, and as a sweetener in jellies and jams. It is a key ingredient in lemon palm pesto. 

Lemon Balm Leaves

Lemon Grass Powder

Taste similar to Lemon, but without the bitterness, this light and citrus like powder and cuts are popular throughout Asian cuisine. Most commonly found in soups, curries, teas, sauces and dips

Lemon Grass Whole Cut

Taste similar to Lemon, but without the bitterness, this light and citrus like powder and cuts are popular throughout Asian cuisine. Most commonly found in soups, curries, teas, sauces and dips.

Lemon Myrtle Leaf

Leaves from the Lemon Myrtle tree, native to Australia, are available in whole form or powdered. Like their name suggests, they have a rich and smooth citrus aroma that is used as a refreshing element in dishes. Ideal for teas served hot or cold, beef, fish or rice dishes, breads, sauces, dips and desserts, it can be used as a replacement for lemon. When cooking with hot temperatures, it is used later in method, as any longer then 15 minutes in high temperatures can cause a bitter taste to develop. 

Lemon Myrtle Powder

Leaves from the Lemon Myrtle tree, native to Australia, are available in whole form or powdered. Like their name suggests, they have a rich and smooth citrus aroma that is used as a refreshing element in dishes. Ideal for teas served hot or cold, beef, fish or rice dishes, breads, sauces, dips and desserts, it can be used as a replacement for lemon. When cooking with hot temperatures, it is used later in method, as any longer then 15 minutes in high temperatures can cause a bitter taste to develop. 

Lemon Verbena

The most intense of all lemon scented plants, the leaves of the Lemon Verbena plant have a multitude of culinary use. From substituting peppers, to flavouring sorbet and ice-creams, these leaves may also be used in teas. 

Lime Leaf / Kaffir

These vibrant green leaves are bountiful in citrus flavouring, that makes them very popular throughout South East Asia. Indonesia, Thai and Lao all have dishes which heavily include the lime leaf, including green curries, stir fries and soups. 

Liquorice Root Cut

With a distinct and sweet liquorice flavour, it is mostly used as a flavouring agent within dishes. Pairing well with star anise and ginger, it can most commonly be found in Chinese cuisine, confectionary and baked goods.

Liquorice root cut is best used to infuse flavour within a sauce or marinade, but removed prior to consumption. The powder form is commonly used to flavour ice cream, creams, crumbles, cakes and confectionary. 

Liquorice Root Powder

With a distinct and sweet liquorice flavour, it is mostly used as a flavouring agent within dishes. Pairing well with star anise and ginger, it can most commonly be found in Chinese cuisine, confectionary and baked goods. The powder form is commonly used to flavour ice cream, creams, crumbles, cakes and confectionary. 

Mace Ground

Coming from the same plant as Nutmeg, Mace is a thin lacy layering that surround the nutmeg whilst in the fruit shell. The warm, spicy flavouring is similar, but milder than that of Nutmeg, but the two are often interchangeable in dishes. However, Mace is best suited for savoury dishes, as opposed to sweet. Use sparingly and in the middle of cook to enhance flavour without overpowering dish. 

Mace Whole

Coming from the same plant as Nutmeg, Mace is a thin lacy layering that surround the nutmeg whilst in the fruit shell. The warm, spicy flavouring is similar, but milder than that of Nutmeg, but the two are often interchangeable in dishes. However, Mace is best suited for savoury dishes, as opposed to sweet. Use sparingly and in the middle of cook to enhance flavour without overpowering dish. 

Mahlep Seed Ground

Found inside the St Lucie Cherry, the seed is crushed into a powder form before added to dishes. Used primarily in Middle Eastern cuisine, but spreading throughout the world, it is used in baked goods, to add a bitter, almond mixed with cherry flavour. The most common dishes include festive breads and cakes, such as Greek Christmas vasilopita. 

Marjoram Leaves

Similar to oregano in look and flavour, only with a milder earthy taste. Their pungency is increased when dried, earning them a place of importance throughout European cuisine. Valuable in flavour for pasta sauces, dressings, seasonings, sauces and rubs. 

Marshmallow Leaves

Coming from the namesake of the dessert, thanks to its historic use in dessert recipes. The roundish leaves are most commonly used for natural medicinal purposes, however they have also been known to flavour beverages, candies, salads and desserts

Methii Leaves (Fenugreek Leaves)

Pale in green, these leaves have mild bitter taste, less so than the seeds. Their grassy aroma and earthy flavour, make them the perfect addition to vegetable dishes. Used commonly in India, in curries and breads, as well as Iranian thick sauces for an unforgettable flavour. 

Mint Round Leaf Ground

Native to Australia, the dark green leaves are interchangeable with traditional mint in many dishes, including sauces, seasonings and in desserts. With a slightly peppery flavour, and strong minty aroma, they are the perfect Aussie treat. 

Mustard Seed Brown Whole

These small brown beads are considered the most pungent out of the mustard seed range. Being sharp and hot in flavour, they spice up any dish. To further enhance the flavour, they may be cooked in water, to change the flavour for a milder, tangy feel, they may be cooked in vinegar. To lessen the severity of heat given off, it is recommended to soak them in hot oil.

Mustard Seed Yellow Whole

Whilst the yellow mustard seed is larger than other seeds, it is the mildest. The heat is still quite sharp, just not as pungent. It is the most commonly used of the mustard seeds, being used to make mustard, mustard sauces, marinates and condiments. The seed, when ground, is hotter than the whole seed. To further enhance the flavour, they may be cooked in water, to change the flavour for a milder, tangy feel, they may be cooked in vinegar. To lessen the severity of heat given off, it is recommended to soak them in hot oil.

Nettle Leaf

Grown in Egypt, these organic leaves have a spinach like flavour, that is refreshed with likeness to cucumber when cooked. Rich in vitamins and minerals, the nettle leaf have a range of use, put to practice in North Eastern Europe. Most commonly found in polenta, soup, pesto and teas, the small flake adds freshness to a dish, along with a range of healthy benefits!

Nigella Seed

This tiny black seed, also known as ‘black cumin seed’, give off no distinct aroma, however their taste is quite pungent, with subtle hints of smoke, nut and pepper. Used most commonly in Middle Eastern and Indian cuisine, their flavour is enhanced when roasted in small amounts of oil. Found in naan bread, flat bread, curries, and Turkish bread.  

Nutmeg Banda

Coming from the same plant as Mace, it is unsurprising that the two have similar sweet flavours, however nutmegs is more pungent. The strong aroma and taste it gives adds a depth to dishes, both sweet and savoury! Pairing with its warm tones, nutmeg is great for pies, baked goods, cakes and even sauces. The nutmeg banda is of highest quality, with the best product sourced. 

Nutmeg Ground

Coming from the same plant as Mace, it is unsurprising that the two have similar sweet flavours, however nutmegs is more pungent. The strong aroma and taste it gives adds a depth to dishes, both sweet and savoury! Pairing with its warm tones, nutmeg is great for pies, baked goods, cakes and even sauces. Ground nutmeg is much easier to use then whole nutmeg. 

Nutmeg Whole

Coming from the same plant as Mace, it is unsurprising that the two have similar sweet flavours, however nutmegs is more pungent. The strong aroma and taste it gives adds a depth to dishes, both sweet and savoury! Pairing with its warm tones, nutmeg is great for pies, baked goods, cakes and even sauces. Whole nutmeg is great to shave over dishes or break it open and manually ground.

Oregano Ground

This dark green culinary herb is a favourite worldwide. Modernly used in Italian-American cuisines, and throughout the Mediterranean, the taste and smell are strong and warm, with a slight bitterness. Similar to Marjoram, it is perfect for seasonings, dressings, marinades, in tomato sauces, soups pizza and pasta. 

Oregano Leaf Blend

A mixture of oregano leaves (65%) and olive leaves (35%), it can be used as a substitute for oregano wherever, but the taste is slightly more bitter.

Oregano Leaves

This dark green culinary herb is a favourite worldwide. Modernly used in Italian-American cuisines, and throughout the Mediterranean, the taste and smell are strong and warm, with a slight bitterness. Similar to Marjoram, it is perfect for seasonings, dressings, marinades, in tomato sauces, soups pizza and pasta. 

Orris Root Powder

The powdered Iris root, that has been cleaned and dried, gives off a sweet aroma and flavour, that lends subtleness to any dish. A common ingredient in Ras el Hanout blend and gins, it is also used as the base for many perfumes, and in tinctures to flavour syrups. 

Paprika Smoked

Slowly roasted over a fire, this paprika has mild tones of heat, but wouldn't be considered sweet or hot. It can be interchangeable with chilli, when a vibrant colour and subtle heat are desired. 

Paprika Sweet AA

Vibrantly red, this mildly hot powder hails from the capsicum flavour, and has a taste to attest to that! With low levels of bitterness, it has a more prominent fruity flavour, adding to the depth of a dish, without overwhelming it. A key ingredient in Hungarian Goulash, it is a great addition to lamb burgers and sausages. To further enhance flavour, heat in oil prior to use.

Paprika Sweet Smoked

A cousin to the Hungarian Paprika, this Spanish version, also known as Pimenton de la Vera, Dulce, has hints of sweetness and smokiness. Spanish bell peppers are harvested and smoked dried for several days to fully infuse a warm flavouring, with slight tones of sweetness flowing through, it has a complex flavour that is essential in many Spanish dishes. 

Parsley Flakes 4mm

A favourite herb worldwide, this vibrant green flake has a warm and fresh taste, that is a great addition to many dishes. Used throughout the world as a garnish, or in lending flavour to sauces, salad dressings, mayonnaise, stocks and soups.

Pepper Coarse Ground 24/35

Peppercorns are one of the largest spice exports in the world due to its wide range of use. Any dish can be transformed with addition of the slightly hot and bitter peppers. They are a great addition to vegetables, seasonings, rubs and dressings, or sprinkled over any meal of choice.

With a 24/35 mesh, these ground peppercorns are fine, perfect for sauces.

Pepper Cracked 10/16

Peppercorns are one of the largest spice exports in the world due to its wide range of use. Any dish can be transformed with addition of the slightly hot and bitter peppers. They are a great addition to vegetables, seasonings, rubs and dressings, or sprinkled over any meal of choice.

Cracked black pepper is made by crushing the whole peppercorn, as opposed to grounding it, by hand with a meat mallet, cutting board, knife etc. This process gives off a more intense flavour than that of ground peppercorns. With a 10/16 mesh, these cracked peppercorns are medium sized, the size applicable for table use and on rubs.

Pepper Leaf

Found on the same shrub as native pepper berries, these ground leaves have a peppery taste, that is followed by bushy eucalypti-like flavours. Substituted for normal pepper, they are growing in Australian cuisine.

Pepper Sichuan Whole

Mostly used throughout Western Asia, these peppers are mildly hot, with lemony overtones to taste. Pairing very well with ginger and star anise, they are a core ingredient in Sichuan cuisine. Whether they be used in cakes, biscuits, or hot sauces, these peppers have a unique numbing agent, which causes the tongue to tingle and go numb to a degree. Restraint is recommended when using Sichuan pepper.

PepperBerries Native Ground

Popularised as a bushed condiment, these Native Australian pepper berries have a sweet taste, that is followed by a peppery aftertaste, that is hotter than your conventional pepper. Recommended to be used in small doses. Its culinary uses are vast, from flavouring wasabi, to curries, cheeses and alcohol. 

PepperBerries Native Whole

Popularised as a bushed condiment, these Native Australian pepper berries have a sweet taste, that is followed by a peppery aftertaste, that is hotter than your conventional pepper. Recommended to be used in small doses. Its culinary uses are vast, from flavouring wasabi, to curries, cheeses and alcohol. 

Peppercorn Black Ground

Peppercorns are one of the largest spice exports in the world due to its wide range of use. They are made from the green, unripened berries, that are boiled in hot water briefly then dried. This process causes them to turn black, and shrink.

Any dish can be transformed with addition of the slightly hot and bitter peppers. Whole black peppercorns are perfect for a broth, or dishes that take long to cook, as it allows the flavour to enhance and seep into the protein. Ground peppercorns are great additions to vegetables, seasonings, rubs and dressings, or sprinkled over any meal of choice.

Peppercorn Black Whole

Peppercorns are one of the largest spice exports in the world due to its wide range of use. They are made from the green, unripened berries, that are boiled in hot water briefly then dried. This process causes them to turn black, and shrink.

Any dish can be transformed with addition of the slightly hot and bitter peppers. Whole black peppercorns are perfect for a broth, or dishes that take long to cook, as it allows the flavour to enhance and seep into the protein. Ground peppercorns are great additions to vegetables, seasonings, rubs and dressings, or sprinkled over any meal of choice.

Peppercorn Green Whole

The unripened berries of the Piper Nigrum vine are the same berries processed to create black peppercorn. They are milder than the black pepper, however, their taste is still considered spicy but fresh. They are popular in French, Thai and Western European cuisine. They are a great addition to vegetables, seasonings, rubs and dressings, or sprinkled over any meal of choice.

Peppercorn Pink Whole

Whilst these beautifully coloured peppercorns look like their green and black counterparts, they are in fact not from the Piper Nigum vine. Instead, they are from the Schinus tree. Whilst they do have less heat than traditional peppercorns, they have more sweetness to them. With a fresh aroma, and tangy fruit taste, they are perfectly paired in rubs and seasonings, for Mediterranean dishes and with game meats.

As they are a member of the cashew family, they may cause a reaction for anyone suffering tree nut allergies.

Peppercorn White Ground

The matured berry of the Piper Nigum, also known as Pink berries (different to pink peppercorns) are soaked in water for a few days, allowing their skin to soften, which is then removed to reveal a white seed. This seed is considered to be the white peppercorn. Whilst it does lack the complexity of the black peppercorn, it has a more intense heat. It is often found in Thai and Chinese cuisine, cream sauces, mashed potatoes, light coloured sauces and dressings.

Peppercorn White Whole

The matured berry of the Piper Nigum, also known as Pink berries (different to pink peppercorns) are soaked in water for a few days, allowing their skin to soften, which is then removed to reveal a white seed. This seed is considered to be the white peppercorn. Whilst it does lack the complexity of the black peppercorn, it has a more intense heat. It is often found in Thai and Chinese cuisine, cream sauces, mashed potatoes, light coloured sauces and dressings.

Peppermint Leaf

The beautifully green leaf from the mint family has a historic record as a common ingredient in herbal teas, as opposed to culinary use. With a sweet minty flavour, it is warm and refreshing. Other than teas, it can also be used to flavour ice cream, chocolate cake, boiled sweets, toothpaste and skin care products.

Pimento Allspice Ground

Named due to their combination of cinnamon, nutmeg and clove-like flavouring, they are important in Jamaican cuisine, but have recently begun to spread to the rest of the world. Because of their unique flavour, they add a depth to seasonings, moles, pickles, curry powders, sausages, and are a main ingredient in BBQ sauce.

Pimento Allspice Whole

Named due to their combination of cinnamon, nutmeg and clove-like flavouring, they are important in Jamaican cuisine, but have recently begun to spread to the rest of the world. Because of their unique flavour, they add a depth to seasonings, moles, pickles, curry powders, sausages, and are a main ingredient in BBQ sauce.

Rose Petals Pink

Delicate, sweet, soft. Used in Middle Eastern cuisine, rose petals add a lightness to the dish. A feature in many Ras El Hanout blends, as well as cake, it is perfect for savoury and sweet cooking. it adds elegance to a dish when used as a garnish, or can be used to make rose water, by soaking in distilled water.

Rosehip Granules

Harvested from the wild, reshape granules have a rich sweetness, which lends to their use in herbal teas, jams, jellies, syrups, pies, wine and marmalade. Popular in Sweden, the brown granules are very high in vitamin C content.

Rosemary Leaves

These pine-needle like leaves have a long history in Italy and throughout the Mediterranean. With a bitter and astringent taste, they are considered an essential when cooking with lamb, but can be used with any roast meat or vegetables. Best in slow cooked dishes, so they have time to soften and infuse their flavour, rosemary has a beautiful woodsy smell, which is enhanced with barbecued foods.

Saffron Strands

The vibrantly red strings are commonly found in confectionaries and liquor, due to their sweet taste. Best soaked in hot (not boiling) water for several minutes prior to use, they release a strong smell of sweetness, and allows their colour to better infuse with other ingredients, creating a yellow-orange tinge. High in carbohydrates, they are also used in savoury dishes, such as risotto and paella.

Sage Leaf Powder

An essential herb in Britain, this slightly peppery, but fresh herb, is best paired with fatty foods or in a marinade. An important ingredient in the Italian dish- Saltimbocca, it can be used sparingly in bread stuffings for poultry.

Sage Leaves

An essential herb in Britain, this slightly peppery, but fresh herb, is best paired with fatty foods or in a marinade. An important ingredient in the Italian dish- Saltimbocca, it can be used sparingly in bread stuffings for poultry.

Spearmint Leaves

The most commonly used mint leaf, spearmint leaves have a sweeter and milder taste then peppermint leaves. Combining well with thyme and oregano, they are great for marinades, sauces and even in desserts for a subtle, cool flavouring.

Star Anise Ground

Like true Aniseed and Aniseed Myrtle, Star Anise contains the essential oil anethol, giving it the strong, sweet liquorice flavour. This taste is more intense in Aniseed Star compared to the other to anise. The fruit of a native Asian tree is a traditional element in Chinese five-spice blend, as well as in Chinese “red” cooking, where elements are cooked for long periods of time in soy sauce. The powder is perfect to infuse the taste in soups, duck or pork. Small amounts are recommended when using, as the flavour is strong.

Star Anise Whole

Like true Aniseed and Aniseed Myrtle, Star Anise, characterised by its unique brown 8 point star shape, contains the essential oil anethol, giving it the strong, sweet liquorice flavour. This taste is more intense in Aniseed Star compared to the other to anise. The fruit of a native Asian tree is a traditional element in Chinese five-spice blend, as well as in Chinese “red” cooking, where elements are cooked for long periods of time in soy sauce. Whilst small amounts are recommended when using as the flavour is strong.