Food

A spice that features in the traditional five spice powder used in Chinese cooking. The seeds have an aniseed flavour.
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Used in Indian, North African, and Middle Eastern cuisine.

Five-spice powder adds a spicy kick to any stiry fry.

Two fantastic flavours in one product.

A pungent taste typically used in baking.

A mixture of aromatic, agreeable and characteristic herbs.

Ideal for Italian cooking and salad dressings.

Well known in French cooking, can be used in a scramble or roast veg. Add to your favourite marinade.

Compared to green cardamom this variety has a strong smoky, woody flavour. Used in Idian cuisine.

Used in casseroles, marinades and stuffings. Can also be used to make gin.

A garnish for soups, roasted vegetables, potato salad and dressings.

Can be used in a variety of baking recipes and an essential for mulled wine.

Enjoy dried mint leaves sprinkled over salads, stews, cooked vegetables or fresh fruit.

Pure Spanish tradition! This is El Avion Pimenton, which can be found in every Spanish kitchen and adds a personal touch to many dishes.

It is used in Caribbean regional cooking, as an ingredient in pickling vinegar and as an essential ingredient in the mix of spices for mulling wine and ale.

Both the fruit case and the seeds have a strong aniseed flavour and may be used whole (remove before serving), or ground as in traditional Five Spice Mix. Use sparingly wherever an aniseed flavour is required.

Basil is one of the most widely used herbs and is essential to Mediterranean and Arabic Cuisine.