Food

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.

One or two leaves will add a piquant lemon flavour to fish, meat or vegetable dishes.

It is widely used in Eastern european cooking, particularly in vegetable dishes and baking.

The green or straw coloured seed pods contain small black seeds that have a strong lemon flavour. It is an indispensable ingredient in Indian cooking.

Traditionally, the ground, dried, fruit of a variety of capsicum indigenous to the Cayenne area of northern South America.

Celery seed has a very strong flavour, especially when ground, so use sparingly. It goes well with vegetables and eggs.

Medium hot ground chilli which will provide a kick to any meal

Cinnamon is one of the most widely used spices and its warm sweet aromatic flavour is an essential part of South Asian and Indonesian cooking.

Cinnamon is one of the most widely used spices and its warm sweet aromatic flavour is an essential part of South Asian and Indonesian cooking.

Cloves was one of the earliest spices to reach Europe and is prized for its strong, sweet, aromatic flavour.

Its warm, aromatic flavour is fully developed after frying in oil at a high temperature for a minute or so.

The seeds may be ground using a mortar and pestle or coffee grinder. Try dry frying the seeds before grinding for extra flavour.

To obtain the best flavour, fry first in oil at a high temperature for a minute or so.

Cumin seeds have a full aromatic lemon flavour and are often used ground

These leaves smell like curry powder, hence the name, and have a sharp, bitter, aromatic flavour. They are widely used in Sri Lanka and South India to add flavour to meat, fish, vegetable or lentil dishes.

Full of flavour but less chilli content

Dill Leaf has been used as a food flavouring since ancient times. It has a particular aromatic piquante flavour and is typically used to garnish soups, salads, vegetable and fish dishes.