Food

Spice grinder from our friends in East Kilbride.

These high-grade, natural Madagascan Bourbon vanilla pods are plump, moist and full of fruity, floral notes. Harvested from an exotic orchid, they grow only in a limited number of tropical habitats.

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.

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.

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.

A dried seed produced by the fennel herb -  its aromatic and has almost an aniseed/ liquorice flavour. Popular in indian cooking.

Herbes de Provence is one of the classic herb mixtures used in French cuisine alongside Bouquet Garni and Fines Herbes.

It is closely related to Oregano but is considered to have a smoother flavour.

This widely grown herb is much valued for its strong, sweet flavour. It is closely related to Peppermint which is often used in herbal tisanes. Spearmint has a less strong flavour.

A traditional herb mixture made from plants commonly grown in the kitchen garden. It consists of marjoram, parsley, rosemary and thyme.

The dried leaves have a strong savoury lemon flavour and are used in Mediterranean and Middle Eastern cooking

A nice lemony flavour which particularly compliments fish, potato and egg dishes.

It is one of the principal herbs of Mediterranean cooking

Has a cool aromatic flavour excellent in stuffing mixes or add to butter for a subtle sauce

The leaves have a sharp, aromatic flavour and are widely used in European and Middle Eastern cooking, being particularly compatible with meat and tomato based dishes.

It has a mild, aromatic, lemon flavour and features in many Indian and Middle Eastern dishes.

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.

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