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.

Whole black peppercorn has a sharp, penetrating aroma and a characteristic woody, piney flavour.

Whole black peppercorn has a sharp, penetrating aroma and a characteristic woody, piney flavour.

As well as the medicinal benefits for fighting sore throats and stomach pains this hard herb spices up everything from roast potatoes to fried mushrooms

Used in both sweet and savoury cooking, a strong, sweet, pungent flavor and aroma, with hints of lemon and mint.