Food

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.

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

The seed, when ground, has a sharp acrid flavour similar to celery.

Garlic Chips are made by cutting up dried cloves of fresh garlic .

is a mixture of coriander, cinnamon, cloves, nutmeg

It gives a strong, warm, hot, aromatic flavour and should be used sparingly.

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

Juniper has a strong, aromatic flavour that has been widely used in cooking since the earliest times.

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.

A mix of the traditional, ground, sweet spices consisting of cinnamon, ginger, cloves and nutmeg for which each blender will have their own particular recipe.

Amazing ingredient for glazes and marinades- slightly hotter than yellow mustard