Herbs and Spices

A heart-warming spice used in Indian cooking.

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

Whole coriander seeds have been ground for your convenience for use in cooking curries, pickles and chutnies. Ground coriander has a lemony and mildly herby flavour. Coriander works both in sweet and savoury recipes, from organic mixed spice through to organic harissa.

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

Whole coriander seeds for use in cooking curries, pickles and chutnies. The seeds can be ground or dry toasted in a pan, which allows the spice to take on a more robust floral aroma as the oils release from the seeds.

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

A trio of Spice Kitchen's most loved spice blends. Up your curry game with their Great Taste Award Winning Garam Masala, a mouthwatering blend of classic Indian spices that will transform your dishes with a single spoonful, the Tandoori Masala, a tribute to traditional Indian marinating spices, and the gentle yet flavoursome Sri Lankan Curry Powder. Each blend, a Great Taste Award winner in 2023, will bring joy to your kitchen shelf and a burst of flavour to your curries. 

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