Herbs and Spices

Can be used in a variety of baking recipes and an essential for mulled wine.

A subtle bitter flavour often used in Indian and Middle Eastern cuisine.

A staple in Indian cuisine for slow cooked curries, also good in bolognese

A versatile blend which can be used in dips, stews and added to pakora batter. A bright, fresh spicy flavour.

Compared to green cardamom this variety has a strong smoky, woody flavour. Used in Idian cuisine.

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

A seasoned salt used to add flavour to any dish.

Celery seeds are a spice used in salads, sauces and dressings.

Organic Chilli Ground. An extremely pungent, fiery hot variety of pepper native to South America; now grown widely in all tropical regions of the world. Crushed chillies are commonly used in traditional Latin American dishes like chilli and tacos and in Indian curries. A spoonful adds a welcome kick to stew, soup, a pot of beans, and vegetables.

Five-spice powder adds a spicy kick to any stiry fry.