Herbs and Spices

One minute it's a creamy, coconutty Sri Lankan curry, the next a North African-style stew flavoured with award winning ras el hanout. The World tin is for the food lovers who want something different every day, letting their cooking take them on holiday with every single bite.

Less spicy than black peppercorns, particularly useful in bechamel sauce to keep the colour consistent

Blended in small batches by hand to traditional recipes to make a classic whisky toddy.  Great for Dads, Hogmanay or just because you want one.  4 sachets and each is enough for 1 whisky toddy.  

Organic, ground turmeric- this is a member of the ginger family that?s commonly used to make curries and added to a range of other dishes for its colour, flavour, aroma and, increasingly, its health benefits. It?s a must-have in Indian cooking and has been so for thousands of years, and it has also long been used in Caribbean cuisine. Additionally, it can be found in chutneys and used in herbal tea and even in lattes.

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

Thyme is a powerful herb and is frequently used to flavour stews, and soups.

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

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.

Well known in French cooking, can be used in a scramble or roast veg. Add to your favourite marinade.

Aromatic flavour widely used in French cuisine, also used for pickling

Bargain Basement reason: BB31/10/24

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.

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