SPICESontheWEB

Voatsiperifery Jungle Pepper grows in Madagascar, do I really need to say anything else about the flavour, Madagascar is a haven of flavours The Jungle pepper grows on young shoots on 20m high...

Cubeb Pepper is an interesting variety of pepper native to Indonesia - Java The cubeb peppercorns are harvested green dried in the sun to turn black The flavour is where it alters from others with...

Tasmanian Mountain Pepper evolved in the ancient rain forests, just how cool is that! Just think of all the ingredients needed to create the rain forest, evolving over a million years awaiting a seed...

Black Long Pepper is a climbing plant evolving in Indonesian to India region of the world Our Black Long Pepper comes from Kampot in Cambodia, one of the best pepper growing areas, originally the...

Kampot Pepper is one of the best peppers in the world, to find genuine Red Kampot Pepper is just rare The drying process has to be done right with lots of skill especially when drying in a tropical...

Kampot is an area of Cambodia made famous for its pepper, so much so Kampot Pepper is reputed to be the King of Peppercorns The tropical hot humid climate mixed with the loamy soil creates the...

Paradise on Earth is one of the ways to describe Banasura Highlands in India, where time seems to stand still Famous for its Banasura Sagar Dam, a natural dam that allows the local community to farm...

The Bhutan Lemon Pepper is a wild species of the infamous Sichuan Pepper from China but due to the production issues the Chinese do to this it rarely legal in the EU We have sourced this wonderful...

Star Anise is a wonderful looking Spice with its starfish design Problem is when its shipped there are always broken pieces, everybody wants the whole piece which we try to do  So we are left...

Salt Pearls come from the deepest purest depths of Antarctica, harvested along the 1600km protected coastline of Namibia  The winds coming from the Namib wilderness meeting the waves from the...

Viking or Druid Smoked Salt is everything you want it to be! Traditionally the Danish Vikings would take the sea water and pour over the logs next to the open fires, the crystals left behind were...

If the pursuit of your food intake is pure clean and provides a satisfying feeling then this is the salt to use! The origins of Bamboo Salt date back to Korean Buddhist Monks who cooked the natural...

Inca Salt is close to our hearts of the chilli world, coming from the Machu Picchu spring lakes and still extracted today as it was 500 years ago by the mighty Inca Empire, when used with Aji...

Hawaiian Jade Salt is exactly that, Hawaiian Salt dried and cured with bamboo shoot extract, giving it the lovely jade colour As with all of Hawaiian Culture the recognition of nature is represented...

The Salar de Uyuni in the southwest of Bolivia is high up at an altitude of 3700 metres, during the raining season the lake filles with 1m depth water sitting on 15m thick salt pans making one of the...

Havsno Norwegian Sea Salt Flakes are traditionally made from the North Sea in the Norwegian Atlantic island of Gossa The process extracts the salt from the pure clean and extremely cold waters...

Fleur de Sel Salt from France is created naturally on hot days where the water starts to evapourate in the salt pans.   The salt creates left behind form to create a flower salt crystal,...

Mignonette is a French word to described both the look of and size of the peppercorn being used, it does reference cute in French - they are cute! Traditionally mignonette started with the white...

Blue Salt like so many spices is natures own recipe. Where something is formed is the only location you will find it in and cannot be produced in a factory The local sea salt infuses with another...

Hawaiian Black Salt gets its name and look from the volcanic black ash produced The powdered rock infuses into the salt crystals changing their colour and flavour for ever Authentic Hawaiian...

Hawaiian Red Salt gets its name and look from the volcanic clay called Alaea The alaea clay is rich is iron oxide that infuses into the salt crystals changing their colour and flavour for ever...

Asafoetida powder is a mix of Rice Flour, Pure Asafoetida, Turmeric and Fenugreek powder Gluten Free with a wonderful blend that still has the high aroma and strong flavour while being easy to use...

Ever wondered what the difference is between Brown Linseed and Golden (Yellow) Linseed? Well very little - the biggest being the colour of the seed coat, the flavour is the same throughout Linseed...

Cardamom Black evolved in India and while the Green Cardamom is now grown in Guatemala, Cardamom Black is still Indian Cardamom Black is from the Bengali Region of India to Nepal While both are...

Tamarind is lovely sticky sour tasting fruit grown in large brown pods common to Asia and North Latin America The fruits are removed from the peanut looking shells, separated from the seeds Being...

Pure Asafoetida has several names, skunk stinky, rotten eggs, what on earth is that...! gag!! All for good reason - it really does stink Food should be joyous, make your senses sing with delight and...

Sea Salt is the Mother of all spices nature produces, first to be used as a flavour enhancer then most likely one of the first foods to ever be traded Table Salt or Cooking Salt is not ideal as salt...

Shiitake Mushrooms are traditionally from Japan, Shii means Tree - Take means Mushroom Shiitake produce a woodsy meaty flavour ideal for many dishes whether its Asian or other, great in Stir-Frys,...

Tarragon or French Tarragon to be true is a very pungent herb There are several varieties of Tarragon, only the French cultivated tarragon is used for its flavour Add to sauces and soups to add a...

Mace and Nutmeg, are they the same? No and Yes! Mace is the protective shell grown around the nutmeg seed and sealed in the outer shell of the nutmeg The mace is peeled offer the nutmeg making mace...

Malabathrum Leaves have a wonderful sweet cinnamon bay flavour Originating somewhere in the Himalayan region, our Malabathrum Leaves are grown in North East India - Nagaland, the name here is Taj...

Bouquet Garni is a delightful blend of Rosemary, Bay kibbled, Thyme, Parsley, Turkish Oregano and Marjoram This Bouquet Garni loose blend is perfect for adding to stews, soups and more without the...

The black turtle bean is hugely popular in Latin American cuisine, with its great taste and easy storage so it can used throughout the year it has spread all over the world to include Cajun and...

The pinto bean is highly popular in American, Mexican and Tex Mex Cuisines but very popular all over the world for its wonderful deep flavour Pinto beans are used in soups and broths along with...

Sumac is a wonderful herb from the Middle East traditionally centred in Turkish Cuisine Sumac is a tree/shrub with its fruit being the part we use - often called sumac bobs, or sumach - sumaq These...

Garam Masala is mentioned in so many Indian Recipes it is hard not to have in your spice collection Whatever you use Garam Masala in the spices need to be fresh to get one of the best aromatic...

Cinnamon comes from the inner bark of several species of tree from the genus Cinnamomum, used by humans since the Early days of Middle Eastern Culture, travelling through the world and...

Black Pepper Course / Cracked 8mm - 1/4 Peppercorn is also called Mignonette Pepper - when size does matter to the recipe, especially wonderful French Cuisine Black pepper must be godfather of...

Cloves are dried young flower buds and stems, isnt nature amazing! Cloves evolved in Indonesia and quickly spread through the early spice merchants from China to Africa to the Mediterranean for its...

White Peppercorns are black peppercorns without its coat! Pepper is a seed with a coat, black peppercorns are the coats ripened, this is removed leaving the white seed behind As with the Tellicherry...