SPICESontheWEB

Our Himalayan Pink Salt comes from a salt range located 300km from the Himalayas; its Kosher, Halal and Suitable for Food Use. Our Himalayan Pink Salt Contains 84 trace minerals vital for well-being...

Cinnamon Cassia Quills are imported from Indonesia and ground in the UK Cinnamon comes in two forms Cassia and Ceylon - Cassia is from Indonesia and is ideal in cooking, sauces etc with ceylon is...

The Liquorice Sticks most of us grew up on just sugared awful things but did you know you get the liquorice flavour from the roots of the liquorice plant As with all plants using pure spice and...

8cm Organic Ceylon True Cinnamon Quills - Uniformed size full of wonderful cinnamon flavour Cinnamon comes from the inner bark of several species of tree from the genus Cinnamomum, used by humans...

Dill Tips Dill is as are many herbs from Europe so good in so many dishes its used all year round Use Dill tips in soups, sauces and marinating meat and veg in the winter, use dill tips in sour...

      White Peppercorns Ground Fine Powder White Peppercorns are black peppercorns without its coat! We grind our White Peppercorns in the UK to produce uniformed particles...

Tomatoes are not what they used to be like - how many people have heard this from our relatives? Constantly hearing this from my Grandad sharing a lovely cheese and tomato cob would always come with...

Star Anise must be the godmother of Oriental Cuisine Pungent anise - liquorice flavour ensures it can be tasted in any meal Warming notes swim through other ingredients enhancing the overall food...

Parsley is a flowering plant, sounds nice but eaten it tastes awesome! Parsley has been used as a garnish and flavour in cuisines all over the world for hundreds if not thousands of years Wonderful...

Herbs de Provence is a celebration of the classic herbs traded since the Egyptians Mediterranean cuisine uses the flavours of herbs de Provence in many dishes, simply add to tomato sauce for pasta,...

Ginger Ground Powder Ginger comes from the root of the Zingiber officinale plant, a lovely grass stemmed flowering plant The Ginger root is cut off and dried, imported into the UK and ground to our...

Galangal is traditionally South East Asian in cuisine but spices know no boundaries, when galangal tastes this good you can use authentically or infusion Grown in Indonesia for traditional climate...

Onion lovely Onion! Did you know it is the most widely consumed vegetable in the world, must have conquered every cuisine, it is also one of the most versatile vegetables to grow anywhere in the...

Fenugreek has a very pungent sweet nutty flavour that goes great is so many seasonings and cuisines Like so many of herbs and spices today fenugreek regular use dates back thousands of years The...

Fennel seeds are taken from a wonderful herb with so many other herbs being referenced to fennel it really must be the chicken of the spice world Fennel seeds has a anise type flavour that goes so...

Cumin Seeds Cumin and its wonderful earthy warm flavour making it the second most used spice on the planet behind black pepper Cumin is one of the cornerstones of the spice world, used by humans for...

Coriander Seeds Coriander must belong to a group of spices that have influenced every cuisine on the planet - for a good reason! In the UK, Coriander has been used since the 14th Century but found...

Tellicherry black peppercorns come from Malabar coast of India where these wonderful farmers allow the black pepper plants to mature fully providing full aroma and flavour When we allow plants to...

Fennel powder is ground up fennel seeds Fennel powder is taken from a wonderful herb with so many other herbs being referenced to fennel it really must be the chicken of the spice world Fennel has...

Basil is the Royal King of Herbs as described by scholars throughout the last 5000 years we have evidence of basil being used in our food Belongs to the mint family of plants, basil is a delicate...

Lemon Grass Powder is one of those ingredients associated with a specific cuisine, Thai in this case Add lemon grass powder to any garlic, ginger and chilli Thai dish for authentic taste, depending...

Ah, Mustard! For sure a spice that is in every cuisine for a good reason as it compliments so many other ingredients This mustard powder is taken from the yellow seeds to produce a mellow mustard...

Onion lovely Onion! Did you know it is the most widely consumed vegetable in the world, must have conquered every cuisine, it is also one of the most versatile vegetables to grow anywhere in the...

Epazote, what is that is the most common phrase said next when reading a recipe Epazote has been around for centuries but like most Mexican, Tex Mex and Latin American cuisine it has taken time to...

Star Anise must be the godmother of Oriental Cuisine Pungent anise - liquorice flavour ensures it can be tasted in any meal Warming notes swim through other ingredients enhancing the overall food...

Cumin Ground Powder Cumin and its wonderful earthy warm flavour making it the second most used spice on the planet behind black pepper Cumin is one of the cornerstones of the spice world, used by...

Mustard is known all over the world, mustard is used all over the world Cracking (crushing) and cooking with the cracked seeds produces a harsh hot mustard flavour, soaking the seeds in a sauce or...

Turmeric like most of nature’s spices is full of good benefits to you as part of a natural diet The root of the turmeric plant is used, dried and ground up to produce a lovely burnt orange...

Who has time for thyme? Everyone should make time for thyme! Okay no more thyme puns Thyme is the Father Time of Herbs influencing so many cuisines with uses dating back thousands of years providing...

Red / Pink Peppercorns Red Peppercorns are so called in Europe, in Brazil where they have evolved they are called Pink Peppercorns To alter your reality further Pink Peppercorns are not related to...

Pickling harvested food is one way to preserve, drying and salting being the other two Pickling is the most rewarding, fairly easy to do, quick and available anytime you like The taste of vinegar...

Nutmeg lovely Nutmeg, for sure one of the flavours of winter Nutmegs are a wonderful seed from Indonesia with three parts - the outer shell, Mace covering the seed and the seed itself Nutmeg...

When Sugar needs to be Muscovado Sugar Muscovado, called Khaand in Hindi language, is a type of partially refined to unrefined brown sugar with a strong molasses content and flavour Muscovado Light...

When Sugar needs to be Muscovado Sugar, Dark for an intense flavour Muscovado, called Khaand in Hindi language, is a type of partially refined to unrefined brown sugar with a strong molasses content...

The mix of peppercorns is a traditional blend of Black Peppercorns, Pimento/Allspice Berries, White Peppercorns, Green Peppercorns, Red Peppercorns The ratio we use is 50% Black Peppercorns, 15%...

Kaffir Lime Leaves, as the name suggest they come from the same trees as we get limes from How you dry leaves makes a huge difference to the form, dried in the sun will produce delicate curling...

Kaffir Lime Leaves, as the name suggest they come from the same trees as we get limes from How you dry leaves makes a huge difference to the form, dried in the sun will produce delicate curling...

Juniper Berries, the name is so sweet and yet comes with its infamous hangover when made into Gin Juniper can be used in many ways, drinks, wines, deserts, and of course Gin The berries make a...

Horseradish is a wonderful root, dried and either powdered or kibbled Horseradish has been used for its flavour and herbal remedies for hundreds of years that we know of The horseradish root has...

Green Peppercorns What do you call an unripe peppercorn? A Green Peppercorn! Flavours come from all corners and unripe green pepper is no exception Some of natures bounty does not provide flavour...