SPICESontheWEB

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...

Chicken Tikka is awesome - lunch, snack or main meal it s spices and chicken in harmony See our video on making kebabs with this seasoning - tab above Product Videos A firm favourite within British...

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...

If you are new to spices and herbs, the different cultures from around the world all throw in their own wonderful blend to create dishes of pure wonder and satisfaction Ras el Hanout comes from...

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 Tellicherry Black Peppercorns, Muntok White Peppercorns, Malabar Green Peppercorns, Brazilian Red Peppercorns, Jamaican Allspice Berries The ratio...

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 Malabar Peppercorns The Malabar region of India, nestled along the lush southwestern coast of Kerala, is famed as the historic heartland of black pepper cultivation. With its rich red soils,...

Garlic Granules come in different grades - 10 different size of garlic granules for different applications The garlic granules here are classed as G2 - most commonly used for cooking, marinades,...

Fenugreek powder is taken from fenugreek seeds It 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...

Organic Curry Leaves Curry Leaves or Sweet Neem Leaves are so called as they have a flavour of curry Humans spent generations coming up with the classic curry flavour and nature had it in one leaf...

Coriander Powder is great for quick use, seasonings and rubs, if you have ever seen Indian curries being made you will see pots of spices being spooned and added with precision by talented chefs,...

Cloves are dried young flower buds and stems, isn't nature amazing! Cloves evolved in Indonesia and quickly spread through the early spice merchants from China to Africa to the Mediterranean for its...

Chinese 5 Spice Blend is a classic seasoning for all Oriental Dishes The 5 spice mix provides warming sweet flavours with the added distinctive anise backdrop Chinese cuisine its famous for...

Celery Seeds are not from celery as in the salad, the two plants that we know as celery were connected eons ago but split into the fresh celery sticks and the plant we take the seeds from Celery is...

  Cinnamon comes from the inner bark of the Tree Cinnamomum - whoever found this out thank you! How many tree barks did they try before? Cinnamon comes in two forms Cassia and Ceylon - Cassia is...

Cardamom or Cardamon, both are the same wonderful seed pod Cardamom originally evolved in India, in the early 1900s the seeds were taken to Guatemala where it thrived with the best flavoured...

Cardamom or Cardamon, both are the same wonderful seed pod imported from Guatemala and ground in the UK Cardamom originally evolved in India, in the early 1900s the seeds were taken to Guatemala...

Black Pepper is ground into different sizes by crushing and sifting through a mesh, this mesh is 18 which is 1.00mm particle size - ideal for any food application - seasonings, sauces or just...

Beets or Beetroot it’s all good, great flavour great aroma, superfood, natural dye, good in summer and winter foods, what an awesome vegetable! The beetroot powder like all our spices has a...

Bay Leaf is a classic flavour in so many cuisines and dishes from around the world Used in soups, sauces, pates and more Bay Leaves just keeps giving Traditionally the whole bay leaf is used and...

Allspice is known by many names from around the world : Jamaica pepper, pepper, myrtle pepper, pimenta, Turkish yenibahar and newspice Whatever the name you know Allspice by the flavour is the same...