SPICESontheWEB

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...

Doner Kebab is a dish steep in history sadly destroyed by local take aways doing a bad job! Doner kebab meat should be full of lamb sweetness with the flavouring enhancing the experience, our...

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...

The Curry Gift Box Love Curry? Know somebody who does love Curry? This is the box for them 9 Packs of our most loved Curry Mixes all in one gift box In the Curry Pack you will get 100g each of the...

Vindaloo heat is a UK curry recipe, it stands for one hot curry!While the authentic vindaloo curry is very low in heat, the recipe in the UK created somewhere in the 70s in an infusion of Indian and...

Madras Curry Powder is a classic blend being used for generations Using our curry powder as the flavour backbone we add a lovely kick of cayenne powder This madras seasoning can be used in many...

Curry Powder is a blend going back for generations in the UK Most commonly used as the backbone for any curry flavour infused into non-curry dishes, baked beans instantly become curried beans,...

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...

Ikan goreng is a generic term that refers to various kinds of Indonesian and Malaysian dishes of deep fried fish or other forms of seafood. Ikan goreng literally means "fried fish" in Indonesian and...

So you have a BBQ flame going and its outdoors, veggies and or meats are ready they just need some flavour adding Our all purpose BBQ seasoning is perfect for that! Add to any meat either as a rub,...

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...

Beef Brisket or Joints of Beef are great with a spice crust cooked with the beef juices and flavours from around the world mixing together to create great beef brisket/joints fit for a king All our...

Jamaican Jerk with NO CHILLI heat! We get asked all the time for seasonings known the world over for a kick of heat but so many people will not enjoy the awesome Jerk flavours as any chilli is too...

For me this is comfort food Chicken Tikka Pieces marinated for a few days Grilled or if the weather is right BBQ with sweet peppers and onions served with Mayo Wraps and chips! Perfect any time of...

Fajita is a classic dish known all over the world and comes traditionally with some heat but not everyone likes chilli Not a problem, our fajita seasoning is based on years and years of cooking with...

America is known for a few things, BBQ Ribs is for sure one of them, go anywhere on a sunny day and the smell of BBQ will be in the air This winter rub is our own creation good any time of the year...

America is known for a few things, BBQ Ribs is for sure one of them, go anywhere on a sunny day and the smell of BBQ will be in the air These are a selection of our favourite rubs we have created...