Spices and Herbs

Lovage Seeds taste like thyme, smell like oregano have a cumin bite with such confusing flavour its hard to name Luckily we have had many generations of food lovers to know for sure we are trying something different, Lovage seeds are unique with a twist...

Alleppy Turmeric is a strain of turmeric plant with a high content of Curcumin - the chemical everyone is looking for! The curcumin level in alleppy turmeric is over 5% - usually 2-3 times more than standard good turmeric and around 8 x higher of...

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 through them all The allspice berries are imported 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 through them all The allspice is grown in Jamaica - the...

Aniseeds are one of these confusing spices, is it fennel, star anise or liquorice? Its all of the these and none of theseWhen eating aniseeds, the flavour of other spices comes through with a familiarity. Aniseeds have been used in food for a very long...

Annatto is a wonderful seed from Latin America Producing deep colour in sauces, when used in small amounts the flavour will be hidden behind the other ingredients When used in large amounts, annatto is an earthy peppery flavour comes through with a...

Annatto is a wonderful seed from Latin America Producing deep colour in sauces, when used in small amounts the flavour will be hidden behind the other ingredients When used in large amounts, annatto is an earthy peppery flavour comes through with a...

Arrowroot is a starch obtained from the rhizomes of several tropical plants, traditionally Maranta arundinacea, but also Florida arrowroot from Zamia integrifolia, and tapioca from cassava, which is often labelled as arrowroot Our Arrowroot is the one...

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 and add to any curry - sauce Pure Asafoetida has several...

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 sea salt inside bamboo tubes, they would bake it up...

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 leaf plant providing an aromatic sweetness to your food...

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 then removed before serving, in seasonings and for ease of...

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 then removed before serving for its wonderful floral herby...

Cooking food over a wood fire is about as traditional and authentic as food is For us the BBQ flavour adds to the food we produce, the smokey flavour hits a mark in the taste buds we enjoy so much What wood being burnt make a difference, charcoal is...

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 high aroma giving you high flavour and quality, everytime...

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 type from Bhutan located in the Himalayan Mountains ...

Black garlic is made fresh Allium sativum garlic bulbs that are dried slowly at low temperatures in a process called the Maillard reaction The preserving destroys the natural colours of garlic turning the cloves into the distinct black colour While...

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 adding to steaks the texture is perfect for eating and for...

Black Pepper is ground into different sizes by crushing and sifting through a mesh, this mesh is fine grade which is 0.1mm particle size - ideal for any food application - seasonings, sauces or just adding to steaks the texture is perfect for eating and...

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 Creole cuisines of south Louisiana. Known in India as maa...

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 mineral called sylvin which changes the colour and...

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 texture of the meal being affected Fragrance is...

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 is the seed we eat but did you know we also get Linen...

Caraway in ancient times was referred to as Persian cumin and meridian fennel in many references for its similar flavour to both In fact caraway is sweeter than fennel and is a different form of cumin flavour producing its own unique flavour The...

Caraway in ancient times was referred to as Persian cumin and meridian fennel in many references for its similar flavour to both In fact caraway is sweeter than fennel and is a different form of cumin flavour producing its own unique flavour The anise...

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 related to each the plants separated sub species some time...

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 where it thrived with the best flavoured cardamom in the...

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 related to each the plants separated sub species some time...

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 in the world There are two types of cardamom - green...

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 in the world There are two types of...

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 We use our Celery seeds ground down into a powder and we add 30%...

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 wonderfully distinctive in its flavour and the seeds...

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 wonderfully distinctive in its flavour and the seeds...

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 civilisations delivering wonderful cinnamon aroma and flavour to...

Chamomile has been used in recipes, teas and remedies for as long the wife tale was young Chamomile is recognised as easing the symptoms of an array of health problems including hay fever, inflammation, muscle spasms, insomnia, ulcers and more. This...

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 Ingredients : Cinnamon Cloves Fennel Ground Star Anise Nutmeg ...

Chives have a delicate flavour that can disappear quickly in cooking so mostly used as a garnish, cook your meal and sprinkle dried chives on top, by the time the meal is being eaten they will be perfect As with all of natures plants Chives offer a...

  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 from Indonesia and is ideal in cooking, sauces etc...

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 since the Early days of Middle Eastern Culture,...

Cinnamon is one of the oldest spices known to us, the bark of the tree has been harvested for some 4000 years, the flowers have been used for almost as long but relatively new the global market to the last few decades Like cloves the flower carnation is...