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Arrowroot is used mainly as a thickening or gelling agent. It can be used as a substitute for cornstarch or wheat flour in recipes
A delicate and flavoursome blend of aromatic spices, traditionally used at the end of cooking to enhance the flavours of the curry.
Fenugreek is a highly aromatic seed which is partially responsible for the overall smell/taste of curries.
Ground ginger has a strong spicy flavour and is used extensively in Asian cuisine. It is also great with baked fruit desserts, try adding a tiny pinch to your next rhubarb crumble!
Ground mace comes from the same plant as nutmeg and is the ground form of mace blades which cover the whole nutmeg on the tree. It has a similar taste to nutmeg, but is somewhat more delicate. It also has a distinctive deep golden colour unlike nutmeg. It can be used with potatoes, in potato gratin, and is frequently found in sausages and also Indian cuisine.
White mustard seeds, often also known as yellow mustard seeds come from the mustard plant and are used extensively in pickles, preserves and chutneys.
Cumin has a very strong fragrant flavour which is very commonly used in Indian and in particular, North African cuisine
Sumaq is the ground spice of the sumaq berry widely used across the Middle East. It gives dishes a tangy flavour, similar to lemon but more fragrant. Try adding to hummous, salads and meat as a garnish.
Ground nutmeg is the powdered form of whole nutmegs. It is very strong and should be used sparingly. Use it in baking, particularly fruit cakes and mincemeat, it is also commonly used on baked custard tarts and rice pudding.
Used all over India for their amazing deep red colour, but especially in the Kashmir region where they are the key ingredient in a Rogan Josh curry, Kashmiri chillies have a milder taste than regular fiery hot chilli powder.
A flavoursome blend of culinary herbs, based on the traditional French Herbes de Provence. Perfect for any dish and especially good with chicken and fish.
An extremely flavoursome herb, mint is fresh and sweet and used extensively in many different cuisines. Traditionally served with lamb, it is great to add to many different marinades for both meat and vegetables.