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Black peppercorns have been used throughout the world for centuries as their strong flavour compliments almost every dish! Try keeping some of these cracked peppercorns by your cooker to add a sprinkling to any savoury dish.
A flavoursome blend of sweet spices traditionally used in rich fruit cakes. It is also great in fruit crumbles and pies.
Ground cumin has a wonderful pungent aroma. It is used extensively in Asian, Middle Eastern and North African cuisine and is particularly good with lamb for Tagines or Kebabs.
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.
Cayenne pepper comes from dried ground chillis and is a fiery and hot pepper. It is well regarded for its dry heat and slightly aromatic bouquet. It is used as a base for hot sauces especially in Creole cuisine and adds a certain piquancy to stews and casseroles.
Cloves take their name from the French ‘Clou’ which means ‘nail’ which they closely resemble.
A rind washed semi-soft cheese, washed in cider to produce quite a mild taste when young, but developing a stronger pungency with maturity. Presented in a wooden crate, this organic cheese has a nutty flavour and a unique savouriness.