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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.
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.
Cloves take their name from the French ‘Clou’ which means ‘nail’ which they closely resemble.
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.
Paprika is a wonderfully flavoured spice made from grinding dried red hot peppers.
Tarragon has a very distinctive aromatic flavour which goes very well with white meats, fish and egg. It is the herb used in bearnaise sauce which also accompanies steaks beautifully!
A medium blend of spices which is great in many different curries, or as a marinade, a rub or to give extra depth of flavour to other recipes.
Matured for 6-8 months. A ewe’s milk cheese with complex flavours of burnt caramel and caramelised hazelnuts, along with fresh grassy notes. Similar to a Italian Pecorino.
King cut block aged for a minimum of 12-14 months in the same caves as the Kaltbach Emmentaler.
Handmade on the Isle of Kintyre, this hardpressed cheese has a subtle goat’s cheese flavour.
Made by Curworthy Farm, a hard cheese with a natural rind. A fully matured version of Curworthy.