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Made from ground dried mustard seeds, mustard powder can be used as a flavour enhancer, or mixed with a little vinegar and water to create mustard.
A flavoursome blend of sweet spices traditionally used in rich fruit cakes. It is also great in fruit crumbles and pies.
A flavoursome blend of culinary herbs, which is very versatile and can be used with all types of cooking.
Arrowroot is used mainly as a thickening or gelling agent. It can be used as a substitute for cornstarch or wheat flour in recipes
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.
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!