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Black Peppercorns have an intensive dry heat to them which adds a fiery kick to your food. Use freshly milled on any dish, or use whole in marinades.
Ground coriander is a wonderfully perfumed spice which is used extensively in Asian and Mexican cuisine. Along with cumin, it is the basic spice for most curries and adds a delicate sweet flavour.
Our chilli flakes come from India and are extra hot! They have a lovely dry heat which can compliment any dish. Try using them with fresh tomatoes, onion and garlic to make a fiery ‘arrabbiata’ pasta sauce.
Caraway seeds have a sweet almost aniseed flavour which is used predominantly in Scandinavian and Eastern European cooking. Try adding them with a knob of butter to gently sauteed cabbage.
Black mustard seeds, often also known as brown mustard seeds come from the mustard plant and are used extensively in Indian and Asian cuisine.
Aleppo chilli flakes are a delicious alternative to regular chilli. They aren't as fiery, and have a fruity, almost sweet flavour with a hint of earthy cumin to their taste.
An aromatic and warm herb, a member of the mint family. Popular in Greek, Italian, French and Spanish cuisine, vegetables and grilled meats, barbecues, sauces, casseroles, pizza, sauces and salad dressings
Diforti’s extra virgin olive oil made from Italian olives and infused with chilli.
No preservatives No allergens Responsibly sourced botanicals
Whole black olives in light brine from Kalamata, Greece.
A terrific trio of Spanish salami, pepperoni and olives
Rarely in your exploration of the world of wine will you discover anything displaying the robust and complex flavours of the Mourvedre grape as well as this example from Bandol.