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Showing 1093–1104 of 1216 results
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.
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 delightfully aromatic blend of herbs and spices with citrus infusions to help you create delicious Tex-Mex creations at home!