Seasonings, Herbs and Spices Directory

• White peppercorn – pungent bite with sweet notes and ideal for multipurpose seasoning
• Pink peppercorn – fruity, sweet and delicate that gives a bright pink colour to dishes
• Black peppercorns – warm aroma and highly versatile uses
• Cayenne Chillies – smoky and spicy hot flavour and highly versatile uses
• Birdseye chillies – explosive sharp flavour and used when you dare only
• Mandarin peel – fruity and rich aroma and great for Chinese dishes like stir-fry
• Thyme leaves – earthy and warm aroma with tones of mint and clove, great for slow-cooked dishes and sauces, sautéed vegetables
• Savoury leaves – peppery and spicy and excellent for goats cheese, trout, beans and pulses
• Sage leaves – intense musky aroma and flavour with spicy warm tones and used with anchovies, risottos and cheeses and meats
• Rosemary – strong aroma with camphor and pine notes and great with pork, lamb and vegetables
• Oregano leaves – peppery aroma and used in tomato based sauces, dressings and pastas, aubergines and anchovies too.
• Mint leaves – aroma of sweet and sharp and used with many dishes
• Lemongrass stalks – strong citrus flavour and great with seafood and chicken, soups, stews and curries
• Bay leaves – flavour of spicy and strong and balsamic aroma and great in stews, sauces, soups
• Vanilla pod – mellow fragrant and sweet with perfumed, rich aroma and used in sweet dishes including puddings, cakes, custard, ice cream and sugar
• Turmeric root ground – flavour is musky with light ginger peppery aroma and used in rice, lentils and beans
• Star anise – sweet, superb liquorice flavour and used in shellfish, fish, poultry and pork dishes
• Saffron threads – delicate and highly aromatic and use with tomato based sauces, risottos, paella, bouillabaisse, rice and fish
• Paprika – flavour of pungent with rounded smoky tones that goes well with rice, soups, vegetables, fish and shellfish and stews
• Nutmeg kernels – flavour is warm, rich and highly aromatic with sweetish tones and great in vegetables, sauces and pastas
• Black mustard seeds flavour is distinctive, nutty pungent flavour and no aroma and used in most South Indian dishes
• Juniper berries – hint of pine and commonly used in game, pork sauces and marinades
• Ground mace – aroma is warm, rich with bitter notes and used in stocks, stews, clear soups and shellfish
• Ginger has a favour that is warming and rich and used in spice blends, cakes, biscuits, squash, sweet potato and more
• Galangal cut – a flavour of peppery ginger with lemon hint and used in stews, soups and Thai curry pastes
• Fenugreek seeds – flavour is bitter and used in Ethiopian, Egyptian and Indian dishes
• Fennel seeds – fragrant warm liquorice and used to roasts, veggies and meat especially great in vegetarian dishes
• Dill seeds – flavour of aniseed with sharp warming and uses for shellfish, fish, soups, rice, breads, potato and onion
• Cumin seeds – sharp and warm flavour and goes well with vegetable dishes, meat and curries and used in most spice blends
• Coriander seeds – sweet flavour with orange peel hint and used in pickles and vegetables, poultry and meat as well as curries
• Clove buds – flavour is warm and rich with dark aroma and used in stews, marinades and meat
• Cinnamon ground – warm and sweet and used versatile in spiced breads, cakes, fruit based desserts, chicken, lamb, curries and meat stews
• Cassia bark – intense aroma with sweet and pungent notes and used in spiced sauces and savoury dishes and essential in Chinese spices
• Cardamom pods – sharp flavour with great aroma it is used in masalas, curries, savoury and sweet dishes
• Caraway seeds – spicy, warm with hints of aniseed and orange peel and used in goose, pork, duck, breads, stews, soups and vegetable dishes
• Annatto Seeds – floral and gentle aroma and used in pulses, okra, salt cod and prawns
• Anise seeds – delicate liquorice flavour and used in tomato based sauces, stews, soups, shellfish and fish