Bay Leaves have a mild and sweet taste. Use bay leaves to flavour pilaus, biryanis, meat curries, pasta sauces, casseroles and stews Bay leaves are grown in the Mediterranean region and are mainly used in soups, stews, meat and vegetable dishes. The leaves also flavour classic French dishes such as bouillabaisse and bouillon. Bay leaves are pungent and have a sharp, bitter taste. In ancient times, the leaf was symbol of honour, health and good fortune. Bay leaves can be added for a more pungent flavour in bean, split pea and vegetable soups, meat stews, spaghetti sauce and chilli. Be sure to remove bay leaves before eating a dish that has finished cooking. Available in 10g jar.

Also called Carom or Lovage seeds, they have a flavour similar to thyme but much stronger. Used in Indian breads, Gram flour snacks and also go well with fish. They are also a common ingredient in balti cooking and in bhajias and pakoras.

Black cumin is an annual herbaceous plant with fine foliage and delicate pale bluish purple or white flowers. It is indigenous to the Mediterranean but grows prolifically in many areas of the world.

One of the world's oldest and most useful spices. Use to make authentic garam masala and in various dals and pilau rice. Has a vast range of uses in all types of cooking.

Garlic Flakes are small, dehydrated pieces of garlic. They are used include soups, stews, sauces, meat loaves, and casseroles.

Highly aromatic with a sweet distinctive flavor. Used in rice dishes, desserts, apple pies, and Indian meat dishes.

The world's favourite spice finely ground for general use as a condiment or cooking. A general table sesoning. Available in 100g bag.

The red chilies are dried crushed and flaked to release the whole red chili flavor more efficiently and quickly into dishes.Ideal as a seasoning for pizzas and casseroles. Use to spice up any dish as a sprinkling on top where it adds color and texture as well as heat, or use in dishes as a substitute for whole chilies.

Very hot, small whole chillies that can be used instead of fresh chillies. Heat them in oil until they increase in size. The frying enhances their flavour. Birdseye chillies may be small but they are very hot so use with care!

Also called Kala Jeera this is a more rare form of cumin. Black Cumin is more subtle than brown cumin, the seeds are sweeter, smaller and have a more delicate taste. The first flavour is small, then it grows to a smokey black flavour like lapsang suchong. The after taste is slightly bitter with nuances of citrus and aniseed.

Highly aromatic with a sweet distinctive flavour. Used in rice dishes, desserts, apple pies and Indian meat dishes.

One of the most commonly used Indian spices.These are normally sauteed in hot oil, and impart a delicious mild nutty flavour to most Indian vegetable dishes. Available in 100g bag.

These have a warm aroma and a sweetish taste like aniseed. Tastes great with seafood, pork, stuffings, sauces, pickles and some curries. In India it is chewed as a natural breath freshener and as an aid to digestion.

The whole red chilies are dried crushed and flaked to release the chili flavor more efficiently and quickly into dishes.

Cassia sticks have a fragrant aroma and sweetish taste. They are used in biryanis, Lamb Curies and Spice Mixtures.

One of the world's oldest and most useful spices. Use to make authentic garam masala and in various dals and pilau rice. Has a vast range of uses in all types of cooking.

An essential ingredient in some garam masala mixtures , Have a strong menthol aroma and the rich flavour of its seeds .

The whole red chilies are dried crushed and flaked to release the chili flavor more efficiently and quickly into dishes.

One of the most commonly used Indian spices.These are normally sauteed in hot oil, and impart a delicious mild nutty flavour to most Indian vegetable dishes. Available in 400g bag.

Similar to cinnamon but with a coarser, thicker bark. The taste is stronger than true cinnamon with a very subtle clove undernote. Used in pilau's, lamb and other meat dishes.