This aromatic spice has an aniseed-like taste and is used in Chinese spice blends. Great on spare-ribs, crispy duck, roast chicken, and in beef soups and stir fries. Best used sparingly and can be ground before use.
Available in 50g jar.
A flavour similar to thyme but much stronger. Used in Indian breads, gram flour snacks and also goes well with fish. Ajwan seeds are a common ingredient in balti cooking and in bhajias and pakoras. Also known as Carom or Lovage.
Available in 100g jar.
The worlds most popular spice. True pepper is actually a berry (not be confused with paprika, cayenne pepper, chilli pepper, red pepper and bell pepper).
Whole black peppers are the dried berry fruit containing a single seed. The dried fruit flesh gives the wrinkled apearance typical of black peppercorns. Pepper gets its heat from the piperine compound found in the fruit skins and the seed itself. The skin also contains important flavour compounds which give black pepper its distictive citrus and woody notes. White pepper has the fruit and skin removed which determines the difference in flavour between black and white pepper.
Whole Black Pepper
Nutrition / Allergen Information
Suitable for vegetarians
Available in 1Kg bag
Whole dried round chilli is an unusual type of chilli, as it is not often you see this type of chilli everywhere. Used for curries and stews, added usually at the start with oil to give that extra kick to gravy.