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. Available in 1Kg 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.

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. Available in 100g bag.

A traditional blend of aromatic spices from a secret recipe used since the days of the Raj. Garam Masala literally means mixed or blended hot spices

A useful alternative to using fresh garlic in preparing Indian pastes. Mix in with butter and herbs to make your own garlic bread. Available in 100g bag.

Ground Ginger is used extensively in Indian and Oriental cuisines. A convenient alternative to fresh ginger and an essential ingredient for preparing pastes and marinades. Fresh ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. Tender young ginger can be sliced and eaten as a salad. Sometimes the roots will produce green sprouts which can be finely chopped and added to a green salad. In the West, dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea. Pickled ginger is a delicious accompaniment to satays and a colourful garnish to many Chinese dishes. Preserved ginger is eaten as a confection, chopped up for cakes and puddings, and is sometimes used as an ice cream ingredient.

A purplish brown colored rock salt, with a distinctive flavor. A special type of Indian mineral salt which has a very special smokey flavour. Available in 300g bags.

Normally sauteed in hot oil before adding vegetables to your dish. Used in pickles and chutneys and an important ingredient of the Vindaloo. Sprouts easily like cress. Excellent in salads. Available in 2Kg bags.

Normally sauteed in hot oil before adding vegetables to your dish. Used in pickles and chutneys and an important ingredient of the Vindaloo. Sprouts easily like cress. Excellent in salads. Available in 400g bags.

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.

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.

Ground from finest quality capsicums, adds flavour and a reddish colour to foods. A sweet piquant spice. Available in 1Kg bag.

Ground from finest quality capsicums, adds flavour and a reddish colour to foods. A sweet piquant spice. Available in 400g bag

Ground from finest quality capsicums, adds flavour and a reddish colour to foods. A sweet piquant spice. Available in 100g bag.

The worlds most popular spice, coarsely ground. Available in 300g bag.

The world's favourite spice coarsely ground. Widely used at the table as a seasoning for fish and meats. Available in 100g bag.

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. Ingredients Whole Black Pepper Nutrition / Allergen Information Suitable for vegetarians Gluten Free Available in 1Kg bag

Black pepper has a sharp, pungent aroma and flavour while white pepper is hotter, less subtle and mildly fermented. Pepper is found next to salt on most every table and is used to flavour all types of dishes in cuisines worldwide. Suitable for vegetarians Gluten Free Available in 300g bag

The world's favourite spice coarsely ground. Widely used at the table as a seasoning for fish and meats.

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