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.

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

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

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.

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.

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.

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

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.

Natco Cassia Bark (Dalchini, Taj) is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.

Natco Cassia Bark (50g)

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

An essential ingredient in curry and masala mixtures. Strongly aromatic, spicy and slightly bitter in taste. Cumin has a distinctive, slightly bitter yet warm flavour. Replace every 6 months or so. Net Weight: 100g

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.

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

An essential ingredient in curry and masala mixtures. Strongly aromatic, spicy and slightly bitter in taste. Cumin is a member of the parsley family. It comes mostly from Iran and India, though it is native to the shores of the Mediterranean Sea and Egypt. It is actually grown in many places, since it is rather easy to grow and adapts well to a variety of climates. Cumin has a distinctive, slightly bitter yet warm flavour. Replace every 6 months or so. Net Weight: 1Kg

To make yellow mustard: grind the seeds to a powder and add vinegar, water, salt and other seasonings according to taste. They are also used in curries and other spicy food.

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!

Nigella seeds or Kalwonji are small black seeds with a mild and peppery flavour. Used in curry mixes and sprinkled on Indian breads. Often sprinkled on potatoes and buttered vegetable dishes. The seeds of "Love-in-a-mist" give a peppery warmth when sprinkled onto naan breads. The oil from Nigella seeds is deeply prized by Muslims for its beneficial health properties.

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 100g bag.