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. Black Cumin is used in many Indian curries and tandooris. To bring out the nutty flavour, the seeds are best toasted slightly before use. Bunium persicum or black cumin is a plant in the family Apiaceae. It is used as a common culinary spice in Northern India, Tajikistan and Iran but outside these areas use is rare. There is a common confusion between Bunium persicum and Nigella Sativa which is also commonly called Kala Jeera and used predominantly in Bengali cookery. You can buy Nigella Sativa or Kalwonji here. Black Cumin was discovered in Tutankhamen's tomb, implying that it played an important role in ancient Egyptian practices. Black Cumin's role in Egyptian culture is not fully understood, but it is known that items entombed that items placed in a kings tomb were selected as important for use in the afterlife. The earliest known reference to black cumin is in the Book of Isiah in the Old Testament where Isiah compares the differences between reaping wheat and black cumin. When ingested, black cumin seeds and extracts can be used for a number of conditions. They have been used for centuries to treat digestive problems including stomach pain and flatulence. Black cumin seeds also have a long history in the natural treatment of asthma and other respiratory conditions. Compounds from the seeds appear to have antimicrobial properties, and are sometimes used to treat urinary tract infections. Oil from black cumin seeds can be used topically to treat dry skin, eczema and other skin issues. In addition, black cumin seeds are sometimes used in beauty regimens to strengthen hair and nails, as well as making them more glossy. A beneficial tea can be made by infusing the seeds with boiling hot water.

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.

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.

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.

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.

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.

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.

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.

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

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, coarsely ground. Available in 300g bag.

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.

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.

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.

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

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.

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

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.