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.

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!

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.

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

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.

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.

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

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.

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.

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

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.