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Use grated in sausages, meats, soups, egg dishes, vegetables, preserves, puddings, fruit pies, custards, advocaat and mulled wine. One whole nutmeg grated equals 2-3 teaspoons of ground nutmeg.
Cinnamon has been used for centuries and has a wonderfully strong aromatic flavour which lends itself particularly well to fruit and desserts. It is also used extensively in North African, Middle Eastern and Indian cuisine.
Cinnamon has a wonderful strong and sweet taste which has been prized for centuries throughout the world.
An extremely flavoursome and aromatic herb with a distinctive taste. Great with lamb, poultry and vegetables, rosemary is a versatile herb.
Ground allspice is not a mixture of spices but a single spice taken from ‘Pimento’.
Hot and pungent, black pepper has been used as a condiment for centuries. Use on all types of dishes to add flavour.
Made from ground dried mustard seeds, mustard powder can be used as a flavour enhancer, or mixed with a little vinegar and water to create mustard.
A flavoursome blend of sweet spices traditionally used in rich fruit cakes. It is also great in fruit crumbles and pies.
A flavoursome blend of culinary herbs, which is very versatile and can be used with all types of cooking.
Arrowroot is used mainly as a thickening or gelling agent. It can be used as a substitute for cornstarch or wheat flour in recipes
Ground ginger has a strong spicy flavour and is used extensively in Asian cuisine. It is also great with baked fruit desserts, try adding a tiny pinch to your next rhubarb crumble!
Ground mace comes from the same plant as nutmeg and is the ground form of mace blades which cover the whole nutmeg on the tree. It has a similar taste to nutmeg, but is somewhat more delicate. It also has a distinctive deep golden colour unlike nutmeg. It can be used with potatoes, in potato gratin, and is frequently found in sausages and also Indian cuisine.