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Black mustard seeds, often also known as brown mustard seeds come from the mustard plant and are used extensively in Indian and Asian cuisine.
Black Peppercorns have an intensive dry heat to them which adds a fiery kick to your food. Use freshly milled on any dish, or use whole in marinades.
Our chilli flakes come from India and are extra hot! They have a lovely dry heat which can compliment any dish. Try using them with fresh tomatoes, onion and garlic to make a fiery ‘arrabbiata’ pasta sauce.
Caraway seeds have a sweet almost aniseed flavour which is used predominantly in Scandinavian and Eastern European cooking. Try adding them with a knob of butter to gently sauteed cabbage.
Ground cumin has a wonderful pungent aroma. It is used extensively in Asian, Middle Eastern and North African cuisine and is particularly good with lamb for Tagines or Kebabs.
An aromatic and warm herb, a member of the mint family. Popular in Greek, Italian, French and Spanish cuisine, vegetables and grilled meats, barbecues, sauces, casseroles, pizza, sauces and salad dressings
White pepper comes from black pepper which has been allowed to stay on the tree for longer before harvesting. It benefits by having a stronger more fragrant flavour than black pepper and is used extensively in Chinese cuisine.
Our sweet paprika is from Spain and is a deliciously sweet noble variety.
A delicate and flavoursome blend of aromatic spices, traditionally used at the end of cooking to enhance the flavours of the curry.
A delicious aromatic blend of spices for all types of Chinese food. Try mixing some five spice, dark soy sauce and sweet chilli sauce and use as a marinade for meat, then either grill, stir fry or BBQ
Mixed Peppercorns are made up of black, green, white and pink peppercorns and are a great alternative to using just black ones.