Herbs & Spices

Chefs are loving this ingredient to create dramatic black edibles. Activated Carbon is derived from charcoal, has a neutral flavour, and is safe t...

Ajwain is probably native to Egypt, and is widely used throughout South and Central Asia, the Middle East and North Africa, and known by many names...

Aleppo Pepper comes from a burgundy chile known as the Halaby pepper traditionally grown in Syria. Our Aleppo Pepper is sweet, fruity, fairly mild ...

Amchur is dried and powdered green mango. It has a fruity, intensely tart flavour, and is used to add acidity to a dish without adding moisture. It...

Anardana is used in Indian and Persian cuisine as a souring agent, much like sumac or amchoor. Slow air drying makes it more molasses-like than fre...

Ancho is the dried form of a green poblano chile (if a poblano is ripened to a reddish colour, then dried, it is called a mulato). Ancho powder is ...

The seeds of a tropical tree (bixa orellana) native to the Americas and brought, like many other good things, to Far East by the Spaniards. Also ca...

Our Basil is a wide-leaf herb with a subtle sweet, peppery flavor with trace notes of mint, anise and clove, providing earthy, fresh essence.

There are two types of bay leaves, Indian bay leaves, which are cassia leaves, and the leaf of the bay tree (laurus nobilis). These are the latter....

Anise has a fresh, delicate licorice flavour. Native to the Middle East (the Arab name is yanisun), it is widely used throughout Europe, the Middle...

A tasty Europe fusion featuring paprika, black pepper, cinnamon, nutmeg and cloves.Ingredients: black pepper, paprika, coriander, cumin, nutmeg, ci...

Asafoetida (sometimes spelled asafoetida or Hing), is much maligned, starting with its name, which in Portuguese means "wings of stink". It is actu...

Black peppercorns are the dried mature berries of piper nigrum. Known as the King of Spices, it is the most widely used spice in the world – probab...

Black peppercorns are the dried mature berries of piper nigrum. Known as the King of Spices, it is the most widely used spice in the world – probab...

In Southeast Asia, butterfly pea flowers are used to impart a bright blue colour to food (notably glutinous rice deserts) and beverages. The pleasa...

A distinctive, peppery blend of ground chilis, peppercorns, herbs and spices traditional to the Gulf coast and Latin America. Use as a dry rub for ...

Candied fennel is fennel seed covered in a brightly coloured sugar coating that takes on and brings out the licoricy flavour of the fennel within. ...

Caraway (carum carvi) is has a warm, earthy, nutty flavour and fragrance that incorporates notes of fennel, anise, cumin, citrus, dried mint and eu...

Caraway (carum carvi) is has a warm, earthy, nutty flavour and fragrance that incorporates notes of fennel, anise, cumin, citrus, dried mint and eu...

Cardamomum amomum is entirely different from its more perfumy cousin, green cardamom, but the two spices complement each other, and a whole range o...

Elettaria Cardamomum has a sweet exotic perfume unlike any other spice. Use it in savoury dishes (notably curries) and sweet – cardamom goes beauti...

Elettaria Cardamomum has a sweet exotic perfume, unlike any other spice. Use it in savoury dishes (notably curries) and sweet cardamom goes beautif...

Cayenne is a hot red chile chile, which takes its name from the city of Cayenne in French Guyana. It has a clean, straight-ahead heat without the s...

Celery seeds are not from the familiar crunchy vegetable, but from so-called wild celery (apium graveolen), which is inedible (possibly poisonous) ...

Tangy, earthy, sweet, salty, faintly sulferous from black salt and asafoetida, chaat masala is sprinkled over foods rather than used in cooking. Th...

Morita is the diminutive of Mora, which means “blackberry” in Spanish. Chipotle is from the Nahuatl word chilpoctli, which means "smoked chile" (ch...

So-called "true" cinnamon (cinnamomum zeylanicum or c. verum) has a warm, sweet, woody perfume that is more delicate than its more intense cousin, ...

With its sweet and mellow flavors, Korintje cinnamon is perfect for sprinkling atop oatmeal, pie crusts or your favourite herbal tea. Smoother than...

Highly perfumed, sweeter and darker coloured than so-called true cinnamon (cinnamomum zeylanicum), Saigon cinnamon is ground from a particular type...

Used in both sweet and savoury dishes in just about every culinary tradition, there are few more ubiquitous spices than cinnamon, What we call cinn...

Used in both sweet and savoury dishes in almost every culinary tradition, there are few more ubiquitous spices than cinnamon, What we call cinnamon...

From garam masala to mulled wine, baked ham to apple pie, Chinese five-spice to Arabian baharat, cloves are used in almost every cuisine. Their pun...

From garam masala to mulled wine, baked ham to apple pie, Chinese five-spice to Arabian baharat, cloves are used in almost every cuisine. Their pun...

Cocoa nibs are fermented, dried, roasted and crushed cocoa beans. They are softly crunchy and delicious as a snack, in baked desserts, in or on ice...

As a culinary herb, coriander (coriandrum sativum) is also known as cilantro or Chinese parsley. The seeds however have a completely different flav...

As a culinary herb, coriander (coriandrum sativum) is also known as cilantro or Chinese parsley. The seeds however have a completely different flav...

As important to Mexican cuisine as it is to Indian, used in Spain, Africa and the Middle East, cuminum cyminum is one of the most widely used spice...

As important to Mexican cuisine as it is to Indian, African and Middle Eastern, cuminum cyminum is one of the most widely used spices in the world....

Our Salt Free Curry powder is a blend that perfectly combines coriander, turmeric, cayenne, and other aromatic spices that taste great in marinade...

Curry leaves (murraya koenigii) have a subtly citrusy, nutty aroma that doesn't taste or smell anything like curry. They are widely used in souther...

Curry leaves (murraya koenigii) have a subtly citrusy, nutty aroma that doesn't taste or smell anything like curry. They are widely used in souther...

Curry leaves are aromatic herbs used in South Indian cooking. These aromatic leaves have a lemon scent and a distinct, pungent taste that has been ...

A blend of ground Indian red chilis, usually medium-hot (but ours verges towards quite hot) that is used primarily for the intense glowing red colo...

Our Dried Dill Weed packs a punch of flavor. The dill is dried creating a more intense dill flavor to amp up your dips, salmon, vegetables and dres...

Dukkah in Arabic means "pound" or "crushed", referring to the chopped nuts and ground toasted spices in this wonderful traditional Egyptian spice b...

Dulse is a seaweed native to the Northern coasts of the Atlantic and Pacific. It is a popular food in Canada's Maritimes, in Iceland and in Ireland...

Durban is home to one of the largest populations of people of Indian descent outside of India. We’ve named this South African curry blend, Durban C...

It is a challenge to do justice to this wonderful herb with words, names include creosote bush, goosefoot and pigweed! But epazote is wonderful in ...