Peppercorns - 5 Color

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

Aji is the Latin American Spanish word for chile and amarillo simply means yellow, so, aji amarillos are Peruvian yellow chiles (capsicum baccatum)...

Aji is the Latin American Spanish word for chile. Aji Panca are wonderfully complex, with an earthy smokiness, a bit of heat, and an intense, almos...

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). Anchos have a un...

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 ...

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...

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...

Gum Arabic is the highly nutritive hardened sap of acacia trees, cultivated or found in the wild, throughout West Asia, Arabia and the Sahel. It is...

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....

Bird's eye chile peppers, sometimes called Thai chiles, are frequently used to add spice in Southeast Asian cuisine. The small chiles grow on small...

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...

Black salt (which gets its name from its colour when in lump form) is pink when ground. It has a tangy taste and a smoky, (surprisingly appealing) ...

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...