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Fenugreek Leaf (Methi/Rubbed)Widely used in Indian cooking, fenugreek leaf has a strong savoury aroma and subtle bitterness comparable to celery seed, which greatly enhance other flavours. Used in vegetable and fish curries as well as potato and spinach dishes, fenugreek leaf is strong and should be...
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Chilli Guajillo (Whole)This chilli's deep red flesh has a green-tea flavour with berry overtones. Used in salsa for tamales, the guajillo chilli is also great in pastes, butter and meat rubs - try it with chicken. Heat level: 4/10
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Pepperberry (Native/Whole)Also known as 'mountain pepper', this fruit is picked from female wild shrubs on the mountain tops of northern Tasmania. Pepperberries are dark-blue to black in colour and succulent with a hot, crunchy seed cluster at their centre. Their floral, fruity bouquet is enlivened...
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Allspice (Whole)Not to be confused with mixed spice, allspice is so named for its exquisitely combinative tones of clove, cinnamon and nutmeg. Allspice is an ingredient in mixed spice as well as sweet baked goods; pickles, relishes and preserves; gravies and marinades; and winter drinks....
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Old Fashioned Celery SaltMade from ground and whole celery seeds blended with flake salt, Old Fashioned Celery Salt has been used for generations. Celery seed greatly enhances the briny crunch of salt with a sharp, warm aroma, and slightly bitter taste. Celery Salt is a vital ingredient...
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Coriander Seed (Whole)All parts of the coriander plant are edible, with the seeds releasing a lemony citrus flavour when ground. Coriander seeds complement both sweet and savoury foods and are often dry roasted to enhance and alter the aroma. Found in many different cuisines around the...
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Peppercorn (White/Whole)From the same pepper vine as black and green peppercorns, white pepper is picked when the fruit is nearing maturity then soaked in a clear, running stream for up to two weeks. The outer pericarp is removed, leaving the white inner fruit. White pepper...
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Rose Petal (Red/Whole)Rose petals are used extensively in Middle Eastern cuisine; many Ras el Hanout blends contain this spice, as do other Moroccan and Arabic dishes. Imparting a soft sweetness, rose petals are used in both savoury and sweet cooking.
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Peppercorn (Australian Black/Ground)The most sought-after and heavily traded spice in history, pepper lives up to its expectations by transforming blandness into bite in almost every imaginable dish. Add peppercorn, whole or ground, to meats, fish and vegetables, as well as salads, rice and sandwiches. Even sweet...
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Mustard Seed (Brown/Whole)Brown mustard seeds are commonly used for pickling and as a seasoning, and are the main ingredient in European and Chinese mustards. This ancient spice is from the same family as horseradish, watercress and wasabi, and shares with them the same hot and pungent...
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Funghi Porcini (Sliced)With a plethora of imaginative names in different languages, the Italian - and most common - name, porcini, means 'piglets' in English. When dried, the flavour of these much relished mushrooms intensifies to a meaty, creamy and nutty palate; the aroma is reminiscent of sourdough....
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Fenugreek Seed (Whole)Fenugreek seeds are used widely in Middle Eastern and South Asian cookery. In India and Pakistan, the seeds are added to vegetables and rice; in Turkey, to hot pastes; in Egypt, they are boiled for a sweetened tea. The sweet aroma of fenugreek seeds...
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Chilli Chipotle (Whole)This smoke-dried jalapeño chilli, native to Mexico, is famously used in the dish adobo. Its earthy smokiness yet floral sweet tones will make you reconsider the general perception of chillies as being nothing more than burning hot. Add this to anything you like chilli...
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Clove (Ground)Stick your nose into a sack of cloves and you will understand why ancient mariners claimed to smell the approach of the clove islands while still far out to sea. A terrific and much-used pungent addition to Christmas ham and baked goods, stewed and...
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Basil Leaf (Rubbed)Although lacking the green top-notes of fresh basil leaf, the dried variant has deeper, longer lasting flavours and aromas that do not dissipate as readily when added to stews, casseroles and pasta sauces.
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Tarragon (French/Rubbed)Commonly referred to as 'estragon', French tarragon is tart with aromatic properties reminiscent of anise. Used predominantly in French and European cooking, it lends itself particularly well to poultry, fish and egg dishes. One of the main components of Béarnaise sauce, tarragon can also...
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Chilli Ancho (Ground)With less heat than your average chilli, you can safely take a good whiff of the ancho chilli. The complexity of its aroma is tantalising - sweet yet smoky, with notes of caramel and molasses. Add to chilli con carne or meat dishes such...
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Mace Blade (Ground)Mace blade is the lacy dried covering that is derived from the nutmeg seed. The mace is peeled off and dried, revealing a yellowish-reddish colour. Mace features prominently in Asian, Caribbean, Indian and Moroccan cuisines. Like nutmeg, mace blade is often best used with...
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Sesame Seed (Black/Whole)Used in cooking for their rich nutty flavour, black sesame seeds are especially common in East Asian cuisine. Here, meat or fish is coated in sesame seeds before cooking for flavour, colour and crunch. Popping up in desserts like tuiles and macarons, ice creams...
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Celery Seed (Whole)Mixed with salt, celery seed famously enhances the flavour of Bloody Mary cocktails. The brown crescent-shaped seeds are often included in pickling mixes, dressings, soups, breads, and a wide assortment of other foods. It is often used whole, releasing its intensely savoury and earthy,...
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