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Smoky, savoury and moreish, Spanish Skewer & BBQ Spice conjures the flavours of pinchos morunos, a tapas-style meat (usually pork) skewer eaten throughout Spain.

Impress at your next barbecue with Spanish skewers of meat, seafood and sweet vegetables, or gather friends around a glorious seafood paella. Squeeze fresh lemon over food before serving to really enhance the flavours.

Flavour Notes: Smoky, savoury, earthy

Cuisine: Spanish

Heat Level: 0/5

Chocolate Spice uses Double Dutch cocoa and fragrant winter spices of ginger, clove and nutmeg to give warmth to baked goods, cookies and hot chocolate. Simply substitute Chocolate Spice for some of the cocoa in any chocolate-flavoured recipe. It's delicious when used to spice up chocolate cakes, cream fillings or added to your morning coffee for a spiced mocha.

Flavour Notes: Warmly spiced, rich, fragrant

Cuisine: Dutch

Heat Level: 0/5

Lavender, thyme and other aromatic herbs litter the fields in France's Provence, and here are blended into the region's famous herb mixture. Aromatic, floral and sophisticated, our version of Herbes de Provence adds orange peel and raspberry leaf for something different. Use in casseroles, vegetable dishes and in sauces.

Flavour Notes: Herbaceous, floral, bright

Cuisine: French

Heat Level: 0/5

The world's most expensive spice, saffron is the stigma plucked from the purple-flowered crocus. Each flower has only three stigmas, and a five-acre plot yields between 500 and 750g of this hand picked spice.

Our great grandmother Rosa taught us how to make this traditional Hungarian gulyás and we still love it! With classic flavours of paprika and aromatic stewing spices of onion, garlic, celery and bay leaf, this versatile blend may also be used to braise meats and vegetables, and to flavour any tomato-based dishes such as minestrone and red sauces.

Flavour Notes: Earthy, savoury, mildly smoky

Cuisine: Hungarian

Heat Level: 0/5

ShortHive know how to make some pretty fine honey, and with four different flavour infusions to choose from, get ready to taste honey like you never have before.

Spread it on your toast. Fall in love with it on warm, freshly baked scones. This Australian honey infused with locally roasted espresso is too good not to share.

Available in 125g.

Please note, we're unable to ship honey to Western Australia.

Masala chai, literally ‘mixed-spice tea’, is thought to have originated in an ancient Indian royal court for the king’s ayurvedic healing. Our richly aromatic tea-free blend balances sweet, woody spices with the brightness of cardamom and lingering warmth of ginger and pepper.

Uncaffeinated and restorative, it may be added to any milk of choice, with or without tea. Even better, use it to create luxurious sweets and desserts that will echo majestically through the ages.

Flavour Notes: Warmly spiced, woody, aromatic, slightly sweet

Cuisine: Indian

Heat Level: 0/5

This subtle and alluring blend is made with fennel seed and nettle leaf, alongside marshmallow leaf, dandelion root, juniper berry and rose petal. Earthy and subtly sweet, with a floral lift from the rose petal, it finishes light and refreshing.

Say goodbye to disposable tea bags. This easy-to-use, single-serve Gewürzhaus tea strainer allows you to brew loose leaf tea easily at home, at work or on the go. This practical and elegant tea infuser has a double handle which can be used in a cup, mug or teapot.

Materials: Stainless steel with a grey lid

Rumoured to have originated from the cold lands of Siberia, garlic (like its relative, the onion) has been gracing dishes since ancient times, and remains one of the most universal ingredients in kitchens around the world. In powder form, its flavour is punchier and more concentrated than fresh garlic, and it blends evenly into rubs, marinades and dressings.

A rich, gooey decadent Salted Caramel, made by Misty's with Gewürzhaus Apple Pie Tea. A treat exclusive to Gewürzhaus, it's exactly what you'd expect from a caramel (with no nasties, preservatives, gelatines or thickeners). Taste it and think rich, gooey caramel with hints of sweet apple, raisins and spiced cassia notes. It's delicious on absolutely everything, including a spoon.

Made in Australia.

When you open a jar of Cardamom Pistachio Sugar, you smell the spice kitchens of India: warm, lingering aromas of bittersweet cardamom dressed in golden brown sugar and roasted pistachio nuts. Caramelise it on a crème brûlée, sprinkle over zabaglione or Greek yoghurt, or make an Indian praline.

Stir fry lovers, this warm and aromatic blend is a must-have addition to your weekly dinner rotation. Made with all-natural ingredients like ginger, white pepper and star anise, it adds depth and balance to soy-forward noodle dishes, stir fries and marinades.

For tips and inspiration on using our new Stir Fry Blend, read our blog post here.

This blend is fundamental in all countries that border the Eastern Mediterranean, from Egypt to Lebanon and as far south as Ethiopia. The direct translation simply means spice, however, this spice is more mysterious and complex than the translation suggests. Complements lamb dishes of all kinds: shanks, roasts, or cutlets are greatly enhanced by Saudi Baharat. Season to taste.

Flavour Notes: Fragrant, warmly spiced, earthy, rich

Cuisine: Saudi Arabian

Heat Level: 0/5

Double Dutch Cocoa is milder in flavour compared to ordinary cocoa and is ideal for hot chocolate, baking and ice cream. Its dark colour, smooth flavour and low fat content make it a perfect substitute for regular chocolate in cooking. With a neutral pH level, it does not react adversely with baking soda.

Sweet and warming, this blend fights the winter chill by bringing together aromatics like ginger, liquorice root and lemon peel with herbs including sage, thyme, elderflower, echinacea and lemon. A fragrant, comforting cup for when the temperature drops.