Christmas Baking

Our Vanilla Bean Sugar uses only the fine seeds from Madagascan vanilla, which are hand-stripped out of each pod. Vanilla bean is the dried and cured seed pod of a tropical South American climbing orchid and it takes up to three months to get market ready.

This sugar also pairs well with pork and, of course, with anything containing chocolate. Great for baking and compotes, simply use in place of normal sugar.

Flavour Notes: Sweet, fragrant, floral

Cuisine: Madagascan

Heat Level: 0/5

Feel Good Hot Chocolate has been expertly crafted from a balanced blend of pure double Dutch cocoa, toasty Australian wattleseed, açaí berry, Victorian sea salt, cassia and unrefined low GI coconut sugar. It's one of our very favourite ways to enjoy chocolate and feel good.

Flavour Notes: Chocolatey, slightly sweet, warmly spiced

Cuisine: European

Heat Level: 0/5

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.

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

Gingerbread Spice makes a sweet, spiced biscuit or cake enjoyed throughout the world. Germans appreciate it as lebkuchen; in France, pain d'épices; in Brazil, pão de mel; and in the UK, US and Australia, good old-fashioned gingerbread. A highly versatile blend, it also pairs well with chocolate, smoothies and savoury dishes like roast pumpkin.

Flavour Notes: Warmly spiced, intense, aromatic

Cuisine: German

Heat Level: 0/5

The crunchy, golden biscuits made with spekulaas spice in the Netherlands and neighbouring countries for St Nicholas Day on the 5th/6th of December are traditionally shaped using hand-carved wooden moulds before baking. Saint Nicholas was known for his secret gift giving, such as putting coins in the shoes of his faithful. He is remembered to this day when spekulaas biscuits are baked.

Flavour Notes: Warmly spiced, aromatic, festive

Cuisine: Dutch

Heat Level: 0/5

Open a jar of our Cinnamon and once you smell the difference, you’ll realise that not all cinnamon is the same.
Ceylon cinnamon (Cinnamomum verum - literally 'true cinnamon') is grown in Sri Lanka and has a sweeter, more floral and delicate character than anything you've likely used before. Our A Grade is the finest tier available, with a high essential oil content and an exceptional fragrance straight from the jar.
Subtly sweet and woody, cinnamon imparts a delicate warmth that melds and harmonises other flavours. It is beautiful used in baking, porridge and warm drinks, or added to savoury Moroccan and Indian dishes such as tagines and curries for a subtle, aromatic sweetness.

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.

With a more rounded flavour than its zesty, fresh sibling, dried orange peel has a beautiful, bitter sweetness that gives depth and fragrance without overpowering. Dried orange peel matches well with duck and game meats, and any dish complemented by stewed fruit. It is also used in the Japanese sprinkle, Shichimi Togarashi.

Rose petal powder is used extensively in Middle Eastern cuisine, particularly Persian and Turkish flavours. Used for its floral aroma, symbolism and decorativeness, rose petal powder was made popular in Australia by chef Yotam Ottolenghi with his beautiful rose harissa.

Known as mulled wine in English, Glühwein is winter magic in a glass; warming hands and souls during Germany's coldest months. Our Glühwein Gewürz is made with traditional mulling spices including wild hibiscus for ruby colour, cinnamon and clove for warmth, with star anise and orange peel for fragrance. Perfect for mulled wine, stewed winter fruit, as well as grown-up and kids' punch. First time making Glühwein? Try our Glühwein Spice Kit for everything you need in one go.

Flavour Notes: Warmly spiced, citrus-edged, lightly floral

Cuisine: German

Heat Level: 0/5

A nostalgic blend of Gingerbread Tea is a winning combination of everything festive. With ginger, cinnamon, cardamom and clove, this flavoured black tea rekindles memories of freshly baked Christmas treats and aromas filling the house.

Cassia - also known as Dutch cinnamon or baker's cinnamon - is bolder than true cinnamon. Cassia's sweet and spicy fragrance and flavour is more intense than that of cinnamon. Its slight bitterness makes it distinctly different from cinnamon and gives its sweetness depth. Cassia is delicious in more robust sweet dishes such as fruit cakes, strudels, compotes and crumbles. It is often used in curries and stews for a balancing sweetness.

Until the mid-19th century, the Banda Islands were the world's only source of nutmeg and mace, harvested from the nutmeg tree. This nutmeg, ground from the highest grade of fruit, boasts strong aroma and flavour. Its resinous, sweet, heady fragrance adds depth and character to cakes, pies and all manner of baked goods. It also complements savoury cheese and cream dishes, and vegetables such as spinach, carrot and pumpkin.

The signature spice of the famous chai tea, cardamom is sweet and aromatic with camphoric tones. This bright, complex flavour brings sophistication to cakes, biscuits, puddings and scrolls; curries and stews; rice dishes; stewed and preserved fruits; red meats and milky beverages. This whole pod is picked while still immature, ideal for infusing whole into simmering curries and rice, or splitting open to release the seeds and their aromatic oils.

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. The deep, fruity warmth of these earth-coloured berries complements red meats, seafood and root vegetables. Native to the West Indies and Central America, allspice, also known as pimento, is a key ingredient in Caribbean recipes such as Jamaican jerk seasoning. Also known as: Pimento, Jamaica pepper, Myrtle pepper