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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.
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
The secret to Crunchy Pork Crackling Rub is its perfect balance of salt, umami, citrus and herbs, using fennel seed, lemon myrtle, bay leaf and garlic. Rubbed into the cuts of pork skin, it creates the crunchiest, tastiest crackling. All you need is three to four teaspoons of spice rub and your piece of pork, nothing else. Read our blog for essential tips and tricks to make pork crackling like a pro.
Flavour Notes: Salty, zesty, herbaceous, floral
Cuisine: European
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
A consistent bestseller, Bavarian Roast Chicken Spice is a German classic with strong flavour and versatility. Rub a whole chicken with oil and spice and let it crisp in the oven to a mouthwatering golden hue. Fresh, savoury and fragrant, it is one of our very favourite seasonings for poultry, steak, veal, pork and potatoes.
Flavour Notes: Savoury, earthy, lightly smoky
Cuisine: German
Heat Level: 0/5
Beautiful in colour and with an exciting, punchy flavour, Ribeye Roast Rub brings out the best in beef. This versatile, peppery rub is a balanced blend of Victorian flake salt and crushed pink peppercorns with garlic, onion, parsley and thyme.
Flavour Notes: Peppery, savoury, herbaceous, bright
Cuisine: Australian
Heat Level: 0/5
This versatile all-Australian blend has a robust lemon flavour which complements the deep pungency of Queensland-grown black pepper. The salty flavour comes from a herb called saltbush, used here in place of salt. A subtle sweet note of aniseed and thyme complete this fragrant blend.
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
One of the best known Australian native herbs, lemon myrtle will happily grow in most Australian backyards. Its leaves, known botanically as Backhousia citriodora, carry a bright citrus flavour and aroma valued in native Australian cooking.
Roast Vegetable Salt is a simple way to upgrade your vegetable cooking. A fantastic addition to all roast vegetables, it can be used before and after cooking. Sprinkle it onto hot chips, wedges, pumpkin, sweet potatoes, peeled potatoes: any potatoes!
Flavour Notes: Herbaceous, salty, aromatic
Cuisine: German
Heat Level: 0/5
Inspired by the classic flavours of American barbecue, BBQ Glaze Spice helps create a family feast to be eaten with sauce-stained fingers. Also delicious added to burger patties, onion wedges, sticky wings or glazed ribs - the possibilities are endless! Use as a marinade or a dry meat rub for beef, lamb, pork or chicken. And of course, it can be reduced to a magnificent sweet, sticky glaze that is the work of mere moments.
Flavour Notes: Sweet, smoky, savoury
Cuisine: American
Heat Level: 0/5
In this blend, we have tried to capture the uniqueness and diversity of the Australian bush. From the explosive Tasmanian native pepperberry to the astringent desert bush tomato, your palate will be taken on a journey throughout Australia. Used sparingly, it can be added to an array of dishes as a delicious substitute for regular pepper.
Flavour Notes: Peppery, fragrant, earthy, bright
Cuisine: Australian
Heat Level: 0/5
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
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
No fresh garlic on hand? No problem! Our Garlic Lovers' Spice can be used as a quick substitute for any recipe calling for garlic. A carbohydrate's best friend, use it with bread, pasta and potatoes. Combine soft butter and Garlic Lovers' Spice for an easy garlic butter, to be spread on a sliced baguette for the perfect garlic bread. For a garlicky mashed potato, add 1 tsp when mashing. This will quickly become a pantry staple, earning its place beside the salt and pepper!
Flavour Notes: Garlicky, savoury, slightly herbaceous
Cuisine: European
Heat Level: 0/5
This fragrant French-style seasoning blends lavender with aniseed, fennel and coriander for a floral, herbaceous note, rounded out with pepper, chilli, garlic and ginger for gentle warmth.
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guh • verts • haus
guh • verts • haus
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.