Christmas Blends

Advent Christmas Tea has a strong aroma, evoking the classic flavours of a German Christmas: apples, cloves, raisins and cinnamon. The tea starts off light and spicy, deepening to a luscious ruby colour, bursting with sweet fruit.

Freshly baked gingerbread reimagined in a silky-smooth festive hot chocolate. Our Gingerbread Spice meets the finest Double Dutch Cocoa and low-GI coconut sugar to create a moreish hot chocolate that will take you straight to a German Christmas market. Enjoy piping hot in your favourite mug or serve chilled over ice. 

Flavour notes: Warmly spiced, slightly sweet, chocolately

Cuisine: European

This carefully crafted spice blend contains all the Christmas spices to bake the traditional puddings and rich fruit cakes which fill your house with warm and sweet smells. An old tradition dictates that Christmas pudding be made on the last Sunday before Advent. Cooks combine their secret ingredients - dried fruits, nuts, swigs of this and that liquor. Before putting it in cloth, every member of the family stirs the pudding and makes a special wish.

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.

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

The quintessential bakery staple of Sweden, cardamom buns - or Kardemummabullar - are the sweet treat of choice with a morning coffee. Our Swedish Scroll Sugar is inspired by these iconic buns, blending warming spice with raw sugar to recreate their unmistakable flavour at home. Use in traditional scrolls, buns or puff pastry baking. Also delicious in porridge or French toast.

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

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