Spices & Seasonings for Desserts

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

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.

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

This light, fragrant spice adds a wonderful depth to apple cake, and can replace mixed spice in many recipes. The inclusion of rose petal and calming chamomile add to the blend's delicacy. Add it to the fruit filling or directly into the dough. Not to be dismissed in savoury dishes: try in broths, on roasted cauliflower and in rice dishes alongside cardamom and lemon rind.

Flavour Notes: Floral, complex, warming, delicately spiced

Cuisine: German

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

Made from quality Madagascar bourbon vanilla pods, this Chefs Choice Pure Vanilla Extract is a versatile extract that allows for the flavour of vanilla to be added to dishes and drinks.

Add a dash of vanilla extract into your baking and dessert recipes. Certified kosher, this vanilla extract is natural, unique and undeniably delicious.

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. This B-Grade saffron includes a touch more of the natural yellow style alongside the red stigma, giving it a slightly milder colour and flavour than A-Grade, at a more accessible price.

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

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

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

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.

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.

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.

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.

Turmeric Latte Spice is a delicious and soothing alternative to your daily coffee, combining the warming flavours of ginger, cinnamon and turmeric. Black pepper not only gives warmth, but also dramatically increases the body's ability to absorb turmeric's curcumin content.

Flavour Notes: Warming, earthy, bright

Cuisine: Indian

Heat Level: 0/5

The Mayans began mixing cocoa with ground chilli and spices as early as AD 460, when they discovered the fantastic taste and health benefits of Mayan Chilli Chocolate. Rich, earthy and chocolatey with a slow-building heat that lingers rather than shouts. This blend is at home in both sweet and savoury dishes, from grown-up chocolate desserts to rich sauces and traditional Mexican moles.

Flavour Notes: Rich, slow-building heat, earthy, chocolatey

Cuisine: Guatemalan

Heat Level: 3/5