Flavours of Europe

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

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

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

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

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.

Although lacking the green top-notes of fresh basil leaf, the dried variant has deeper, longer lasting flavours and aromas that do not dissipate as readily when added to stews, casseroles and pasta sauces.

Worn in a garland by Augustus Caesar to protect against lightning, Bay Leaf is more commonly used to flavour soups, stews and slow cooked dishes. Its pungent, sharp and bitter taste is strong, so add only a few whole leaves (even less in ground form) at the beginning of cooking.

Italian black summer truffles are combined with sea salt to create a blend that turns the most simple dish into a deliciously complex medley of flavours. While all truffle varieties work well with any cooked egg or mushroom dishes, black truffle is earthy and chocolatey, making it ideal for classic sauces, roast chicken, steak, potatoes, winter vegetables or hot buttered popcorn. So precious are the truffles, that Italian truffle harvesters protect their groves by using long winding paths at night or in the early morning fog to confuse potential followers.

Flavour Notes: Earthy, chocolatey, deeply savoury, rich

Cuisine: Italian

Heat Level: 0/5

Traditionally, a bouquet garni (French for 'garnished bunch') consists of fresh herbs bound within leek leaves. Our Bouquet Garni uses dried herbs which we recommend placing in infuser bags. Add to soups, stews and casseroles, and especially, use to make a good stock. Bouquet Garni is used in the preparation of many French dishes, including beef bourguignon, pot-au-feu, carbonnade flamande, lapin chasseur and bouillabaisse.

Flavour Notes: Herbaceous, fragrant, bright

Cuisine: French

Heat Level: 0/5

The caraway seed has a long and colourful history: fed to pigeons to keep them loyal to house and home, buried with ancient Egyptians, and simply enjoyed sprinkled on baked breads. Add this seed whole or ground to vegetables, breads (especially rye), savoury pies and pasties. Its fennel-like characteristics match beautifully with cheeses, apple, pork and cabbage.

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.

Mixed with salt, celery seed famously enhances the flavour of Bloody Mary cocktails. The brown crescent-shaped seeds are often included in pickling mixes, dressings, soups, breads, and a wide assortment of other foods. It is often used whole, releasing its intensely savoury and earthy, bitter flavours when bitten into.

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.

Stick your nose into a sack of cloves and you will understand why ancient mariners claimed to smell the approach of the clove islands while still far out to sea. A terrific and much-used pungent addition to Christmas ham and baked goods, stewed and pickled fruit and vegetables, cakes, pastries and biscuits, German Glühwein, and many North African spice blends. This ground clove is milled fine and ready to use straight from the jar, an ideal option where whole cloves would be too strong or difficult to remove.

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.

Stick your nose into a sack of cloves and you will understand why ancient mariners claimed to smell the approach of the clove islands while still far out to sea. A terrific and much-used pungent addition to Christmas ham and baked goods, stewed and pickled fruit and vegetables, cakes, pastries and biscuits, German Glühwein (also known as mulled wine), and many North African spice blends. Also known as: Nelke, ting-hiang.