Flavours of Europe

This wild and weedy perennial originated in Eastern Europe, where it still grows rampantly on road sides and in ditches. With anise-like characteristics, dill leaf is used to flavour pickles and preserves; garnish seafood, especially smoked salmon; and pep up white sauces.

This wild and weedy perennial originated in Eastern Europe, where it still grows rampantly on road sides and in ditches. Similar to caraway, dill seed can be used in breads, biscuits, pickles and stews.

With a plethora of imaginative names in different languages, the Italian - and most common - name, 'porcini' means 'piglets' in English. When dried, the flavour of these much relished mushrooms intensifies to a meaty, creamy and nutty palate, with an aroma reminiscent of sourdough.

With a plethora of imaginative names in different languages, the Italian - and most common - name, porcini, means 'piglets' in English. When dried, the flavour of these much relished mushrooms intensifies to a meaty, creamy and nutty palate; the aroma is reminiscent of sourdough. These whole dried slices rehydrate in warm water, releasing a rich mushroom stock alongside the tender pieces.

Rumoured to have originated from the cold lands of Siberia, garlic (like its relative, the onion) has been gracing dishes since ancient times, and remains one of the most universal ingredients in kitchens around the world. In powder form, its flavour is punchier and more concentrated than fresh garlic, and it blends evenly into rubs, marinades and dressings.

Juniper berry is in fact not a true berry but a cone. Its outer layers do not contain much flavour, so grinding or crushing maximises the release of its fresh green citrus flavours. Juniper imparts a sharp taste to meat dishes, especially wild birds and game meats.

While chillies are mostly used for their flavour and heat, paprika is used for its vibrant colour and full-bodied flavour. Also from the capsicum family, paprika is the name given to only slightly hot members. This paprika (also known as 'pimentón ahumado') is strongly smoked and neither sweet nor hot.

By the time Marco Polo came across turmeric fingers in China, they had already spread throughout the world from their home in southern India. This batch is ground from the mature rhizome of the Curcuma longa plant, grown in the Madras region. Earthy, warm and faintly bitter, turmeric lends its vivid orange golden to Indian curries, rice dishes and Middle Eastern cooking. Also known as: Alleppey Turmeric, Indian Saffron, Madras Turmeric.

This Italian Chilli & Garlic Oil Blend transforms Mediterranean-style food in an instant. Heat with olive oil for a tongue-tantalising combination of chilli, umami and fragrant sweetness. Keep it on the kitchen table alongside our Crunchy Chilli Oil and you’ll have all bases covered.

Flavour Notes: Fiery, garlicky, herbaceous

Cuisine: Italian

Heat Level: 4/5

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

Leave the slow cooker in the cupboard. This blend lets you whip up a deliciously creamy stroganoff in just 30 minutes with minimal fuss. Featuring porcini mushroom, cumin, paprika and mace, the blend adds a depth of flavour reminiscent of a dish cooked for many hours. This is fast, wholesome comfort food for the whole family.

Flavour Notes: Rich, earthy, warmly spiced, umami-rich

Cuisine: Eastern European

Heat Level: 0/5

Discover the best-loved spices picked and recommended by our own team of spice merchants.

Featuring flavours spanning Asia to homegrown Australia, feel capable and cultured with these spices: pair Moroccan Souk with grilled chicken and tagines, add Venetian Gondola with Italian-influenced seafood dishes. Whether you're grilling up a Greek storm, or pairing seafood dishes, you'll traverse the world in cuisines with this pack of spices.

Perfect for exploring global cuisines, gifting to someone who loves to cook or building a kitchen spice rack collection.

Effortlessly bring tangy, smoky depth and a gentle touch of heat from the African Birdseye (peri peri) chilli to any dish with this versatile blend. Create an authentic wet marinade to coat your protein, or stir it into mayonnaise for a delicious perinaise. Pairs perfectly with chicken or other meats, and makes vegetables like corn shine.

For extra heat, add more Birdseye chillies.

Flavour Notes: Smoky, tangy, mild heat

Cuisine: Portuguese

Heat Level: 1/5

Bohnenkraut, also known as summer savoury, has a flavour akin to a combination of marjoram, sage and thyme. It is sweeter, more delicate and less bitter than its close relative, winter savoury. As its German name suggests - bohnen 'bean', kraut 'herb' - it is a must in any German bean dish, especially bean soup. In Bulgaria, it is mixed with paprika and salt to replace salt and pepper on the table and is called sharena sol, or 'colourful salt'.

Take yourself into the wilderness with the aroma of foraged, dried porcini mushrooms, in a delicate combination with American sea salt from the West Coast. Available seasonally.

Quatre Épices is a staple of French cuisine. A warming blend of white pepper, clove, nutmeg, cinnamon and ginger, it brings depth and richness to classics like pâtés, ragouts and braises. Versatile across savoury and sweet dishes, use it in creamy béchamel and hearty stews, or to enrich pastry doughs, custards and puddings.