Everything excluding loose

The signature spice of the famous chai tea, cardamom is sweet and aromatic with camphoric tones. This bright, complex flavour brings sophistication to cakes, biscuits, puddings and scrolls; curries and stews; rice dishes; stewed and preserved fruits; red meats; and milky beverages. These are the loose seeds removed from the pod, ready to add whole for a slow infusion or crush fresh for a more concentrated flavour.

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.

Flavoursome and easy to use, Caribbean Fish and Scampi Spice complements all seafood, and can be adjusted for a delicate flavour or deep char. It is magic when paired with scampi and grilled, and matches well with prawns, lobster, fish and even poultry. Add it to seafood soups and chowder for a rich flavour, or season seafood and pan fry in butter.

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.

Lock in flavour and get the perfect sear with this cast iron grill press.

The heavy duty cast iron plate weighs food down against the grill so it cooks evenly, from burgers and bacon to toasted sandwiches. A must have tool for any BBQ enthusiast.

Measurements: 14cm diameter

Materials: Cast iron and wood

Cayenne pepper, contrary to its name, has nothing to do with pepper: it's a blend of hot chillies selected to provide a balance of heat. Use instead of chilli powder or even pepper. Great in scrambled eggs, frittatas and quiche. Also known as: Aleva, bird pepper, cow horn, guinea spice, hot chilli powder.

Heat Level: 8/10

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.

These adorable small Concept Japan plates come in four different designs and are great for dipping sauces, snacks or even as jewellery holders. The plates were named after specific cat designs: in Japanese, Mike means tortoise shell, Dora means tiger and Nora Neko means stray cats, whereas Scott represents the Scottish fold cat. Collect all four!

Measurements: 12cm x 12cm

Materials: Glazed ceramic

ShortHive know how to make some pretty fine honey, and with four different flavour infusions to choose from, get ready to taste honey like you never have before.

Drizzle it on your porridge. Stir it in a homemade mulled wine. Pour onto pancakes. This Australian honey, infused with aromatic spices of certified organic chai, is too good not to share.

Available in 125g and 295g.

Please note, we're unable to ship honey to Western Australia.

Environmentally friendly, ultra-fine gourmet cheesecloth by Regency Naturals. A staple for any kitchen, this natural cheesecloth made from 100% durable, lint free cotton.

Perfect for a range of culinary uses such as straining soups and sauces, basting turkeys, making cheese, forming packets for herbs and spices, straining jellies, jams, and wine pulp. Ideal for hundreds of uses around the home and garden: great for making labnah, basting, polishing, cleaning windows and mirrors, finishing furniture, protecting shrubbery and plants.

Measurements: 9 square feet, approximately 90cm x 90cm.

Materials: 100% cotton

Chermoula has been an integral part of the Moroccan kitchen since it was discovered in Northern Africa in the 7th century. This blend gives a spicy, true North African flavour. Traditionally used to flavour fish, it is particularly suited to tuna, swordfish, salmon or monkfish, served with crushed black pepper, salt and fresh lemon. It is also delicious as a flavouring for lamb or poultry, especially when grilled, barbecued or roasted.

Flavour Notes: Herbaceous, mild heat, savoury, zingy

Cuisine: African

Heat Level: 2/5

A sampler version of our top selling spice blend, this spice sachet and matching recipe is a thoughtful way to introduce Gewürzhaus spices to family and friends.

Recreate the quintessential Greek street food classic at home in just 30 minutes! This versatile and convenient blend is perfect for anyone who loves bold and adventurous flavours. Our Souvlaki Spice Rub will infuse any meat, veggie, halloumi, and even tofu with warm, herbaceous and zingy Mediterranean notes. A mild midweek favourite for every family!

With less heat than your average chilli, you can safely take a good whiff of the ancho chilli. The complexity of its aroma is tantalising - sweet yet smoky, with notes of caramel and molasses. Add to chilli con carne or meat dishes such as spaghetti bolognese where a balance of sweetness and heat is required. This ground chilli is ready to use straight from the jar, ideal for quickly seasoning chilli con carne, rubs and marinades without any prep.

Heat Level: 3/10

With less heat than your average chilli, you can safely take a good whiff of the ancho chilli. The complexity of its aroma is tantalising - sweet yet smoky, with notes of caramel and molasses. Add to chilli con carne or meat dishes such as spaghetti bolognese where a balance of sweetness and heat is required. These whole dried pods need rehydrating in warm water before blending into sauces, or can be toasted and ground fresh for a more vibrant, aromatic powder, ideal for traditional mole sauces.

Heat Level: 3/10

The strands of dried decorative chillies you may see in shops or kitchens are often of the arbol variety. These long, curved chillies mature from green to fiery red, uniquely retaining their bright scarlet upon drying. With intense heat and a subtle smoky flavour, these chillies are popular in western Mexican and Tex Mex cooking. Fry or soak before use for a deeper intensity.

Heat Level: 8-9/10

With a staggering amount of heat, birdseye chilli is often used in condiments where heat, rather than flavour, is the main attraction. In ground form, this chilli disperses instantly and evenly through pastes, marinades and sauces without any prep.

Heat Level: 10/10