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Annatto Seed (Whole)Used primarily as a natural red food colouring, annatto seed appears most commonly in South and Central American cookery, such as in achiote paste and adobo. Add its soft lemon-peppery taste and mint tones to seafood and meats, vegetables and rice.
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Tarragon (French/Rubbed)Commonly referred to as 'estragon', French tarragon is tart with aromatic properties reminiscent of anise. Used predominantly in French and European cooking, it lends itself particularly well to poultry, fish and egg dishes. One of the main components of Béarnaise sauce, tarragon can also...
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Galangal (Powder)Be careful when you stick your nose into a bag of galangal and inhale - it is surprisingly hot and will trigger your sinuses as though you are sick in bed with the cold. Similar in taste to ginger, with fruitier tones, galangal is...
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Coriander Seed (Whole)All parts of the coriander plant are edible, with the seeds releasing a lemony citrus flavour when ground. Coriander seeds complement both sweet and savoury foods and are often dry roasted to enhance and alter the aroma. Found in many different cuisines around the...
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Chilli Pequin (Whole)Also known as Chile Mosquito, this small yet hot Mexican varietal is a domesticated relative to the Tepin Chilli. We use this chilli in our English Pickling Spice, but it is also good for giving heat and flavour to vinegars, salsas and sauces. With...
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Chilli Chipotle (Whole)This smoke-dried jalapeño chilli, native to Mexico, is famously used in the dish adobo. Its earthy smokiness yet floral sweet tones will make you reconsider the general perception of chillies as being nothing more than burning hot. Add this to anything you like chilli...
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Ajowan Seed (Whole)From the same family as dill, caraway and cumin, ajowan seed is widely used in Indian dishes, especially in the state of Gujarat. Its thyme-like aroma and taste matches well with vegetables, particularly in soups, stews and casseroles. Sprinkle it on bread before baking...
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Peppercorn (Green/Whole)In the famous spice gardens of Kerala, the pepper vine grows trellised on palm trees for pickers to harvest the unripe green fruit in the shade. Plunged into boiling water for 15 minutes, the berries then shrivel and dry in the blazing Indian heat....
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Chilli Birdseye (Whole)With a staggering amount of heat, birdseye chilli is often used in condiments where heat, rather than flavour, is the main attraction. A very small and highly pungent chilli, it can be used whole, crushed or ground. Heat level: 10/10
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- $7.60 $7.60
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Celery Seed (Whole)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,...
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Bohnenkraut (Summer Savoury/Rubbed)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 bohnenkraut suggests - bohen 'bean', kraut 'herb' - it is a must...
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MukhwasHave you come across this at your local Indian restaurant? Sweet in flavour and highly aromatic, this Indian after-meal snack and digestive aid also freshens your breath! The word is an amalgamation of two distinctly different words, mukh meaning 'mouth' and vas meaning 'smell'....
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Chilli Habanero (Whole)One of the hottest chillies on the market, the habanero is not for the faint hearted! Add it sparingly to hot sauces, stews and curries. The delicious citrus-like flavour and floral aroma are quickly overpowered by its heat. Heat level: 10/10
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Cinnamon Quill (A Grade Organic/Whole) x3Cinnamon is found in most pantries of the world - and with good reason. Subtly sweet and woody, cinnamon imparts a delicate warmth that melds and harmonises other flavours. The ground form of cinnamon is traditionally used in cakes, pastries and biscuits, while whole...
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Rose Petal (Red/Organic)Rose Powder is used extensively in Middle Eastern cuisine, particularly Persian and Turkish flavours. Used for its floral aroma, symbolism and decorativeness, rose petal powder was made popular in Australia by chef Yotam Ottolenghi with his beautiful rose harissa.
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Oishii Instant Ramen BlendOishii Instant Ramen Blend makes a quick and tasty miso broth that contains no nasty additives and delivers punchy flavour. Use this blend to create a yummy - or as they say in Japan, oishii - instant ramen broth, topped with noodles and your...
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Herbs, Spices & Teas
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