Herbs, Spices & Teas

Nigella or kalonji is the botanical name of the plant evocatively known as 'love-in-a-mist'. These small black seeds do not have a strong aroma; the taste is nutty, earthy and slightly bitter, with a crunchy texture. In India, whole seeds are dry roasted or fried and spread over vegetarian dishes and salads.

From the same pepper vine as black and green peppercorns, white pepper is picked when the fruit is nearing maturity then soaked in a clear, running stream for up to two weeks. The outer pericarp is removed, leaving the white inner fruit. White pepper is hotter than black and has an earthy, musty aroma.

The quintessential bakery staple of Sweden, cardamom buns - or Kardemummabullar - are the sweet treat of choice with a morning coffee. Our Swedish Scroll Sugar is inspired by these iconic buns, blending warming spice with raw sugar to recreate their unmistakable flavour at home. Use in traditional scrolls, buns or puff pastry baking. Also delicious in porridge or French toast.

Mild seedless chilli is made by deseeding the fruit of long chilli to remove some of the heat, then chopping to form a crushed flake. Excellent in pasta, risotto and other dishes where you want visual appeal and just a friendly suggestion of heat. Its bright colour lifts barbecue seafood marinades and poultry dishes. Seedless chilli also sticks to food better than its seeded counterpart.

Heat Level: 6/10

Think back to that pepper tree in your schoolyard: this little berry is from a very close relative, yet is not the true pepper we generally consume alongside its companion, salt. Pink Schinus Pepper carries less heat, yet more camphoric and sweet characteristics than normal pepper. It is used widely in Mediterranean fish dishes and, much like juniper berries, matches well with game meats. Pink Schinus pepper also belongs to the same botanical family as the cashew tree. Also known as: Schinus Pepper

The most sought-after and heavily traded spice in history, pepper lives up to its expectations by transforming blandness into bite in almost every imaginable dish. Add peppercorn, whole or ground, to meats, fish and vegetables, as well as salads, rice and sandwiches. Even sweet dishes such as Indian chai enjoy a subtle background kick from a small amount of freshly ground pepper. Australian Black Peppercorn is full-bodied, rich and fragrant.

With three different harvests from the pepper vine, Peppermill Trio combines the sharp, sweet and earthy flavours of white, black and green pepper. This blend courts the senses with its balance of colours and herbaceous heat. Peppermill Trio is at its best when freshly ground and the aromas from the volatile oils are released and fill the air.

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

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.

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.

Bearing the heady fragrance of liquorice, star anise is used in the East as aniseed is in the West. It is one of the ingredients in Chinese five spice, and Chinese stocks and soups very often contain star anise, as do many other traditional Chinese dishes. With a deeper perfume and sweetness than fennel or aniseed, the flavour of star anise pairs exceptionally well with pork and duck. In Europe, star anise is added to fruit compotes and jams, as well as anisette liqueurs.

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 globe, the uses are plenty, from curries to pickling, and sausages to cakes. These whole seeds are best toasted and ground fresh, or left whole for pickling or infusing into slow-cooked dishes.

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.

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.

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.

One of the most popular and widely used herbs in the world today, parsley (also known as 'curled parsley') has a distinctive herbaceous, slightly bitter aroma and taste that works as a contrast to highlight other flavours. Dried parsley holds up well in cooked dishes like stocks and sauces, though fresh is still best for garnishing and finishing.