Herbs, Spices & Teas

A nostalgic blend of Gingerbread Tea is a winning combination of everything festive. With ginger, cinnamon, cardamom and clove, this flavoured black tea rekindles memories of freshly baked Christmas treats and aromas filling the house.

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.

Our Mini Mex Taco Spice is big on flavour, but mild on heat - ideal if you're cooking for children, or if chilli is just not your thing.

Developed as the sibling to our top-selling Tex Mex Taco Spice, Mini Mex Taco Spice delivers a bright, zingy and bold flavour owing to distinctive ingredients like lemon myrtle and amchur. We'll guarantee that the whole family will love it.

Free of fillers, anti-caking agents and artificial flavour enhancers, this blend is also super versatile - Beef Tacos, Mini Mex Guacamole and a 5-Minute Tomato Salsa are all ready in 30 minutes and made using just our Mini Mex Taco Spice.

Flavour Notes: Smoky, earthy, savoury

Cuisine: Mexican

Heat Level: 0/5

Shichimi Togarashi ("shichi" meaning "seven" and "mi" meaning "taste"; "togarashi" is Japanese dried red chilli) is a popular Japanese seven-flavour seasoning, containing dried chilli mixed with several distinct spices.

Often just called shichimi, there are variations to the formula depending on which region in Japan you travel to - often, more than seven spices are included. Use as a condiment for spicing udon noodles, soups, nabemono (one-pot dishes) and yakitori. Its delicious crunch is irresistible.

Flavour Notes: Nutty, bright, fragrant, mild strength heat

Cuisine: Japanese

Heat Level: 2/5

At medieval weddings in Germany, the bride and groom carried cumin, amongst other spices, in their pockets to secure themselves against infidelity. Generally, though, cumin is added to dishes all over the world for its warm, earthy aroma and flavour: a touch bitter, even nutty, similar to caraway yet less intense. Also known as: Cummin, jeera.

Smooth and creamy, the base of Velvety Vanilla Chai Tea is made of high quality, full-bodied Ceylon orange pekoe, which gives a rich, copper-coloured infusion. With both whole and freshly ground spices, this chai tea is a warming blend best taken with milk and sweetened with honey or sugar. Madagascan vanilla adds softness and sweetness to this traditional tea.

The world's most expensive spice, saffron is the stigma plucked from the purple-flowered crocus. Each flower has only three stigmas, and a five-acre plot yields between 500 and 750g of this hand-picked spice. This B-Grade saffron includes a touch more of the natural yellow style alongside the red stigma, giving it a slightly milder colour and flavour than A-Grade, at a more accessible price.

Bavarian Roast Chicken Salt is a southern German classic with strong flavours and versatility. This salt is a delicious accompaniment to white meats including chicken, turkey and pork. A nice pinch on hot chips or roast potatoes makes for a wonderfully crunchy taste. Try adding a little to enhance the flavour of gravies and other sauces. Ein super Salz!

Venetian Gondola Spice is inspired by the floating city of Venice and its abundance of fresh seafood. It is the perfect ingredient in linguini ai frutti di mare or other seafood dishes with an Italian influence.

This spice blend is best when gently fried in olive oil at the start of cooking so that the garlic and onion soften, and the aromas from the various spices are released. A pantry staple, it can be easily used as a garlic-flavoured base for lasagne, pasta, soups and stews.

Flavour Notes: Garlicky, savoury, aromatic

Cuisine: Italian

Heat Level: 0/5

This versatile all-Australian blend has a robust lemon flavour which complements the deep pungency of Queensland-grown black pepper. The salty flavour comes from a herb called saltbush, used here in place of salt. A subtle sweet note of aniseed and thyme complete this fragrant blend.

Viva Tex Mex! The official dish of the US state of Texas, chilli con carne literally means 'chilli with meat' and is often referred to as just 'chilli'. Ours is a delicious and fiery blend that's hard to beat. Packed full of Mexican chillies and cumin, this blend is perfect in tacos, spicy casseroles and bean soup.

Flavour Notes: Fiery, savoury, earthy, complex

Cuisine: American

Heat Level: 3/5

Ever had a lovely piece of white fish that encapsulates the song of the sea and not quite known how to prepare it? Our balance of warm, savoury and floral notes adds rich flavour without overpowering the natural sweetness of fish. Fish Spice is perfect for applying directly with oil, using in a batter mix or making a finishing sauce.

Flavour Notes: Warm, savoury, floral

Cuisine: European

Heat Level: 0/5

Garam masala is a popular Indian spice blend, made differently in every house and region of the country. In Hindi, 'garam' means hot, and 'masala' means spice, referring to the blend’s typical pungency from big and bold spices like cardamom, ginger and cumin. Containing no chilli, our garam masala is perfect for making an aromatic curry for the whole family. It’s one of the most versatile Indian blends and pairs well with chicken, vegetables and legumes.

Flavour Notes: Warmly spiced, aromatic, earthy

Cuisine: Indian

Heat Level: 0/5

A key feature of Ethiopian and Eritrean cooking, Berbere gives wats (stews) of meat, vegetables or lentils their signature flavour.

This classic East African blend is a fruity, fiery, powerhouse blend with strong flavours of chilli, cardamom and fenugreek. It is used in staples like doro wat (chicken stew) and misir wat (red lentil stew), and is typically eaten with injera, a fermented flatbread. Berbere's richness also complements red meat and oily fish.

Flavour Notes: Fiery heat, earthy, fruity

Cuisine: African

Heat Level: 4/5

While chillies are mostly used for their flavour and heat, paprika is used for its vibrant colour and full-bodied, rich flavour. Also from the capsicum family, paprika is the name given to only slightly hot members. This paprika (also known as 'pimentón dulce') is sweet in flavour without any bitterness. It is well used in most European recipes including Hungarian gulasch and roast chicken.

In this blend, we have tried to capture the uniqueness and diversity of the Australian bush. From the explosive Tasmanian native pepperberry to the astringent desert bush tomato, your palate will be taken on a journey throughout Australia. Used sparingly, it can be added to an array of dishes as a delicious substitute for regular pepper.

Flavour Notes: Peppery, fragrant, earthy, bright

Cuisine: Australian

Heat Level: 0/5