Herbs, Spices & Teas

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

Turmeric Latte Spice is a delicious and soothing alternative to your daily coffee, combining the warming flavours of ginger, cinnamon and turmeric. Black pepper not only gives warmth, but also dramatically increases the body's ability to absorb turmeric's curcumin content.

Flavour Notes: Warming, earthy, bright

Cuisine: Indian

Heat Level: 0/5

Be whisked away to the wide open spaces of Argentina's Pampas region with Chimichurri spice. Its original Basque name tximitxurri (translating to 'a mixture of everything'), refers not only to the array of ingredients, but to the versatility of its use which is influenced by geography, family traditions and the individual cook. This blend of herbs and spices makes the ultimate accompaniment to grilled or roasted meats, whether used as a zingy marinade before cooking or poured over meat or vegetables after grilling.

Flavour Notes: Herbaceous, savoury, slightly smokey

Cuisine: Argentinian

Heat Level: 0/5

This smoke-dried jalapeno 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 chillis being nothing more than burning hot. Add this to anything that you feel might need a smoky, spicy kick.

Heat Level: 6/10

The Mayans began mixing cocoa with ground chilli and spices as early as AD 460, when they discovered the fantastic taste and health benefits of Mayan Chilli Chocolate. Rich, earthy and chocolatey with a slow-building heat that lingers rather than shouts. This blend is at home in both sweet and savoury dishes, from grown-up chocolate desserts to rich sauces and traditional Mexican moles.

Flavour Notes: Rich, slow-building heat, earthy, chocolatey

Cuisine: Guatemalan

Heat Level: 3/5

Until the mid-19th century, the Banda Islands were the world's only source of nutmeg and mace, harvested from the nutmeg tree. This nutmeg, ground from the highest grade of fruit, boasts strong aroma and flavour. Its resinous, sweet, heady fragrance adds depth and character to cakes, pies and all manner of baked goods. It also complements savoury cheese and cream dishes, and vegetables such as spinach, carrot and pumpkin.

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.

The colour of South Indian Seafood Masala reminds of an Indian bride's henna, applied to her hands before her wedding; the deeper the colour, the deeper her love! This gentle but full-flavoured blend suits all manner of seafood, whether in a classic Keralan fish curry or as a fabulous dry rub on pan-seared salmon. Also a favourite among vegetarians, this spice blend makes an easy dahl using red lentils.

Flavour Notes: Fragrant, mild heat, slightly sweet

Cuisine: Indian

Heat Level: 2/5

The ancient Greeks believed that thyme was a source of courage; they used it in baths and burnt it as incense in temples. Today, thyme is widely cultivated and used for its heady floral lemon scent.

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 (also known as mulled wine), and many North African spice blends. Also known as: Nelke, ting-hiang.

This semi-hot chilli from the northern region of India has a wonderfully bright red hue with a fruity and fresh chilli aroma. A good all-round chilli to add to curries and sauces, seafood and poultry dishes, or quickly blanched vegetables in a light sauce.

Flavour Notes: Medium heat, fruity chilli flavour

Cuisine: Indian

Heat Level: 2/5

Experience the lively jostling flavours of an authentic laksa with Laksa Lemak bend: it's a fragrant mix of warm, sunny spices, crushed tropical leaves and sweet pungent shrimp.

A popular Southeast Asian dish and one of the national foods of Singapore and Malaysia, laksa is a thick spicy coconut noodle soup typically topped with prawns, cockles, fish cakes and beansprouts. Making it is joyful in its sheer simplicity.

This colourful mosaic of six different types of pepper brings together the best qualities of each. Two kinds of pungent black peppercorns; hot, aromatic white; fruity green; sweet, vividly pink; and floral, lemony Sichuan. Pink Schinus pepper, one of the six, is actually part of the same botanical family as cashews. A delicious blend for your peppermill.

Worn in a garland by Augustus Caesar to protect against lightning, Bay Leaf is more commonly used to flavour soups, stews and slow cooked dishes. Its pungent, sharp and bitter taste is strong, so add only a few whole leaves (even less in ground form) at the beginning of cooking.

From Mediterranean to Asian cuisine, this raucous dish of crispy, salty, spicy tentacles has gripped our culinary imagination.

Our Salt & Pepper Squid Spice honours salt and pepper squid's Chinese roots with the floral, buzzing warmth of Sichuan pepper that complements a mouthwatering medley of two other peppers, chilli and salt. Use instead of regular salt and pepper to keep your dishes buzzing with flavour.

Harvested from the garden or bulb variety in the US, this premium-grade onion powder is both sweet in aroma and sharp in taste. Like garlic, onion is one of the most universal ingredients in kitchens worldwide, and drying it concentrates its flavour into a milder, sweeter hit without the sharp bite or moisture of the raw bulb. It is an excellent substitute for fresh onion when no texture is desired, it also won't scorch over high heat the way chopped onion can.