Herbs & Spices

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.

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.

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

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

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

Chocolate Spice uses Double Dutch cocoa and fragrant winter spices of ginger, clove and nutmeg to give warmth to baked goods, cookies and hot chocolate. Simply substitute Chocolate Spice for some of the cocoa in any chocolate-flavoured recipe. It's delicious when used to spice up chocolate cakes, cream fillings or added to your morning coffee for a spiced mocha.

Flavour Notes: Warmly spiced, rich, fragrant

Cuisine: Dutch

Heat Level: 0/5

Masala chai, literally ‘mixed-spice tea’, is thought to have originated in an ancient Indian royal court for the king’s ayurvedic healing. Our richly aromatic tea-free blend balances sweet, woody spices with the brightness of cardamom and lingering warmth of ginger and pepper.

Uncaffeinated and restorative, it may be added to any milk of choice, with or without tea. Even better, use it to create luxurious sweets and desserts that will echo majestically through the ages.

Flavour Notes: Warmly spiced, woody, aromatic, slightly sweet

Cuisine: Indian

Heat Level: 0/5

Our Vanilla Bean Sugar uses only the fine seeds from Madagascan vanilla, which are hand-stripped out of each pod. Vanilla bean is the dried and cured seed pod of a tropical South American climbing orchid and it takes up to three months to get market ready.

This sugar also pairs well with pork and, of course, with anything containing chocolate. Great for baking and compotes, simply use in place of normal sugar.

Flavour Notes: Sweet, fragrant, floral

Cuisine: Madagascan

Heat Level: 0/5

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.

Double Dutch Cocoa is milder in flavour compared to ordinary cocoa and is ideal for hot chocolate, baking and ice cream. Its dark colour, smooth flavour and low fat content make it a perfect substitute for regular chocolate in cooking. With a neutral pH level, it does not react adversely with baking soda.

Lavender, thyme and other aromatic herbs litter the fields in France's Provence, and here are blended into the region's famous herb mixture. Aromatic, floral and sophisticated, our version of Herbes de Provence adds orange peel and raspberry leaf for something different. Use in casseroles, vegetable dishes and in sauces.

Flavour Notes: Herbaceous, floral, bright

Cuisine: French

Heat Level: 0/5

Oregano is widely used in Turkish, Greek, Portuguese, Spanish, Latin American and Italian cuisines. The dried leaves are often more flavourful than the fresh ones. With a strong, savoury aroma, oregano is commonly used in tomato sauces, soups, stews, pizza, pasta, grilled meats and is a great complement to olives, capers and spicy food.

Our great grandmother Rosa taught us how to make this traditional Hungarian gulyás and we still love it! With classic flavours of paprika and aromatic stewing spices of onion, garlic, celery and bay leaf, this versatile blend may also be used to braise meats and vegetables, and to flavour any tomato-based dishes such as minestrone and red sauces.

Flavour Notes: Earthy, savoury, mildly smoky

Cuisine: Hungarian

Heat Level: 0/5

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.

Moderately hot with fruity tones, Madras Curry Masala is a typically strong South Indian curry blend. As it releases its flavours after only a short cooking time, it may be added towards the end of cooking in dishes such as pumpkin soup. Madras Curry Masala is an accommodating blend that will suit most meat, vegetables and even fruit.