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Chilli Mild Seedless (Crushed)Chilli Mild Seedless 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....
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Clove (Ground)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...
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Peppercorn (Australian Black/Ground)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...
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Juniper Berry (Whole)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...
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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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Peppermill TrioWith 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...
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Chilli Arbol (Whole)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,...
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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 Ancho (Whole)With less heat than your average chilli, you can safely take a good whiff of the ancho chilli. The complexity of its aroma is tantalising - sweet yet smoky, with notes of caramel and molasses. Add to chilli con carne or meat dishes such...
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Dill Leaf (Organic/Rubbed)This wild and weedy perennial originated in Eastern Europe, where it still grows rampantly on road sides and in ditches. With anise-like characteristics, dill leaf is used to flavour pickles and preserves; garnish seafood, especially smoked salmon; and pep up white sauces.
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Mustard Seed (Yellow/Whole)Although larger than other mustard seeds, yellow mustard has less heat. It is the most commonly used variety and when ground into a powder, is hotter than the whole seed. Used for culinary purposes since prehistoric times, mustard seeds are still being used in...
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Parsley Leaf (Rubbed)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.
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Caraway Seed (Whole)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...
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Basil Leaf (Rubbed)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.
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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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Sesame Seed (Black/Whole)Used in cooking for their rich nutty flavour, black sesame seeds are especially common in East Asian cuisine. Here, meat or fish is coated in sesame seeds before cooking for flavour, colour and crunch. Popping up in desserts like tuiles and macarons, ice creams...
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Allspice (Whole)Not to be confused with mixed spice, allspice is so named for its exquisitely combinative tones of clove, cinnamon and nutmeg. Allspice is an ingredient in mixed spice as well as sweet baked goods; pickles, relishes and preserves; gravies and marinades; and winter drinks....
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Mustard Seed (Brown/Whole)Brown mustard seeds are commonly used for pickling and as a seasoning, and are the main ingredient in European and Chinese mustards. This ancient spice is from the same family as horseradish, watercress and wasabi, and shares with them the same hot and pungent...
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Fenugreek Seed (Whole)Fenugreek seeds are used widely in Middle Eastern and South Asian cookery. In India and Pakistan, the seeds are added to vegetables and rice; in Turkey, to hot pastes; in Egypt, they are boiled for a sweetened tea. The sweet aroma of fenugreek seeds...
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Mace Blade (Ground)Mace blade is the lacy dried covering that is derived from the nutmeg seed. The mace is peeled off and dried, revealing a yellowish-reddish colour. Mace features prominently in Asian, Caribbean, Indian and Moroccan cuisines. Like nutmeg, mace blade is often best used with...
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Herbs & Spices
Gewürzhaus offers more than 350 single-origin spices, herbs, salts, peppers, teas and sugars from around the world.
We mix and mill over 100 unique small-batch blends, which are exclusive to Gewürzhaus; they are made on a weekly basis, here in Melbourne, from whole ingredients ensuring freshness and the highest quality.
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