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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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Fennel Seed (Whole)Used for its fresh anise flavour the world over, fennel seed has found a place in many cultures and cuisines. Great in vegetable and seafood dishes, pork sausages, meatballs, soup stocks, stews and curries.Also known as: Florence fennel, finnochio, lucky fennel seed
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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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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 (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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Cayenne Pepper (Powder)Cayenne pepper, contrary to its name, has nothing to do with pepper: it's a blend of hot chillies selected to provide a balance of heat. Use instead of chilli powder or even pepper. Great in scrambled eggs, frittatas and quiche. Heat level: 8/10 Also...
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Marjoram (Rubbed)In days gone by when marjoram was believed to symbolise happiness, it was planted on graves to give peace to the departed. In culinary use, marjoram's bitter sweetness gives depth and character to salads, soufflés and stuffing.
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Pepperberry (Native/Whole)Also known as 'mountain pepper', this fruit is picked from female wild shrubs on the mountain tops of northern Tasmania. Pepperberries are dark-blue to black in colour and succulent with a hot, crunchy seed cluster at their centre. Their floral, fruity bouquet is enlivened...
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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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Mixed SpiceMixed Spice was first mentioned in cookbooks in 1828 and most likely existed even earlier. This British spice mix is not to be confused with allspice, which is an ingredient in this blend. Use to complement fruits, compotes, sweet pies, muffins or any other...
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Dill Seed (Whole)This wild and weedy perennial originated in Eastern Europe, where it still grows rampantly on road sides and in ditches. Similar to caraway, dill seed can be used in breads, biscuits, pickles and stews.
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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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Star Anise (Whole)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...
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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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Garlic (Powder)Rumoured to have originated from the cold lands of Siberia, garlic (like its relative, the onion) has been gracing dishes since ancient times.Valued for both its culinary and medicinal virtues, garlic is added to dishes the world over for its sharp bite and soft...
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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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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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Celery Seed (Whole)Mixed with salt, celery seed famously enhances the flavour of Bloody Mary cocktails. The brown crescent-shaped seeds are often included in pickling mixes, dressings, soups, breads, and a wide assortment of other foods. It is often used whole, releasing its intensely savoury and earthy,...
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Bohnenkraut (Summer Savoury/Rubbed)Summer savoury has a flavour akin to a combination of marjoram, sage and thyme. It is sweeter, more delicate and less bitter than its close relative, winter savoury. As its German name bohnenkraut suggests - bohen 'bean', kraut 'herb' - it is a must...
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Kindred Spices
Cook along with Maria and Eva using Gewürzhaus herbs & spices.
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