Mediterranean Herbs & Spices

Use Italian Herbs all year round to emphasise the verdant freshness of classic Italian flavours. This versatile blend can be sprinkled onto breads and pizzas, added to pasta sauces such as bolognese and napoli, casseroles and stews. A customer favourite, this blend will find its way into much of your cooking.

Flavour Notes: Herbaceous, savoury, rich

Cuisine: Italian

Heat Level: 0/5

A Mediterranean-flavoured sprinkle for tomato lovers. It's made for bruschetta, sprinkled directly onto fresh sliced tomatoes with a drizzle of olive oil but is just as useful stirred through a salad dressing or added to pasta sauces. It’s also delicious on avocado toast or mixed into a dip for a hit of warm Mediterranean flavour.

Flavour Notes: Herbaceous, savoury, umami-rich

Cuisine: Italian

Heat Level: 0/5

This Italian Chilli & Garlic Oil Blend transforms Mediterranean-style food in an instant. Heat with olive oil for a tongue-tantalising combination of chilli, umami and fragrant sweetness. Keep it on the kitchen table alongside our Crunchy Chilli Oil and you’ll have all bases covered.

Flavour Notes: Fiery, garlicky, herbaceous

Cuisine: Italian

Heat Level: 4/5

Picture a provincial Greek taverna, with heady wafts of oregano and grilled meats drifting from the kitchen. Our Greek Grilling Spice captures those classic flavours of oregano and garlic, with native lemon myrtle standing in for citrus, rounded out with rosemary and other warming spices. Mix with oil and marinate before grilling or frying, or rub into roasts such as a leg of lamb. Its bright, herbaceous and savoury notes suit seafood just as well, or sprinkle over fried saganaki for a fragrant lift.

Flavour Notes: Herbaceous, garlicky, zesty, Mediterranean

Cuisine: Greek

Heat Level: 0/5

No fresh garlic on hand? No problem! Our Garlic Lovers' Spice can be used as a quick substitute for any recipe calling for garlic. A carbohydrate's best friend, use it with bread, pasta and potatoes. Combine soft butter and Garlic Lovers' Spice for an easy garlic butter, to be spread on a sliced baguette for the perfect garlic bread. For a garlicky mashed potato, add 1 tsp when mashing. This will quickly become a pantry staple, earning its place beside the salt and pepper!

Flavour Notes: Garlicky, savoury, slightly herbaceous

Cuisine: European

Heat Level: 0/5

Gewürzhaus founder Maria shares her secret recipe with us; for years, the family have been enjoying it but never quite knew what was in the mysterious sprinkle that made meals taste so fantastic. Boasting punchy chilli with traditional Italian flavours, Maria’s Pizza & Pasta Blend will make a simple family dinner a revelation.

Flavour Notes: Herbaceous, mild heat, slightly smoky

Cuisine: Italian

Heat Level: 1/5

This versatile blend elevates all types of mince from bland to delicious with no fuss and no nasties. It was inspired by our Mama Gabi, who cooked many delicious meatballs for her two daughters, Gewürzhaus founders Maria and Eva when they were growing up. This blend is easy to use; combine with mince, egg & breadcrumbs for a quick and easy lunch or dinner. With garlic, onion, paprika, chives and oregano already in the mix, there's no need for chopping. Serve with vegetables, in lettuce cups or as bite-sized snacks.

Flavour Notes: Savoury, herbaceous, mildly smoky

Cuisine: Italian

Heat Level: 0/5

Smoky, savoury and moreish, Spanish Skewer & BBQ Spice conjures the flavours of pinchos morunos, a tapas-style meat (usually pork) skewer eaten throughout Spain.

Impress at your next barbecue with Spanish skewers of meat, seafood and sweet vegetables, or gather friends around a glorious seafood paella. Squeeze fresh lemon over food before serving to really enhance the flavours.

Flavour Notes: Smoky, savoury, earthy

Cuisine: Spanish

Heat Level: 0/5

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 light, fragrant spice adds a wonderful depth to apple cake, and can replace mixed spice in many recipes. The inclusion of rose petal and calming chamomile add to the blend's delicacy. Add it to the fruit filling or directly into the dough. Not to be dismissed in savoury dishes: try in broths, on roasted cauliflower and in rice dishes alongside cardamom and lemon rind.

Flavour Notes: Floral, complex, warming, delicately spiced

Cuisine: German

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.

Aleppo Peppers are highly desirable for their fresh, fruity flavour and the mild heat that builds slowly on the palate. Aleppo Peppers have a salty, oily flavour that distinguishes them from their crushed red pepper or paprika siblings. These lustrous lacquer-red flakes will add an extra bit of heat and drama to your favourite dishes.

Heat Level: 3/10

Open a jar of our Cinnamon and once you smell the difference, you’ll realise that not all cinnamon is the same.
Ceylon cinnamon (Cinnamomum verum - literally 'true cinnamon') is grown in Sri Lanka and has a sweeter, more floral and delicate character than anything you've likely used before. Our A Grade is the finest tier available, with a high essential oil content and an exceptional fragrance straight from the jar.
Subtly sweet and woody, cinnamon imparts a delicate warmth that melds and harmonises other flavours. It is beautiful used in baking, porridge and warm drinks, or added to savoury Moroccan and Indian dishes such as tagines and curries for a subtle, aromatic sweetness.

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.

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.

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.