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Take your cooking to new levels with this refill set from RivSalt. The perfect way to explore different rock salts from around the world, these sets include gemstone-like rocks, each with their own distinctive tastes suited to different food types and dishes. Taste all the salt flavours and decide which ones are your favourites.

Materials: Natural rock salt crystals

Flavoursome and easy to use, Caribbean Fish and Scampi Spice complements all seafood, and can be adjusted for a delicate flavour or deep char. It is magic when paired with scampi and grilled, and matches well with prawns, lobster, fish and even poultry. Add it to seafood soups and chowder for a rich flavour, or season seafood and pan fry in butter.

Asian Wok Spice showcases the classic balance of flavours found in Asian cooking - sweet, sour, salty, pungent, bitter. This magnificent medley beckons the fragrant heat of a gleaming wok to complete its magic of mere moments. Whether stir-frying noodles, meat, vegetables or tofu, Asian Wok Spice adds fresh, authentic flavours to be happily savoured with the lively jostling of chopsticks. Mild in heat, more chilli may be added to taste.

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

Warming and full of character, Immunity Blend brings together garlic, turmeric, ginger, clove in one versatile blend. Add it to soups, smoothies, omelettes and other beverages – a little goes a long way. Just as good all year round as in Winter.

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.

Spicy, sweet and full flavoured, this seasoning is synonymous with Jamaica. A perfect dry or wet marinade for grilled, slow cooked, smoked or roast meats, Jamaican Jerk Spice is traditionally used with pork or chicken. It is also delicious with chargrilled vegetables, fish or shellfish, and in a vegetarian version with firm tofu or pulled jackfruit. This blend has the unmistakable flavour of allspice, balanced with the heat and depth from chilli, ginger and cinnamon.

Satay (or sate) is a dish of marinated meats traditionally skewered onto the midrib of the coconut leaf and served with a peanut sauce.

Malay Satay blend is sweet, fresh and warm, evoking the sunny joy of feasting on sticks of smoky succulent meat with friends and family. Use this to make a satay sauce or to marinate meat.

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 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 to meats, fish and vegetables; salads, rice and sandwiches. Even sweet dishes such as Indian chai enjoy a subtle background kick from a small amount of freshly ground pepper. Indian Black Peppercorn has a smooth, earthy aroma and a moderate heat.

Herbaceous, savoury and flavoursome, Ranch Spice is conquering the world for a reason. Steve Henson first developed his blend in the early 1950s, when he would serve it as a dressing to those who dined at his ranch.

Delicious when used in a classic salad dressing, this quintessentially American spice blend is perfect for simple dips and entrées, or to accompany meat, vegetable and even seafood dishes.

Traditionally, a bouquet garni (French for 'garnished bunch') consists of fresh herbs bound within leek leaves. Our Bouquet Garni uses dried herbs which we recommend placing in infuser bags. Add to soups, stews and casseroles, and especially, use to make a good stock. Bouquet Garni is used in the preparation of many French dishes, including beef bourguignon, pot-au-feu, carbonnade flamande, lapin chasseur and bouillabaisse.

Flavour Notes: Herbaceous, fragrant, bright

Cuisine: French

Heat Level: 0/5