Single Origin SC May 2025

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 by a beguiling purplish-pink hue when crushed. An excellent spice for grinding with an intense bite that builds after consumption.

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. The deep, fruity warmth of these earth-coloured berries complements red meats, seafood and root vegetables. Native to the West Indies and Central America, allspice, also known as pimento, is a key ingredient in Caribbean recipes such as Jamaican jerk seasoning. Also known as: Pimento, Jamaica pepper, Myrtle pepper

Widely used in Indian cooking, fenugreek leaf has a strong savoury aroma and subtle bitterness comparable to celery seed, which greatly enhance other flavours. Used in vegetable and fish curries as well as potato and spinach dishes, fenugreek leaf is strong and should be used sparingly towards the end of cooking.

With a plethora of imaginative names in different languages, the Italian - and most common - name, 'porcini' means 'piglets' in English. When dried, the flavour of these much relished mushrooms intensifies to a meaty, creamy and nutty palate, with an aroma reminiscent of sourdough.

Sichuan pepper, also known as Szechuan pepper or Chinese pepper, is commonly used in Chinese, Nepali and Tibetan cuisine. Native to Southwest China, the dried, burst seeds of the prickly ash tree have a peppery yet bright aroma, leaving a tingling and numbing sensation on the tongue.

The signature spice of the famous chai tea, cardamom is sweet and aromatic with camphoric tones. This bright, complex flavour brings sophistication to cakes, biscuits, puddings and scrolls; curries and stews; rice dishes; stewed and preserved fruits; red meats and milky beverages. This whole pod is picked while still immature, ideal for infusing whole into simmering curries and rice, or splitting open to release the seeds and their aromatic oils.

Rosemary has needle-like leaves and a pine-like flavour with bitter notes. This fragrant evergreen herb complements a wide variety of foods, most notably lamb. The dried leaves need a little time to soften and release their flavour, so they work best added early in soups, stews and braises.

At medieval weddings in Germany, the bride and groom carried cumin, amongst other spices, in their pockets to secure themselves against infidelity. Generally, though, cumin is added to dishes all over the world for its warm, earthy aroma and flavour: a little bitter, even nutty, similar to caraway yet less intense. Also known as: Cummin, jeera

Although lavender flowers are not widely used in culinary circles, their pleasant aroma and corresponding soft, sweet taste are well worth exploring. Find them in Herbes de Provence and Ras el Hanout blends, but on their own, use in biscuits, cakes and general sweet baking. In northern Africa, lavender flower is also added to meat dishes.

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 as spaghetti bolognese where a balance of sweetness and heat is required. These whole dried pods need rehydrating in warm water before blending into sauces, or can be toasted and ground fresh for a more vibrant, aromatic powder, ideal for traditional mole sauces.

Heat Level: 3/10

This chilli's deep red flesh has a green-tea flavour with berry overtones. Used in salsa for tamales, the guajillo chilli is also great in pastes, butter and meat rubs - try it with chicken. These whole dried pods rehydrate in warm water for a rounder, more complex sauce, or can be toasted and ground fresh for a punchier powder.

Heat Level: 4/10

Nigella or kalonji is the botanical name of the plant evocatively known as 'love-in-a-mist'. These small black seeds do not have a strong aroma; the taste is nutty, earthy and slightly bitter, with a crunchy texture. In India, whole seeds are dry roasted or fried and spread over vegetarian dishes and salads.

From the same pepper vine as black and green peppercorns, white pepper is picked when the fruit is nearing maturity then soaked in a clear, running stream for up to two weeks. The outer pericarp is removed, leaving the white inner fruit. White pepper is hotter than black and has an earthy, musty aroma.

Mild seedless chilli 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. Its bright colour lifts barbecue seafood marinades and poultry dishes. Seedless chilli also sticks to food better than its seeded counterpart.

Heat Level: 6/10

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.

Think back to that pepper tree in your schoolyard: this little berry is from a very close relative, yet is not the true pepper we generally consume alongside its companion, salt. Pink Schinus Pepper carries less heat, yet more camphoric and sweet characteristics than normal pepper. It is used widely in Mediterranean fish dishes and, much like juniper berries, matches well with game meats. Pink Schinus pepper also belongs to the same botanical family as the cashew tree. Also known as: Schinus Pepper