Single Origin SC May 2025

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, and many North African spice blends. This ground clove is milled fine and ready to use straight from the jar, an ideal option where whole cloves would be too strong or difficult to remove.

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 Chinese dishes. With a deeper perfume and sweetness than fennel or aniseed, the flavour of star anise pairs exceptionally well with pork and duck. In Europe, star anise is added to fruit compotes and jams, as well as anisette liqueurs.

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, these chillies are popular in western Mexican and Tex Mex cooking. Fry or soak before use for a deeper intensity.

Heat Level: 8-9/10

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.

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 globe, the uses are plenty, from curries to pickling, and sausages to cakes. These whole seeds are best toasted and ground fresh, or left whole for pickling or infusing into slow-cooked dishes.

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 and game meats.

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. Dried parsley holds up well in cooked dishes like stocks and sauces, though fresh is still best for garnishing and finishing.

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.

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 and pasties. Its fennel-like characteristics match beautifully with cheeses, apple, pork and cabbage.

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 much the same way; to make mustard, marinate meats and fish, and flavour and thicken sauces.

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 in - one of our favourites, it's sure to become yours too. These whole dried pods rehydrate for a smoky, complex sauce, or can be toasted and ground fresh for a more vibrant powder.

Heat Level: 6/10

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.

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. This ground chilli is ready to use straight from the jar, ideal for quickly seasoning chilli con carne, rubs and marinades without any prep.

Heat Level: 3/10

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 characteristics. Often heated in oil to allow the flavour to infuse the dishes, mustard seeds can make plain vegetables interesting.

Use these nutty, crunchy and striking coloured seeds to lift Asian dishes and modern desserts. Coat meat or fish in sesame seeds before cooking for flavour, colour and crunch. Popping up in desserts like tuiles and macarons, ice creams and eclairs, cakes, panna cottas and doughnuts, black sesame is the new poppy seed!

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 is similar to maple syrup, while their flavour is savoury and nutty.