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Fenugreek Leaf (Methi/Rubbed)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...
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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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Chilli Habanero (Ground)One of the hottest chillies on the market, the habañero is not for the faint hearted! Add it sparingly to hot sauces, stews and curries. The delicious citrus-like flavour and floral aroma are quickly overpowered by its heat. Heat level: 10/10
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Chilli Guajillo (Whole)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. Heat level: 4/10
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Sesame Seed (Black/Whole)Used in cooking for their rich nutty flavour, black sesame seeds are especially common in East Asian cuisine. Here, meat or fish is coated in sesame seeds before cooking for flavour, colour and crunch. Popping up in desserts like tuiles and macarons, ice creams...
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Sage (Rubbed)Sage has a peppery taste and is often used for flavouring rich and fatty foods, especially as a marinade.In German cuisine, it is often used to flavour sausages and in Italian cuisine, to make burro e salvia where sage is sautéed in olive oil...
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- $8.75 $8.75
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Amchur - Green MangoAmchur is made from dried green mango and used predominantly as a souring agent in Indian cookery. It often replaces lemon juice (9:1 ratio of lemon to amchur) in curries, vegetable dishes and marinades. As it pairs well with black pepper, amchur can be...
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Chilli Birdseye (Ground)With a staggering amount of heat, birdseye chilli is often used in condiments where heat, rather than flavour, is the main attraction. A very small and highly pungent chilli, it can be used whole, crushed or ground. Heat level: 10/10
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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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Sesame Seed (Golden/Whole)The famous phrase 'open sesame' derives from the popping sound akin to a lock spring opening that a ripened sesame pod makes as it bursts open. These hulled seeds are immensely popular in cooking all over the world and form the base for kitchen...
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Barberry (Whole)Similar in taste and look to dried cranberries, barberries are tarter and less sweet. The berries are used widely in Middle Eastern cooking. High in vitamin C, barberries are also traditionally used to make juice and fruit rolls.
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Chilli Kashmiri (Ground)This semi-hot chilli from the northern region of India has a wonderfully bright red hue with a fruity and fresh chilli aroma. A good all-round chilli to add to curries and sauces, seafood and poultry dishes, or quickly blanched vegetables in a light sauce....
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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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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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Saltbush (Rubbed)Also known as 'old man saltbush', Saltbush is native to mainland Australia and is widely used to aid in the reclamation of saline soils. Imagine salt in herb form with a wonderfully subtle and crisp taste and notes of rosemary. The seeds and leaves...
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Piment d'Espelette (Ground)So celebrated is Piment d'Espelette that the French government granted it an appellation d'origine contr√¥lée, meaning that to carry its name, this particular paprika must be grown within one of ten listed villages and left to sun dry for at least 15 days. It...
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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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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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Fenugreek Seed (Whole)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...
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Single Origin Spices
Shop our range of single-origin herbs and spices. Milled locally, using the finest ingredients. Explore our range of salts, peppers, chillies, sweet spices and spice kits.
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