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Pepperberry (Native/Whole)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...
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Chilli Mild Seedless (Crushed)Chilli Mild Seedless 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....
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Cardamom Green (Pod)The signature spice of the famous chai tea, cardamom is sweet yet deeply pungent 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 drinks.
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Clove (Ground)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...
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Peppercorn (White/Whole)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...
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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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Rosemary (Cut)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 needles need time to soften and release their flavour, so use them in soups or stews at the...
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Peppercorn (Australian Black/Ground)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...
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Hungarian PaprikaUsed for its vibrant colour and full-bodied flavour, paprika is slightly pungent, yet sweet with only faint bitter undertones.
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Nigella Seed (Whole)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 rather bitter, with a crunchy texture. In India, whole seeds are dry roasted or...
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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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Dill Leaf (Organic/Rubbed)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.
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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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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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Chilli Chipotle (Whole)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...
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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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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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Parsley Leaf (Rubbed)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.
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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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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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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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