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Spanish Skewer & BBQ SpiceSmoky, savoury and moreish, Spanish Skewer & BBQ Spice conjures the flavours of pinchos morunos, a tapas-style meat (usually pork) skewer eaten throughout Spain.Impress at your next barbecue with Spanish skewers of meat, seafood and sweet vegetables, or gather friends around a glorious seafood...
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BerbereA key feature of Ethiopian and Eritrean cooking, Berbere gives wats (stews) of meat, vegetables or lentils their signature flavour. This classic East African blend is a fruity, fiery, powerhouse blend with strong flavours of chilli, cardamom and fenugreek. It is used in staples...
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Garam MasalaThe first requirement of an Indian cook is to become a good masalchi, or spice blender! This blend varies regionally throughout India. Garam, from Hindi, means 'hot', and masala means 'spice mixture'; it is not, however, hot in the same way as a chilli,...
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Oma Rosa's GulaschOur great grandmother Rosa taught us how to make this traditional Hungarian gulyás and we still love it! With classic flavours of paprika and aromatic stewing spices of onion, garlic, celery and bay leaf, this versatile blend may also be used to braise meats...
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ChermoulaChermoula has been an integral part of the Moroccan kitchen since Arabs introduced spices on their great sweep across North Africa in the 7th century. This North African spice blend gives a spicy, rich, herby flavour. Traditionally used to flavour fish, Chermoula is particularly...
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Asian Wok SpiceAsian 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,...
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Madras Curry MasalaModerately hot with fruity tones, Madras Curry Masala is a typically strong South Indian curry blend. As it releases its flavours after only a short cooking time, it may be added towards the end of cooking in dishes such as pumpkin soup. Madras Curry...
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Jamaican Jerk SpiceSpicy, 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...
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Chinese Five SpiceChinese Five Spice encompasses all five flavours - sweet, sour, bitter, pungent and salty, with a bold taste and aroma of cassia and star anise. This blend is used in Chinese, Vietnamese and Hawaiian cooking. Best suited to rich meats such as pork, goose...
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Green Curry BlendOriginating from Central Thailand, kaeng khiao wan, meaning 'sweet-green curry', describes not its taste but its particular creamy green colour. Milder than our Red Curry Blend, Green Curry Blend combines the zesty fragrance of tropical leaves, subtle bitterness of lemon rind, sweet heat of...
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Bouquet GarniTraditionally, a 'garnished bouquet' 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...
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BBQ Pepper SpiceWhether in your backyard or the great outdoors, savour the fresh and elemental with BBQ Pepper Spice. Deceptively simple, this blend of clean, sharp spices celebrates the natural flavours of meat and fish. In 1952, a fully grown crocodile was cooked on a specially...
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Italian HerbsA fantastically versatile blend, Italian Herbs adds an herbaceous Mediterranean flavour profile to breads and pizzas, pasta sauces, casseroles and stews. It goes well with salads, steamed or pan-fried vegetables and adds a delightful twist to scrambled eggs.
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Spice Blends
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