Spices Jar and Refills

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.

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.

Make your own all-natural, umami-rich chilli oil in minutes. Use this condiment to bring instant flavour and depth to your stir fries, noodles or even pizza. Mix in Chilli Flakes or Sichuan Pepper to dial up the heat.

Flavour Notes: Umami-rich, mildly spicy, savoury, crunchy

Cuisine: Asian

Heat Level: 3/5

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 touch bitter, even nutty, similar to caraway yet less intense. Also known as: Cummin, jeera.

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

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.

This wild and weedy perennial originated in Eastern Europe, where it still grows rampantly on road sides and in ditches. Similar to caraway, dill seed can be used in breads, biscuits, pickles and stews.

All ingredients in our Egyptian Dukkah are individually roasted and ground to optimise the blend's flavours. Versatile, crunchy and fragrant, it is delicious used as a dip with crusty bread and oil; to coat chicken, veal or fish before frying or baking; and to scatter over salads, noodles and vegetables. The Arabic word ‘dukkah’ or ‘duqqa’, means ‘to pound’, reflecting the process of making this universally loved blend.

Flavour Notes: Nutty, warmly spiced, crunchy

Cuisine: Egyptian

Heat Level: 0/5

Elevate your favourite egg dishes with our savoury and herbaceous Everyday Eggs Blend, carrying the freshness of tarragon, the sweetness of paprika and a hint of earthiness from mushroom powder. Whisk it into scrambled eggs, fold it into omelettes or add to a frittata mix.

Flavour Notes: Savoury, herbaceous, lightly earthy

Cuisine: European

Heat Level: 0/5

This umami-rich blend is the perfect savoury sprinkle. It has sweetness from onion and garlic, crunch from sesame and poppy seeds, smoky saltiness from Native Red Gum Smoked Salt and a definitive, slightly bitter taste from nigella seeds. A truly versatile blend, Everything Bagel Blend is not just a delicious topping for bagels and focaccia, but also a great addition to avocado, eggs, salad and rice. Try crusting delicate fish or sprinkling onto greens for a crunchy, savoury lift.

Flavour Notes: Savoury, smoky, nutty, crunchy

Cuisine: American

Heat Level: 0/5

Love our Everything Bagel Blend? Then this saltier Middle Eastern version is for you. Its smoky, zingy and deep flavours sit in unique combination to make a blend so moreish, you’ll add it to almost everything! Smoked paprika, poppy seed and black lime come together to make this Ottolenghi-style spice mix, perfect for traditional Middle Eastern cooking and mezze-style plates - sprinkled on dips, flatbreads and vegetables. Equally delicious in everyday cooking or at the table, on fish, meat and veggies. Seriously addictive!

Flavour Notes: Smoky, salty, earthy

Cuisine: Middle Eastern

Heat Level: 1/5

Used across the world for its fresh anise flavour, fennel seed has found a place in many cultures and cuisines. It can be found in charcuterie, curries and on Indian dining tables, where the raw seeds are chewed after meals as a natural digestif and breath freshener. Great in vegetable and seafood dishes, pork sausages, meatballs, soup stocks, stews and curries. Also known as: Florence fennel, finnochio, lucky fennel seed

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.

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.

Ever had a lovely piece of white fish that encapsulates the song of the sea and not quite known how to prepare it? Our balance of warm, savoury and floral notes adds rich flavour without overpowering the natural sweetness of fish. Fish Spice is perfect for applying directly with oil, using in a batter mix or making a finishing sauce.

Flavour Notes: Warm, savoury, floral

Cuisine: European

Heat Level: 0/5

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.