Gewurzhaus

One of Japan's most beloved condiments, furikake is a delicious finishing sprinkle that adds flavour, texture and savoury umami to rice dishes, salads, poke bowls, or even smashed avocado on toast. Our take combines the traditional nori seaweed flakes and toasted sesame seeds with a fresh citrus twist from finger lime, makrut lime leaf and orange peel. Itadakimasu!

Flavour Notes: Zingy, umami-rich, crunchy

Cuisine: Japanese

Heat Level: 0/5

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.

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 (also known as mulled wine), and many North African spice blends. Also known as: Nelke, ting-hiang.

Double Dutch Cocoa is milder in flavour compared to ordinary cocoa and is ideal for hot chocolate, baking and ice cream. Its dark colour, smooth flavour and low fat content make it a perfect substitute for regular chocolate in cooking. With a neutral pH level, it does not react adversely with baking soda.

Sweet and warming, this blend fights the winter chill by bringing together aromatics like ginger, liquorice root and lemon peel with herbs including sage, thyme, elderflower, echinacea and lemon. A fragrant, comforting cup for when the temperature drops.

This cooking spoon is essential to any kitchen. It is 30cm long, making it the ideal size for stirring and serving your favourite dishes. Its stylish design adds a touch of class and sophistication to your cooking.

Materials: Wood

This dual-sided Copper & Microfibre Pad is perfect for abrasive cleaning in the kitchen and household. Due to the low degree of hardness of copper, these copper cloths can be safely used for cleaning heavy dirt, burnt grime or rust on a large variety of materials without scratching delicate surfaces.

The microfibre cloth is suitable on all common surfaces for maintenance cleaning and can be used dry or damp. Microfibre has the ability to pick up and trap dirt, coupled with superior absorbency and scrubbing power, without the need for detergents.

Materials: Copper on one side and microfibre on the other

The Copper Cloth is ideal for non-abrasive cleaning of pans, pots, stainless steel, porcelain, glass and ceramics without the use of chemical detergents. Gently lift off dirt with the fine copper threads in the knitted copper cloth. Copper is a low hardness metal that does not scratch when wet.

Always use with plenty of water. Do not use on Teflon and Teflon-similar surfaces.

Materials: Knitted copper

These 100% copper measures with steel handles are beautiful to work with and the ideal measures for all of your baking needs. Handmade in Ballarat and exclusive to Gewürzhaus, you will pass these down to future generations as their quality will stand the test of time.

• Set of 4 measures includes 1 cup (250ml), 1/2 cup (125ml), 1/3 cup (80ml) and 1/4 cup (60ml)
• Handmade in Ballarat
• Comes in a reusable Gewürzhaus cotton drawstring bag

Materials: 100% solid copper with steel handles, free of chemical coatings

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

The secret to Crunchy Pork Crackling Rub is its perfect balance of salt, umami, citrus and herbs, using fennel seed, lemon myrtle, bay leaf and garlic. Rubbed into the cuts of pork skin, it creates the crunchiest, tastiest crackling. All you need is three to four teaspoons of spice rub and your piece of pork, nothing else. Read our blog for essential tips and tricks to make pork crackling like a pro.

Flavour Notes: Salty, zesty, herbaceous, floral

Cuisine: European

Heat Level: 0/5

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

Grown on a tropical tree of the citrus family, the curry leaf, or sweet neem, has a slightly bitter, unique curry-like aroma and nutty, citrus flavour which naturally complements Indian curries and snacks. Curry leaves match well with seafood and are used to flavour pickles.