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Delicately hand harvested, saffron is the world's most expensive spice. Here's why. What is saffron? It is a stigma (the female organ) that is plucked from the purple flower known as crocus. Each saffron crocus or plant has three flowers and each flower has three stigmas. With only three per flower, and only 5 acres of crocus plants in the world, this can yield a small amount of up to 750g of saffron stigmas per year – that means it takes upwards of 150,000 flowers for one kilogram of dried saffron. Not only is this small amount difficult to produce large quantities, saffron is very tricky to harvest. The flowers need to be hand-picked before the sun rises in the morning, before it gets too hot. They also need to be harvested the day they blossoms as they begin to wilt almost immediately. As the crocus only blooms during a short period in autumn, the harvest already needs to happens in in a very short time. The plants are taken inside where the stigmas are patiently hand picked and dried. In the drying process they lose about 80% of their weight. All this work for such a small yield of saffron? It's no wonder why it is said that saffron is worth more than gold. Where does saffron come from? There are several types of saffron, each originating from regions where the cuisine favours its inclusion. Iran, India, Greece and Spain are the biggest producers of saffron, with the respective strands bearing somewhat different qualities and levels of sweetness based on their regions. Indian Saffron Kashmiri saffron is the sweetest spice in the world. Compared to other saffron, kashmiri strands are thicker and more fragrant.  Iranian saffron Iran accounts for more than 90% of the world’s saffron production. Both our saffron strands, A Grade and B Grade, are sourced from Iran. Greek saffron In Greek mythology, the mortal Crocus fell in love and had an affair with Smilax, the beautiful nymph. Smilax in turn transformed Crocus into a purple crocus flower — the very one spawning saffron threads. In Greece, the town Krokos is renowned for the production of saffron. It's flavour and aroma is different to other regions: Greek saffron is sweet, floral and earthier than others, while the honey notes are much more intense. Greek saffron also has a higher coloring strength than the minimum international standard for all saffron. In Greece, saffron is used mainly in salads, sauces for potatoes and vegetables, rice, soups, and boiled fish dishes. Spanish saffron Otherwise known as Azafran, Spanish saffron is more mellow, though still sweet and floral. How to use saffron A little really does go a long way, though. The good news is, that while it's very expensive, you need very little because the flavour of saffron is so concentrated (especially if you go for the A Grade, rather than B Grade). The B-Grade is taken from a different section of the stigma, closer to the base of the flower). The flavour is woody, honey-like and earthy and it adds a beautiful red, golden colour tone to the dish. Whilst you can just put the stigmas straight into a dish, if you take just a pinch and pour hot water over the top (a tablespoon or two), the water really draws out the deeper flavour, aroma and golden colour. This saffron-infused water can be added to dough for bread, cakes and cookies. Let it steep for a minimum of 10 minutes. However, longer is better: you'll see the effects of the soaking if you let it steep for an hour before use. If you have the time, overnight is ideal. The stigmas will be very pale once all the flavour has penetrated the water. If you're using powdered saffron rather than whole, the saffron must first be diluted in warm water before being added to a dish. Be aware, if you use too much, it can taste quite soapy so be careful how much you use. If you have any of the saffron-infused water left over, just put it into ice cube trays and freeze for use for next time. How to store saffron Like many spices, make sure you store your saffron in a cool, dark dry place. Never store in the fridge or freezer. How do you use saffron? In cooking, used as a spice, saffron goes well in pilaf, risottos and paellas, wherever there may be rice. It's also fantastic in pastas, with lentils or you'll also find it in lemon sauces used for chicken, vegetable or fish soups. As already mentioned, a small amount goes a long way. In a risotto or paella, up to three strands is enough to have its flavour prominent in the dish. You can also use saffron to add a unique flavour to tea, chamomile and herbal infusions. Saffron is especially good when used in cooking seafood dishes such as bouillabaisse and paella. It is also used in risotto and other rice dishes. Two of our favourite recipes are made special with a pinch of saffron – Moroccan Apricot Chicken Traybake and Spanish Seafood Paella. View our exquisite range of herbs and spices online.

This healthy and delicious Mediterranean-style fish recipe is a great option for a quick and easy meal. The fish is seasoned with a Fish Spice and blends of other spices, then baked in the oven until flaky and tender. Serve with a side of roasted vegetables or a salad for a complete meal. This dish is also perfect for entertaining as it can be placed in the oven, allowing you time to prepare for your guests.

Guest blog by Bec Ponsford, Accredited Practicing Dietitian and Spice Merchant. Herbs and spices have been used traditionally across cultures for not only their culinary benefits but also their potential to improve health and wellbeing. Here we’re exploring the evidence of some of the most common herbs and spices and their benefits beyond making food taste delicious from anti-inflammatory properties to gut health. Please note, this information is not intended to replace any medical advice and should not be used to treat any medical condition. Always seek guidance from your health provider regarding the management and treatment of health conditions. Some herbs and spices have potent levels of compounds which need to be monitored for those people with certain health conditions, during pregnancy and when taking certain medications. Cinnamon Cinnamomum verum One of the most popular, delicious and versatile spices, cinnamon, has been studied in several clinical trials for its potential to improve blood glucose levels. The health properties of cinnamon relate to the unique compounds and essential oils it contains, the main one being cinnamaldehyde. The spice has been studied in both healthy individuals and those with type-2 diabetes and has been found to improve blood glucose levels. The amount shown to be most effective ranges between 1-6g of cinnamon per day, which is about a half to 2 teaspoons. Further to this, a systematic review and meta-analysis (the highest level of evidence in scientific research) on cinnamon found it to have positive effects on levels of cholesterol and triglycerides (types of fat) in the blood. These findings may indicate potential protective effects of cinnamon for cardiovascular health. The benefits of cinnamon extend to other aspects of health too. It is rich in a group of antioxidants called polyphenols, which protect the body from oxidative stress caused by free radicals and benefit gut health. Cinnamon is also known to have anti-inflammatory properties and antimicrobial effects which may help to improve dental health. Cinnamon or Cassia? It’s important to note that studies have investigated the effects of both cassia and true cinnamon. Both have been found to have positive effects on blood glucose levels. True cinnamon is grown in Sri Lanka and comes from the family cinnamomum verum. It is often referred to as Ceylon cinnamon or sometimes cinnamomum zeylanicum. True cinnamon has a slightly lighter brown colour and is rolled as thinner, finer, tightly wrapped sheets. True cinnamon is more subtle in its flavour but has a beautiful earthy and floral aroma. It works well in both savoury and sweet cooking. Cassia bark (Dutch Cinnamon) comes from the cinnamomum cassia tree and originated in Southern China, however it does grow around the world. Cassia is also referred to as Baker's cinnamon, bastard cinnamon and Saigon cinnamon. When comparing cassia bark to true cinnamon, you’ll notice that cassia has a thicker, less tightly rolled bark with a dark red-brown colour. In terms of flavour cassia has a potent and slightly spicy flavour. Think of cassia as the smell of a fresh cinnamon bun. Before adding spoonfuls upon spoonfuls of cinnamon to your food, it’s important to understand which type of cinnamon you are consuming. Cassia contains a compound called coumarin, at an amount of approximately 1%. True cinnamon, on the other hand, contains only trace amounts of coumarin (around 0.004%). In large amounts, coumarin may be harmful to liver health, at least as seen in animal studies. It is safe to consume cassia in small amounts, but if you’re wanting to increase your daily cinnamon intake, A-Grade True Cinnamon is best to opt for. At Gewürzhaus you can find Sri Lankan A-Grade True Cinnamon in its ground form and whole quills. For your more sweet dishes and baking, you’ll also find Cassia (Dutch Cinnamon) as whole bark or ground. Gewürzhaus Cassia is grown in Sumatra and milled in Australia. How to include cinnamon in your meals At breakfast, add cinnamon to porridge, muesli, yoghurt or a smoothie. Add to savoury meals such as Moroccan tagines, curries, soups, slow-cooked meats and roast root vegetables for a delightful subtle sweetness. Try spicing up your coffee with a sprinkle of cinnamon on top or infuse a cinnamon quill in a cup of tea with fresh ginger for a spicy tea brew. For a healthy snack, sprinkle cinnamon over fruit such as apple or banana with some natural peanut butter - you can also try unique Gewürzhaus recipes using true cinnamon such as Sweet Potato & Lentil Dip and Ceylon Cinnamon Banana Icy Poles (a great summer treat using one teaspoon of cinnamon in place of the sugar for a nutritious snack). Turmeric Curcuma longa While used as a traditional Ayurvedic remedy for centuries, turmeric has gained enormous attention in recent years for the health benefits of its main active ingredient, curcumin. Curcumin has strong antioxidant and anti-inflammatory properties. Much of the research on curcumin is in relation to managing inflammatory conditions and diseases associated with low-grade inflammation, such as arthritis, inflammatory bowel disease and heart disease. The curcumin content of pure turmeric is influenced by environmental factors and thus curcumin content can vary between 0.4-7%. Curcumin has also been studied to have positive effects on the brain and may even help in depression and Alzheimer's disease. In terms of supporting the immune system, curcumin has been found to have important antibacterial, antiviral and antifungal activities. When consumed on its own, curcumin has poor bioavailability due to low absorption and rapid metabolism and elimination. However, there are particular ways to enhance curcumin’s bioavailability. Piperine, the active component of black peppercorn, is known to increase the bioavailability of curcumin by 2000%. Curcumin is also fat-soluble, meaning paring turmeric with a source of fat can help to improve its absorption in the body. At Gewürzhaus you’ll find vivid, earthy and golden turmeric in its ground form, as well as in a number of blends. Turmeric Latte Spice is a notable one to mention, as it contains a blend of turmeric, true cinnamon, ginger and black pepper, providing additional flavour, anti-inflammatory properties and allowing for optimal absorption of the curcumin. How to include turmeric into your day Pure turmeric makes for a great spice to use in curries and through rice Spice up your condiments by adding turmeric, such as in a carrot dip or try this Tomato Kasundi Swap your afternoon coffee for an anti-inflammatory golden turmeric latte using nothing other than Turmeric Latte Spice. For a summer day, spiced mango lassi or iced turmeric latte also makes for a refreshing drink To get the added benefit of black pepper to best absorb curcumin, Turmeric Latte Spice is also great to add to rice or soups. If you’re new to using turmeric, you may like to try it in a spice blend like Caribbean Fish and Scampi, delicious served with a squeeze of fresh lime, or Immunity Blend, which adds a boost to stocks, soups and casseroles. Ginger Zingiber officinale Ginger is part of the Zingiberaceae family along with turmeric, cardamom and galangal. A very versatile spice, ginger adds just the right amount of spicy kick to soups, marinades, curries, Asian dishes and of course sweets like the infamous gingerbread. Ever been told to take ginger tablets for nausea and motion sickness? Well, there's a good reason for this recommendation! Scientific papers have consistently shown that ginger is useful in gastrointestinal health, particularly having benefits for nausea relief. These studies have found that 1-1.5g of ginger (approx. ¾ teaspoon- 1 teaspoon) is an effective amount to reduce nausea and vomiting symptoms caused by pregnancy, chemotherapy, motion sickness and from sport. Ginger has the ability to increase motility (movement) through the stomach and digestive system and reduce intestinal cramping. It is also known for its anti-inflammatory properties, which have been seen to help with pain management. One study found that both raw and heated ginger helped reduce muscle pain from exercise. The active ingredient in ginger, gingerol, has been reported to have anti-bacterial and antifungal properties. It is these powerful properties of ginger that may help in fighting infections by inhibiting harmful bacteria species. Gewurhzaus pure ginger comes in two main forms; Ground Ginger and Kibbled Ginger. The ground form is more versatile to use in cooking and baking, while the kibbled ginger is great to infuse into dishes like soups, stews, pickles and of course to make ginger tea, where it is best to remove just before serving. You’ll see ginger makes its way into many unique tea and spice blends at Gewürzhaus, so ginger-lovers can rejoice with Lemongrass & Ginger Organic Tea, Gingerbread Tea, Gingerbread Spice, Ginger & Garlic Salt, Immunity Blend, Turmeric Latte Spice and Cold & Flu Tea. Peppermint and Spearmint Two very common herbs, peppermint and spearmint come from the plant's mentha pipereta and mentha spicata. Mint is used widely for its fresh minty taste in toothpaste, mints, mouthwash. The active ingredient in mint, menthol, also has a cooling effect which is one of the reasons why it is used widely in products aimed to cleanse the palate and refresh the breath. Both peppermint and spearmint have been studied in relation to their ability to relieve digestive upset. Peppermint oil has been shown in systematic reviews to significantly improve symptoms of Irritable Bowel Syndrome (IBS), including abdominal pain. In combination with caraway oil, peppermint oil has also been shown to be effective in the treatment of functional dyspepsia, which is a common gastrointestinal condition affecting the upper part of the digestive tract. Similarly in another study, spearmint used as part of a herbal blend along with bowel medications and fibre was shown to reduce severity and frequency of abdominal pain in people with IBS. While peppermint and spearmint tea has not been well studied, it’s possible that drinking these herbs in tea may also reduce uncomfortable digestive symptoms. There have also been some studies looking at the effects of spearmint on female hormones. While the evidence is in early phases here, some studies suggest that drinking spearmint tea may help regulate hormone levels in women with polycystic ovarian syndrome (PCOS). Spearmint extract may also have benefits on improving working memory and sleep quality in older adults with age-associated memory impairment. With or without additional health benefits, Gewürzhaus Moroccan Mint Tea makes for a fragrant and refreshing afternoon pick-me-up. This loose-leaf blend contains gunpowder green tea, spearmint, peppermint and rose petal and makes a delicious hot or chilled brew. You’ll also find spearmint in Eva’s Yummy Tummy Tea, for a fresh, floral and calming cuppa. Saffron Crocus sativus Saffron is the world’s most expensive spice, and for good reason. Saffron is the stigma plucked from the purple-flowered crocus plant. Each of these flowers contains only three stigmas which must be hand-picked and dried at the right time of day. It only makes sense why it is so expensive! Saffron has a concentrated woody and earthy flavour and only a tiny amount can deliver a bright golden tone to a whole dish. Saffron also has some very impressive health benefits. The major constituents in saffron are crocins, crocetin, and safranal, which have anti-inflammatory and antioxidant effects. Interestingly, a number of studies indicate that saffron may enhance mood and have antidepressant effects. When compared to conventional treatments for depression, saffron supplementation was found in one study to have similar effectiveness for treating mild to moderate depression. Another study found saffron to be more effective than a placebo in people diagnosed with major depression. A systematic review also concluded that saffron could be effective to use in depression and anxiety. However, the sample sizes in these studies were quite small, and thus, larger human trials are needed before making firm recommendations for treatment. Furthermore, saffron supplementation was found to have the same effective benefits as a common pharmaceutical medication for improving symptoms in children with ADHD. At Gewürzhaus you can find A-Grade and B-Grade saffron threads. Both are great quality, however, the A-grade has a more concentrated flavour and aroma. It makes a beautiful addition to soups, rice and of course paella. Try using saffron in this Spanish Seafood Paella recipe Saffron is also found in Gewürzhaus Ras El Hanout, a versatile and traditional Moroccan spice blend. Read more about saffron and how to use it here. Using herbs and spices for gut health           Final Notes It’s clear that herbs and spices have the potential to add more to food than flavour. Good, nutritious food has the ability to nourish our bodies, and herbs and spices have the ability to bring tradition, culture and additional health benefits to each plate. It’s important to also remember that cooking, creating recipes and sharing food with loved ones can have immeasurable benefits to wellbeing.

Orange, apricot, honey, spices and saffron perfume chicken and vegetables in this tantalising Moroccan dish.

Baghali Polo is a fragrant and fluffy rice dish that pairs the pleasant flavours of dill, basmati rice and saffron with plump soft broad beans. All topped with a delightful crunchy golden crust. 

Paella is a one-pan dinner that is packed with flavour and texture. Two ingredients that make this dish extra special (as well as local seafood of course): that's a pinch of Saffron and a spoonful of Spanish Skewer & BBQ Spice. Best enjoyed with your favourite people and something to sip.

I especially like the texture in this pie: the chunky fish, the smooth mash with its crusty top and the softness of the leek. It is mild in flavour yet quite complex, with the saffron giving it depth and balance. – Eva

Summer feels like the perfect season to entertain. Here in Australia, the days are long and often warm - there's a sweetness in the air that lingers long after Christmas has passed. The sun is out, the phone isn't ringing. The day is yours, the kitchen is your happy place and cooking is your love language. In celebration of summer entertaining, we’ve put a spin on the long lunch or evening BBQ and created a series of menus listed below. Whether it’s a tasty snack, a hero dish, side salad or dessert - we have you covered here at Gewürzhaus. Mexican Fiesta Starter Guacamole Infused with fresh lime juice and our well-loved Guacamole spice, this dip is quick to prepare and delicious served with tortilla chips. Mains Prawns Tacos with Creamy Slaw Did someone say afternoon fiesta?! These tacos are bright, flavourful and make the most of fresh prawns. For a vegetarian alternative, substitute prawns with chimichurri beans or roasted sweet potato. Side Corn Ribs with Smoky Chilli Mayo Set to become a firm favourite at your next summer BBQ, these corn ribs are infused with our earthy Smoky Black Lime and Chilli blend - then grilled to perfection. You can’t go wrong served with a squeeze of lime and a smear of mayo. Dessert Chocolate Chilli Tart Our Mayan Chilli Chocolate blend lends itself remarkably well to this no-bake tart, resulting in an earthy, rich dessert. Build your own Burger Station Starter Tzatziki A simple cucumber and yoghurt dip that’s made with lemon, fresh dill and our Garlic Lover’s Spice. Serve with vegetable crudités or as part of a grazing platter Main Melbourne Coffee Meat Rub Beef Burger This could be the perfect summer burger recipe, made with our celebrated Melbourne Coffee Meat Rub. Side Crunchy Ranch Slaw A master coleslaw recipe - creamy, crunchy and a little bit sweet from grated apple. A perfect side dish to burgers. Dessert Strawberry Panna Cotta with Macadamia Crumble A creamy, smooth Italian custard offset by macerated strawberries and a crunchy macadamia nut crumble. Infused with lemon myrtle and vanilla - what’s not to love? Hawker Nights Mains Hawker-Style BBQ Chicken A perfect recipe for the BBQ, these marinated chicken thighs can be left whole or made into skewers. Serve with lemon or lime wedges and steamed rice. Tofu Vermicelli Bowl An easy and delicious crowd-pleaser. Side Charred Pineapple & Mango Salad This salad is a blend of summer fruit, fresh herbs and lime. Finished with a sprinkle of our signature Chilli Salt, it makes a wonderful side to BBQ chicken, fish or tofu. Dessert Sticky Coconut Rice with Mango Ripe, sweet mango pairs beautifully with coconut milk and ground ginger in this easy-to-prepare dish. Feast from the Middle East Starter Hummus with Smoky Almond Dukkah A classic Middle Eastern starter that never fails to be a crowd pleaser. It can be made ahead of time and travels well. Sprinkle with a generous handful of Smoky Almond Dukkah for a special touch and serve with plenty of Lavosh crackers. Main Harissa Lamb Cutlets with Minted Yoghurt Our fiery Harissa blend makes these lamb cutlets sing. Paired with a refreshing mint and yoghurt sauce, this simple dish will be on the table quicker than you can say hot chilli pepper! Sides Whole Grilled Eggplant Paired with feta or labneh and fresh herbs, this grilled eggplant is delicious. Serve with lamb, or  as part of a mezze platter. Smoky Almond Dukkah Fattoush A salad that can hold its own, this Fattoush combines fresh summer produce with toasted pita bread and a zingy citrus dressing. Dessert Saffron and Honey No-Churn Ice Cream with Pistachio Crumb A striking combination of saffron, honey and toasted pistachio - this ice cream will fast become a favourite.

It's winter: time to stay cosy with winter cooking. Whether you're looking to make comforting one-pot meals or to make batches of soups to freeze ahead, we've got 10 perfect recipes to help you stay warm and well-nourished this winter. 1. Grilled Immunity Chicken & Buttery Mash A delicious and easy-to-make dinner, the Grilled Immunity Chicken & Buttery Mash uses an assortment of vegetables to keep you feeling full and nourished. Simply coat chicken thighs with olive oil and Immunity Blend, then fry slowly to caramelise. Add the buttery mash potatoes and a nutrient-dense vegetable medley for a great mid-week dinner meal for yourself or the whole family.   2. Roasted Fennel, Apple & Almond Soup Roasting vegetables before you blitz them into a soup is essential for this velvety combination of fennel, almond and apple. With the base of Chicken Bone Broth, this Roasted Fennel, Apple & Almond Soup makes for a great winter dish to cook up a batch and freeze for work lunches. 3. Chana Masala A Chana Masala made with our Garam Masala is definitely one reason to look forward to coming home on a winter's night. It's a chickpea-based, delicious Indian curry that's made by cooking the chickpeas in a spiced, tomato-based masala thick sauce, akin to gravy. Served on jasmine rice, Chana Masala is rich in protein, made with hearty winter vegetables and an overall healthy meal to keep you going during winter. 4. 24 Hour Chicken Bone Broth In need of a good and simple recipe for making bone broth at home? Look no further than our 24 Hour Chicken Bone Broth. Bone broth is a great source of nourishment during the cold winter months. It's good for its anti-inflammatory effects and helps with bone and joint health. Using apple cider vinegar in the broth helps to break down the chicken cartilage, bones, and soft tissues, allowing nutrients to leach into the broth. Bone broth is a delicious meal to eat on its own or as a base and supplement for other meals, such as the Roasted Fennel, Apple & Almond Soup. 5. Breakfast Immunity Hash with Mushrooms, Kale & Radishes Wake up to an egg and veggie hash with the Breakfast Immunity Hash. Packed full of mushrooms, kale and radishes with our Immunity Blend. 6. Baked Apples with Rum Apples and rum – yum! This Baked Apples with Rum recipe features sweet, plump apples. The secret to the taste of this recipe is Apple Cake Spice, enhancing the apple's natural sweetness. Scoring around the middle of the apple makes sure the apple doesn't burst during baking, keeping them juicy. Make sure you let the apples cool before serving with the tasty butter mixture, extra thick cream and that extra sprinkle of fresh thyme. 7. Easy Chicken Madras Although there are many variations to the popular Indian Madras Curry, our Easy Chicken Madras made with Madras Curry Masala has been tempered to match any spice level, making it very child-friendly. Coming home to a fragrant curry will make dinner time an absolute pleasure. 8. Harissa Roast Potatoes Definitely a change from your classic, Sunday-night-roast type of Perfect Roast Potatoes. These Harissa Roast Potatoes add a spicy twist to the traditional roast potatoes on a dinner plate. Serve them up with coriander and a generous dollop of sour cream and you'll have a refreshing addition to your weekly dinner rotations. 9. Spanish Seafood Paella Nourishing, vibrant and classically Spanish. Spanish Seafood Paella is made with (naturally!) seafood and saffron, with a combination of Spanish paprika, cumin and parsley. Made using Spanish Skewer & BBQ Spice, this spice blend enhances the Spanish paella made with saffron. Serve with a light salad, parsley and lemon wedges. 10. Mulled Wine The quintessential winter drink. Known as mulled wine in English, this cup of winter magic will warm all hands during cold months. Making mulled wine is very easy, so simple that you'll only need a few things: an infuser bag, a bit of sugar, Glühwein Gewürz and a bottle of wine. And if you're not a wine drinker, never fear: get creative and use mulling spices in your baking – Glühwein Gewürz pairs delightfully with poached pears in a Tarte Tatin or with Poached Quinces.

Some recipes are more than meals: they're steeped in family tradition and they're passed through generations. Welcome to Recipes from our Family, where we've asked some of our Spice Merchants to share their family stories and recipes with you. Below are stories from across the globe: Germany, China, Iran, Greece and more. May they inspire you to pull out your family's recipe books and indulge in blissful cooking at home in the most authentic way. Maria & Eva Gewürzhaus co-founders and sisters, Maria and Eva, share their German heritage with us through their Oma Rosa's Hungarian recipe for Gulasch, served with Silesian Potato Dumplings and Sauerkraut. Maria and Eva share their respective memories and stories from each of these wonderful meals and what made them keep cooking these over and over again.   Sauerkraut Maria: "Sauerkraut is not only a German birthright, it's also a heavy-hitting super food. Whether you are German or not, making your own sauerkraut in small batches at home is a satisfying and engaging process." Make sure to read our blog for tricks and tips on how to make sauerkraut. Oma Rosa's Gulasch Maria & Eva: "Our great-grandmother Rosa taught us how to make this traditional Hungarian gulyás. Gulasch was on heavy rotation in the little apartment she shared with our grandmother and filled bellies in the depths of winter." Silesian Potato Dumplings Maria: "Our grandmother came from the city of Bytom in Silesia (now a historical region of Central Europe, made up of parts Poland, Czech Republic and Germany), where these easy-to-make, sauce-retaining dumplings are standard fare. Unlike the more standard half and half German dumplings, Silesian Potato Dumplings are made with minimal fuss and using only three ingredients. They are sticky and almost gummy-like, delicious with a rich gravy, such as the one from Gulasch. Although we never met our grandmother on our mother's side, making these dumplings connects us back to our ancestors and their traditions." Marmorkuchen (Chocolate Marble Cake) Eva: "Our mum makes Marmorkuchen, this traditional German cake, for birthdays. As kids, we used to help as it is quite simple to make and the dual-coloured dough is fun to swirl at the end. Often, the chocolate glazing is substituted by a simple sprinkle of icing sugar."   Davina Spice Merchant Davina shares her recipe for Cantonese Roast Duck, a dish that evokes happy childhood memories and is always served at family celebrations.   Cantonese Roast Duck Not to be confused with Peking Duck, which is traditionally sliced and served in pancakes, Cantonese Roast Duck is usually served whole, as you'd serve a roasted chicken. Cantonese ducks are stuffed with aromatics and marinades, thus the succulent and tasty meat. Cantonese Roast Duck does take a few hours to prep and roast but well worth the extra time and effort. The crackling crisp skin comes from air-drying the duck prior to roasting. The moist and juicy meat comes from the marinade that is poured into the cavity and sewn in with a needle and string to prevent leakage. Cantonese Roast Duck Bao Serve the delicious duck with the Cantonese Roast Duck Bao, made with Chinese Steamed Bao. Jessica Spice Merchant Jess shares her family recipes for Soutzoukakia and Galaktoboureko, both inspired by her two grandmothers and rich Greek heritage. Soutzoukakia (Spiced Kofta) Jess: "Historically Soutzoukakia are made by Greek families who have roots in what was once a Greek city in mainland Turkey named Smyrni (modern day Izmir). Spices such as cumin and allspice (which are not so common in everyday Greek cuisine) reveal the Turkish influence. My late paternal Yiayia Maritsa was born in Smyrni in 1922 and fled as a baby to the nearby Greek island of Lesvos as the Turkish rulers at the time were forcibly banishing and expelling Greeks from the city of Smyrni. The Greek refugees took the culinary influence of spices and particular recipes with them and passed down these recipes through the family. So the recipe for Soutzoukakia is a tribute to my beloved Yiayia." Galaktoboureko Jess: "Traditionally, Galaktoboureko is a vanilla-infused semolina custard baked into golden layers of crisp filo pastry, drizzled with a cinnamon & lemon infused syrup. The recipe says it serves 6-8 but it could feed a village depending on the size you cut your serves. Greek cooking is about generosity and the greatest shame a Greek home cook could endure is if there is not enough food to go around! This is my go-to dessert if I am hosting friends and family over." Atefeh Spice Merchant Atefeh shares her family recipe for Persian Lamb Shanks with Baghali Polo, a traditional rice dish with dill, broad beans and saffron. Persian Lamb Shanks Braised and bathed in a fragrant broth, this recipe for traditional, slow-cooked Persian Lamb Shanks celebrates the vibrant flavours of Persian food. Baghali Polo Atefeh: "The Baghali Polo is a staple of Iranian cuisine and every family has their own recipe. It is a fragrant and fluffy rice dish that pairs the pleasant flavours of dill, basmati rice and saffron with plump soft broad beans. All topped with a delightful crunchy golden crust. Makes the perfect accompaniment to stews and sauces. This is my grandmother’s recipe and she still makes it regularly for her children and when friends visit. Everyone loves it." From our Spice Merchants We hope these stories help you remember your own family recipes. Should you feel inspired, come share your family recipes and stories with us in our Community Group. We would love to hear them.

How many times have you purchased a bunch of dill for one recipe, used a small portion and regretfully watched it wilt overnight in your fridge? You’re not alone. Which is why we range our vibrantly green, flavoursome dried Dill Leaf, a much more shelf-stable option that you can reach for whenever inspiration strikes and keep kitchen waste to a minimum. Grassy and slightly anise-like in flavour, dill is a popular staple in Eastern European and Nordic cooking. It is particularly suited to livening up creamy ingredients such as mayonnaise, yoghurt and eggs, and brings a refreshing herbaceousness to potato salad, borscht, gravlax (or cured salmon/trout) and dips such as tzatziki or hummus. Dill pairs perfectly with fresh, crisp green vegetables such as cucumbers, zucchini, peas and beans. Vinaigrettes also benefit from the addition of dill leaf, and vinegar-based pickling liquids gain extra depth from the addition of Dill Seed. Although it is a prominent herb used for adding a fresh brightness in the warmer months, dill also works wonders when added to wintery soups, stews and braises, contributing a subtle yet fragrant complexity which helps to balance the richness. Add dill seeds to slow-cooked lamb, seafood or potato stew, or fold dried dill leaf into sour cream and dollop onto a comforting leek and potato soup.   Middle Eastern cuisines also feature dried dill in a variety of applications, and we are pleased to share with you a family recipe from a Gewürzhaus Spice Merchant, Atafeh. One of Atafeh’s staple dishes is Baghali Pollo (Persian Dill Rice), which we encourage you to try at home. This fragrant and fluffy rice dish pairs dill and saffron with plump soft broad beans, all topped with a delightful crunchy golden crust. It is a treat to eat on its own but is perfect when served alongside slow-cooked dishes such as Persian Lamb Shanks, where it will soak up the flavours from the braising sauce. So next time you come across a recipe that calls for fresh dill, or if you’re looking to add a verdant freshness to your cooking, rest assured that you can avoid the waste and frustration of fast-wilting fresh dill by ensuring you have a stockpile of dried dill as a substitute. Happy cooking!

Fish and seafood are wonderful proteins to work with - they cook quickly, they can be used across any cuisine, and their variety of forms and textures ensures that you never get bored experimenting in the kitchen. To enhance their mild and delicate taste, go beyond serving fish with just a side of lemon and look to a world of herbs and spices to flavour your catch of the day. Whether it's trout, salmon, pike, pickerel, perch, catfish, bass or any other seafood, you can go from an ordinary fish dish to one with extraordinary flavour, with just a handful of herbs and spices. What herbs go best with fish? When making a dish with fish, consider the flavour it already has and bring it out by adding herbs that further complement it. Some of the best herbs to use with fish are basil, tarragon, dill, and parsley. Basil enhances the flavour while adding a slight sweetness and is lovely when used with halibut or cod. Tarragon imparts a sweet liquorice-like taste and works especially well with white-fleshed fish such as bass or tilapia. Dill provides a slightly sour and savory note which goes great when combined with salmon or trout. Pair it with paprika, to give a delightful lemony and peppery zing to your fish. Parsley adds a touch of pepper and grassy notes and is a wonderful all-rounder for any kind of fish. If you like to experiment with native ingredients, we recommend seasoning your barramundi or bass with our Australian Bush Herbs. Featuring Australian coriander, pumpkin, lemon myrtle, bush tomato, sea salt, onion, native thyme, aniseed myrtle, and chives, this blend is wonderful when added to a breading mix.   What spices go best with fish? When using spices with fish, it’s important to keep in mind that a little goes a long way. You don’t want to overpower the delicate flavour of the fish with too much spice. Start with a small amount and add more if necessary. With the right combination of spices, you can take your fish dishes to the next level. Here are a few spices that naturally complement fish: Ginger has a warm and slightly sweet taste that can add depth to a variety of fish, including salmon, tilapia, and cod. It is also great when used in stir-fries, curries, and sushi rolls. Cumin has a nutty and pungent flavour that pairs well with fish. Sprinkle over the fish before cooking or add it to a marinade. Coriander has a fresh and citrusy flavour and works wonders for grilled salmon when mixed with cumin. Smoked paprika infuses fish dishes with a deep and smoky flavour. It is particularly delicious when paired with grilled or baked fish. Best used as a dry rub before cooking. Native lemon pepper adds a bright and refreshing taste to the fish, while the black pepper adds a little bit of heat. You can use lemon pepper as a dry rub or sprinkle it over the fish before cooking. How to bake fish with spices What Spice Blends go best with fish? Salt & Pepper Squid Spice is a delightful blend of three types of pepper, chilli and salt that is designed to cook squid with. Our Fiery Salt & Pepper Squid recipe will give you the most mouth-watering salt and pepper squid ever, served with a garnish of fresh parsley and coriander. If you’d like to experiment in the kitchen, squid goes best with (any or a combination of) onion, garlic, and herbs like parsley, basil and oregano, and of course, salt and pepper. Smoky Almond Dukkah makes a lovely crust for salmon. While dukkah usually brings out the flavours of the Middle East to a dish, using it as a crust for fish also adds crunch and sweetness to an otherwise tender dish. Try it with our Dukkah Crusted Salmon recipe and enjoy the perfect pairing of the spice, couscous and green vegetables in the dish. BBQ Pepper Spice is great if you're looking for a seasoning that is sweet and spicy, but not necessarily hot. For the BBQ Pepper Crusted Tuna, pound the peppercorns until they are coarsely ground, ideally using a mortar and pestle. Fish spice takes the guesswork out of your cooking by providing you with a warm, savoury and floral mix of spices and herbs to use on your fish. We recommend mixing it 1:3 with olive oil and generously coating the fish. Our Baked Fish, served with the Creamy Saffron Sauce, helps echo the creaminess of the sauce yet still have enough acidity to cleanse the palate. You can also try Fish Spice in a homemade stew. Spiced with a hit of lemon, this Fish Stew has a great depth of flavour. This recipe serves up fish fillets (flathead or red mullet) and clams with the exciting tomato flavours to create a fragrant Mediterranean dish. Make sure to serve with plenty of crusty bread and butter to scoop up the juices. How to bake a whole fish with spices Baking a whole flat fish might sound intimidating, but it's not too challenging. If you're planning on seasoning the fish through the centre, then you'll need to cut a slit midway through it to create a cavity. You can also purchase the fish from the fishmonger and request for it to be cleaned before taking it home. Our Whole Baked Fish recipe fills the cavity with the sliced leek, garlic, lemon slices and a paste made by mixing Australian Bush Herbs and butter. As the recipe calls for a white fish like snapper or barramundi, you won't be dealing with a large amount of fat (compared to a fish like salmon or herring) and you'll need to protect the flesh to avoid it from drying out during the bake – that's what the paste will do.        

The food of France is often characterised by its region and the terroir in which it grows. Gewürzhaus’ Spice Merchant and French native, Domitille takes you on a roadtrip through the regions of France she loves most for their food.  From Marseille to Guérande, read about the diverse history and unique dishes that make French cuisine so simply delicious. Centuries of meshing cultures and cuisines  I’m from Brittany in north-west France, but my love of French food spans the whole country. There is so much that makes it distinctive. To talk about the elements that have made French cooking what it is, you really need to begin with geography and history. Port cities like Marseille, in Provence, for example, have long been “melting pots”, welcoming traders for centuries and enthusiastically embracing the foods of other cultures – Roman, Greek, North African, Spanish.This was how our wonderful wine culture was born, when Ancient Greek traders brought their wines to France. Not to mention our love of ingredients like tomatoes, olives, oils and seafood, and the herbs and spices grown in each part of the Mediterranean. It’s largely due to those traders from Ancient Greece and Rome that France is now the fifth largest consumer of olive oil in the world. And in today’s Marseille, you’ll see the same food shops you’ll see in places like Morocco and Algeria. These cuisines have informed French food for many years. Rustic food that reflects its locale French provincial cooking is all about pleasure, simplicity, the happiness good food brings to our lives every day, and what’s available in the moment. It’s not at all about fussy presentation and techniques, but generous, rustic meals prepared using the freshest seasonal produce, shared around the family table straight from stovetop or oven. Like a fluffy omelette filled with freshly foraged mushrooms and herbs, a piping hot root vegetable gratin, a hearty beef or seafood stew, a bright and crisp salad, bread baked with locally grown and milled flour and spread with butter that carries the flavours of the vegetation on which the dairy cows grazed, and creamy stone-fruit flaugnardes. It’s food steeped in history and tradition, and it celebrates all that the sea and earth provide.Location is vitally important to quality and flavour, as I think Australians now know well – you can see an increasing recognition here of the value of regional produce. Regions and even individual towns have a unique geography that informs what people grow and eat. The soil, water and climate all have their say in what flourishes and what finds its way to our tables. You could even say that in France we fall a little in love with our ingredients; we revere their colours, flavours and textures, and the magical affinities between them. We have annual festivals throughout the country to honour our produce – there are festivals for almost every imaginable ingredient and food – we have them for wines, truffles, cheeses, foie gras, particular fruits and vegetables, pastries; all you could imagine. Regional specialities are one of the great delights of provincial food. In my native Brittany, we’re famed for our butter (some of which is infused with seaweed), the delicately flavoured salt from the seaside marshes of Guérande, and the traditional ciders made with local apple varieties. One of the simplest yet most satisfying dishes I love from my home region is the Breton buckwheat galette – a savoury crêpe made with buckwheat flour. It might be filled with ham, Gruyère cheese and an egg, or seafood… sometimes ratatouille or mushrooms. The nutty, earthy flavour of the buckwheat is heartier than that of wheat flour and matches beautifully with savoury ingredients. A cup of crisp, dry farm cider is a must on the side. Thinking back to Marseille, dishes like bouillabaisse stand out – the rich, golden stew prepared with a variety of freshly caught fish and shellfish, fish stock, tomatoes, garlic, saffron and thyme, and traditionally served with toasted baguette slices and spicy, tangy red-pepper aioli. It’s a dish handed down through generations, and while each family will have its favourite recipe, the primary ingredients remain the same. This is a great example, too, of the vibrant colours and harmony of flavours that characterise French provincial cooking. Calissons are another favourite of mine from the south of France. They’re a speciality of Aix-en-Provence, made with a paste of candied Provençal fruit (often melons and oranges) blended with finely ground almonds, set on a thin wafer and finished with royal icing. The taste is sensational – the intensity of the fruits balanced by the subtlety of the almonds. It’s thought this type of confectionary originated in medieval Italy, but Provence has claimed the calisson as a regional treat since the fifteenth century. Then there are more recent traditions, such as the delectable Tarte Tropézienne, made from sliced brioche filled with lemon and vanilla cream and coated with sugar crystals. It was created by a St Tropez baker, Alexander Micka, in 1955. When Brigitte Bardot arrived in town to film And God Created Woman, she adored it, and it’s been a mainstay in St Tropez ever since. Such a simple, straightforward dessert, yet the ingredients lend it a character all its own. The original filling was probably made using juice from the famed Menton lemons grown in the Côte d'Azur, which are officially recognised (with the designation known as PGI) for their quality. Your French provincial table  It’s easier than you might think to put together a French provincial feast for your loved ones. I’d suggest starting with Chicken Provençale as a main, with Fondant Potatoes and a crisp green salad on the side; for a light lunch, try this Summer Stone-Fruit Salad, which combines luscious summer fruits with prosciutto, goat cheese, garlic croutons and tarragon. For dessert, you really can’t go past a Spiced Apricot Flaugnarde – light, fruity, creamy, and subtly spiced with Quatre Épices. These dishes are very easy to prepare, and sure to be appreciated with gusto. Once you’ve shared them, I’m sure you’ll enjoy adding more recipes to your repertoire and gathering friends and family to experience more provincial dishes that are an expression of a deep regard for excellent produce – and for life itself. 

Guest blog by Bec Ponsford, Accredited Practicing Dietitian and Spice Merchant Anyone who has removed onion or garlic from their diet knows how challenging it can feel to find alternative ways to flavour meals. Whether you are following a full low FODMAP elimination diet or moderating a few foods in your diet to manage food intolerances, cooking without these aromatic staple ingredients does not have to make your meals flavourless. Onion and garlic are two of the top ingredients that form the aromatic base of almost every savoury recipe from curries and soups to stir fries. But eliminating onion and garlic does not mean you have to miss out on delicious meals. Gewürzhaus has plenty of unique herb and spice blends as well as single-origin spices, that contain no onion or garlic yet are still full of flavour. Here’s a guide to onion and garlic free spices and how you can use them. Moroccan and Middle Eastern Delicious and complex, Moroccan, Middle Eastern and African spice blends are a wonderful way to explore new flavours in everyday cooking. Moroccan and Middle Eastern spices are naturally low in onion and garlic, making them well suited to those on a low FODMAP diet. Here are five suggestions for blends for a FODMAP diet: Try Egyptian Dukkah, a crowd-pleaser served with fresh sourdough bread and quality extra virgin olive oil. Dukkah is equally delicious sprinkled over poached eggs or used as an aromatic crust on fish, chicken or lamb before grilling. For a tangy and herby flavour, Za’atar is another incredibly versatile seasoning. Like dukkah, it pairs beautifully with unleavened bread and olive oil, with chicken, roasted vegetables and tossed through salads. Venture towards Ras el Hanout, a traditional Moroccan blend with oven 20 different spices (sans onion, garlic or chilli). It adds flora and fragrant flavours to rice, vegetable stews and meats alike. If you like more heat, Berbere is versatile Ethiopian spice which provides an earthy and fruity flavour with chilli flakes, cardamom and pepper. Try it with a meat and vegetable stew or through a hearty spiced lentil soup. Rich and peppery, Saudi Baharat is another great blend from the eastern Mediterranean region. Try it in this low FODMAP Baharat Carrot Salad with Feta, Mint and Almonds. With the likes of Yotam Ottolenghi and Sami Tamimi inspiring Middle Eastern and Mediterranean cooking at home, these flavours can be enjoyed by everyone with or without food sensitivities. Indian and Sri Lankan Indian and Sri Lankan cuisine is known for its prevalent use of garlic and onion. But you can navigate this cuisine and still enjoy these rich flavours with a few cleber substitutes. Quick Butter Chicken Blend has become a true household favourite. This spice blend does not contain onion, garlic or chilli, meaning you can cook it to suit your family’s preferences. If using the crowd-pleasing 30 Minute Butter Chicken recipe, substitute the fresh onion and garlic for ½ teaspoon of Asafoetida and 1 tablespoon of garlic infused olive oil for a low FODMAP variety. Enjoy Sri Lankan flavours with Suja's Sri Lankan Curry Blend, containing complex island flavours with no onion or garlic. Use a similar substitute as described above to fresh onion and garlic if you're cooking the Sri Lankan Chicken Curry, or make a vegetarian curry with your favourite low FODMAP vegetables (such as carrot, pumpkin and green beans). Other onion and garlic-free Indian blends include South Indian Seafood Masala – great for a light fish or seafood curry – and Garam Masala, a staple spice blend based off cumin, cinnamon, coriander and clove. Asian Whether you’re making low FODMAP Chinese dumplings, Japanese salmon or Cantonese salt and pepper squid, having a good base flavour is paramount. Find just what you need with fragrant Chinese Five Spice, irresistible Shichimi Togarashi and fiery Salt & Pepper Squid. European While many classic European spice blends use onion and garlic, there are still options for flavouring your soups, roasts, stews and preserves. Mixed Herbs can be added to everything from hamburgers to soups and pasta sauces. Try Herbes de Provence, a famous herb mixture from the region of Provence, in sauces, vegetable dishes and with fish, chicken or meat. When slow cooking, Bouquet Garni will infuse flavours of thyme, bay leaf, marjoram and parsley into stock, soups, stews and casseroles. If you’re keen to try some traditional preserving and fermenting, English Pickling Spice is an easy to use combination of whole spices, peppercorns and bay leaves. Don't forget salt and pepper It’s perhaps easy to overlook the power of good quality salt and pepper. Sometimes, these are all that’s needed to bring out the flavour of ingredients in cooking. All single origin salts and pepper contain no onion or garlic. Notable unique choices include Native Red Gum Smoked Salt, hot Native Australian Pepperberry, citrusy Sichuan Pepper and sweet Pink Schinus Peppercorn. Amongst the Gewürzhaus salt blends, Black Truffle Salt, White Truffle Salt, Chilli Salt and Vintage Merlot Salt have some of the most incredible aromas. In the area of pepper blends, Pepper Melange and Peppermill Trio are must-haves to add to your peppermill. If you’re looking for a pre-ground pepper mix, all-Australian Native Lemon Pepper and Middle Eastern Sumac Pepper both give zesty and fruity notes to any meat, seafood, salad, rice or yoghurt dish. The Sweet Blends As expected, the whole range of sweet Gewürzhaus spice and sugar blends are made without onion and garlic. What’s great about the sweet spice blends is that they are made simply of spices, with no added sugar. This means they can be used to enhance sweet and savoury dishes alike. Try the Pumpkin Pie Spice in your next roast pumpkin soup or gnocchi. Apple Cake Spice can be used to add fragrance to rice dishes, Mayan Chilli Chocolate Spice adds a beautiful richness to gravies, sauces, mole and red meats while Turmeric Latte Spice is delicious in savoury muffins or spiced carrot soup. Single Origin Herbs and Spices When it comes to the range of single-origin herbs at spices, there is quite literally a world of flavour to choose from. Aside from a few specific types of chilli (ancho and chipotle chilli), and of course onion and garlic powder, the remaining spices and herbs are considered to be low FODMAP at a serving size of at least one teaspoon. Asafoetida A notable favourite for fodmappers is Asafoetida. This pungent Indian spice is made from the dried white resinous sap extracted from a variety of giant fennel. It is used readily in traditional Indian cooking, usually, it is cooked off in a hot pan of ghee to form the aromatic base of curries and stews. In traditional Ayurvedic medicine onion and garlic are often avoided as they are believed to stimulate irritability and excess heat in the body. Asafoetida makes for a common replacement for onion and garlic. When cooked, it resembles a smooth flavour, similar to sauteed onion or leek. Use ½ teaspoon asafoetida powder to substitute approximately 1 small onion or 2 garlic cloves. Notable single origin flavours You may have noticed a lack of Mexican, American and South American blends on the list of spices with no onion or garlic. Of course, you don’t have to completely rule out these cuisines on a low FODMAP diet. Staple spices that make a great addition to tacos, tostadas, grilled meats and vegetables include Cumin, Sweet Paprika, Smoked Paprika, Oregano and Hot Chilli Flakes. Other classic single spices that are a must for every spice drawer include Ginger, Coriander, Turmeric and Nutmeg. For the most adventurous cook, saffron is a must. Likewise, Australian native herbs are an exciting and delicious way to bring some traditional bush tucker into your home. Explore the flavours of citrusy Lemon Myrtle, herby Salt Bush and chocolatey roasted Wattleseed. Our diverse range of blends and single-origin salt and pepper has something to suit every cook. Even without these alliums, there is still a world of flavour to be explored and enjoyed.

Guest blog by Bec Ponsford, Accredited Practicing Dietitian and Spice Merchant. The interest and popularity in plant-rich diets is certainly growing, and for good reason. Eating a wide variety of plant foods makes for a foundation of a healthy and nourishing diet. From a nutritional perspective, including a wide variety of vegetables, fruit, legumes, whole grains, nuts and seeds in your meals is an excellent way to nourish your body with essential vitamins, minerals, antioxidants, phytochemicals (naturally occurring plant chemicals), plant proteins and fibre to support our gut microbiome. This is why we see these food groups consistently having a foundational role in public health dietary guidelines around the world. Variety is key in a plant-based diet, as eating a diverse range of these foods is associated with benefits to gut health, heart health and almost all bodily systems. So how can you get more nutritious vegetables, legumes and plant foods onto you and your family’s plates? One of the best ways is to pair them with delicious flavours. If you simply steamed a piece of meat with nothing else, it probably wouldn’t be that exciting to eat, would it? This is why we flavour and season our food with herbs, spices, salt and pepper – to bring out and compliment the flavours of the meal. The same concept goes for vegetables. Whether you follow a completely vegan or vegetarian diet, you’re looking to reduce your meat intake or just wanting to get more veggies onto your plate, understanding a few key flavour combinations can make all the difference. Here we’ve broken down categories of vegetables, legumes, whole grains and nuts and highlighted top Gewürzhaus spices that will make them these foods an enjoyable and regular part of your cooking repertoire. While a “plant-based” diet focuses primarily on eating a diet rich in plant-based foods, there is no set definition. So this way of eating may look slightly different for each person. You’ll find a range of recipe ideas below which are completely plant-based (vegan), and where animal products are found, vegan modifications are provided. Using spices for cooking vegetables Starchy and root vegetables Starchy vegetables such as potatoes, sweet potatoes, parsnips, pumpkin, corn and peas are true carriers of flavour. These are some of the most versatile vegetables to cook with as they lend themselves to various cooking methods from boiling, roasting and grilling to mashing and puréeing. These vegetables verge on the side of a sweet flavour, which makes them excellent to pair with strong, earthy and astringent flavours. Potato or pumpkin are particularly great vegetables to cook with herbs and spices, as a way to encourage kids (or sceptical adults) to try new flavours without overwhelming the palate. Which spices are great to pick up for your starchy vegetables? The very popular Roast Vegetable Salt is a staple for all roast vegetables, particularly potato, pumpkin, parsnip and carrot. This blend contains flaked salt, onion, garlic, oregano, lemon myrtle, mustard seed and more. Toss vegetables with olive oil and a generous sprinkle of Roast Vegetable Salt and roast away. Anyone who has tried Bratkartoffel Spice will know what a comfort food this traditional German dish of pan fried potatoes with onions and butter is. Also delicious when used with olive oil to roast potatoes in the oven. Australian Chicken Salt is a hit with homemade potato chips and is in fact a vegan blend made from all-natural ingredients like garlic, roasted sesame and kelp (seaweed). Australian Bush Herbs, made from native ingredients including lemon myrtle, bush tomato and native thyme, is another delicious blend which compliments sweet potato and pumpkin incredibly well. Earthy, fragrant and rich Moroccan and Middle Eastern spices have a wonderful way of elevating the flavours of root vegetables. Moroccan Souk Spice is a stand-out blend for pumpkin dishes. Try it in this wholesome Pumpkin and Chickpea Salad, or for a cold night make this delicious Moroccan Pumpkin Soup with Fried Shallots. For some punchy heat, try harissa in these mouth-watering Harissa Roast Potatoes. Earthy and peppery, Saudi Baharat is great with root vegetables like in this Baharat Carrot Salad which is paired almonds, mint and feta, which can be made vegan using vegan feta cheese. Smoky Almond Dukkah – made with red gum smoked South Australian sea salt and Tasmanian pepperberry – is also fantastic with roast beetroot and pumpkin. In Indian cooking, aloo masala (spiced potatoes) are a standard side dish commonly containing Amchur and Turmeric amongst other spices. Panch Phoron – Bengali Five Spice, lends itself to vegetable dishes such as this Dry Potato Curry. And for a family favourite, try a Vegetarian Butter Chicken. It’s a great way to fill up plates up with both flavour and vegetables! Cooking with cruciferous vegetables Part of the Brassica genus of plants, cruciferous vegetables include broccoli, cauliflower, brussels sprouts, cabbage, bok choy, kale, radishes and turnips. These vegetables pack a nutritional punch as they are rich in antioxidants and sulfur-containing compounds that may protect against cancer. It’s these natural compounds that cruciferous vegetables quite pungent and bitter to taste. There are a few tricks to reduce the intensity of these bitter flavours and make vegetables the real star of your meal. Using particular cooking methods and complimenting flavours can make all the difference. Firstly, use different flavours (sour, sweet, herby, earthy and salty) to dishes with brassica vegetables to move attention away from the bitterness and stimulate multiple taste buds at once. Then add an element of fat or sweetness to further compliment the vegetables. This may involve cooking or drizzling broccoli and kale with extra virgin olive oil and adding to your favourite pasta. Try adding avocado, roasted nuts, cooked onions, soft cheese, fresh orange segments or pomegranate arils to a rocket or watercress salad or using honey or maple syrup in a dressing. In terms of spice blends, Ras El Hanout adds a rich Moroccan flavour to vegetables, like in this Spiced Vegan Chickpea Stew. Egyptian Dukkah gives a delicious nutty flavour when sprinkled generously over roasted broccoli and cauliflower. Chilli and garlic could also be considered staples here too, making Chilli Salt and Garlic Lovers' Spice friends of brassica vegetables. For a sour touch, try Sumac, Za’atar or Barberry with roasted cauliflower, cabbage and red onion. A natural compound called sulforaphane, found in cruciferous vegetables, has been widely researched for anti-inflammatory health benefits. It is found in the highest amounts in raw vegetables like broccoli, however with the help of a little spice, the sulforaphane in cooked vegetables can be increased. When powdered mustard seed is added to cooked broccoli, the formation of sulforaphane is found to be four times greater. You can do this in your own home by pounding brown or yellow mustard seeds and adding to roasted broccoli, cauliflower or brussel sprouts. The yellow mustard seeds have a more mellow, slightly sweet taste, while brown seeds are more hot and pungent. Cooking with nightshade vegetables The family of Solanaceae, or nightshade vegetables like eggplant, capsicum and tomatoes are used around the world to absorb and carry flavour. In summer, nothing beats fresh ripe tomatoes with a good quality salt and cracked pepper. Fleur De Sel De Guerande, Black Lava Sea Salt and Peppermill Trio are all interesting choices in the world of salt and pepper. For a fruity touch, sprinkle Vintage Merlot Salt on tomatoes or your salad. Italian Herbs is incredibly versatile and great with pan-fried or roasted tomato, zucchini and capsicum. Tangy and citrusy sumac compliments tomato and eggplant alike. Eggplant is also a delicious main or starter when roasted on high heat until soft and finished with Smoky Almond Dukkah, as done so in this Whole Grilled Eggplant recipe. (Substitute the cheese for a plant-based feta or labneh to make vegan). Get the barbeque fired up and grill capsicums with Spanish Skewer & BBQ Spice. Using spices for making salads Nigella seeds have wide uses for salads and sweet roasted vegetables as they provide a balance of freshness, astringency and crunchy texture. Black and Golden Sesame seeds have a slightly sweeter and nutty flavour that makes an excellent easy condiment for dips, roast pumpkin, Asian green vegetables and broccolini, especially when toasted. An incredibly simple way to enhance your usual salad dressing is to mix in Salad Herbs 10 minutes before using. The garden herbs and onion in the blend will rehydrate and add a beautiful flavour to an olive oil and vinegar dressing. Cooking with fungi and spices Mushrooms have a wonderful meatiness about them, and take on flavour easily, making them great to include regularly in a plant-based diet. Simply pan-fry mushrooms with Garlic Lovers' Spice or a touch of Black Truffle Salt. For an Asian stir fry, try them with Chinese Five Spice or Asian Wok Spice. If you’re using mushrooms as an alternative to meat, coat portobello mushrooms with Melbourne Coffee Meat Rub and grill on the barbeque or try Oma Rosa’s Gulasch on your mushrooms for a rich Hungarian flavour. Using spices for legumes and lentils Packed with protein, beneficial fibre to support gut health, high in iron and inexpensive, legumes and lentils are nutritious dietary staples. From falafels and veggie burgers to soups, salads and dips, legumes have a wide range of uses in cooking. Chickpeas work well with Moroccan-style spices like cumin, coriander, cinnamon, paprika, ginger and Aleppo Pepper flakes. Moroccan Souk Spice, Berbere and Ras el Hanout are excellent choices. Find meal inspiration with these Berbere Spiced Falafels with a yoghurt and tahini sauce. Try coconut yoghurt for a completely plant-based version. White beans such as cannellini beans and butter beans combine well with soft herbs like tarragon, parsley, thyme, basil as well as garlic and sumac. Garlic Lovers' Spice and Greek Grilling Spice are blends worth pairing with white beans. Red kidney beans and black beans work well with Mexican and South American dishes. Try these with smoked paprika, Chilli Con Carne, Chimichurri and Tex Mex Taco Spice. If you’re cooking Mexican, be sure to get your hands on Guacamole Spice which can simply be mashed into avocado with a squeeze of lime. Cooking with whole grains and spices You don’t have to look far to discover ways to flavour whole grains like rice, cous cous, barley, quinoa and buckwheat. Many traditional Moroccan and Middle Eastern grain dishes often use saffron, cinnamon, dill, turmeric, barberry, tarragon and parsley. For an easy idea, try melting butter with Ras El Hanout or Turmeric Latte Spice, then add rice or quinoa and water and simmer until the liquid is absorbed. Likewise try adding Caribbean Fish and Scampi for a zesty addition to rice or Moroccan Souk Spice in cous cous. Moving over to Italy, try adding Northern Italian Risotto blend to your favourite vegetable risotto and sauté Venetian Gondola Spice with Mediterranean vegetables for a simple vegetable pasta. In the morning, try making a nutritious porridge or overnight oats spiced up with cardamom, cinnamon, roasted wattleseed or Apple Cake Spice. If you prefer your oats crunchy, Granola Spice can be used to create a simple everyday oat granola or gluten free granola clusters like these. Spice Up Your Nuts & Seeds For a tasty and nutritious snack or salad topper, you can lightly roast nuts and seeds with herbs, spices, honey and a dash of oil. A few stand outs include Cinnamon, Cayenne Pepper, Asian Wok Spice and Native Smoked Red Gum Salt. Granola Spice is wonderful in these No-Nasties Nut Bars and for a festive-flavoured treat, try St Nicholas Spekulaas Spice in Spiced Mixed Nuts. In Sri Lankan cuisine, cashes are often used to make a creamy vegan curry. You can make your own vegan curry at home using Suja's Sri Lankan Curry Blend. Eat well with plant-baked cooking When it comes to eating well, there is no denying that a diet rich in plants is something we can all benefit from. Vegetables, legumes, whole grains, nuts and seeds can certainly make for the hero of a meal in their own right. With the help of herbs and spices, plant-based cooking can be easy, exciting and most importantly, delicious for all to enjoy.