Product Search Results

The world's most expensive spice, saffron is the stigma plucked from the purple-flowered crocus. Each flower has only three stigmas, and a five-acre plot yields between 500 and 750g of this hand picked spice.

The world's most expensive spice, saffron is the stigma plucked from the purple-flowered crocus. Each flower has only three stigmas, and a five-acre plot yields between 500 and 750g of this hand-picked spice. This B-Grade saffron includes a touch more of the natural yellow style alongside the red stigma, giving it a slightly milder colour and flavour than A-Grade, at a more accessible price.

Oregano is widely used in Turkish, Greek, Portuguese, Spanish, Latin American and Italian cuisines. The dried leaves are often more flavourful than the fresh ones. With a strong, savoury aroma, oregano is commonly used in tomato sauces, soups, stews, pizza, pasta, grilled meats and is a great complement to olives, capers and spicy food.

By the time Marco Polo came across turmeric fingers in China, they had already spread throughout the world from their home in southern India. This batch is ground from the mature rhizome of the Curcuma longa plant, grown in the Madras region. Earthy, warm and faintly bitter, turmeric lends its vivid orange golden to Indian curries, rice dishes and Middle Eastern cooking. Also known as: Alleppey Turmeric, Indian Saffron, Madras Turmeric.

Capturing the cultural crossroads of Morocco, Moroccan Souk Spice is a robust expression of its Berber, Moorish, Mediterranean and Arabian influences. With a mild heat and spicy flavour, this blend is well suited to a range of cooking methods and ingredients, including roast vegetables, grilled chicken and steak, tagines, salad dressings and sauces.

Flavour Notes: Vibrant, zesty, warmly spiced, gentle heat

Cuisine: Moroccan

Heat Level: 2/5

Recreate the quintessential Greek street food classic at home in just 30 minutes! This versatile and convenient blend is perfect for bringing the taste of Greece into your cooking. Souvlaki Spice Rub will infuse meat, veggies, halloumi, and even tofu with warm and herbaceous Mediterranean notes. A mild midweek favourite for every family!

Flavour Notes: Mediterranean, savoury, earthy

Cuisine: Greek

Heat Level: 0/5

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

Guacamole Spice is a great addition to any Mexican feast. Originating with the Aztecs in Mexico, Guacamole is now eaten worldwide as a condiment, dip, spread and with salads. Our spice mix is a family favourite with versatile uses, and is the key ingredient in a flavourful, easy-to-make guacamole. Enjoy with warm tortilla chips or in a taco.

Flavour Notes: Bright, citrusy, savoury

Cuisine: Mexican

Heat Level: 0/5

Smoky, 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 paella. Squeeze fresh lemon over food before serving to really enhance the flavours.

Flavour Notes: Smoky, savoury, earthy

Cuisine: Spanish

Heat Level: 0/5

No fresh garlic on hand? No problem! Our Garlic Lovers' Spice can be used as a quick substitute for any recipe calling for garlic. A carbohydrate's best friend, use it with bread, pasta and potatoes. Combine soft butter and Garlic Lovers' Spice for an easy garlic butter, to be spread on a sliced baguette for the perfect garlic bread. For a garlicky mashed potato, add 1 tsp when mashing. This will quickly become a pantry staple, earning its place beside the salt and pepper!

Flavour Notes: Garlicky, savoury, slightly herbaceous

Cuisine: European

Heat Level: 0/5

While chillies are mostly used for their flavour and heat, paprika is used for its vibrant colour and full-bodied flavour. Also from the capsicum family, paprika is the name given to only slightly hot members. This paprika (also known as 'pimentón ahumado') is strongly smoked and neither sweet nor hot.

Picture a provincial Greek taverna, with heady wafts of oregano and grilled meats drifting from the kitchen. Our Greek Grilling Spice captures those classic flavours of oregano and garlic, with native lemon myrtle standing in for citrus, rounded out with rosemary and other warming spices. Mix with oil and marinate before grilling or frying, or rub into roasts such as a leg of lamb. Its bright, herbaceous and savoury notes suit seafood just as well, or sprinkle over fried saganaki for a fragrant lift.

Flavour Notes: Herbaceous, garlicky, zesty, Mediterranean

Cuisine: Greek

Heat Level: 0/5

Sweet, savoury, fragrant and irresistibly warm, Lamb Spice brings bold European and Mediterranean flavours to life in every bite. Perfect for marinating lamb before grilling or roasting, simply blend with oil to unlock its full depth and aroma. Want to impress at the table? Use it to create a rich finishing sauce for roasts or whisk it into a vibrant dressing for hearty salads.

Flavour Notes: Savoury, fragrant, warmly spiced, slightly sweet

Cuisine: European

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

Aleppo Peppers are highly desirable for their fresh, fruity flavour and the mild heat that builds slowly on the palate. Aleppo Peppers have a salty, oily flavour that distinguishes them from their crushed red pepper or paprika siblings. These lustrous lacquer-red flakes will add an extra bit of heat and drama to your favourite dishes.

Heat Level: 3/10

Ras El Hanout is one of the world’s most complex spice mixtures, and often contains dozens of ingredients. It is a traditional Moroccan blend, meaning 'head of the shop', and represents the very best a spice merchant has to offer. The recipe shifts from souk to souk, but our blend contains 29 spices including paprika, cumin, ginger, coriander, cassia and turmeric. Earthy, floral and fragrant, this harmonious signature blend flavours rice, tagines, couscous, game and lamb beautifully.

Flavour Notes: Earthy, complex, floral, fragrant

Cuisine: Moroccan

Heat Level: 0/5

A 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 like doro wat (chicken stew) and misir wat (red lentil stew), and is typically eaten with injera, a fermented flatbread. Berbere's richness also complements red meat and oily fish.

Flavour Notes: Fiery heat, earthy, fruity

Cuisine: African

Heat Level: 4/5

Gingerbread Spice makes a sweet, spiced biscuit or cake enjoyed throughout the world. Germans appreciate it as lebkuchen; in France, pain d'épices; in Brazil, pão de mel; and in the UK, US and Australia, good old-fashioned gingerbread. A highly versatile blend, it also pairs well with chocolate, smoothies and savoury dishes like roast pumpkin.

Flavour Notes: Warmly spiced, intense, aromatic

Cuisine: German

Heat Level: 0/5

This versatile blend elevates all types of mince from bland to delicious with no fuss and no nasties. It was inspired by our Mama Gabi, who cooked many delicious meatballs for her two daughters, Gewürzhaus founders Maria and Eva when they were growing up. This blend is easy to use; combine with mince, egg & breadcrumbs for a quick and easy lunch or dinner. With garlic, onion, paprika, chives and oregano already in the mix, there's no need for chopping. Serve with vegetables, in lettuce cups or as bite-sized snacks.

Flavour Notes: Savoury, herbaceous, mildly smoky

Cuisine: Italian

Heat Level: 0/5

Be whisked away to the wide open spaces of Argentina's Pampas region with Chimichurri spice. Its original Basque name tximitxurri (translating to 'a mixture of everything'), refers not only to the array of ingredients, but to the versatility of its use which is influenced by geography, family traditions and the individual cook. This blend of herbs and spices makes the ultimate accompaniment to grilled or roasted meats, whether used as a zingy marinade before cooking or poured over meat or vegetables after grilling.

Flavour Notes: Herbaceous, savoury, slightly smokey

Cuisine: Argentinian

Heat Level: 0/5