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Chilli Mild Seedless (Crushed)Chilli Mild Seedless is made by deseeding the fruit of long chilli to remove some of the heat, then chopping to form a crushed flake. Excellent in pasta, risotto and other dishes where you want visual appeal and just a friendly suggestion of heat....
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Allspice (Ground)Not to be confused with mixed spice, allspice is so named for its exquisitely combinative tones of clove, cinnamon and nutmeg. Allspice is an ingredient in mixed spice as well as sweet baked goods; pickles, relishes and preserves; gravies and marinades; and winter drinks....
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- $7.16 $7.16
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Saffron Stigmas A-GradeThe 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. Saffron grading is lab tested, with A and B being...
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Lavender Flower (Rubbed)Although lavender flowers are not widely used in culinary circles, their pleasant aroma and corresponding soft, sweet taste are well worth exploring. Find them in Herbes de Provence and Ras el Hanout blends, but on their own, use lavendar flower in biscuits, cakes and...
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Kosher SaltKosher Salt gets its name from its integral role in making meat kosher. Jewish law dictates that blood must be extracted from meat prior to consumption. Although harvested like table salt, Kosher Salt is raked during evaporation, giving the grains a block-like structure allowing...
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Peppercorn (Australian Black/Ground)The most sought-after and heavily traded spice in history, pepper lives up to its expectations by transforming blandness into bite in almost every imaginable dish. Add peppercorn, whole or ground, to meats, fish and vegetables, as well as salads, rice and sandwiches. Even sweet...
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Orange Peel - Sweet (Ground)With a more rounded flavour than its zesty, fresh sibling, dried orange peel has a beautiful, bitter sweetness that gives depth and fragrance without overpowering. Dried orange peel matches well with duck and game meats, and any dish complemented by stewed fruit. It is...
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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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Nigella Seed (Whole)Nigella or kalonji is the botanical name of the plant evocatively known as 'love-in-a-mist'. These small black seeds do not have a strong aroma; the taste is nutty, earthy and rather bitter, with a crunchy texture. In India, whole seeds are dry roasted or...
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Funghi Porcini (Ground)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 & nutty palate; the aroma is reminiscent of sourdough....
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Clove (Whole)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...
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Basil Leaf (Rubbed)Although lacking the green top-notes of fresh basil leaf, the dried variant has deeper, longer lasting flavours and aromas that do not dissipate as readily when added to stews, casseroles and pasta sauces.
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Suja's Sri Lankan Curry BlendA fragrant, authentic Sri Lankan spice blend that makes for delectable, mild coconut curries celebrating seafood, poultry, vegetables and nuts. This blend is named in honour of Suja, a revered Sri Lankan elder and gifted cook, who understood the complex, nuanced flavours of traditional...
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Ginger & Garlic SaltThis great combination of spices and salt makes Ginger & Garlic Salt the ideal vegetable sprinkle or seasoning. Dried ginger carries less heat than fresh ginger, but retains a pungency that is enhanced with the addition of floral Sichuan pepper and sweet garlic and...
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Peppercorn (White/Whole)From the same pepper vine as black and green peppercorns, white pepper is picked when the fruit is nearing maturity then soaked in a clear, running stream for up to two weeks. The outer pericarp is removed, leaving the white inner fruit. White pepper...
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Sesame Seed (Black/Whole)Used in cooking for their rich nutty flavour, black sesame seeds are especially common in East Asian cuisine. Here, meat or fish is coated in sesame seeds before cooking for flavour, colour and crunch. Popping up in desserts like tuiles and macarons, ice creams...
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Himalayan Pink SaltHimalayan Pink Salt offers the highest mineral content of any natural salt and is prized for its myriad health, detox and nutritional benefits. Born of the Jurassic era, this 250-million-year-old, hand-mined salt has been shielded from pollution for centuries. The delightful grains of pink,...
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Parsley Leaf (Rubbed)One of the most popular and widely used herbs in the world today, parsley (also known as 'curled parsley') has a distinctive herbaceous, slightly bitter aroma and taste that works as a contrast to highlight other flavours.
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Himalayan Pink Salt FineHimalayan Pink Salt offers the highest mineral content of any natural salt and is prized for its myriad health, detox and nutritional benefits. Born of the Jurassic era, this 250-million-year-old, hand-mined salt has been shielded from pollution for centuries. The delightful grains of pink,...
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- $7.00 $7.00
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Sichuan Pepper (Whole)Sichuan pepper, also known as Szechuan pepper or Chinese pepper, is commonly used in Chinese, Nepali and Tibetan cuisine. Native to Southwest China, the dried, burst seeds of the prickly ash tree have a peppery citrus aroma. While it is not pungent or hot,...
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