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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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Rosemary (Cut)Rosemary has needle-like leaves and a pine-like flavour with bitter notes. This fragrant evergreen herb complements a wide variety of foods, most notably lamb. The dried needles need time to soften and release their flavour, so use them in soups or stews at the...
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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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Five Favourites - Australian Flavours Gift PackCelebrate the flavours of Australia with this beautifully curated spice and recipe card pack. Whether you're grilling meat, roasting veggies, searing seafood or throwing together a summer salad, these spices will infuse your meals with the aromas, textures and scents that can’t be found...
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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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Chilli Guajillo (Whole)This chilli's deep red flesh has a green-tea flavour with berry overtones. Used in salsa for tamales, the guajillo chilli is also great in pastes, butter and meat rubs - try it with chicken. Heat level: 4/10
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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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Pyramid Flake SaltPyramid Flake Salt is especially valued for its pure qualities and unique, rich flavour. Harvested near Victoria's Pyramid Hill, flake salt's delightful bite adds character to cooking and salads. When used as a finishing salt, flake salt reveals a unique sharper taste to the...
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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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Pepperberry (Native/Whole)Also known as 'mountain pepper', this fruit is picked from female wild shrubs on the mountain tops of northern Tasmania. Pepperberries are dark-blue to black in colour and succulent with a hot, crunchy seed cluster at their centre. Their floral, fruity bouquet is enlivened...
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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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Mixed SpiceMixed Spice was first mentioned in cookbooks in 1828 and most likely existed even earlier. This British spice mix is not to be confused with allspice, which is an ingredient in this blend. Use to complement fruits, compotes, sweet pies, muffins or any other...
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Rose Petal (Red/Organic)Rose Powder is used extensively in Middle Eastern cuisine, particularly Persian and Turkish flavours. Used for its floral aroma, symbolism and decorativeness, rose petal powder was made popular in Australia by chef Yotam Ottolenghi with his beautiful rose harissa.
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Fenugreek Leaf (Methi/Rubbed)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...
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Hungarian PaprikaUsed for its vibrant colour and full-bodied flavour, paprika is slightly pungent, yet sweet with only faint bitter undertones.
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Old Fashioned Celery SaltMade from ground and whole celery seeds blended with flake salt, Old Fashioned Celery Salt has been used for generations. Celery seed greatly enhances the briny crunch of salt with a sharp, warm aroma, and slightly bitter taste. Celery Salt is a vital ingredient...
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Peppercorn (Pink Schinus/Whole)Think back to that pepper tree in your schoolyard: this little berry is from a very close relative, yet is not the true pepper we generally consume alongside its companion, salt. Pink Schinus Pepper carries less heat, yet more camphoric and sweet characteristics than...
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Mixed HerbsMixed Herbs is an excellent addition to a large array of dishes, from meatloaf and hamburgers, to casseroles and soups. Great in pasta and vegetable stews, Mixed Herbs breathes fragrant life into otherwise mundane sauces and marinades. Thyme, the main ingredient of Mixed Herbs,...
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Coriander Seed (Whole)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...
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Fenugreek Seed (Whole)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...
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Herbs, Spices & Teas
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