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Peppermill TrioWith three different harvests from the pepper vine, Peppermill Trio combines the sharp, sweet and earthy flavours of white, black and green pepper. This blend courts the senses with its balance of colours and herbaceous heat. Peppermill Trio is at its best when freshly...
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Cayenne Pepper (Powder)Cayenne pepper, contrary to its name, has nothing to do with pepper: it's a blend of hot chillies selected to provide a balance of heat. Use instead of chilli powder or even pepper. Great in scrambled eggs, frittatas and quiche. Heat level: 8/10 Also...
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Barberry (Whole)Similar in taste and look to dried cranberries, barberries are tarter and less sweet. The berries are used widely in Middle Eastern cooking. High in vitamin C, barberries are also traditionally used to make juice and fruit rolls.
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- $9.00 $9.00
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Mustard Seed (Yellow/Whole)Although larger than other mustard seeds, yellow mustard has less heat. It is the most commonly used variety and when ground into a powder, is hotter than the whole seed. Used for culinary purposes since prehistoric times, mustard seeds are still being used in...
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Chilli Habanero (Ground)One of the hottest chillies on the market, the habañero is not for the faint hearted! Add it sparingly to hot sauces, stews and curries. The delicious citrus-like flavour and floral aroma are quickly overpowered by its heat. Heat level: 10/10
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Malay SataySatay (or sate) is a dish of marinated meats traditionally skewered onto the midrib of the coconut leaf and served with a peanut sauce. Malay Satay blend is sweet, fresh and warm, evoking the sunny joy of feasting on sticks of smoky succulent meat...
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Vasco's Vindaloo CurryThe term 'vindaloo' derives from the Portuguese dish, carne de vinha d'alhos, a dish of pork cooked with wine and garlic. The dish evolved into the vindaloo curry when it received the Goan treatment of adding plentiful amounts of traditional spice, and malt vinegar...
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Amchur - Green MangoAmchur is made from dried green mango and used predominantly as a souring agent in Indian cookery. It often replaces lemon juice (9:1 ratio of lemon to amchur) in curries, vegetable dishes and marinades. As it pairs well with black pepper, amchur can be...
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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 Pasilla (Whole)Affectionately named 'little raisin' due to its resemblance to both the colour and flavour of raisins, the pasilla chilli is one of the main ingredients in Mexican mole. With chocolate overtones and a delicious fruitiness, this chilli is a must try. Heat level: 4/10...
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BBQ Medley Spice KitCooking on a barbecue is one of the most enjoyable ways to enjoy meals out in the fresh air and with family and friends. Our BBQ Medley has everything you need to make your next BBQ the best yet - from lamb chops through...
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Piment d'Espelette (Ground)So celebrated is Piment d'Espelette that the French government granted it an appellation d'origine contr√¥lée, meaning that to carry its name, this particular paprika must be grown within one of ten listed villages and left to sun dry for at least 15 days. It...
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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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Mustard Seed (Brown/Whole)Brown mustard seeds are commonly used for pickling and as a seasoning, and are the main ingredient in European and Chinese mustards. This ancient spice is from the same family as horseradish, watercress and wasabi, and shares with them the same hot and pungent...
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Marjoram (Rubbed)In days gone by when marjoram was believed to symbolise happiness, it was planted on graves to give peace to the departed. In culinary use, marjoram's bitter sweetness gives depth and character to salads, soufflés and stuffing.
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Mace Blade (Ground)Mace blade is the lacy dried covering that is derived from the nutmeg seed. The mace is peeled off and dried, revealing a yellowish-reddish colour. Mace features prominently in Asian, Caribbean, Indian and Moroccan cuisines. Like nutmeg, mace blade is often best used with...
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Dill Seed (Whole)This wild and weedy perennial originated in Eastern Europe, where it still grows rampantly on road sides and in ditches. Similar to caraway, dill seed can be used in breads, biscuits, pickles and stews.
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Chilli Birdseye (Ground)With a staggering amount of heat, birdseye chilli is often used in condiments where heat, rather than flavour, is the main attraction. A very small and highly pungent chilli, it can be used whole, crushed or ground. Heat level: 10/10
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Wild Harvest Porcini SaltTake yourself into the wilderness with the aroma of foraged, dried porcini mushrooms, in a delicate combination with American sea salt from the West Coast. Available seasonally.
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Peppercorn (Australian Black/Crushed)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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Herbs, Spices & Teas
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