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Paprika (Smoked)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...
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Turmeric (Powder)Brings flavours together with Turmeric. By the time Marco Polo stumbled upon turmeric fingers in China, they had already begun their spread throughout the world. Prized for its vivid orange colour, turmeric gives an earthy, warm taste to Indian curries and Middle Eastern dishes....
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Sumac (Ground)Sumac comes from the outer flesh of a berry that is harvested when crimson, from trees grown wild in the Mediterranean region. It is often found in southern Italy and much of the Middle East, and commonly used in Turkish and Mediterranean cuisine. When...
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Peppercorn (Australian Black/Whole)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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Paprika (Sweet)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 dulce') is very...
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Oregano (Rubbed)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, they are commonly used in tomato sauces, soups, stews, pizza, pasta, grilled meats and...
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Cinnamon (A Grade/Ground)Cinnamon is found in most pantries of the world – and with good reason. Subtly sweet and woody, cinnamon imparts a delicate warmth that melds and harmonises other flavours. The ground form of cinnamon is traditionally used in cakes, pastries and biscuits, while whole...
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Chilli Hot (Crushed)Use fiery chilli flakes with seeds in dishes which require robust heat and texture. Sprinkle over pizza, pasta, soups and roasts. Should you wish a softer texture, add the flakes at the start of cooking. Perfect for making your own chilli oil. Also use...
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Chilli Kashmiri (Ground)This semi-hot chilli from the northern region of India has a wonderfully bright red hue with a fruity and fresh chilli aroma. A good all-round chilli to add to curries and sauces, seafood and poultry dishes, or quickly blanched vegetables in a light sauce....
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Cumin (Ground)At medieval weddings in Germany, the bride and groom carried cumin, amongst other spices, in their pockets to secure themselves against infidelity. Generally, though, cumin is added to dishes all over the world for its warm, earthy aroma and flavour: a little bitter, even...
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Saffron Stigmas B-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 the...
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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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Garlic (Powder)Rumoured to have originated from the cold lands of Siberia, garlic (like its relative, the onion) has been gracing dishes since ancient times.Valued for both its culinary and medicinal virtues, garlic is added to dishes the world over for its sharp bite and soft...
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Cocoa (Double Dutch/Powder)Double Dutch Cocoa is milder in flavour compared to ordinary cocoa and is ideal for hot chocolate, baking and ice cream. Its dark colour, smooth flavour and low fat content make it a perfect substitute for regular chocolate in cooking. With a neutral pH...
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Coriander Seed (Ground)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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Lemon Myrtle (Ground)One of the best known Australian native herbs, lemon myrtle will happily grow in most Australian backyards. Experiment with its rich lemon-lime aroma and you will soon be replacing lemongrass, kaffir lime leaf and even regular lemon with lemon myrtle. It pairs well with...
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Bay Leaf (Organic/Whole)Worn in a garland by Augustus Caesar to protect against lightning, Bay Leaf is more commonly used to flavour soups, stews and slow cooked dishes. Its pungent, sharp and bitter taste is strong, so add only a few whole leaves (even less in ground...
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Ginger (Powder)This tuberous rhizome has been travelling across oceans since Chinese navigators began growing it in planter boxes onboard their vessels.Versatile and well represented in many cuisines, ginger in its powdered form can be added to stir-fry dishes, noodles and rice, sauces and marinades.
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Chilli Chipotle (Ground)This smoke-dried jalapeno chilli, native to Mexico, is famously used in the dish 'adobo'. Its earthy smokiness yet floral sweet tones will make you reconsider the general perception of chillis being nothing more than burning hot. Add this to anything you like chilli in......
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Nutmeg (Banda/Ground)Until the mid-19th century, the Banda Islands were the world's only source of nutmeg and mace, harvested from the nutmeg tree. This nutmeg, ground from the highest grade of fruit, boasts strong aroma and flavour. Its resinous, sweet, heady fragrance adds depth and character...
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