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Ground white pepper is sometimes used in Chinese cooking or in dishes like salad, light-coloured sauces or mashed potatoes, where black pepper would visibly stand out. White pepper has a slightly different flavour from black pepper due to the lack of certain compounds which are present in the outer fruit layer of the drupe but are not found in the seed.
£ 0.99In stockGround Aniseed has a flavour resembling liquorice. It can be added to cake mixture and is traditionally found in baked goods across Europe. Aniseed oil is used to flavour aperitifs and liqueurs, such as pernod.
£ 0.99In stockThis mix consists of Sultanas, Raisins, Golden Sultanas & Crimson Raisins, these fruits are dressed in a natural vegetable oil.
£ 0.49In stockCream of tartar, more technically known as potassium hydrogen tartrate, is a fine white powder with many culinary applications. It is an acid and it is often used as a major component in baking powder, combined with baking soda to react when the mixture is moistened to ensure that baked goods will rise well.
£ 0.99In stockCous cous is a North African staple, and has become increasingly popular in the west. Used extensively in salads. Made from 'hard' durum wheat, this products can be prepared very quickly by just steaming or soaking in hot/warm water.
£ 1.58In stockPale-brown, pointy-shaped bulgur wheat is made by par-boiling, drying, then coarsely grinding wheatberries. Bulgur wheat is rich in protein and minerals, and has a nutty taste.
£ 1.77In stock
