Exotic and aromatic, subtle or pungent our spices and seasonings envoke memories and lift your dish to another level!
Aniseed has a flavour similar to liquorice. Traditionally across Europe it is found in many baked goods. You can add aniseed seeds into bread, muffins, biscuits and tarts.
Celery seeds are mainly used in the food industry. Try them with fish, egg and in stews and sprinkled over bread. Celery seed tea is said to promote rest and sleep.
Chilli powder is made from grinding dried chillies to a powder. Chilli powder can vary in heat so its best to add a little to start with!
Crushed chillies are medium in heat. They are produced by crushing small dry red chillies - only the flesh and the seeds are used. Chilli seeds are not actually that spicy. Chilli flakes can be sprinkled onto food as you would do with salt & pepper or they can be added to simmering dishes. When using crushed chillies, you can be as liberal in adding...
Cardamon pods are the seed pods of a tropical fruit of the the ginger family, known as Elettaria cardamomum. Green cardamon is recognised as having a superior flavour. In India it is used to flavour curries. However in Scandinavia it is used in breads and baking.
Ground 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.
Store in a sealed container, keep cool and store in the dark. This will keep the product nice and fresh.
Ground Cloves work well in sweet and savory baking. Add a pinch of ground cloves to an apple pie to really enhance the flavour. You can also use them in cakes, pumpkin pie, biscuits, cookies and many more. Ground Cloves also work great with some savory products, such as bacon or gammon. Why not try making a pastie, with bacon, potatoes and veg then add a...