Family name: Umbelliferae
Botanical name: Foeniculum vulgare

Culinary:  Fennel has a sweet and warm aroma with a mild anise flavour. Great with fish, especially oily fish like mackerel, salmon and herring.  Use the dried herb, seed, bulb or fresh leaf.  It complements pork and lamb dishes and iis used in many curry powders and spice blends such as  Chinese 5-spice. It is also used in sweet and savoury baking, breads, doughs, cakes and biscuits. Fantastic as a digestive tisane after a meal.

Medicinal:  Great as a tisane to settle stomach problems and also used for throat ailments.

Family name: Leguminosae
Botanical name: Trigonella foenum - graecum

Culinary:  aromatic, bitter, with a curry-like aroma.  Used in curry powders, curries, spice blends and spiced fish dishes and vegetables.

Medicinal: has many benefits including lowering blood pressure and to assist with stomach and digestive disorders.

Family name: Leguminosae
Botanical name: Trigonella foenum - graecum

Culinary:  aromatic, bitter, with a curry-like aroma.  Used in curry powders, curries, spice blends and spiced fish dishes and vegetables.

Medicinal: has many benefits including lowering blood pressure and to assist with stomach and digestive disorders.

Family name: Zingiberaceae
Botanical name: Zingiber Officinale

A superfood!

Culinary: a hint of lemon with a zesty, refeshing sharpness, ginger has many uses and used in many cuisines around the world including Indian and Thai food, in curries and pastes, in Chinese cuisine, in stir-fries, marinades  salads, pickled, preserves, noodles and in drinks such as ginger beer.  In baking, sweets and confectionery such as gingerbread, biscuits, chocolate and cakes.  It can also be used as a zesty and soothing tisane.

Medicinal: a superfood for health ! Excellent for digestion, nausea associated with travel and morning sickness.  Good for joints, circulation, indigestion and colds . It is an anti-inflammatory and an anti-septic.

Family name: Cupressaceae
Botanical name: Juniperus communis

Culinary: one the prime ingredients in gin !! Slightly bitter, fruity, gin-like with a touch of turpentine.  Juniper can also be used in liqueurs, bitters and Swedish beer. A good seasoning for game birds, venison, duck, pork, ham,  lamb, pates and terrines.

Medicinal: an anti-septic, it also helps with blood circulation, the treatment of colic, with flatulence and rheumatism.

Family name: Myristicaceae
Botanical name: Myristica Fragrans

The arils of Nutmeg.

Culinary: aromatic, sweet and warm, very similar to nutmeg. It is used mainly in savoury dishes and milk-based sauces such as bechamel, in charcuterie, sausages, potted shrimps, soups, sauces with fish, seafood, eggs, pickles and chutneys but it can also be used in sweet dishes and milk-based puddings, cheesecakes and lemon curd tart.

Medicinal use : an astringent and stimulant.

Culinary uses: Biryani masala powder is a spice mix that is used to prepare fragrant biryani rice (a layered dish with spices, rice and meat and/or vegetables and dressings), for example, chicken biryani or vegetable biryani. It can also be used to make an aromatic vegetable or chicken masala curry

Culinary:
Chaat is a deliciously spicy and tangy Indian spice blend that can be used DIRECTLY on fruit, vegetables, pulses, boiled eggs or potatoes.

Culinary: This is a North Indian spice blend and unlike other spice mixes, garam is often sprinkled over the finished dish to enhance flavours, adding a gentle aroma of roasted spices just before serving. Garam means warm or hot in Hindi and refers to the heating intensity of the blend on metabolism rather than literal heat, as it’s an aromatic blend, rather than being fiery !

Culinary uses:
This medium-heat Indian masala (spice blend) is a blend of 12 different spices. Perfect for a curry, it  is very versatile and can be used for chicken, pork, lamb, beef and vegetable curries.

Family name: Cruciferae
Botanical name: Brassica Alba

Culinary: used for mustard preparations, curry powders,  flavoured oils, salad dressings, mayonnaise and pastes.

Medicinal:  mustard baths and footbaths relieve muscle aches and pains.

Family name: Cruciferae
Botanical name: Brassica Juncea/Nigra

Culinary: the seed has little or no smell but a hot taste and bite when prepared. Used in mustard preparations, condiments, dressings, mayonnaise, curry powders, pastes, sauces, flavoured oils, pickling, curries, rices and tadkas.  Slightly more bitter than its yellow counterpart.

Medicinal:  mustard baths and footbaths relieve muscle aches and pains.  It also relieves respiratory problems, rheumatism and a gargle relieves sore throats.

Family name: Cruciferae
Botanical name: Brassica Alba

Culinary: the seed has little or no smell but a hot taste and bite when prepared.  Used in condiments, dressings, pastes, sauces, oils, pickling, curries, curry powders, pilau’s, baghar’s, tadka’s, spiced ghee, vegetable dishes, sprouts, dahl’s and mustard preparations.
 Slightly less  bitter than its brown counterpart.

Medicinal:  mustard baths and footbaths relieve muscle aches and pains.  It also relieves respiratory problems, rheumatism and a gargle relieves sore throats.

Family name: Ranunculaceae
Botanical name:  Nigella sativa

Culinary: it has a slightly peppery aroma when rubbed  and a herb-like taste similar to oregano or carrots.  Delicious sprinkled on naan bread.  Widely used in Indian and Middle Eastern cuisines, in breads, vegetable dishes, pickles, chutneys and dahls. It is one of the spices in panch phoron.

Medicinal: a stimulant and can be used to treat flatulence, indigestion and stomach disorders.

Family name: Myristicaceae
Botanical name: Myristica Fragrans

Culinary: aromatic, sweet and warm. Nutmeg can be used in sweet and savoury dishes and is a traditional flavouring for cakes, gingerbreads, biscuits, fruit and milk-based puddings. It can also be added to drinks such as mulled wine, eggnog and to hot milk drinks.  In savoury dishes, nutmeg is delicious in fillings for pasta, especially those using spinach and cheese, and it can be added to risotto, tomato sauce or sauces for fish and chicken pies. It is delicious freshly grated onto cauliflower and cheese, creamed spinach or onion sauce.

Medicinal use : an astringent and stimulant.

Family name: Myristicaceae
Botanical name: Myristica Fragrans

Culinary: aromatic, sweet and warm. Nutmeg can be used in sweet and savoury dishes and is a traditional flavouring for cakes, gingerbreads, biscuits, fruit and milk-based puddings. It can also be added to drinks such as mulled wine, eggnog and to hot milk drinks.  In savoury dishes, nutmeg is delicious in fillings for pasta, especially those using spinach and cheese, and it can be added to risotto, tomato sauce or sauces for fish and chicken pies. It is delicious freshly grated onto cauliflower and cheese, creamed spinach or onion sauce.

Medicinal use : an astringent and stimulant.

15g (3 x nutmegs per pack)

Botanical name: Solanaceae
Family name: Capsicum annum

Culinary: synonymous with Hungarian and Spanish cuisine.  It can be used in a wide variety of dishes, such as goulashes, stews, chicken dishes, rubs, marinades, charcuterie and sauces and comes in varying strengths, from mild to pungent and sweet with a hint of bitterness.

Medicinal: It offers a variety of beneficial compounds, including vitamin A, capsaicin and carotenoid antioxidants. These substances may help prevent inflammation and improve cholesterol, eye health and blood sugar levels, among other benefits..

Botanical name: Solanaceae
Family name: Capsicum annum

Culinary uses: can be used in many dishes such as stews, paella, on potatoes, rubs and eggs dishes, as well as in charcuterie and sausages such as chourizo.

Medicinal: It offers a variety of beneficial compounds, including vitamin A, capsaicin and carotenoid antioxidants. These substances may help prevent inflammation and improve cholesterol, eye health and blood sugar levels, among other benefits..

Family name: Piperaceae
Botanical name: Piper Nigrum

Culinary uses: earthy, rich and strong. Used in savoury dishes and in almost all cuisines from around the world, including sweet dishes, such as fruit cakes, gingerbread, fruit and chai tea. Pepper is extremely versatile and one of the world’s favourite table condiments.

Medicinal: regarded as an appetite stimulant.

Family name: Piperaceae
Botanical name: Piper Nigrum

Culinary uses: earthy, rich and strong. Used in savoury dishes and in almost all cuisines from around the world, including sweet dishes, such as fruit cakes, gingerbread, fruit and chai tea. Pepper is extremely versatile and one of the world’s favourite table condiments.

Medicinal: regarded as an appetite stimulant.

Family name: Piperaceae
Botanical name: Piper Nigrum

Culinary uses: earthy, rich and strong. Used in savoury dishes and in almost all cuisines from around the world, including sweet dishes, such as fruit cakes, gingerbread, fruit and chai tea. Pepper is extremely versatile and one of the world’s favourite table condiments.

Medicinal: regarded as an appetite stimulant.

For a beautiful, sexy two-tone look in your pepper grinder.

Family name: Piperaceae
Botanical name: Piper nigrum

Culinary uses: Used in savoury dishes and in almost all cuisines from around the world, including sweet dishes. Pepper is extremely versatile and one of the world’s favourite table condiments.  Fantastic freshly cracked on, salads, vegetables, eggs, seared tuna, steak and chicken.

Family name: Piperaceae
Botanical name: Piper nigrum

Culinary uses:. Green peppercorns are unripe and not fully developed, hence, milder than black peppercorn. Great with steak, game dishes, duck, Thai cuisine, terrines, cream and butter sauces.

A beautiful, colourful medley of peppercorns for your grinder. Sexy !

Culinary: Used in savoury dishes and in almost all cuisines from around the world, including sweet dishes. Pepper is extremely versatile and one of the world’s favourite table condiments. Fantastic freshly cracked on salads, vegetables, eggs, seared tuna, steak and chicken.

A colourful and tasty medley of peppercorns and allspice for your grinder. Culinary: Used in savoury dishes and in almost all cuisines from around the world, including sweet dishes. Pepper is extremely versatile and one of the world’s favourite table condiments. Fantastic freshly cracked on salads, vegetables, eggs, seared tuna, steak and chicken.

Family name: Piperaceae
Botanical name: Piper nigrum

Culinary uses: Milder than black pepper and with a different flavour profile.  Great in milk or cream sauces and mashed potatoes. Used in many savoury dishes and in almost all cuisines from around the world.  Pepper is extremely versatile and one of the world’s favourite table condiments.

Family name: Piperaceae
Botanical name: Piper nigrum

Culinary uses: Milder than black pepper and with a different flavour profile.  Great in milk or cream sauces and mashed potatoes. Used in many savoury dishes and in almost all cuisines from around the world.  Pepper is extremely versatile and one of the world’s favourite table condiments.

Family name: Iridaceae
Botanical name: Crocus Sativus

The most expensive spice in the world due to it being very labour intensive.  Around 200,000 flowers have to be harvested to obtain just 450g of saffron using just the 3 bright, orange-red stigmas of the flower.

Culinary use: A delicate, yet distinctive smell, flavour with a striking  colour, its flavour ranges from floral, woody, sweet, earthy, honey-like and medicinal. You can smell it immediately even through packaging !

Use in rice dishes from the Mediterranean, like Spanish paella, Italian risotto, Indian celebratory pilaus and French bouillabaise.  It can also be used in sweet recipes, milk-based rice dishes, sweet custard desserts, cakes and breads. It is also one of the ingredients of the liqueur Chartreuse.

Medicinal use : high in specific antioxidants and other health benefits

Chemical name : Sodium Chloride

Consisting of 98% sodium chloride, the rest of the salt is made up of trace minerals, such as potassium, magnesium, calcium, iron  and iron oxide. This gives the salt its light pink tint. These minerals also explain why Himalayan salt tastes a little different than regular table salt (which often has iodine added to it). Mined mostly in the Punjab province of Pakistan.

Culinary uses: salt is a mineral that has many culinary uses and is used widely all over the world to bring out the flavour in both sweet and savoury dishes. It is one the most popular table condiments besides pepper.  Odourless but strongly flavoured, it can also be used to preserve meat, fish and vegetables, in brining liquid, as a coating for chicken, as part of some spice blends and seasonings. Use sprinkled on bread and savoury biscuits before baking.

Medicinal uses: salt has many medicinal uses such as a salt gargle for a sore throat or sniffed up in the case of sinusitus.  It’s also good for tired feet and body.
Himalayan salt is said to have better benefits for the body than ordinary salt.

Masala Chai Spice for tea or baking. Made with 100% REAL botanicals including cardamom, ginger, cinnamon, clove & black pepper. 

NO FILLERS, just PURE spice!