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The dried tips from fern-like leaves have an aromatic anise flavour similar to fennel. An essential ingredient in Northern European and Baltic cuisine. Dried dill is popular in Greek, European and Turkish cooking as well as recipes containing spinach, mushrooms and lamb. Use sparingly in salmon and fish dishes, pickles with steamed vegetables, salads, soups, egg dishes and creamy sauces.

A well-balanced mild seasoning blend of aromatic ground spices, used to add exotic flavours of India to meat stews and casseroles or to flavour veges. Add flavour to homemade pickles, relishes, chutneys and sauces. Try as a base for Asian-style curry dishes or satay sauce.

Aromatic and exotic.A curry essential.- Strong earthy flavour- Combine with other spices for curry- Try in chutney, relish, sauces- Pair with lamb and meats- Add to basmati rice with a knob of butterDry fry with curry spices to release flavour.

The ground seeds from the coriander plant which have a citrus-like flavour when crushed. A warm, nutty, orange-flavoured spice. Lightly toast and add early when cooking. A vital addition in Thai and Asian curries and curry pastes, and commonly used in Chinese, Middle-Eastern and Indian cookery. Blend with sea salt and use as a cure/rub on salmon gravlax or smoked fish.

The seeds from the coriander plant have a citrus-like flavour when crushed. A warm, nutty and orange-flavoured spice. Lightly toast and add early when cooking. A vital addition in Thai and Asian curries and curry pastes, and commonly used in Chinese, Middle Eastern and Indian cookery. Blend with sea salt and use as a cure/rub on salmon gravlax or smoked fish.

Citrusy and spicy.A curry essential.- Ground seeds of the coriander plant- Combine with other spices for curry- Use in chutneys and relishes and European sweet baking- Try with pork and chicken- Blend with sea salt for gravlaxDry fry with curry spices to release flavour.

Aromatic flower buds native to the Maluku Islands (spice islands) in Indonesia, dried then ground. Powerfully scented, use cloves in moderation in baking, pickling, stewed fruit and drinks. Essential for making mulled wine, a common ingredient in Chinese Five Spice and Garam Masala, or add flavour to Asian and Middle-Eastern curries and pork dishes.

Powerfully scented, cloves can be used whole or ground in baking, pickling and drinks but use in moderation. Use cloves to stud your Christmas glazed ham. Essential for making mulled wine or add flavour to Asian and Middle-Eastern curries and pork dishes. Add early but remove before serving.

Certified organic by Biogro NZ. Powerfully scented, cloves can be used whole or ground in baking, pickling and drinks. Use to stud your Christmas glazed ham, essential for making mulled wine, add flavour to Asian and Middle-Eastern curries and pork dishes. Use in moderation. Add early and remove before serving.

Our cinnamon has a sweet, spicy flavour. Can be used in a variety of sweet and savoury dishes, from hot cross buns, cinnamon scrolls and doughnuts to duck confit and chai latte. Cinnamon adds an exotic Middle Eastern flavour to savoury dishes and is especially suited to lamb and chicken. Try in casseroles, stews or curries.

Aromatic, warm and spicy, Cinnamon sticks, or quills, are made from long pieces of inner bark that are rolled and dried. Known as 'true' cinnamon, Ceylon cinnamon is mild and sweetly spiced.This essential baking spice can be used in a variety of sweet and savoury dishes; from duck confit to chai lat...

Chives impart a mild flavour to potato, egg and cheese dishes, and are often used as a garnish. Commonly used in European cuisine, and an essential ingredient in French Herbs blend. Add near the end of cooking or as an attractive garnish.

Chipotle (chi-pote-lay) is a ripe Jalapeno pepper, smoked and ground to a convenient powder. Chipotle adds savoury flavour and pleasant heat without singeing the palate, infusing the woody, rich and sweet notes that smoking adds to food. Use to boost flavour and richness to stewed beans, chili con carne, spice rubs and home-made salsas. Used in many Mexican, Tex-mex and BBQ dishes.

A mix of five ground spices, traditionally used in Chinese and Chinese-inspired Asian cuisine. While there are many variations, our blend has a warm, spicy flavour with a liquorice-aniseed like finish. Add to marinades for pork and chicken and rub over duck skin before roasting. Perfect for stir-fries with a dash of soy sauce.

Medium hot so you don?t overpower your dish. These fiery chilli flakes are ideal for any dish that needs a little heat. Used sparingly it will add an exotic capsicum flavour without harshness. Especially good with egg and vegetarian dishes.

Our fiery Chilli Powder has medium heat and is typically milder than cayenne pepper. Perfect for sauces and chutneys, stir-fries and soups. Ideal for dishes that need a little heat. Used sparingly it will add an exotic capsicum flavour. Add early through the cooking process to cook out any harshness or use a little as garnish.

Medium heat.Use in Mexican and Asian cuisine.- Warming zingy heat- Spicy garnish for chilli con carne- Add to Asian stir-fries- Spice up eggs and veges- Toss with oil and garlic in cooked pastaAdd near end of cooking or as a garnish.

The fragrant seeds have a distinct warm aromatic and slightly bitter celery flavour. Delicious in slaws, essential in pickles and perfect in dressings. Add extra flavour to soups and stews, and commonly used in Creole cuisine, pickles, breads, cheese, egg and fish dishes. Celery can help cut the richness of fatty meats such as pork, chicken and duck.

Adds an authentic pungent flavour or spicy kick to Mexican, Middle Eastern and Indian dishes. Use to add heat to curries, stews and casseroles, as well as white sauces, pickles and chutneys. Pairs well with cheese dishes or savoury baking to add a touch of colour and spice.