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Our paprika is specially selected for a mild, sweet flavour and vibrant red colour. Excellent for rubs, BBQ sauces and Cajun/Creole cuisine. Adds red colour to dishes, and pairs well with pork, chicken and fish. An essential ingredient in Hungarian goulash and Spanish dishes. Attractive as a garnish, sprinkled over potato bakes, pies and roast veges.

Slowly smoke-dried over smoldering wood for a rich earthy flavour, deep smokiness and vibrant colour. Excellent for rubs, BBQ sauces and Cajun/Creole cuisine. An essential ingredient in Spanish paella or chorizo sausage and widely used in Mexican cuisine. Attractive as a garnish, or to add flavour in any dish that wants a smoky hit. Delicious when blended with aioli.

The sundried, unripe berries of a flowering tropical vine and known as ?the king of spices?, it is the most popular spice used as a seasoning worldwide. With a sharp heat and piney citrus flavour, it's best freshly ground. Use liberally on your favourite steak, roast or cut of red meat.

Poppy seeds have a distinctive sweet and nutty flavour. Popular in European cooking and baking, and commonly used as a topping on top of bread rolls or bagels. In Indian cuisine, poppy seeds are added for thickness and texture and are often used in korma curry.

Rosemary has a warm, piny flavour and is commonly used in Italian and Greek cuisine. Roast lamb with rosemary is a classic match. Add depth and complexity to any roast, stuffing or root vegetable dish. Add early on the cooking process.

Sage is an aromatic and robust herb with a slight peppery flavour, used in Mediterranean cuisine and Italian classics such as saltimbocca. Great in turkey or chicken stuffing, or use to season chicken, duck, sausages, meat loaf and meatballs. Add to sauces, casseroles and soups and stews. Blends well with other herbs.

Sesame has a nutty flavour commonly associated as a topping for baking, and is also used for its high content of flavourful oil. Use as a topping for breads, rolls, cakes, cookies or pies that are going to be baked.

Sesame has a nutty flavour, commonly associated as a topping for baking, and is also used for its high content of flavourful oil. Use as a topping for breads, rolls, cakes and cookies or pies that are going to be baked. Mix black and white sesame seeds with other spices to encrust fish, tofu, chicke...

Sichuan, or Szechaun, pepper is unrelated to black pepper. Rather than being hot and pungent, it has lemony overtones and gives a unique tingling sensation in the mouth. Often used with chilli in Chinese cuisine. Add near the end of cooking.

A red-purple spice used In Middle-Eastern cuisine. Sumac has a mild aromatic and lemon-like flavour, adding a sour note and beautiful colour to a dish. An essential spice in Lebanese and Turkish cuisine. Pairs well with lamb, makes a delicious zesty garnish to hummus and enhances the flavour of grilled meats and fish. Use as a souring agent and flavour enhancer to lower salt intake.

Pleasantly earthy, bright, and warm, with woody pungency. Widely used around the world and fundamental in French, Italian and Middle-Eastern cuisine. Used to flavour stocks, soups and stews and pairs well with lemon, stuffings and meats.

Mild and earthy in flavour, used primarily for its vibrant colour. Add early on during the cooking process. Use to colour rice dishes, curries, lentil dahl and bean dishes.

A unique, aromatic and slightly bitter flavour that is essential in Indian curries, Middle Eastern dishes, as well as chilli con carne and Mexican bean dishes. Use in chicken, lamb and vege dishes or any dish that could use a dash of exotic spice flavour.