Spice Info

Allspice combines the distinct flavours of nutmeg, cinnamon and cloves. It can be used in any recipe as a substitute for cloves where a milder flavour is desired. Allspice is native to Jamaica & Central America. Allspice is used as an ingredient in peppermill mixes, pickling spices, marinades for red meats, marinades for fish, pate/terrines seasonings and in stewed fruit compotes.

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• Add to mixed peppercorns and crush with a mortar and pestle - combine with softened butter - spoon onto cling film and roll to form a cylinder - freeze and slice off small discs to place atop your favourite grilled steaks, lamb cutlets or chicken.
• Escabeche (ess ka bey chay) - is a Spanish dish of lightly seared fish that is then marinated and pickled for about two hours before serving at room temperature. Use kingfish, snapper, salmon, blue eye cod - place the seared fillets in a shallow dish. In a bowl combine lightly roasted crushed all spice, peppercorns and cumin seeds with lime juice, white wine vinegar, olive oil, oregano, bay leaves and sea salt. Add sautéed sliced onion/garlic. Pour the mix together over the fillets. Allow to marinate for at least two hours.

Allspice combines the distinct flavours of nutmeg, cinnamon and cloves. It can be used in any recipe as a substitute for cloves where a milder flavour is desired. Allspice is used in Jamaican Jerk Spice Mix/Rub. Allspice is used in beetroot soup (Borsch) and Middle Eastern dishes such as Lamb Kibbeh and Moroccan Tagines.  Allspice complements the flavours of bananas, mangoes, cherries, plums and pears in dessert recipes.

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• Make a fennel and potato gratin - Sauté sliced onion with allspice - add sliced fennel and sliced peeled potatoes - season well - place in a gratin dish and just cover with a mix of half milk/cream. Slow Bake, top with grated gruyere and place under a griller until golden.
• Make a Jamaican Salsa to serve with barbecued chicken or fish - sauté garlic with allspice, add finely diced red onion, diced vine ripened tomatoes, diced mango, chilli (to taste), a splash of rum, virgin olive oil and freshly chopped coriander (cilantro) leaves.
• A pinch of allspice goes well of sautéed spinach leaves, sprinkled on grilled or slow roasted tomatoes, Spanish onions, sweet potatoes, pumpkin, carrots and beetroot.

Aniseed has a distinct liquorice flavour and is sweeter than fennel seeds. Aniseed is a flavour component of the beverage Ouzo (Greek) and Pernod (French). Aniseed is used in baked goods such as cakes, biscuits and breads. Aniseed is well suited to light seafood dishes such as shellfish soups, broths and casseroles.  The sweetness of Aniseed also complements the flavours of roast root vegetables and braised cabbage, brussel sprouts etc. Add to vegetable based soups & Indian style vegetable dishes.  

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Combine with sea salt and cracked pepper as a seasoning for roast pork belly, roast pork fillet or grilled pork cutlets. Use aniseed to add sweetness to spice seasonings for rolled veal saddle or stuffing roast chicken.

• Add aniseed to simple biscuit pastes, slices or shortbread before baking.
• Make a Mediterranean inspired shellfish soup - sauté onion/garlic in olive oil with aniseeds / bay leaf / oregano. Add diced fennel, tomato, cooked cannellini beans. Add shellfish or chicken stock and simmer for 30 mins. Add sea salt and white pepper to taste before adding pieces of fish and shellfish. Serve in bowls with chopped parsley and a drizzle of extra virgin olive oil.

Dried bay leaves are better suited for cooking purposes (than fresh) as they are less bitter. They add a clean & intense earthy flavour to dishes are best suited in slow cooked braised dishes, stocks, soups, stews, casseroles, meat loaves & terrines. Crushed bay leaves impart more fragrance than whole leaves. When using crushed bay leaves tie in muslin cloth so they can be easily removed at the end of the cooking process. Bay Leaves are a key ingredient of Bouquet Garni.

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• Make a simple French onion soup. Caramelise onions and garlic; add bay leaves and thyme leaves, beef or chicken stock, simmer and season. Serve in a bowl with a large crouton made with toasted sour dough or baguette and melted gruyere cheese on top.
• Confit (slowly braise in olive oil) diced onion, carrot, celeriac, celery, parsnip with bay leaves, rosemary, white peppercorns and sea salt. Serve with seared Salmon, grilled ocean trout, pan seared chicken breast, veal escalopes, rump, sirloin, minute steaks or grilled prawns.  
• Add to spaghetti bolognaise, meat ragouts, beef bourguignon, “slow cooked” braised dishes & casseroles.

The flavour of dried basil is similar to a combination of allspice, mild clove and mild mint. Dried basil does not exhibit the intense floral fragrance of fresh basil. Dried basil is suited to recipes where long slow cooking is required such as soups, sauces and slow braised dishes.  

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• Make a simple pizza by topping Lebanese bread with pasta style tomato sauce, grated mozzarella, pepperoni and crumbled goats feta. Drizzle with virgin olive oil, sprinkle with basil leaves and chilli flakes before baking.
• Add to homemade minestrone, simple broth style soups or pureed soups e.g. basil and sweet corn with oven baked and basil tossed sour dough croutons.
• Sauté sliced spring onions in olive oil with basil leaves and lardons (bacon) - serve alongside fried eggs, add to omelettes, and fold through scrambled eggs or mashed potato.
• Sprinkle over halved roma/Italian tomatoes with salt, pepper and olive oil - semi dry in a low temp' oven. Use the tomatoes with salads, antipasto, added to pasta dishes or as accompaniments to grilled meats or poultry.
• Add to a casserole of tomato, eggplant and garlic - use as a sauce with seafood or chicken, vegetables and pasta.

"Cajun" refers to the rustic cuisine of rural Louisiana that was developed by displaced French Canadians during their expulsion from British rule in the 1750's. Cajun food is characterised by simple French & Mediterranean style, one pot style dishes. Cajun spice combines a link with the old world herbs & spices of oregano, thyme and cumin with the new world spices of paprika, pepper and chilli.

Use Cajun Spice as a dry rub (or moisten with oil) on fish, chicken, prawns or steaks. Add to soups, vegetable, lentils or sprinkle over baked potatoes, gratins or grilled tomatoes. Make spiced cashews to serve with drinks. In a bowl mix 500 grams raw unsalted cashews, 1 egg white, half a cup sugar and 3 tablespoons Cajun spice mix. Mix all together and then pour onto a baking tray. Bake in medium over until brown. Cool and then separate mixture - add a little salt to taste. (Great also with almonds!) 

Contains-Sweet Paprika, Cumin, Garlic, Mustard, Black Pepper, Onion, Celery Leaves, Oregano, Thyme, Salt, Chilli.

Caraway has an intense nut like aroma that combines the sweet flavours of anise, aniseed, fennel and mint. It is used in traditional continental style breads such as rye bread and is a key ingredient in barbecue style spice rubs and the fiery Tunisian spice paste, Harissa. 

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• Crush the seeds, sauté in olive oil and add to carrots.
• Combine crushed caraway seeds with sea salt and cracked pepper - use as a dry rub/seasoning for roast pork belly, poultry or grilling steaks.
• Add to braised cabbage, sautéed leeks or caramelised onions.
• Add caraway seeds and mint to roast new potatoes
• Make a fragrant sweet potato dip by adding caraway and chilli to sautéed onion, add to well cooked sweet potato & puree with olive oil, sea salt and white ground pepper. Serve as a dip or reheat and serve with grilled fish, grilled poultry/duck, or steaks. 
• Create a simple pasta of sautéed Chorizo, onion, caraway seed, and tomato - add pasta and top with fresh chopped herbs.
• Caraway also adds a unique flavour to baked/stewed fruits such as apples, quinces, pears & pineapple.

Cardamom is native to Western India and is intensely fragrant & aromatic. Its warm pungency contributes a "perfume" to curries, rice dishes, vegetable dishes, pickles and syrups. Use sparingly as it can be over powering. Cardamom is also used in Indian & Middle Eastern beverages & breakfast pastries. Cardamom can be used to flavour ice creams, kulfi, fruit compotes such as pineapple, mango, apples, pear and bananas. In Arabian Cuisines Cardamom is one of the most popular spices. Cardamom coffee is a symbol of hospitality and prestige. One and a half teaspoons of ground cardamom is the equivalent of 10 cardamom pods.

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• Mix a little ground cardamom, ground cumin and parsley into breadcrumbs when crumbing lamb meatballs/cutlets.
• Score a fresh mango cheek in a trellis pattern - and dust with a mixture of ground cardamom/ brown sugar before flash grilling or torching - serve with vanilla ice cream.
• Add a pinch of ground cardamom and ground ginger to a stick date pudding recipe for a fragrant spicy variation.
• Add a little ground cardamom to a vanilla panna cotta, serve with pineapple compote scented with cassia quills.   

Cardamom is native to Western India and is intensely fragrant & aromatic. Its warm pungency contributes a "perfume" to curries, rice dishes, vegetable dishes, pickles and syrups. Use sparingly as it can be over powering. Cardamom is also used in Indian & Middle Eastern beverages & breakfast pastries. Cardamom can be used to flavour ice creams, kulfi, fruit compotes such as pineapple, mango, apples, pear and bananas. In Arabian Cuisines Cardamom is one of the most popular spices, with Cardamom coffee being a symbol of hospitality and prestige. 10 cardamom pods is the equivalent of one and a half teaspoons of ground.

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• Make a fragrant Indian style chicken dish - remove the seeds from 10 cardamom pods and crush them in pestle and mortar. Mix with fresh garlic, ginger, natural yoghurt, lemon zest, white pepper, ground coriander, and cumin and ground chilli. Make a paste, mix in a bowl with chicken thigh pieces - marinate in the fridge for 6 hours. Heat oil in a pan, sauté onions, chicken, add diced tomato, coconut milk - simmer until cooked (about 25 mins). Add sea salt, curry leaves/coriander - serve with rice.  

Cayenne Pepper is a member of the chilli family. On a scale of 1 to 10 cayenne has an intense heat rating of 8. Use sparingly to add a kick to curries, stir fries or any dish requiring heat. Cayenne pepper is rated hotter than Tabasco sauce. If in doubt when adding to a dish - add less, re-taste and then add more as desired.

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• Make a gazpacho soup - add cayenne for a fiery kick - also add freshly chopped mint to temper some of the heat from the cayenne
• Add cayenne to meat balls and hamburger patties for added zing before barbequing.
• Perfect to add zing to a Bloody Mary - Tomato juice, celery stick, vodka, Worcestershire sauce, salt, pepper and cayenne!
• Add to a simple scone mix with grated parmesan cheese and chives.
• Make your own simple hot spice rub by combining sea salt, cayenne, ground caraway and sweet paprika - Use as a sprinkle over home cooked chunky chips or French fries, grilled meats or salt and pepper squid.
• Add to gumbos, soups, casseroles or any dish requiring a kick.

Celery Seed is the dried fruit of the plant Apium graveolens, a wild variety of common celery. These small, brownish-green seeds have a flavour similar to celery combined with fennel or anise. Celery seed is particularly useful when you want to add a celery flavour to a cooked dish when the crispy crunch of the actual vegetable is undesired.

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• Make classic bread and butter pickles using celery seed for flavouring. Serve the pickles alongside sandwiches or hamburgers or eat them alone for a deliciously tart snack.
• Sprinkle ground celery seed on cold-cut sandwiches for an added kick.
• Add celery seed to any potato salad recipe for a fresh, summery taste.

Chilli is one of the most commonly used spices in the world. Originally from the "Americas" it is used for adding heat to dishes. On a scale of 1 to 10 crushed chilli has a heat rating of 7(seven). Sweet dishes can also benefit from a chilli kick - place thick slices of mango or pineapple on a grill or barbecue, and sprinkle with a little brown sugar and crushed chilli.

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• Make a simple pasta dish of Linguini with Chilli and Prawns - Cook linguini in boiling salted water until al dente - then drain. Add peeled prawns (tail on) to a hot pan with olive oil, chopped garlic, oregano or Italian Herbs and crushed chilli (to taste) - sauté until just cooked - toss in some lemon zest and spinach leaves - add the pasta - add salt and pepper to taste.
• Sprinkle crushed chilli over homemade pizza with oregano, sliced button mushrooms, pepperoni, anchovies - and drizzle of olive oil.
• Make a red pepper and chilli jam - sauté crushed chillies, cumin seeds, mustard seeds (yellow and brown), chopped garlic, and diced red onion, red capsicum and tomatoes in a heavy based pot. Add palm sugar and fish sauce - slow simmer until a jam like consistency.  

Chilli is one of the most commonly used spices in the world. It is used for adding heat to dishes. On a scale of 1 to 10 ground chilli has a heat rating of 7 (seven). Chillies (crushed or ground) are added to curry pastes, fragrant spice pastes, marinades, pickles, chutneys, salsa and sauces. When adding chilli to recipes, add less rather than more (as more can always be added to taste).

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• Make a chilli, soy and ginger dressing by combining finely chopped spring onion and ginger with ground chilli, sesame oil, peanut oil, dark soy sauce and palm sugar. Serve with salad leaves and grilled seafood.
• Add ground chilli to guacamole, homemade tomato sauces, Spanish style rice dishes or Mexican style black beans
• Combine ground chilli with ground cumin and dust over hot buttered corn with freshly chopped coriander (cilantro).
• Add extra ground chilli to your favourite spice mixes if you like extra heat and zing to your dishes. Use with chicken wings, hamburgers, grilled meats, poultry and seafood.
• Dust over corn chips with melted cheddar, spiced mince and chives.

Chilli is one of the most commonly used spices in the world. Whole chillies should be soaked in boiling water for about 15 minutes to soften before using. Chilli has an affinity with chocolate dating back to the Aztecs and Mayans of Central America. It is regarded the Mayans concocted a frothy hot chocolate flavoured with chilli and vanilla. In small amounts the heat of the chilli helps cut through the richness of dark chocolate. On a scale of 1 to 10 ground chilli has a heat rating of 7 (seven).

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• Add pre-soaked and drained chillies to Asian style stir-fries. The chillies will impart their heat to the dish and don’t need to be served/eaten with finished dish.
• Add to stir-fried mussels or clams with the addition of ginger, spring onions, garlic, shao hsing wine, oyster sauce, sesame oil, a touch of sugar, diced red capsicum and baby corn - Toss through basil leaves or coriander sprigs at the last moment.
• Make a smoked chilli dressing - combine pre-soaked chillies, smoked  Paprika, garlic, fish sauce, sugar, olive oil and lemon zest in a blender

 Chinese Five Spice Mix is a balanced blend of cooling & warming spices & thus represents "yin & yang" that is fundamental to Chinese cuisine & philosophy. Use as dry spice rub or marinade for chicken, pork & duck. Add sea salt to the spice mix and sprinkle over deep fried whitebait, calamari/squid or quails. Use as a fragrant spice seasoning for salmon fillets (or oily fish). Five spice can be added to stir fried vegetables with sea salt and a little sesame oil. Add five spice to marinades for pork ribs or chicken wings. Add a pinch of five spice to a sesame oil vinaigrette to toss with Chinese cabbage salad. Add Five Spice and grated orange zest to cookie or muffin mixes.

Contains-Star Anise, Fennel, Cinnamon, Cloves, Black Pepper.

Spice & Co. Chipotle is sourced from Spain and is a naturally smoked product with an earthy sweet taste. Chipotle is made by drying ripened Jalopeno Chilli peppers (capsicum) in smoke houses fuelled with slow burning oak wood. The smoke enhances the flavour by caramelising the naturally present sugars. The chilli peppers are milled to a fine powder and used to add colour/flavour to dishes. Chefs tip - as with saffron, a little goes a long way and can easily dominate a dish so less is more!

- Make a Chipotle Mayonnaise by sauteing shallots with Chipotle Powder in olive oil and combining (when chilled) with quality mayonnaise - drizzle over seafood or chicken tacos or salads. - Add Chipotle Powder to Spanish paellas, Mediterranean style seafood/tomato soups and braised meat dishes. - Add Chipotle Powder to marinades or combine with sweet paprika and dust over baked/sauteed potatoes. - Chipotle gives a great flavour to red meat spice rubs or marinades.

- Chipotle adds an earthy dimension to braised lentils, Italian pepperonata and pasta sauces. It goes well with poultry, beef/pork ribs, caramelised onions and roast root vegetables.

(Cinnamon) Cassia Quills are from the same family of trees as cinnamon quill (sticks). Cassia Quills are the dried bark of the cassia tree - the bark tending to "scroll" inwards as it dries rather than "curling” as is the case with cinnamon quill (sticks). Cassia quills are more pungent and robust in flavour than cinnamon (sticks). They are darker in colour than cinnamon quill (sticks) and they have an intense deep woody/earthy flavour. Cassia Quills are well suited to long slow cooking such as Chinese/Vietnamese braised meat/poultry dishes, Indian curries and rice dishes. Quills can be added to recipes where an earthier rather than sweeter flavour is desired.

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• Add to Chinese "red" braised dishes with chicken/duck.
• Add to Asian style broths/soups/stocks (master stock).
• Add to sugar syrups with star anise, orange/mandarin peel and red or white wine when poaching pears, quinces, pineapple, rhubarb or red fleshed stone fruits.
• Add to "mulling" spices to warm/infuse with red wine.
• Make a variation on Teriyaki sauce - simmer pieces of cassia quill with soy sauce, mirin, sake, sugar to taste and grated orange zest, serve with grilled chicken or fish.

Cinnamon is a sweet woody flavoured and intensely perfumed spice. Cinnamon is a key ingredient of (Chinese) five spice powder and (Indian) garam masala. It is one of the most widely used spices in the world. Cinnamon is most often associated with baking and dessert recipes (cakes, biscuits, fruit dishes and sweet cream based desserts) but is often used to add a fragrant earthy flavour to savoury dishes. Its woody sweetness and aroma makes it a favoured spice in Middle Eastern dishes.

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• Make Cinnamon sugar - add 1 part ground cinnamon to 4 parts castor sugar - sprinkle over sliced apple, pears, plums, peaches, pineapple or grapefruit before caramelising under a grill. "Dust" the cinnamon sugar over French toast, beignets or banana fritters.
• Add to steamed chocolate or vanilla pudding recipes, pancake mix, chocolate fudge brownies, chocolate cake, or hot chocolate sauce spiked with coffee liqueur.
• Dust over breakfast yoghurt and hot oat based cereals.
• Add a hint to ham glazes, or a pinch to roast sweet potatoes, baby Dutch carrots, beetroots or sweet potato.
• Rub into a crumble mix to top apple/rhubarb crumble.

Cinnamon "Sticks" are from the same family of trees as cinnamon cassia quills. Cinnamon "Sticks" are the dried bark of the an evergreen tree - the bark curling inwards like a thin cigar (as it dries) rather than "scrolling"  as with cinnamon cassia quills. Cinnamon Sticks have a more fragrant, floral aroma and are less pungent than cassia quills. Cinnamon Sticks are lighter in colour and more fragile than cassia quills. Both Cassia and Cinnamon Sticks are generally interchangeable in recipes - depending on your preference. 

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• Add to cream based preparations for ice-creams, semi-freddo, pana cotta, parfaits or cream brulee.
• Add with star anise to a Vietnamese beef pho (soup).
• Take a break from coffee or tea?  Warm apple cider in a non-reactive pan - add one cinnamon stick and two allspice pimento berries. Gently heat until simmering, remove the allspice berries and pour the cider into mugs. Use the cinnamon sticks to garnish each mug.
• Add to Indian style vegetable dishes, rice pilaffs, biriyani.
• Add a cinnamon stick and split vanilla bean to poached stone fruits or sautéed diced apples to serve with pork.

Cloves are unopened tropical flower buds. They originated in Indonesia and are one of the most pungent spices. This highly aromatic spice has an intense flavour and should be used sparingly. Cloves should be used to impart flavour during the cooking process, but removed from dishes prior to serving as they retain their hard woody texture. They are key ingredient in (Indian) garam masala and (Chinese) five spice. Are added to curries, casseroles and béchamel (a white sauce simmered with a clove studded bay leaf and onion). Cloves go well with apples (apple pie), pickles and spiced (mulled) wines. Cloves are traditionally used to stud baked ham and are associated with festive baking.

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• Braised Red Cabbage - Braise 1 finely sliced red cabbage in olive oil with 2 finely sliced Spanish onion, 2 grated apples, 6 cloves, 1 pinch of mace, 1 tbsp of red currant jelly and 1 tbsp of red wine vinegar. Add 1 tbsp of butter and slow braise for 80 minutes (stir occasionally). Season to taste and serve with roast duck, pork, game or quail. Omit the butter and serve chilled with pastrami on rye bread. Remember to remove cloves before serving!

Cloves are unopened tropical flower buds. They originated in Indonesia and are one of the most pungent spices. This highly aromatic spice has an intense flavour and should be used sparingly. Cloves should be used to impart flavour during the cooking process, but removed from dishes prior to serving as they retain their hard woody texture. They are key ingredient in (Indian) garam masala and (Chinese) five spice. Are added to curries, casseroles and béchamel (a white sauce simmered with a clove studded bay leaf and onion). Cloves go well with apples (apple pie), pickles and spiced (mulled) wines. Whole Cloves are traditionally used to stud baked ham and ground cloves are associated with festive baking.

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• Braised Red Cabbage - Braise 1 finely sliced red cabbage in olive oil with 2 finely sliced Spanish onion, 2 grated apples, 1 t ground cloves, 1 pinch of nutmeg ground, 1 tbsp of red currant jelly and 1 tbsp of red wine vinegar. Add 1 tbsp of butter and slow braise for 80 minutes (stir occasionally). Season to taste and serve with roast duck, pork, game or quail. Omit the butter and serve chilled with pastrami on rye bread.
• Make a spiced shortbread adding 1/2 t each ground cinnamon, nutmeg and cloves to your favourite sweet shortbread recipe

Coriander is native to Egypt and the southern Mediterranean and has a fragrant lemon/orange scented flavour with traces of mild pepper. It is a mild amalgamating spice and therefore forms the basis of many spice mixtures such as curry powders and the Indian masalas Sambhar, Rasam, Garam etc. It is used to add flavour to dahls, braised lentils, chickpeas and vegetable dishes.  

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• Make a simple and quick Harissa Paste - Harissa is a fiery hot Tunisian chilli based spice paste used as a condiment or wet rub with barbecued meats. Use this recipe as a guideline only, so that you control the heat!   Combine 3 tbsp dried chilli flakes with 1 clove fresh garlic (1 tsp dried), 1 tbsp ground caraway seeds (or toasted/crushed seeds), 1 tbsp ground coriander, 1 tbsp of sweet paprika, 1 tsp smoked paprika, 1 tsp dried mint, sea salt to taste and enough olive oil to form a "moist" paste. Chefs' Tips - Warm the spices first to maximise flavour. If you find the paste too hot, add 1 roast/peeled red capsicum and blend until smooth. Serve Harissa with grilled meats/poultry, cold cuts platters, roast vegetables or add to braised meat dishes to give it a kick along

Coriander is native to Egypt and the southern Mediterranean and has a fragrant orange scented flavour with traces of mild pepper. Coriander is mild compared with many other spices and therefore forms the basis of many curry powders, masalas and other spice mixes. Coriander seeds are used to flavour cured olives, and as a pickling spice for pearl onions and dill cucumbers.

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• Add toasted, crushed coriander seeds to citrus based marinades, spice rubs, vinaigrettes or dressings.
• Coriander adds a warm spice flavour to roast meats, braised lentils, braised chickpeas and tomato/eggplant stews. Roast some parsnips or carrots with a mix of toasted crushed cumin seeds and coriander seeds.
• Make a simple coconut raita by toasting 2 tbsp of coriander seeds and 2 tbsp of cumin seeds. Cool and grind in a pestle and mortar. Place 400 ml plain yoghurt in a bowl with 1 cup of fresh (or desiccated) coconut with 2 tbsp lime juice and salt to taste. Mix well and place in a serving bowl. Dust the top of the yoghurt mix with the coriander and cumin mix - serve as an accompaniment to Indian style curries.

Cumin is native to Egypt and is an intensely warm aromatic and balanced sweet spice. The aroma of cumin is enhanced if it is dry roasted briefly before use. Cumin is widely used in spice mixes such as Cajun, Baharat, Panch Phora, Dukkah, curry powders and masalas. Ground cumin can be added to salt and used as a versatile seasoning for meats, poultry and white fish as well as tomatoes and vegetables e.g. eggplant, pumpkin, sweet potato, onions, corn, and carrots.

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• Saute finely diced onion in butter or olive oil, add a pinch of cumin and/or dried mint, then toss with freshly cooked peas, beans, okra or brussel sprouts.
• Add cumin to olive oil, use the oil for to brush sliced eggplant, vegetable kebabs or grilled sourdough at barbecues. Use the oil to sauté cherry tomatoes or prawns before tossing with pasta/noodles with oregano.
• Add cumin to braised lentils or cous cous or potatoes.
• Mix ground cumin with flour, salt/pepper and use to coat blanched chicken drumettes before deep frying.
• Warm ground cumin in a pan and add to hummus.

Cumin is native to Egypt and is an intensely warm aromatic and balanced sweet spice. The aroma of cumin is enhanced if it is dry roasted briefly before use. Cumin is widely used in spice mixes such as Cajun, Baharat, Panch Phora, Dukkah, curry powders and masalas.

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• Lightly toasted cumin seeds add great flavour to simple leaf salads, roast root vegetables or baked potatoes. 
• Add to Tex-Mex dishes like chilli con carne or Mexican rice, fajitas, black beans soups or braised pinto beans.
• Add to brown lentil soup with tomato and eggplant.
• Add cumin to braised chickpeas with diced red capsicum
• Place toasted cumin seeds in marinades for beef ribs, pork ribs or butterflied shoulders or legs of lamb.
• Bruise toasted cumin seeds in a pestle and mortar and rub with rosemary, pepper and sea salt over lamb kebabs.
• Add cumin to fresh tomato sauces. Combine warmed cumin seeds w' diced onion, chopped garlic and olive oil. Add punnet of crushed cherry tomatoes, 1 tsp tomato paste and pinch of sugar. Simmer for 3-5 minutes; serve with pasta/chicken/fish.

Kormas are a range of Persian/Mughlai influenced curry dishes of Northern India. Spice & Co. Korma has a mild heat - extra chilli can be added to taste. For Lamb/Chicken Korma sauté 1 diced onion, add 3 tbsp Korma mix for each 500 gms of meat. Brown the meat with the onions/spices. Add 2 tbsp ground cashews or almonds, 1 pinch saffron, 180 ml water, 150 ml natural yoghurt. Slow simmer in a pot until tender. Add a dash of cream to finish (optional), handful fresh or dried curry leaves or fresh coriander leaves. If desired replace the chicken with a vegetable such as cauliflower.

Korma spice mix can also be used moistened with oil and used as a wet spice rub on Chicken, Lamb, Steaks, Fish and Prawns etc for a great BBQ or grill dish.

Contains-Coriander, Onion, Cumin, Turmeric, Garam Masala, Garlic, Fenugreek, Ginger, Cinnamon, Paprika, Pepper, Chilli, Cardamom, Cloves, Mustard Powder, Sea Salt.

 The word "Curry" is an anglicised translation of the Tamil word Kari (meaning spiced sauce or gravy). Generic curry powders are a creation of Western and some Asian cultures as a "pure convenience food" for creating a range of consistently spiced dishes. Madras (Chennai) is in Southern Coastal India and relative to the climate, Madras curries are made with coconut milk, curry leaves and chilli. Spice & Co. Madras curry mix has a medium heat level of chilli. To make a Madras curry - moisten chicken/lamb in buttermilk (to tenderise). Saute onions/garlic, add 3 tbsp madras curry mix per 500 grams meat, add to onions, sauté, and add diced tomatoes (and more chilli if desired). Add 200 ml water and 240 ml coconut cream, slow simmer until tender. Add curry leaves at the end, salt to taste and garnish with coriander leaves.  

Contains-Coriander, Turmeric, Cumin, Ginger, Fenugreek, Pepper, Mustard, Cinnamon, Garlic, Chilli, Salt, Cardamom, Cloves.

Dill leaves (tips) are native to Eastern Europe and the Eastern Mediterranean. The leaves have a delicate flavour of aniseed and lemon - hence dill is often paired with seafood dishes and sauces. Dill leaves are used in Scandinavian Dishes for flavouring cured salmon (gravlax) traditionally served with a mustard and dill sauce. Dill is added to stuffed vine leaves in Greece, to cabbage and cauliflower dishes in Central Europe, and the dill pickled cucumbers of New York.

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• Add to scrambled eggs to serve with smoked salmon.
• Make a lemon vinaigrette, add chopped capers, anchovies and dill and spoon over just cooked seafood.
• Make a potato salad - whilst potatoes are still warm, add chopped onions (sautéed), mayonnaise, Dijon mustard, sea salt, freshly ground black pepper and dill.
• Add dill to sour cream or natural yoghurt, spoon over a fresh salad of cucumbers or sliced vine-ripened tomatoes or serve as a dip with water crackers.
• Add dill to sautéed potatoes, lentil or rice dishes.

 Dukkah is a nut, seed & spice mixture of Egyptian origin. Spice & Co. Dukkah combines toasted almonds, sesame seeds & spices. Dukkah is traditionally served as a snack or at breakfast. As a snack (or with drinks) - serve the Dukkah in a small bowl alongside a small dish of extra virgin olive oil and bite sized pieces of grilled Turkish bread or sour dough. Dip bread in the oil, then coat in a thin layer of Dukkah, then enjoy!  Sprinkle Dukkah with a little sea salt & extra virgin olive oil over hard or semi boiled eggs (quartered). "Dust'' Dukkah over cheese melts or oven dried tomatoes. Place a spoon of fork mashed avocado on grilled sour dough toast and sprinkle with Dukkah. Add Dukkah to fresh breadcrumbs and use to crumb chicken breasts, fish fillets, lamb cutlets or button mushrooms. Or sprinkle on top your of your favourite dip e.g. Baba Ganoush/ Hummus. Make healthy crackers with flat bread, brush with olive oil and sprinkle with Dukkah- bake and break into pieces to serve with dips, meats and cheeses.

Contains - Sesame Seeds, Almonds, Cumin, Coriander,Sumac, Salt and Turmeric

Fennel seeds are native to the Mediterranean and have a fragrant aniseed flavour. Fennel seeds go well with roast pork, chicken and seafood dishes (particularly seafood soups). Fennel seeds are the key spice in Italian salamis and sausages, the Indian spice mix Panch Phora, Malaysian Satay spice mix. Fennel seeds are a good digestive aid and (chewed raw) assist in freshening the breath. 

Uses and Ideas!  ©

• Toast and crush fennel seeds and sprinkle over feta cheese with freshly ground black pepper and virgin olive oil - serve with sour dough.
• Add roast fennel seeds to homemade pickled vegetables.
• Use fennel seeds to flavour any cut of pork (roast or grill).
• Add to Mediterranean seafood soups or stews.
• Add fennel seeds to braised chickpeas with fresh chunks of fennel, diced tomatoes and Kalamata olives with garlic, olive oil, Italian parsley, pepper and sea salt. Serve as an accompaniment to roast pork, grilled fish fillets or simply with warmed sourdough baguette.
• Simple side dish - Sautee in olive oil, fennel seeds, a finely sliced fennel bulb and finely sliced onions.

Fenugreek Seeds have a mild caramel and malty aroma. They have a slightly bitter flavour when cooked. Their subtle taste finds them used extensively in Indian curries but also in savoury sauces and vegetable dishes throughout India. In addition to curries, fenugreek enhances meats, poultry and vegetables. It is used in the spice blend Panch Phora and is frequently used in pickles and chutneys. Used and cultivated throughout the Mediterranean, India and Northern Africa. The seeds can be sprouted and used in salads.

Uses and Ideas!  ©

• To make the Indian Spice mix Panch Phora - combine 4 tbsp brown mustard seeds, 3 tbsp nigella seeds, 3 tbsp cumin seeds, 2 tbsp fenugreek seeds and 2 tbsp fennel seeds.
• Make spiced potatoes by frying "tempering" the spices in a little olive oil for 1 minute. Strain the oil and reserve the spices. Use the oil to sauté or oven bake diced potatoes, Add the fried spices towards the end of the cooking and toss through fresh chopped coriander - add sea salt and serve. Try the above idea with eggplant or diced fennel bulbs.

Garam Masala literally translates (from Indian) to "mixture of spices". Every Indian household has their own preferred blend of mixed spices. Garam masala is used to add a fragrant spice flavour to curries, soups, basmati rice dishes (lamb biryani), savoury preparations (samosa fillings) & braised dishes e.g. butter chicken. Use Garam Masala on lamb kebabs, meatballs, serve with cucumber yoghurt (raita) or add to sautéed spinach, dry fried cauliflower or eggplant curry. Garam Masala can be used as a dry rub (or moistened with oil) on meats & chicken.

Ingredients - Coriander, Cinnamon, Cumin, Nutmeg, Cloves, Cardamom, Ginger, Fennel & Black pepper

Garlic granules are made from fresh garlic that has been dehydrated. It has an intense aroma due to the concentration of flavour. Garlic can be used in soups, sauces, marinades and dressings. It can also be added to braised meat dishes, stews and casseroles. Garlic can be used to flavour butter for classic dishes like garlic prawns.  

Uses and Ideas!  ©

• Make an easy garlic butter by combining softened butter, chopped parsley, garlic lemon juice and zest. Roll into a cylinder shape in cling film and freeze. Cut of small discs as required to serve over grilled steaks etc. 
• Prepare a Thai style stir-fry of mussels with garlic, ginger and lemongrass. Fry garlic, chopped ginger, chopped lemongrass, whole dried chilli, chopped coriander stalks and lime leaves in a wok with a little oil. Add cleaned mussels with a little chicken stock and quick fry until the mussels just open. Remove the mussels to a bowl and keep warm - add coconut milk to the wok and reduce over high heat to form a sauce. Adjust the seasoning with sea salt and ground white pepper. Toss in fresh coriander - serve over the mussels.

Ground ginger is a forceful warming ingredient with flavours reminiscent of pepper, mustard and lemon. It is less fragrant than fresh ginger but is penetrating when used in cooking. Ground ginger is popularly used in baking e.g. gingerbread and is the flavour of ginger beer.  Ground ginger is a key ingredient of the spice mixes - Chinese five spice, Ethiopian/Eritrean berbere, Moroccan ''ras el hanout'', Indian curry blends/masalas and the French ''quatre epices''.  Ground ginger can be used in marinades or as a dry rub (with ground cumin)on meats as it has tenderising properties as well as great flavour. 

Uses and Ideas!  ©

• Add ground ginger to steamed pudding recipes and serve with sticky glazed quinces and double cream.
• Mix ground ginger with castor sugar and a little ground cinnamon - dust the sugar over fresh pineapple slices, figs or quartered pears before grilling until caramelised.
• Toast pine nuts in a pan with a pinch of ground ginger until golden - serve over salads or roast root vegetables.
• Ground ginger can be added to simple shortbread recipes as well as sweet or savoury pastry dough’s.

Spice and Co. Greek seasoning is a blend of herbs and spices commonly used in Greek cuisine. The very best herb and spice combinations to make meals easy, tasty and exciting. This is a delicious way to add flavour to your favourite meat and veg. Greek herbs and spices are traditionally used fresh, but blends made with dried ingredients have become popular as well.

"No nasties" - gluten free, sugar free, nothing artificial - just pure spices…

Ingredients:

Sweet Paprika, Oregano, Sumac, Onion, Celery Leaves, Rosemary, Mint, Lemon, Cinnamon, Sea Salt 

Uses and Ideas!

Greek Herb and Spice Mix blends the sweet, savoury and tart flavours of Greece. It adds great flavour to ground lamb Moussaka or Pastizzi. Dust over sliced eggplant before barbequing. Use the spice mix as a dry rub (or moisten with olive oil) for lamb or chicken souvlakia (kebabs). Use as a seasoning for chicken breasts, lamb cutlets, grilled octopus or prawns. Add a little Greek Herb and Spice Mix to Kalamata olives with slices of lemon and olive oil and allow the flavours to infuse overnight. Add the spice mix to stewed beef (stifados) or beef/lamb rissoles (keftedes). Use the spice mix on vegetable skewers or whole roast suckling pig, pork ribs/fillet/chops or fish fillets, prawns or scallops.     

Harissa is a popular condiment in North Africa. The Spice and Co. powder version of this blend, when mixed with equal parts hot water and olive oil, creates a great Harissa paste. Traditionally, Harissa is used on kebabs, salads, vegetables, cooked meats like lamb, beef and chicken and in stews, soups, couscous and chickpeas. Suitable for both cooking and seasoning purposes.

"No nasties" - gluten free, sugar free, nothing artificial - just pure spices…

Ingredients:

Chillies, Paprika, Cayenne, Caraway, Garlic, Coriander, Cumin, Sea salt

Uses and Ideas!

To make Harissa paste simply place 3 tablespoons olive oil in bowl and heat (microwave). Add 3 tablespoons Harissa mix with 3 tablespoons boiling water, 1 tablespoon red wine vinegar or lemon juice and mix to paste. Allow the flavours to infuse for a few hours before using. Use sparingly as a marinade for joints of beef, lamb, goat, fish or whole chicken before roasting.

Use to add spice to soups, pasta and rice dishes and tomato based sauces.
Harissa is a great condiment that goes well with fried, baked or poached eggs.
Use in powder form (when sautéing onions and garlic) when braising pulses like chickpeas, lentils or white beans. Add a fine dusting of harissa powder when grilling/ barbecuing vegetables like asparagus, corn, eggplant and zucchini.
When grilling (use sparingly as a dry rub) over steaks, chicken pieces and lamb chops. Simply moisten the surfaces of the steak etc. with olive oil and dust with the Harissa powder. However you may choose to use Harissa; the flavour is enhanced with the addition of a good squeeze of fresh lemon juice!!!

Spice and Co. Italian Herb and Spice is excellent for breadsticks, dips, chicken, baked fish, vegetables, egg and egg dishes, stuffing and soups. Sprinkle on bread dough with olive oil for quick and appealing focaccia bread. Blended in just the right proportions, it's the perfect complement to all your favourite Italian dishes and is essential in any tomato-based sauce. It is perfect for seasoning Mediterranean and Italian cooking.

Contains - Oregano, Marjoram, Celery, Red Peppers (Capsicum), Basil, Thyme, Rosemary, Garlic, Chilli, Sea Salt

Uses and Ideas!  ©

• Add marjoram to meatballs or meat sauce for spaghetti Bolognese, mushroom ragus or homemade lasagna.
• Add marjoram to the egg mix when making a Spanish style omelette (pancake shaped) - top with stewed capsicum, tomato and onion and stud with olives, capers and softened feta before finishing under a hot grill.
• Add marjoram to orange glazed carrots or beetroot - just add a little orange zest and orange juice (reduce to a syrup) at the final stage sautéing in a pan with the veg.
• Sprinkle marjoram over soft curd cheeses like ashed goats, sheep milk feta, bocconcini, haloumi or buffalo mozzarella - drizzle with extra virgin olive oil, allow to marinate and serve alongside antipasto style dishes.   
• Crush Marjoram leaves with salt and use as a mild seasoning for chicken, pork or vegetable/side dishes.

Our Mexican mix combines the rich pre-Columbian culinary flavours of Mexico with the "New world" spices introduced by Spanish expeditions in the 1600's. Chilli and chipotle (smoked jalapeno) combine with cumin, coriander, cinnamon, oregano and pepper to create a vibrant blend with medium heat that adds flavour to all your Mexican inspired dishes.

Use as a dry rub(moisten items with olive oil) on chicken beef lamb, prawns or fish fillets. Combine mexican mix with flour in a bag and coat chicken wings or calamari prior to frying. Add to minced beef and use with nachos, tacos quesadillas, chilli con carne, burritos of as a topping for Mexican inspired pizza. Dust mix over buttered corn cobs and BBQ or add to foil baked potatoes and top with fresh coriander.

Paprika, Chipotle Chilli, Chillies, Cumin, Coriander, Oregano, Onion, Garlic, Cinnamon, Sea Salt and Pepper.

Mint is native to southern Europe and is one of the most popular herbs used globally. Mint is broadly categorized as either peppermint or spearmint with dried mint being predominantly spearmint. Dried mint is intense in flavour and has a refreshing sweet taste. The concentrated flavour of dried mint is often preferred to fresh mint in dishes like Greek Keftedes (meatballs), stuffed vine leaves etc. Dried mint imparts a great taste to Labna (natural yoghurt thickened by draining off some of the liquid through cheese cloth - whilst refrigerated).

Uses and Ideas!  ©

• Add dried mint to fresh breadcrumbs before crumbing flattened lamb cutlets or chicken breast pieces.
• Make homemade mint sauce by combining dried mint with sugar dissolved in simmered cider or malt vinegar.
• Add mint to dressings/vinaigrettes for use with salad leaves, vegetable salads or sliced tomatoes.
• Dried mint goes well with peas, beans, potatoes, zucchini, lamb, shellfish, tomatoes and cucumber.
• Add mint and cumin to yoghurt, mix and garnish with sumac and virgin oil - serve with grissini/crudités.

Mixed Herbs have traditionally been the "convenience" food of the dried herb world. Mixed herbs are a simple, balanced mixture of dried herbs that can be added to minced (ground) meats for use in hamburgers, meatballs, meatloaves, ragus, casseroles, meat sauces (bolognaise), stews and sauces. Mixed herbs can be used as a base for creating your own home blend with the addition of mint, parsley or rosemary.   

Contains - Oregano, Marjoram, Thyme and Sage

Uses and Ideas!  ©

• Use mixed herbs when making French onion soup and sprinkle a few extra herbs on the cheese croutons.
• Add to stuffing’s/seasonings for whole roast chicken.
• Rub mixed herbs into butterflied legs/shoulders of lamb with smashed garlic cloves, sliced lemon, sea salt, black pepper and olive oil before barbecuing over hot coals.
• Add mixed herbs to scone and bread dough's or sprinkled over olive oil glazed foccacia and pizza crusts.
• Add mixed herbs to tomato based pasta sauces.
• Mixed herbs go well with potato gratins, sautéed new potatoes or "dusted" with chilli over fried potato wedges.

 Mixed spice is English in origin and is also known as a baking spice and pudding spice. It used in baked/steamed puddings, mincemeat pies, fruit cakes, shortbreads, pastries and biscuits. Mixed spice can be used as a variation instead of pure cinnamon when stewing apples for compotes, apple pies or flans. Add mixed spice to an equal amount of sugar, spoon over halved plums, peaches or figs glaze under a grill and serve with vanilla bean ice-cream or cream. Add mixed spice to frangipane filled sweet tarts studded with apricots and flaked almonds.

Contains - Coriander, Cinnamon, Nutmeg, Ginger, allspice and cloves

Moroccan - "Ras al hanout" - translates to "head of the shop" or best quality spices. The original translation ras (head) hanout (undertaker) suggests some traditional recipes gave such a chilli kick to the head that you would end up at the undertaker!  It is used throughout Morocco in tagines, kebabs, cous cous & pastilla.

Use as a dry spice rub (or moisten with oil) on lamb cutlets, chicken wings/drumsticks, steaks, ribs, fish fillets, prawns or scallops. Use for roast whole chicken, lamb rumps/legs, beef rib-eye, strip loin etc. Use for as a base (combined with an onions and garlic sauté) for slow braised lamb shanks, lentils, chicken tagines, braised root vegetables or vegetable soups.

Powdered mustard is simply finely ground mustard seed. Mustard is widely known for its sharp flavour. This characteristic flavour is an essential component of many dressings and sauces world-wide. Unlike other "hot" flavours, the flavour profile of mustard does not linger. Rather it presents itself quickly, dissipates, and leaves little or no after-taste.

Uses and Ideas!  ©

• Ground Mustard can be used to make fresh table mustard. Mustard powder should be first added to cold water and allowed to sit for 10-15 minutes. Herb Vinegar, olive oil and other flavours such as Tarragon, Marjoram or 0regano can then be added.
• Freshly prepared mustard can be mixed with ground Cumin, Paprika, Smoked paprika, Black Mustard Seeds & Black Pepper to make a great flavoured paste to rub over joints of Beef, Lamb, Pork or Chicken prior to roasting.
• Mix fresh ground mustard with pureed apricots or diluted apricot jam to make a glaze for Baked Ham.

Mustard seeds are native to Southern Europe and Western Asia. Brown seeds are slightly more pungent than yellow seeds and are generally used in Indian dishes e.g. curries, Dahl’s. Yellow mustard seeds are generally used in pickling spice mixes and marinades. Mustard seeds have virtually no aroma. Characteristic mustard "heat" is released only when the enzyme myrosinase is activated in the presence of (cold) water. However, frying in oil or dry roasting seeds does not activate myrosinase (heat) resulting in an aromatic flavour. For this reason many curries display the nuttiness of mustard without the intense heat. Brown Mustard seeds are one of the five ingredients of Indian Panch Phora. 

Uses and Ideas!  ©

• Soak mustard seeds in cold water, mix with Dijon mustard, parsley & fresh breadcrumbs. Press onto lamb racks before roasting.
• Prepare a mustard and tarragon butter - combine soft butter with Dijon mustard, soaked mustard seeds and chopped tarragon. Spoon onto cling film and roll into a cylinder. Keep in the freezer and slice a butter disc to top grilled foods or toss through vegetables dishes.

Mustard seeds are native to Southern Europe and Western Asia. Yellow mustard seeds are generally used in pickling spice mixes and marinades. Yellow mustard seeds also assist in flavouring and emulsifying salad dressings. Mustard seeds have virtually no aroma. Characteristic mustard "heat" is released only when the enzyme myrosinase is activated in the presence of (cold) water. However, frying in oil or dry roasting seeds does not activate myrosinase (heat) resulting in an aromatic flavour. For this reason many curries display the nuttiness of mustard without the intense heat. Brown seeds are slightly more pungent than yellow seeds and are generally used in Indian dishes e.g. curries, Dahl’s.

Uses and Ideas!  ©

• Make a warm mustard/ bacon dressing. Serve with grilled chicken, steamed white fish or vegetable. Place 1 tbsp soaked mustard seeds in a bowl with 1 tbsp Dijon mustard. Mix in 3 tbsp white wine vinegar, 1 tbsp water, 1 tbsp lemon juice, whisk in 60 ml olive oil. Add (sautéed) diced shallot and bacon just before serving with chopped chives. 

Nigella is native to Western Asia. The seeds have a subtle herbaceous, peppery and earthy nut like taste flavour. Nigella seeds are often incorrectly referred to as black onion seeds (but are from different plants). Nigella is most often used on Turkish Bread and flat breads throughout the Middle East and goes well with cauliflower and potatoes. Nigella is one of the five spices in Panch Phora which is used extensively in Indian cooking to enhance Dahl’s, and add flavour and texture to curries and vegetable dishes. Due to their mild flavour nigella seeds can be used for visual appeal in cous cous, rice dishes or potato salads. 

Uses and Ideas!  ©

• Crush 1 tbsp nigella seeds with 1 tsp each coriander seeds and cumin seeds in a pestle and mortar and use for sautéed potatoes, zucchini, fennel, okra, spinach, onions, leeks, cauliflower, beans, and tomatoes.
• Make a pilaf using basmati rice with the addition of grated carrot and nigella seeds or add nigella to chickpeas braised with tomatoes.
• Toss crushed nigella seeds through a dice of roast root vegetables with a pinch of ground ginger, turmeric and allspice.

Nutmeg is native to the spice islands of Indonesia. It is a warm intensely aromatic bitter/sweet spice that should be used sparingly as it can be overpowering in dishes. Nutmeg is used in Middle Eastern cuisine to add flavour to lamb dishes, in Italian cooking to add warmth to sauces for pasta, veal, sausages or spinach and in France for classically slow braised casseroles and ragouts. Ground nutmeg (as a fine powder) is often more suitable for baking and pastry applications and when used to "dust" over desserts such as baked custards. 

Uses and Ideas!  ©

• Make a healthy mashed potato (chefs tip - use desiree potatoes) by using a combination of olive oil/butter or olive oil only. Add a small pinch of nutmeg when mixing.
• Add a pinch of nutmeg to pan-fried prawns or simple tomato sauces to serve with linguine, tagliatelle or penne.
• Add ground nutmeg to roast wedges of pumpkin, homemade pumpkin pie, pumpkin/date scones/muffins.
• Add a pinch of ground nutmeg to fennel and cheese gratins, light sauces finished with cream fraiche for chicken/veal or sautéed cabbage with bacon or speck. 

Nutmeg is an intensely strong sweet smelling aromatic spice that should be used sparingly as it can be overpowering in dishes. Nutmeg originates from Indonesia. Both nutmeg and mace come from the fruit of the same tree. The tree’s fruit splits into a scarlet outer membrane (mace) and an inner brown seed (nutmeg). Nutmeg is an ingredient in the Moroccan spice mix (ras el hanout) and the French (quatre epices). Nutmeg adds spice to cauliflower, cabbage, carrots and meat ragouts.

Uses and Ideas!  ©

• Serve freshly cooked pasta (fettuccini, parpadelle etc) with toasted pine nuts, softened feta or goat’s cheese, nut brown butter, chopped herbs and freshly grated nutmeg.  
• Make an Italian Spice Mixture and use as a dry rub on chicken pieces, pork chops, fish fillets or butterflied shoulders of lamb. Mix 6 tbsp of black peppercorns, 1 tbsp juniper berries, 1 tspn allspice and 1 tsp grated nutmeg. Toast the spices, cool, grind to a coarse powder.
• Grate fresh nutmeg over homemade mashed potatoes using half olive oil / half butter.

Oregano is native to the Mediterranean and South America and has a strong peppery and lemon herbal flavour. It is widely used throughout the cuisines of Greece (Souvlaki) and Italy (pasta sauces, pizza etc). Oregano is widely used to flavour oils, vinegars and homemade dressings.  

Uses and Ideas!  ©

• Sprinkle oregano and red chilli flakes over feta and drizzle with olive oil - Serve on an antipasto platter.
• Oregano can be dusted on pizzas and foccacia.
• Scatter oregano over chicken breasts, lamb kebabs (souvlaki) or white fish fillets with sea salt and fresh ground black pepper - squeeze over fresh lemon and serve with a Greek salad or herbed vegetables.
• Oregano goes well with feta cheese, tomatoes, eggplant, capsicum, onions, garlic and green vegetables such as beans, celery and artichokes.
• Add oregano to pasta sauces, vinaigrettes or marinades with olives, capers and anchovies etc.
• Use oregano when baking whole fish, shellfish with fennel or rustic platters of market fresh root vegetables with balsamic vinegar and virgin olive oil.

Onions, being one of the oldest vegetables known to mankind, can be found in a vast array of recipes and meal preparations touching just about any of the world’s cultures and their cuisines.  Onion Flakes are versatile and handy to have on standby in the pantry. The onions have been simply dehydrated and reconstitute very quickly. Our onions are dehydrated using a process the removes the liquid but allows the strong flavour to remain. One kilo of dehydrated onions is equal to nine kilos of raw onions.

Uses and Ideas!  ©

As with all dehydrated products, these are ideal for use in recipes and dishes that contain liquid - soups, sour cream dips and dressings, omelettes, meat loafs, hamburgers, stews, etc. If you prefer to reconstitute just soak in water for 15 to 20 minutes and then drain any excess water and add to your recipe or simply add dehydrated and they will cook reconstitute within the liquid in your dish.  Use the onions to flavour chicken broths and soups. The onions can be added to stir-fries, sauces and marinades, braised dishes, stews & casseroles. 

Hot Paprika is produced by grinding a number of varieties of dried deep red paprika pods of the pepper plant (Capsicum). Although paprika is regarded as the symbol of Hungarian cuisine, the spice was brought to Hungary by the Turkish traders only as recently as the 16-17th centuries.  Spice & Co. Hot Paprika has a heat rating of five on a scale of one to ten. Use of hot, sweet or smoked paprika depends on the type of dish being prepared and the desired level of heat. Hot paprika can be moderated with sweet paprika to achieve your preferred level of heat.

Uses and Ideas!  ©

• Paprika is most famously used in Hungarian cuisine in dishes like porkolt (roasts), stuffed peppers, Gulyas (goulash soup) and  Goulashes and Paprika’s (sautéed dishes of sliced red meat, chicken or fish, spiced with paprika and finished with sour cream.
• In many Eastern European countries paprika is set as a table condiment with chillies in place of peppermills. Add hot paprika to spice up soups, broths or braised cabbage, brussel sprouts or leeks. Add hot paprika to sautéed veal/chicken dishes finished in a pan with sour cream, mushrooms and chives.

Spice & Co. Smoked Paprika is sourced from Spain and is a naturally smoked product with a woody sweet taste. Smoked Paprika is made by drying ripened peppers (capsicum) in smoke houses fuelled with slow burning oak wood. The smoke enhances the flavour by caramelising the naturally present sugars. The peppers are milled to a fine powder and used to add colour/flavour to dishes. Chefs tip - as with saffron, a little goes a long way and can easily dominate a dish so less is more!   

Uses and Ideas!  ©

• Add smoked paprika to Spanish paellas, Mediterranean style seafood/tomato soups and braised meat dishes.
• Add smoked paprika to marinades or combine with sweet paprika and dust over baked/sautéed potatoes.
• Smoked paprika gives a great flavour to red meat spice rubs or marinades. It is widely used in the making of chorizo sausage, in pork dishes and tapas dishes.
• Smoked paprika adds an earthy dimension to paellas, braised lentils, Italian pepperonata and pasta sauces.
• Smoked paprika goes well with poultry, beef/pork ribs, caramelised onions and roast root vegetables.

Paprika Sweet

Capsicum (Bell Peppers) is native to the Americas, were discovered by Columbus and introduced to the Spanish who dried and ground the peppers to form Paprika. Paprika became popular throughout Europe, the Ottoman Empire and Hungary in particular. Sweet Paprika has a mild fruity and peppery flavour. Paprika is famously used in Hungarian goulash and is used in cured sausages like Spanish Chorizo. Paprika flavours and colours shellfish, rice, and sausage dishes. Paprika gives a depth of flavour to red meat stews and casseroles. Paprika can be added to salsas and sauces like Romesco sauce.

Uses and Ideas!  ©

• A dusting of Paprika will enhance the flavour of egg dishes e.g. omelettes/scrambled eggs/frittatas etc.
• An equal quantity of Paprika and ground cumin makes a simple and tasty spice rub for red meats/chicken.  
• Paprika is useful as a simple garnish for almost any savoury dish. Combine paprika with butter/olive oil and lemon zest, use as a baste for fish fillets before grilling.
• Paprika can be mixed with bread crumbs before sprinkling them over casseroles, gratins or potatoes.

Black pepper is regarded for its strong aromatic pungency and lingering heat. All peppercorns (green, black, white and pink) are in fact the same berry at different stages of maturity. Black peppercorns are the picked green berries that have been dried. The berries contain the inner "white" core that is white pepper as can be seen when using 'cracked' pepper. Black pepper is more fragrant than white pepper. Cracked black pepper goes well with all red meats and is convenient for a quick rub for pepper steak. Cracked black pepper can be used to add fragrant heat to casseroles, meat loafs, hamburger, and marinades. Cracked pepper goes well when Asian style stir fries require a little non chilli heat.   

Uses and Ideas!  ©

• Make a quick black pepper steak stir fry - place 1 tbsp of cracked pepper in a hot wok (per 400 gms sliced beef sirloin or rib eye). Let the pepper smoke briefly before removing (reserving). Char the beef in the wok with peanut oil sesame oil, garlic, ginger, onions, and capsicum red/yellow and green onions. Add the pepper, oyster sauce, Chinese wine (optional). Toss well and serve.

Black pepper is regarded for its strong warm aromatic pungency. All peppercorns (green, black, white and pink) are in fact the same berry at different stages of maturity or process. Black peppercorns are the picked green berries that have been dried. The berries contain the inner "white" core that is white pepper as can be seen when using cracked pepper. Black pepper is more fragrant than white pepper. Ground Black pepper can be used to add fragrant heat to casseroles, braised dishes, meat loafs, hamburger and marinades.    

Uses and Ideas!  ©

• Freshly ground black pepper lightly smoked in a wok gives a fragrant kick to seafood such as Singapore Black Pepper Crab.
• Make a Cuban inspired "Adobo" marinade for chicken breasts, fish fillets, lamb cutlets or legs of pork. Combine 1 tsp each of ground black pepper, ground cumin, dried oregano leaves, ground coriander and sea salt. Mix with 1 tbsp chopped garlic, juice of 2 limes and juice of 4 oranges (contrated by half - by reducing in a pan on the stove). Mix well and use to marinate preferred cuts (in the fridge) for at least 2 hours.  

White pepper is regarded for its aromatic pungency and heat profile. All peppercorns (green, black, white and pink) are in fact the same berry at different stages of maturity. The inner core of the berry that is the white peppercorn has a sharper kick than black pepper. White pepper is hotter and less fragrant than black pepper and the sharper flavour should be used when you require "heat" without the full fragrant taste of black pepper.  As a general rule white pepper is more pungent at first taste with a mild fruit taste secondary, whereas black pepper is spicy and fruity at first taste with a secondary pungency or kick of heat. Traditionally white pepper is used in recipes where visual appeal is considered (avoiding black specks) e.g. white sauces, quiche fillings, soups and savoury dishes finished with cream.

Uses and Ideas!  ©

• Make the French Quatre Epices (4 spices) by combining 50 gms ground white pepper, 10 gms ground nutmeg, 10 gms ground ginger and 5 gms ground allspice or cloves. Use with pates, duck, pork and confits.
•  Make the original convenience food!  Pre-mix salt and pepper to taste

Black pepper is regarded for its strong aromatic pungency and lingering heat.  All peppercorns (green, black, white and pink) are in fact the same berry at different stages of maturity or process. Black peppercorns are the picked green (immature) berries that have been dried. The berries contain the inner "white" core that is white pepper (as can be seen when using cracked black pepper). Black pepper is more fragrant than white pepper as it contains the aroma laden oils of the outer berry. Freshly ground black pepper adds a fragrant heat to most foods and is one of the most popular and traded spices in the world. 

Uses and Ideas!  ©

• Add whole black peppercorns to flavour to pickles - a basic pickling mix - mustard seeds, allspice pimento, black peppercorns, cloves, coriander seeds and bay leaves. Use with a good quality vinegar.  
• Add to marinades for poultry, seafood and all red meats.
• Keep the peppermill full and grind over grilled field mushrooms, braised celery, roast honey carrots and steamed asparagus.
• Add freshly ground pepper to spice up warmed fruits like strawberries, plums, mango and pineapple.    

White pepper is regarded for its aromatic pungency and heat profile. All peppercorns (green, black, white and pink) are in fact the same berry at different stages of maturity. The inner core of the berry, white peppercorn, has a sharper kick than black pepper. White pepper is hotter and less fragrant than black pepper. The sharper flavour should be used when you require "heat" without the full fragrant taste of black pepper. White pepper is more pungent at first taste with a mild fruit taste secondary- whereas black pepper is spicy and fruity at first taste with a secondary pungency or kick of heat. Traditionally, white pepper is used in recipes where visual appeal is considered (avoiding black specks) e.g. white sauces, quiche fillings, soups and savoury dishes.

Uses and Ideas!  ©

• Use in savoury cheese biscuits with chives.
• Add to minted guacamole to serve with chilled seafood.
• Add to braised cabbage or endive with white balsamic and garlic.
• Add to the egg mixes before making an omelette/frittatas.
• Add to simple broths, soups or chowders.

Spice & Co. peppercorn mix combines black, white, green and pink peppercorns. The mix is an interesting and fragrant alternative to milled black peppercorns. All peppercorns (green, black, white and pink) are in fact the same berry at different stages of maturity. Green Peppercorns are the unripened pepper berries. Black peppercorns are the picked green berries that have been dried. White peppercorns are the inner core of the berry. Pink peppercorns are the fully ripened berries.  

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Whilst often promoted for use in peppermills, the outer fibrous husk of pink peppercorns can clog the mechanisms of some peppermills. To avoid this, we recommend crushing the melange of different coloured peppercorns in a pestle and mortar and making your own pepper mix. Make in small batches and store in a sealed jar.  Use to add fragrant heat to casseroles, braised dishes, meat loafs, hamburger, marinades and sauces. Combine the crushed peppercorns with a little sea salt and use as a dry rub for red meats before grilling.

Pine nuts are the small elongated ivory-coloured seeds found in pine cones (pine trees). When raw, the seeds have a soft texture and a sweet, buttery flavour. They are generally toasted to accentuate the flavour and transform the texture from soft to crunchy. Pine nuts are handy to have on standby in the pantry. Note - Pine nuts have a very high natural oil content and quickly burn when toasted in a pan. It is best to toast them over moderate heat in a non stick pan (rather than in the oven) where - out of sight + out of mind = burnt!

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• Add pine nuts to a pan with butter, allow to colour till golden, add chopped chives, lemon juice, grated lemon zest and serve over pan fried veal or grilled fresh fish fillets e.g. sardines, whiting, garfish etc.
• Toss toasted pine nuts till golden & sprinkle over fresh leaf salads, garden vegetable salads, pasta salads or hot pasta dishes.
• Add pine nuts, fresh basil and chilli to sautéed vegetables e.g. zucchini, pumpkin, sweet potato, carrots, green beans or spinach
• Puree pine nuts with garlic, fresh basil, parmesan and olive oil to make fresh pesto - Serve as a dip with toasted ciabatta or as an accompaniment with grilled chicken, veal cutlets or sautéed prawns. Also serve pesto tossed through fresh pasta of choice.
• Use pine nuts when making lamb Kibbeh (spiced lamb mince) or  baklava or other Middle Eastern sweet pastries

Poppy seeds (blue) are derived from the same plants as opium but do not have any narcotic properties. They have a subtle sweet, nutty flavour (mild almond) that is accentuated when baked. Blue poppy seeds are generally used in baked recipes e.g. breads, buns, bagels, pretzels, and pastries. White poppy seeds are used in Indian and Middle Eastern dishes to add flavour and as a thickening agent.

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• Add poppy seeds & mandarin zest to frangipane for use in tarts. - Make friandes with poppy seeds, crushed almonds and lemon.
• Toss poppy seeds, toasted pine nuts and nut sized pieces of blue cheese through cooked pasta (tagliatelle) with virgin oil, lemon and parsley.
• Cheese straws - Add a mix of poppy seeds, grated parmesan, and crushed flakes of sea salt atop a sheet of butter pastry. Fold in half to capture filling, cut into strips, twist and bake.
• Add poppy seeds to batters (tempura, beer) to add visual interest to fried foods. E.g. ricotta stuffed zucchini flowers in poppy seed tempura.
• Blend soaked poppy seeds with honey and spread over toast or scones.

• Peri peri is an African birds-eye chilli with a heat rating of 8/10. Use this mix for preparing sauces and marinades for roast, BBQ and grilled dishes, especially chicken, shellfish and fish. Peri peri is also used in Portuguese cuisine.
• Use to season/sprinkle on grilled fish, prawns or chicken. Add a zing to BBQ ribs, sweet corn, roast or sweet potatoes. Finish with a squeeze of lemon before serving.

Buy and enjoy this pack of African Peri Peri Spice Mix and feed a child in Kenya, breakfast for a week. Spice & Co is donating fifty cents from each pack sold to go directly to Aberdare Ranges Primary School (CFN/21199), a GVNFA project. (Global Volunteer Network Foundation Aust).Our goal is to create Kenya's leading school, and to help break the poverty cycle by educating the next generation of leaders. Thanks for your support. Visit www.gvnfaustralia.org

Rosemary is an intensely aromatic herb native to the Mediterranean that has a woody and peppery favour with hints of pine, nutmeg and camphor. As with fresh Rosemary, dried rosemary is intensely fragrant. The flavour of Rosemary will permeate roasts and goes extremely well with chicken (breasts, thighs, drumsticks, wings, whole birds), Lamb (leg, shoulder, rack, chops/cutlets and shanks), Beef (rump, steaks, rib eye roast, sirloin roast, fillet, flank, ribs), Veal (roast joints). 

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• Add a little rosemary with grated orange zest when braising lamb shanks, pork ribs or making veal Osso Bucco - its non traditional but adds great flavour!
• Add rosemary to potatoes sautéed with onion or leeks.
• Grind rosemary with sea salt, sprinkle chicken, fish fillets or use as a seasoning on slow baked tomatoes.
• For a simple starter, add a little rosemary to balsamic vinegar and virgin olive oil and use as a dipping condiment for hot crunchy sour dough or ciabatta.
• Add rosemary and sumac to lamb, beef or chicken kebabs for bbqs or add to red meat marinades.
• Brush Lebanese bread or pita bread w' olive oil - sprinkle with rosemary, salt/pepper and dry bake -break into "rosemary crackers".

Saffron threads are the fine stigmas found in the crocus bulb which is a flowering plant belonging to the lily family. Saffron is the most expensive spice in the world due to the cost associated with harvesting by hand and the curing process. Quality saffron has an intense perfume and should be used in recipes where the saffron won't be dominated by other flavours. Saffron should be infused in just boiled water or milk and allowed to infuse for about five minutes. The saffron and (importantly), the liquid are then used in the recipe. Saffron is an essential ingredient in the classic French Bouillabaisse and rice dishes such as Spanish Paella Valencia. Saffron goes extremely well with rice, potatoes, pasta, gnocchi, fennel, seafood dishes, and shellfish dishes and adds a beautiful fragrant flavour to dressings, sauces, tagines and soups.

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Add saffron to a simple homemade vinaigrette. Saute two finely chopped french shallots in a little olive oil. Transfer to a bowl (allow to cool), add 1/2 tsp Dijon mustard, 2 tbsp white wine vinegar, 1 tsp lemon juice (and a little zest), five tbsp olive oil and 1 small pinch of saffron soaked in a little hot water. Mix well, add salt/pepper and serve over grilled fish, potatoes or salad.

Sage is native to the Mediterranean and has an intense savoury/camphorous flavour. Dried sage has a more intense and concentrated flavour than fresh sage and so it should be used sparingly. Sage assists with the digestion of oily/fatty foods, hence its traditional use in sage and onion stuffing for roast pork, roast chicken, roast goose etc. Sage goes well with onions, meat loaf, rissoles, sausages, bean soups. Sage is often added to bread and foccacia dough’s and adds a nice perfume to nut brown butter sauces for fish fillets. Sage goes well with peas, beans, potato, sweet potato, leeks and onions.

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• Make a "deconstructed" version of the classic Italian saltimbocca - simply sauté diced (seasoned) veal or pork fillet, chicken breast or prawns in a pan with shallots, sage and diced prosciutto - add marsala wine and butter. Serve with buttered gnocchi.
• Add a sage to herb teas to aid digestion of rich foods!
• Add a little sage to sliced gruyere with freshly ground pepper before grilling atop freshly sliced sourdough.
• Add a little sage to nut brown butter sauces to serve over fish fillets or to enhance creamy soft polenta.

Sea salt has a higher mineral concentration than refined table salt and is therefore highly regarded in all aspects of cooking. In the simplest of production techniques sea salt (for centuries) has been produced via the suns energy in evaporating the water component from the brine of the sea. The reverse takes place when sea salt is added to pure water to "brine" or preserve foods like haloumi/feta cheese, corned silverside and pickles etc. Salt is best added at the end of the cooking process so the final taste/balance of a dish can be controlled. Salt can also be used to draw moisture out of food items (e.g. bitterness in eggplants); cucumbers prior to pickling or curing fish e.g. Norwegian Gravlax.

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• Make salt rubs (for chicken, fish or meat) by combining sea salt in a pestle & mortar with your favourite flavourings, e.g. lemon zest & oregano, orange zest & rosemary or garlic, chilli & coriander.
• Chefs Tip - add sea salt (5%) to water & use to "brine" chicken breast for 30 mins. Pat dry & plain grill for a super tender result. Spices such as star anise, bay, cinnamon quills etc can also be added to the brine.  

Black sesame seeds with a nutty and earthier flavour than white sesame seeds are most commonly used in Japanese, Korean and Northern Chinese cooking. Black sesame seeds have less natural oil than white sesame seeds and for this reason have a crunchier texture - their flavour is amplified when heated. Black sesame is often used for visual or textural appearance rather than flavour as in Japanese sushi rolls. Blended with sea salt (goma shio) they are used in Japanese cooking to sprinkle over salads, rice dishes, and vegetables. In modern Japanese dishes, black sesame seeds are being used to make ice cream, parfaits and an increasing range of confections and baked goods.    

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• Make homemade sushi rolls with salmon and roll in black sesame seeds.
• Add sesame seeds to fresh breadcrumbs and use to crumb seafood, chicken pieces etc.
• Make Chinese style sesame prawn toast by spreading a mix of minced prawns, sesame oil, chopped green onion (seasoned) over finger sized pieces of bread and crumbing them in a mix of black and white seeds.

Sesame seeds have a sweet nutty flavour which is accentuated when dry roasted or lightly toasted. Because they have a very high natural oil content they tend to colour quickly when heated - so care should be taken to avoid scorching. Sesame seeds are an ingredient in the middle east mix Zaatar and the sesame paste tahini and are used in the baking and confectionary industries in both Eastern and Western cultures. Sesame seeds yield a high ratio of sesame oil which is used extensively in Asian cooking providing a distinct aromatic nuttiness to stir fries, salad dressings, and crumbed foods etc.

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• Add sesame seeds to fresh breadcrumbs and use to crumb seafood, chicken pieces etc. Add a small amount of sesame oil to canola oil for frying!
• Make Chinese style sesame prawn toast by spreading a mix of minced prawns, sesame oil, chopped green onion (seasoned) over finger sized pieces of bread and crumbing them in pure sesame seeds or a mix of black and white sesame seeds before quickly frying in hot oil.
• Sprinkle toasted sesame seeds over simple garden salads to add crunch.
• Use in stir-fries and to top Chinese greens.

Spanish Mix combines the new world spices like paprika, chilli and allspice with fragrant spices like cumin and coriander. perfect for easy and inspired entertaining with famillia and amigos!

Use as a base for paella with Spice & Co Saffron or a Basque style fish  soup. Add to taspas dishes like patatas bravas (spiced potatoes), garlic prawns or spicing up a Spanish omelette or tortilla. To make snacks add spice mix to breadcrumbs and coat - green olives, zucchini sticks etc before frying golden. Add mix to chicken thigh to make Andalucian Pinchitos with chorizo and yellow capsicum and the marinated chicken pieces threaded onto skewars.

Spanish sweet paprika, Smoked paprika, chilli, allspice, cumin, coriander, oregano, fennel, rosemary, garlic, pepper and sea salt

Star Anise is native to Southern China and Vietnam and has an intense liquorice flavour/perfume and is the key ingredient of Chinese Five Spice. It is extensively used in Asian dishes and goes well with braised pork, duck, poultry and beef. Whole star anise are generally added to recipes during the cooking process and then removed prior to serving. Star anise is used in Chinese "red" cooking with cassia where the ingredients are simmered in a dark soy broth (Master Stock). 

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• Use for poaching stone fruits, pineapple, rhubarb or pears.
• Crumble the star points. Add to Pork Spare Ribs marinades.
• Use to flavour sabayons, frozen parfaits or ice-cream.
• Vietnamese Beef Pho (Soup) - Combine diced onion with star anise, cassia quill, fennel, coriander seeds and strong beef stock. Simmer 20 mins - add fish sauce, palm sugar and salt to taste. Strain the broth and discard the spices etc. Place blanched (pre-soaked) thin rice noodles into serving bowls with finely sliced spring onions, sliced white onions, thinly sliced (raw) beef sirloin and boiled beef brisket (optional). Ladle over boiling beef stock. Serve with lime, bean sprouts, chilli & Hoisin sauce.    

Sichuan pepper is a dried berry with a sharp peppery and fragrant earthy flavour. Native to Sichuan Provence in south western China Sichuan pepper is a key ingredient in Chinese five spice mix and Japanese Seven spice mix shichimi togarashi. Sichuan pepper goes well with chicken, roast pork, pork ribs, duck, quail and slow Chinese braised dishes, beef brisket etc. Sichuan pepper is used in the making of traditional Peking Duck and acts a foil to foods high in fat.    

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• Make salt and pepper spice mix to use with squid, prawns calamari, whitebait, as a seasoning for home style fries or fried chicken wings.  Combine 30 gms each potato flour and rice flour, 1 tbsp crushed sea salt, 1 heaped tbsp ground Sichuan pepper, 1 tsp each - ground white pepper, smoked paprika, sugar and 1 pinch ground chilli (optional). Combine all ingredients together and use to coat prior to frying in canola or peanut oil. Drain well on paper towels. Serve with lemon wedges, lime mayo and a leaf salad with citrus dressing.
• Add to Asian style vegetable stir fries. Sichuan goes well with ginger, sesame, chillies, citrus, black beans, cassia and star anise.

Sumac is the fruit of a bushy shrub that is grown in the Middle East regions of Turkey and Iran and the Mediterranean region around Sicily. The fruit ripens in the form of conical clusters of berries that are sun dried and then crushed into a dark crimson/redish powder. In Middle Eastern cooking sumac is used as a souring agent (in place of lemon, tamarind or vinegar). Sumac is delicious on roast meat and in particular lamb, when mixed with paprika, pepper and oregano.  The traditional herb/seed/spice mix Zaatar is a blend of sumac, thyme, toasted sesame seeds and salt.  Zaatar or pure Sumac is sprinkled on flat breads with olive oil before toasting.

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• Use to garnish bowls of Middle eastern dips like hummus or minted Labna (drained natural sheep’s yoghurt).
• Sprinkle over a Greek salad with oregano or mix in with raw sweet onion/cucumber salad to serve with kebabs.
• Make a simple Fattoush salad by combining diced tomato, cucumber, radish, spring onions, torn mint and parsley, crispy broken pieces of toasted pita bread. Make a dressing with sumac, lemon juice/zest, olive oil, salt and pepper and pour over the well mixed salad.

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• Add Tarragon to softened butter with a dash of Dijon mustard, sea salt and white pepper - place under the skin of whole chicken for roasting - use extra for basting!
• Make a variation of Escabeche (seared and marinated fish fillets) - sear fillets in olive oil and marinate in a vinaigrette of chardonnay vinegar, lemon zest/juice, extra virgin olive oil, diced Spanish onions (flash blanched), diced (skinned) tomatoes, tarragon, sea salt, freshly ground black pepper and a pinch of cayenne (optional).
• Add Tarragon to quality mayonnaise - allow flavours to infuse - serve with boiled eggs or poached chicken.

Thyme is a herb native to the Mediterranean and has small intensely aromatic leaves. Thyme has flavour/aroma that combines elements of allspice, clove, mint and pepper. Thyme is a key flavour component of bouquet Garni used in stocks and soups and French dishes like pot-au-feu to impart herbal richness. Thyme is well suited to lamb - rubbed over seasoned lamb legs, cutlets, short loin chops, racks or sprinkled over lamb or beef meatballs/burgers or meat sauces/ragus.   

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• Add thyme to new potatoes and sauté in a little olive oil.
• Add thyme to a stuffing mixture for roast chicken.
• Sprinkle over foccacia with a drizzle of olive oil, top with crumbled goat cheese, diced chorizo, olives and grill.
• Use thyme when sautéing onions or button mushrooms.
• Add thyme to Mediterranean style white bean soups, gumbos or one pot dishes requiring a spike of flavour.
• Add thyme to red wine marinades for cheaper cuts of red meats like skirt steak, flank steak, rump or beef ribs.
• Add thyme to braised dishes using beef cheeks or lamb shanks with rich stocks and market fresh vegetables. 

Barbecue is a traditional style of preparing beef in the cuisine of Texas (United States) and is one of the many different varieties of barbecue found around the world. The Caribbean style of slow cooking meat formed the basis of the Southern barbecue tradition that influenced Texas when some of its first American settlers arrived.^[5]Texas barbecue traditions can be divided into four general styles: East Texas, Central Texas, South Texas, and West Texas.^[1] The Central and East Texas varieties are generally the most well-known.

Use Texas BBQ as a rub (moisten meats with olive oil first), on beef brisket, short ribs or pork shoulder for classic pulled pork. Then slow roast BBQ or smoke over low heat until tender. Use mix to season quick grill items like chicken, seafood, steak and cutlets. Or use as a seasoning for potato wedges, home made fries and grilled vegetables.

Sweet paprika, smoked paprika, chipotle, onion, garlic, parsley, pepper, sea salt, cayenne, coriander and cumin

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• Make Thai hawker style grilled chicken wings - Combine 2 tbsp ground black pepper, 1 tbsp turmeric, 6 garlic cloves, 1 tsp dried chilli flakes, diced coriander stalks (1/4 bunch), 5 tbsp fish sauce and 2 tbsp palm sugar and 2 tbsp peanut oil - grind to a paste. Marinate 12-14 chicken wings for 1 hour - grill until cooked and serve with lime cheeks and fresh sprigs of coriander.

Vanilla beans pods are an expensive, (labour intensive) spice to harvest. Green vanilla beans require about 9 months to mature before an extensive period of curing - resulting in sweet, moist fragrant beans. To use - simply split the bean lengthways & scrape out the seeds with the back of a small knife. Add both the seeds & the pod to the liquid to be flavoured. The pods can be removed, rinsed and allowed to dry, and added to your sugar jar to make an ongoing supply of vanilla sugar.

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• Use vanilla to flavour shortbread, compotes, poached fruits, sabayons, vanilla bean ice cream, and vanilla bavarois, vanilla scented mascarpone or vanilla panacotta.
• To make vanilla crème brûlée (serves 6). Whisk 8 egg yolks, 70 gms sugar and seeds of 1 vanilla bean until light and pale. Bring 800 ml pouring cream and 100 ml milk plus the scraped vanilla pod to the boil. Strain into the egg/sugar mix. Allow to cool, pour mix into ramekins. Bake in a cloth lined tray filled with 2cm of water at 100 degrees C for 80 mins. Remove, cool, (keep chilled), dust with sugar and carefully use a grill or "chefs torch" to caramelise the top. Chef’s tip - Make the mix the day before, as refrigeration overnight before baking results in an even suspension of the vanilla seeds. 

 Zaatar is a generic name given to this middle eastern herb, seed & spice mix. Zaatar mixes vary slightly from region to region throughout the middle east but most contain thyme, sesame & sumac. Jordanian Zaatar also includes cumin. Zaatar is traditionally sprinkled over flatbreads that have been lightly brushed with oil and quickly baked or toasted. Zaatar can be used as a seasoning for chicken or used in stuffing mixes. Serve Zaatar alongside Dukkah and virgin olive oil. Dip Turkish bread in the oil, then coat in a thin layer of Zaatar, then enjoy!  Zaatar can sprinkled over baked/mashed potatoes or mixed with butter to serve with vegetables or make a variation on garlic bread.