Add flavour complexity to sauces, soups and seasonings by adding just a dash at the end. Or for traditional favourites, such as goulash, add the beginning of the cooking process to allow to develop and infuse with smoky richness.

Smoked paprika (100%)

This warming and aromatic spice with a pungeant anise-like flavour is frequently used in baking, desserts and liquors across a range of cuisines including Indian, Middle-Eastern and European. It is also a popular flavour addition to cheeses.

Caraway seeds (100%)

Authentically Sri Lankan, this cassia bark has been shaved off of the plant and dried before being cut to size. Make a comforting cinnamon tea by placing a stick in some water and bringing to the boil and cooling again - 2 or 3 times before straining and serving. Also, an essential ingredient for flavouring milk when making a traditional milk tart or easily incorporated into aromatic savoury dishes such as those cooked in a Moroccan tagine.

True cinnamon (100%)

A must-have in your spice rack – these little seeds are full of flavour and will enhance curries, meats, fish, sauces and salad dressings. Also, an excellent addition if pickling or used with vegetables such as cabbage or sauerkraut. Sauté on a gentle heat at the beginning of cooking until the seeds begin to turn colour and 'pop', then add the rest of the ingredients or remove from heat.

Yellow mustard seeds (100%)

Your food will blossom with flavour with our traditional arrangement of cloves, black pepper, bay leaf and thyme - delicately enveloped in a hand-tied muslin bundle. Add to your soup, stock, stew or casserole at the same time as the liquid. Allow to simmer for a maximum of 4 hours. Remove the bundle whilst still hot and before thickening, blending or chilling. The ultimate convenience!

Parsley, Thyme (21%), Marjoram, Oregano, Black peppercorns, Bay leaves (4%)

These aromatic seeds are popular in most hot countries, paricular Egypt, Morocco, Mexico and India - where they are referred to as Jeera. Roast the seeds to release and enhance their warm, nutty flavour before adding to curries, stews, cous cous or your favourite tagine recipe. Also, well used in pickling processes. We recommend pounding with a pestle and mortor to release the flavours prior to adding at the beginning of the cooking process. 

Cumin seeds (100%)

One of the prettiest by far…star anise is native to China and Vietnam and is used in both sweet and savoury dishes. It combines particularly well with poached fruit, pork and duck, soups and stews. Best used with a moist heat application added at the beginning of cooking and simmering gently to release a delicious liquorice-like flavour.

Star Anise 100%

Use to add a tart citrus flavour to veg and meat. Rub into kebabs, fish or chicken before grilling or sprinkle over hummus or salads.

Sumac (100%)

As fresh curry leaves are not always available, these leaves offer the ideal substitute, to be treated in the same manner that you would the fresh version. Fry lightly at the beginning stages of your curry or casserole. A long, slow cooking time will ensure that the curry leaves impart the distinct and typical curry leaf flavour to perfectly round off your Indian dish.

Curry Leaves (100%)

A rather unique and scarce herb, tarragon is the essential ingredient in a traditional Béarnaise sauce. It is also a brilliant flavour accompaniment to vinegars, dressings and casseroles. As it is a delicate leaf which is easily broken up during cooking, add at the same time as your liquid and allow to simmer with a minimal amount of stirring.

French Tarragon (100%)