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Out of stock
A common ingredient in Indian cooking, green cardamom has an intense aromatic fragrance. Whole cardamom can be bruised to flavour rice, curries and in the Middle East it is used as a spice for sweet dishes and flavouring coffee & teas. 20g -
Out of stock
Black cardamom pods give a smoky flavour and are mostly used in Indian and Sri Lankan cooking. They may also be an ingredient in Garam Masala, depending on each spice blenders individual recipe. Not to be confused with Chinese black cardamom which has a camphor like aroma and should not be substituted with. 20g -
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Caraway seeds are actually the fruit of a herb in the parsley family. It is commonly used in breads, soups and cheeses and has a very pungent aroma with a sweet but tangy flavour. 30g -
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Surpringly, Curry powder was a western invention and does not reflect any specific Indian food but it does closely resemble the South Indian Sambhar powder. Suitable for families. Recipe included on the back of pack. 45g -
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Berbere is a key ingredient in Ethiopian and Eritrea cuisines. Makes a lovely chicken casserole. Contains: All Spice, Fenugreek seeds, Ajowan seeds, cumin, black pepper, ginger, cloves, nutmeg, chilli, coriander and rock salt. Recipe included on the back of packet. 50g -
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An aromatic leaf used fresh or dried in cooking for their noticeable flavour and fragrance. Used to season casseroles, stews, pates and soups, this herb is very popular in many European cuisines. 7g -
Out of stock
Great to make Italian dishes, to make bread or sprinkled over sliced ripe tomatoes on toast! -
Out of stock
Baharat is a spice blend used in Arab/Middle Eastern cuisine. Use this blend to season lamb, chicken, fish, tagines and soups
