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    Black Pepper Coarse Ground
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    • Black Pepper is one of the most common spices used in Cuisine universally.
    • It is a common table condiment and offers satisfying heat and bite to any dish.
    • It works well in combination with other herbs and spices, and is commonly found in spice blends.
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    Chilli Powder
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    • Chilli Powder is made from dried red hot chillies and works well for adding spice to dishes and for giving inner warmth to chicken, lamb, pork, beef and vegetables.
    • Use the kick of chilli powder in soups, stews, stir fry’s and curries.
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    Crushed Chilli
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    • Crushed Chilli is used in many cuisines worldwide.
    • A popular ingredient in marinara and pizza sauces, and on grilled vegetables and meats.
    • They can be used to add a spicy kick to soups, stews, stir fry’s and curries.
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    Garlic Powder
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    • Garlic Powder is used globally in various dishes as an enhancer, adding a subtle fullness of flavour.
    • Even the earliest cooks and healers considered garlic to be powerful and indispensable.
    • It is used as a key ingredient in an array of dishes and is available in a number of useful dried forms.
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    Ground Black Pepper
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    •Black Pepper is one of the most popular spices used in worldwide cuisines.
    •It is a common table condiment and can be used to season most savoury dishes.
    •It works well with other herbs and spices, and is commonly found in spice blends.

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    Ground Coriander
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    • Coriander seeds also known as cilantro, are a common spice used to flavour a variety of international dishes.
    • Coriander are used in curries, pakoras, bhajiyas, biryanis, kormas, soups, stews, and work well in pickles and chutneys.
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    Ground Cumin
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    • Cumin is very aromatic, with a warm, spicy, slightly bitter, earthy flavour and enjoyed universally but especially in Northern African, Middle Eastern, Indian and Mexican cuisines.
    • Cumin is usually added to the start of the cooking process, toasted gently in oil or ghee before adding in other spices.
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    Ground Turmeric
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    • Turmeric’s warm aroma, bright colour, and distinctly earthy, slightly bitter, somewhat peppery, mustardy taste are a staple in  Bangladeshi, Indian, Pakistani, Malaysian and North African cooking.
    • It’s best known as the spice that gives distinctive colour to curries, pickles, spice mixtures, pastes, rice dishes, soups and marinades.
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    Nutmeg Ground
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    • Nutmeg’s warm and sweet flavour adds depth to desserts and savoury dishes.
    • Nutmeg is used for flavouring many dishes, usually in ground or grated form.
    • Ground nutmeg is often used in baking and to dust over desserts.
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    Paprika
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    • Paprika is known for its warm flavours and for being a natural colorant.
    • It’s sweet and mildly spicy flavours work extremely well in soups, sausages, meatballs, rice and vegetable dishes.