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Rose Water
Rose petals are infused to make this aromatic water for Middle Eastern recipes.
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Rosemary Leaves Ground
Sprinkle onto lamb before grilling, add to mashed beans or potato.
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Rosemary Leaves Whole
Use these whole, rosemary leaves on roasted meat and in casseroles.
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Saffron Iranian Whole & Broken
A high quality grade of saffron that infuses to yield a classic golden colour.
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Saffron Kashmiri Whole Stigmas
These premium quality pure stigmas have a classic ‘woody’ aroma & intense colour. One half gram pack contains approx 250 stigmas
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Sage Leaves Premium Grade
Premium grade sage leaves grown in Australia.
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Sage Leaves Rubbed
Use with rich and fatty foods such as pork, duck and goose.
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Salad Herbs
Sprinkle over salads, add to salad dressings and use in egg dishes.
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Salt & Pepper Squid
A delicious blend of prickly ash, spices and salt for traditional salt and pepper squid.
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Sambar Powder
Makes the delicious Indian lentil and vegetable broth known as Sambar. Serve with rice.
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Satay Spice Blend
For making a tasty, home-made satay sauce with peanut butter.
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Savory Winter
Often referred to as ‘the bean herb’ savoury is also added to stuffing for turkey.
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Sea Salt
Often called Rock Salt, coarse sea salt crystals are for cooking and putting in salt grinders.
