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Cardamom Seed Green Whole
The little dark-brown seeds actually come from the green cardamom pod.
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Cassia Bark Ground
A highly aromatic variety of the cinnamon family much favoured in baked goods.
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Cassia Bark Whole
Pieces of cassia bark flavour fruit desserts, Asian dishes and biryani.
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Chilli Kashmiri Ground
One of the reddest chillies, ideal for tandoori cooking for spicyness and colour.
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Chilli Kashmiri Whole
One of the reddest chillies, ideal for tandoori cooking for spicyness and colour.
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Curry Powder Medium Madras
This Hemphill family recipe has been a favourite of cooks for over 55 years.
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Indian Bay Leaves (Tejpat)
The leaves of the cinnamon tree are often called Indian bay leaves.
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Italian Seasoning
For seasoning pizza and pasta dishes and adding an Italian flavour to grilled chicken.
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Juniper Berries Hand Picked
A savoury berry that is used in European game dishes. Goes with chicken.
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Lentil & Dhal Spice
Adds flavour to any carbohydrates with this tasty blend.
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Licorice Root Chopped
Add to Chinese stocks comprising soy sauce and infuse in compotes of fruit.
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Licorice Root Ground
Powdered licorice is very strong, so use sparingly in desserts.
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Marjoram Leaves Rubbed
One of the most often used herbs in the cuisines of Europe