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Master Stock Spices
This infusion ball of exotic spices makes a heavenly stock for spare ribs and duck.
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Nutmeg Ground
A premium grade, dark-brown, aromatic, high oil content, unadulterated nutmeg.
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Nutmeg Whole Shelled
Whole nutmegs may be shaved or grated freshly over many dishes.
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Onion Powder
Dissolves instantly in foods when an onion taste is desired.
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Orange Blossom Water
Traditionally used in Middle Eastern cooking, it adds a springtime fragrance to food.
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Orange Peel Pieces
Use when mandarin/tangerine peel is required. Sugar free.
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Paella Spice Blend
A special blend of selected herbs & spices for seasoning Paella.
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Paprika Hungarian Sweet
The sweetest and least bitter of paprikas. Traditionally added to Goulash.
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Pepper Sichuan Ground
Dry-fry in a pan with a little salt and rub onto duck or quail before cooking.
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Pepper Sichuan Whole
The fruits of a prickly ash tree, traditionally used in Chinese cooking.
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Peppercorns Green Freeze-dried
Freeze-dried to give the flavour of fresh green peppercorns.
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Piment d’Espelette
A fruity flavoured mild chilli from the Basque region of France.
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Poppy Seeds Blue Whole
Sprinkle over breads, cakes, biscuits and pasta dishes.