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Cassia Bark Whole
Pieces of cassia bark flavour fruit desserts, Asian dishes and biryani.
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Cassia Bark Ground
A highly aromatic variety of the cinnamon family much favoured in baked goods.
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Cardamom Seed Green Ground
Freshly ground, this powder is delicious in curries and with desserts.
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Cardamom Pods Brown Chinese
A strong, camphoraceous taste that is quite different from traditional green cardamom.
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Beetroot Powder
Use as a natural substitute for artificial red colouring.
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Baharat
A blend also known as Lebanese 7 Spice, and Advieh. (SML PKT)
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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.
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Ras el Hanout
An exotic blend of spices for Moroccan tagines and spiced cous cous.
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Rose Petals
Use these fragrant, rose petals in Moroccan and Middle Eastern dishes.
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Licorice Root Chopped
Add to Chinese stocks comprising soy sauce and infuse in compotes of fruit.