Many spices have beneficial effects on our health, and they also help to diversify our cooking. We have selected a comprehensive range of no-nonense, high-quality spices. These speciality spices come in refil and economy packs. |
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Spices A-Z | |
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Tiny Seeds with Strong FlavourAjwain (Ajowan) is a little seed similar to lovage and caraway seeds. It has quite a stong flavour and is commonly used along side cumin in many Indian dishes.  | Whole & Ground Dried Allspice Berries
Allspice is not, as its name suggests, a blend of different spices. It is the tiny fruit of a Mexican plant that is commonly used in Caribbean cuisine. It tastes like cinnamon, clove and pepper - hence its name "all spice". |
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Little Seeds with Distinct Flavour
Aniseed has a flavour that resembles liquorice, though it is not the same as the liquorice plant. Aniseed is a popular flavouring and is often snacked on. | This powder is created from plant resin. It has a pungent aroma which disappears on cooking adding a savoury, meaty flavour to dishes. |
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Bay Leaves in 20g & 200g Value Packs
The Bay Leaf is used primarily in Mediterranean and Indian cuisine. They are used whole and gradually release their flavours whilst a dish is cooking. | Tangy, Sour Aniseed Flavoured Seeds
Caraway seeds are similar to aniseed in flavour as well as looks. They are popular in Germany, where they are used to flavour sauerkraut and cakes. |
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Whole Black & Green Cardamoms
There are two types of cardamom: green cardamom, which is sweeter and used in lighter curries and desserts, and black cardamom, which has a deep strong flavour and is used in stronger curries. | Sweet True Cinnamon & the more Savoury Cassia or "Chinese Cinnamon"
Cinnamon and Cassia are part of the same family. Cinnamon is sweeter and more delicate than cassia and more popular in European cuisine, whereas Cassia is popular in China and India. Both are known as "cinnamon", and hence they are often confused with each other. |
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Tiny Pods of Celery Flavour
Celery Seeds are tiny seeds that do actually taste of celery. They can be stirred into sauces or sprinkled onto things like potatoes, or in fact used in any savoury dish to make it more interesting. | Hot & Extra Hot Chilli Powder, Flakes & Whole Dried Chillies
We sell a variety of chilli flakes and powders in economy-sized bags, for the real chilli fiends who love to add chilli to everything! |
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A popular Chinese seasoning
Chinese 5 spice consists of cinnamon, fennel, ginger, star anise, cloves. It can be added to noodles, stir fries, soups and sweet sauces. | Dried Buds that Flavour Sweet & Savoury Foods
Cloves are familiar to most people, and were one of the first spices to be imported into Europe. They are found throughout all cuisine, including curries, sweets and mulled wine, and are also used to make pomanders and incense. |
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Corriander Seeds, Powder & Leaves
Coriander is used throughout most tropical world cuisine, and is a staple constituent of most curry powders. Because coriander is so important, we sell it in huge bags so you will never run out. We also sell coriander plants, so that you can grow your own. | A Pungent Spice - White Cumin & Black Cumin Available
Cumin is a powerful spice that, like coriander, is almost always present in curries. It is available whole or ground, and we supply large economy-sized bags. |
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Dried Leaves that Taste Similar to Curry.
These curry leaves taste of curry and are slightly citrus flavoured. They can be added to curries to enhance their flavour, though are not essential. | Curry powder is incredibly popular, because it's a convenient way of turning almost any meal into a curry. Of course, there is no set formula for curry powder as such: each different brand contains different ingredients in different ratios. We supply a variety of different types, and also large economy-sized bags. |
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Fennel Seeds are a flavoursome part of the fennel plant, and is a little like aniseed in many respects. As well as its use in cuisine, it is used by many people to calm the digestive system and is often used to alleviate flatulence in adults, and gripe in infants. | Fenugreek seeds are bitter and pungent. Usually ground before use, they are used in stronger dishes such as curries, though they have a variety of other uses. We also have fenugreek leaves, which are common in daal and potato dishes. |
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Galangal is a relation to ginger. It's flavour is similar to ginger, but woodier and tricky to process. Galangal is usually added to a dish whole or in powdered form. | Garam Masala is considered a sort of "staple spice" of India. It is a mix of typical curry spices including coriander, cumin, cloves, cumin, pepper, cardamom, chillies and anise. It is usually sold quite mild, and you can add chilli to taste. |
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Garlic is a well-known and familiar flavouring. We supply a range of forms of garlic including paste, powder and flakes that make it quicker and easier to cook with garlic, with no peeling or chopping required. They also offer very good value for money. | Ginger and galangal are quite similar. We supply ginger in paste form, as well as powder and dried galangal. Ginger is known for its calming effect on the digestion, as well as its pleasant heat. |
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A popular North African spice blend that traditionally is used to flavour soups, stews, and curries as well as a meat and vegtable rub | Juniper berries are quite pleasantly fragrant. They are used as a flavouring in gin, and have a flowery spicy flavour. Juniper can be used to spice meats, particulary strong dark meats such as venison or beef. |
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Surprising natural sweetness which is well suited to flavouring sauces for game and darker meats. More commonly known for its use in sweets, liquorice root lends a sweet aftertaste to herbal infusions. | Mace is the outer shell of the nutmeg. It has a stronger flavour than nutmeg and is quite peppery too. Like nutmeg (and similarly cinnamon), mace is suitable for both sweet and savoury cooking. |
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A carefully blended mix which has warm spicy flavourings. It is often used in baking, or to complement fruits or other sweet foods. A traditional British favourite. | Mustard seeds are the defining constituent of mustard. They have a heat that comes alive when crushed and mixed with water and vinegar. They are also used in some of the hotter curry powders, for that extra "kick". |
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Nigella Seeds are also commonly called Black Onion Seeds or Kalonji Seeds. They are small black seeds which are bitter and peppery in flavour. They are used mostly in Indian cuisine and are an ingredient of naan bread. | Nutmeg is generally used in sweet drinks such as egg-nog and mulled wine. It is generally grated over the drink to be flavoured. Nutmeg is also good in certain cakes and desserts. |
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Less well known whole spice blend originating from Bangladesh. Less well known whole spice blend originating from Bangladesh. The name literally means "five spices" this is because the blend is created by an equal blend of Cumin, Fennel, Fenugreek, Brown Mustard Seed and Kalonji. | Paprika is essentially a mild form of chilli powder, made to impart flavour rather than heat to dishes. It is made from particular types of capsicum which are grown for their particular flavour. There are two main types: Hungarian Paprika, and Spanish (Smoked) Paprika. |
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| A Portuguese spicy mix to accompany any dishes or to be used as a marinade. |
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| Pickling spice is generally added to vinegar which is then used to preserve pickles. | Ras El Hanout literally translates as "top of the shop" in Arabic, referring to a mixture of the best spices a seller has to offer. Indulge your dishes with this spicy blend and enjoy the best tastes of North Africa. |
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Saffron provides an intense colour and flavour to various savoury dishes as well as cakes, breads and buns. Just a small amount of these tiny crocus threads is used to great effect in famous fish and meat dishes such as Paella. | Star Anise is similar in flavour to aniseed, and is commonly used in Chinese cooking, as well as in India. It can be crushed or used whole, and is a very strong spice with many medicinal uses. Star anise is also used in mulled wine, and does have a slightly more "Christmassy" flavour than normal aniseed. |
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Sumac (or sumaq) is reddish brown coloured spice that has an interesting lemon-like flavour. It works well with flavouring meats, marinades and dips. | Create an authentic tasting filling for your Mexican Tacos. |
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| Turmeric is a bitter root-spice related to ginger, though its flavour is bitter and it is used differently. It imparts a subtle richness to curries, and also gives them a yellowish colour. Turmeric is also considered to be good for the stomach, and has antimicrobial properties that explain its ubiquity in Indian cooking. |
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Vanilla is like nothing else, having a unique flavour all of its own. It is the flavouring used in custard, as well as ice-cream and many desserts and confectionery. Vanilla is incredibly expensive due to its scarcity, but hopefully you will find our prices reasonable. | Zaatar is a special Middle Eastern blend of herbs: Thyme, Sesame Seeds, Sumac, Salt, Cumin, Coriander and Fennel. Ideal for naan bread recipes, chicken and kebab skewers. |
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Related Spice Categories | |
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An alternative to sauces out of jars.
We provide spice blends that compare very favourably to the jar-based sauces. In addition to being of a higher quality and containing fewer preservatives, they are also better value. Sprinkle these into your meals to completely transform the flavour. | Inspirational flavour combinations such as Vindaloo spices, Masala spices, Thai herbs and spices and Chinese spices. |
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| Favourite mixes for fantastic curries. This includes: Balti, Tandoori Masala & Vindaloo. | Thai and Indian Curry PastesCurry pastes are one of the easiest ways to create quick and tasty curries. Simply combine with a liquid such as stock, coconut milk or tinned tomatoes to make the sauce and add your choice of meat/vegetables. Curry paste also makes a great marinade or sauce for basting. |
