Herbs & Spices

Allspice is the dried fruit of the P. dioica plant. The fruits are picked when green and unripe and are traditionally dried in the sun. When dry, they are brown and resemble large brown smooth peppercorns. The whole fruits have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use

Allspice is the dried fruit of the P. dioica plant. The fruits are picked when green and unripe and are traditionally dried in the sun. When dry, they are brown and resemble large brown smooth peppercorns. The whole fruits have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use

Recently, star anise has come into use in the West as a less expensive substitute for anise in baking as well as in liquor production, most distinctively in the production of the liquor Galliano.

Recently, star anise has come into use in the West as a less expensive substitute for anise in baking as well as in liquor production, most distinctively in the production of the liquor Galliano.

Balti Curry is famous in and around Birmingham in the Midlands, and more specifically an area known as the Balti Triangle. Birmingham became Britain’s balti capital thanks to the city’s Pakistani and Kashmiri communities arrival into the city in the 1970’s.

Basil leaves are vibrant green, heart shaped and can be harvested when as petite as half an inch and as large as up to four inches in length. Basil is most commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. Basil is one of the main ingredients in pesto, a green Italian oil and herb sauce.

Bay leaves, fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves should be removed from the cooked food before eating. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying

Bay leaves, fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves should be removed from the cooked food before eating. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying

The spices and condiments used in biryani may include, but are not limited to, ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic.

Bouquet Garnis  is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients but is removed prior to consumption.