Herbs & Spices

Herbs & Spices

Cajun Spice

An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish and the third containing whatever vegetable is plentiful or available. Shrimp and pork sausage are staple meats used in a variety of dishes.

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Cardamom Ground

Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma with a coolness some consider similar to mint. It is a common ingredient in Indian cooking and is often used in baking in Nordic countries.

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Cardamom Whole

Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma with a coolness some consider similar to mint.>It is a common ingredient in Indian cooking and is often used in baking in Nordic countries.

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Carraway Ground

Carraway fruits have a pungent, anise-like flavour and aroma that comes from essential oils, mostly carvone and limonene. Carraway is used as a spice in breads, especially rye bread. It is also used in desserts, casseroles, Indian cuisine rice dishes such as biryani and other foods. It is also found in European cuisine. For example, it is used in British caraway seed cake.  The roots may be cooked as a vegetable like parsnips or carrots. Additionally, the leaves are sometimes consumed as herbs either raw, dried, or cooked.

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Carraway Seed

Carraway fruits have a pungent, anise-like flavour and aroma that comes from essential oils, mostly carvone and limonene. Carraway is used as a spice in breads, especially rye bread. It is also used in desserts, casseroles, Indian cuisine rice dishes such as biryani and other foods. It is also found in European cuisine. For example, it is used in British caraway seed cake.  The roots may be cooked as a vegetable like parsnips or carrots. Additionally, the leaves are sometimes consumed as herbs either raw, dried, or cooked.

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Cayenne Pepper

Cayenne pepper is relatively high in vitamin A. It also contains vitamin B6, vitamin E, vitamin C, riboflavin, potassium and manganese. Cayenne is a popular spice in a variety of cuisines. It is employed variously in its fresh form, dried and powdered and as dried flakes. It is also a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative.

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Celery Salt

Celery salt is a seasoned salt used as a food seasoning, made from ground seeds, which may come from celery or its relative lovage. It may also be produced using dried celery or seed oleoresin.

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Celery Seed

Celery is used around the world as a vegetable for the crisp leaf stalk. The leaves are strongly flavoured and are used less often, either as a flavouring in soups and stews or as a dried herb.

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Chinese Five Spice

Five-spice powder is a spice mixture of five spices, used primarily in Chinese cuisine but also used in other Asian and Arabic cookery.While there are many variants, a common mix is, Star anise, Cloves, Cinnamon, Szechuan Pepper and Fennel Seeds.

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Chive Flakes

Chives are grown for their scapes which are used for culinary purposes as a flavouring herb and provide a somewhat milder flavour than those of other Allium species.

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