Spices

Green Peppercorns are picked while still unripe and green in color, and then air dried. Provides a sharp, fruity flavour to salads, steamed vegetables, salsas and sauces.

Fennel is extremely aromatic and has a sweet flavor. Used in flavouring a range of foods such as soups, fish, meat, muffins or cookies.

Fennel aids in digestion. 

A blend of aromatic spices that combine to create a mix that adds an incredible depth and complexity to a variety of dishes. “Garam” means warm – as the blend has a mix of warming spices raising the body metabolism. Garam Masala also has a balance of all six tastes - It has warmth and sweetness, heat, spiciness and a hint of floral undertones.

 Only a small quantity is required to give the aroma and flavour to any dish. Garam masala is generally added towards the end of the cooking.

A synergistic blend of spices, curry powder is packed with anti-oxidants & digestives. Made using traditional and time-tested spice proportions, giving a rich aroma and flavour to any meat or vegetable dish.

Black peppercorns are the berries picked when they are half ripe and just before they turn red. They are then left to dry which causes them to shrivel and become dark in color. Most pungent and flavourful of all peppers.

Black Pepper acts as a stimulant, increasing the secretion of digestive juices and helps destroy toxins.

Cardamom is a versatile, pleasant and aromatic spice used in beverages, main courses or desserts and can be used in sweet or savory dishes. Give meat a wood-smoked flavor with a rub of cardamom and pepper. Sprinkle on cereal, porridge or on pancakes.

 Cardamom assists in digestion and assimilation.

Cinnamon is the dried inner stem bark. The spice has a delicately fragrant aroma and warm, sweet flavour. It gives a dish a very rich taste. Ideal for sweet dishes, curries and stews. Sprinkle on cereal, toast, cappuccino, coffee, yoghurt or toast. Sprinkle cinnamon on wholegrain toast or breakfast muesli.

Cinnamon helps balance blood sugar levels. In addition, research indicates that cinnamon reduces triglyceride, LDL cholesterol and total cholesterol. Consume about half teaspoon of cinnamon once a day.

Cloves are the unopened pink flower buds of the clove tree. The buds are picked by hand when they are pink and dried until they turn brown in color. They have a very intensely warm, sweet and aromatic flavor. Use with pork, cakes and desserts.

Cloves promotes digestion and have anti-fungal properties and are used commonly for toothaches.

Coriander powder has a mild, spicy, citrus flavour. Coriander powder is widely used in curry powders, providing a pleasant fragrance and flavor. Add coriander to vegetables gives a musky, earthy and fresh flavor.

Coriander is considered invaluable for digestion.

Coriander powder has a mild, spicy, citrus flavour. Coriander powder is widely used in curry powders, providing a pleasant fragrance and flavor. Add coriander to vegetables gives a musky, earthy and fresh flavor.

Coriander is considered invaluable for digestion.

Rich in aroma & flavor, cumin complements a wide range of foods, meat & vegetables, It can be sprinkled directly on to prepared foods and yogurt. Flavor oils with cumin that can then be used to cook meats and vegetables. In Ayurveda, the traditional method of healing in India, a special digestive and refreshing drink is made by sprinkling cumin powder in yogurt.

Traditionally, cumin was added to foods to aid in digestion, flush toxins out of the body and help with the absorption of nutrients.

Cumin Seeds have a strong aromatic smell and a slight bitter taste. The warm earthy tones adds an enhanced flavour to soups and stews. Cumin seeds are generally sautéed in oil and added to prepared dishes just before eating.

Traditionally, cumin was added to foods to aid in digestion, flush toxins out of the body and help with the absorption of nutrients.

Ginger powder is ground from dried ginger root and contains all the fiber of the ginger root. Sprinkle it in smoothies or fresh juices, or use it to flavor stir-fry dishes, soups and stews. Substitute dried ginger powder directly for whole fresh ginger in recipes by using 1/8 teaspoon of ginger powder per tablespoon of fresh ginger.

Ginger is often recommended for nausea and an upset stomach. It increases digestive juices, thereby helping with digestion and absorption of food. Ginger is also detoxifying and is said to boost the immune system and improve circulation.

Nutmeg is ideal with sweet, spicy dishes, puddings, custards, cookies and spice cakes. One whole nutmeg grated equals to 2 to 3 teaspoons of ground nutmeg.

Turmeric has a peppery, warm and bitter flavour and is one of the main ingredients used in curry powder. Numerous studies indicate that curcumin, the phyto-extract found in Turmeric produced comparable improvements for people with rheumatoid arthritis. Turmeric also has antioxidant and anti-inflammatory properties. Use it with any food to get the health benefit. Add to rice, pasta, omeletts or any dish when cooking.

White peppercorns are picked when very ripe and subsequently soaked in brine to remove their dark outer shell leaving just the white pepper. Milder than Black Pepper, White Pepper is ideal to flavour light coloured food and sauces.

Smoked black pepper is an ideal substitute for salt, as its flavour is not over-powering, but subtle with hints of wood fire.

Rub crushed smoked pepper on salmon, chicken, or steak. Add it to cheese and garlic salt for delicious vegetable creations. Great on barbecued meats.

Subtle smoke flavour with mild heat that can be used on meats and vegetables or sprinkled on cooked pasta or eggs.