Best Quality Herbs & Spices
We supply products which are hygenically proessed and maintained purity from world famous suppliers. Some of the herbs and spices are included from our range and we continue to add more as we expand.
- Bay Leaf– Adds a woodsy background note to soups and sauces.
- Cardamom– This warm, aromatic spice is widely used in Indian cuisine. It’s also great in baked goods when used in combination with spices like clove and cinnamon.
- Cayenne Pepper– Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes.
- Chia Seeds– No, these seeds aren’t just for growing crazy terracotta sculptures! Nearly flavorless, they can be ground into smoothies, cereals, and baked goods for extra nutrition and texture, or even used as a vegan egg substitute.
- Cinnamon(also: Vietnamese Cassia Cinnamon) – Found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savory dishes.
- Cloves– Sweet and warming spice. Used most often in baking, but also good with braised meat.
- Coriander Seed– Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes.
- Cumin– Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.
- Fennel Seed– Lightly sweet and licorice flavored. It’s excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid!
- Fenugreek– Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.
- Hot Pepper– Widely used for seasoning of variety for cuisines all over the world
- Turmeric– Sometimes used more for its yellow color than its flavor, turmeric has a mild woodsy flavor. Can be used in place of saffron in a pinch or for those of us on a budget.
- Red Chilli– Rich flovored mainly widely used more for rich spice property in middle eastersn and indian subcontinent.