GET A QUOTE All Spice Berries Type – Used as whole or ground. Characteristics – Small brown berry. Flavour resembles a combination cinnamon, clove & nutmeg. Used in – Sausages, braised, eats, poached fish, cooked fruits, puddings etc. GET A QUOTE
GET A QUOTE Basil Type – Herb leaf, fresh or dried. Characteristics – Aromatic green leaf, member of the mint family. Can be grown fresh in warm weather Used in – Tomato dishes, pesto egg dishes, salads, marinades, fish, compound butter. GET A QUOTE
GET A QUOTE Bay Leaf Type – Whole leaf herb. Characteristics – Stiff, dark green, oblong leaf, pungent aroma. Comes from Laurel tree Used in – Stocks, soups, sauces, Roast or Braised meat etc. GET A QUOTE
GET A QUOTE Caraway Type – Whole Spice, Seed. Characteristics – Dark Brown, Curved seed. Grown in Northern Europe. Used in – Rye bread, cabbage, sauerkraut, Other European Cuisine. GET A QUOTE
GET A QUOTE Cardamom Type – Whole pod or ground seed spice. Characteristics – Tiny brown seeds, white on green pods, sweet & aromatic expensive. Origin or Native of India & Guatemala. Used in – Pickling, danish pastries, curries etc. GET A QUOTE
GET A QUOTE Celery Seed Type – Whole or ground spice, seed. Characteristics – Tiny brown seed, with strong celery flavour. Too much can create a hot spice effect. Used in – Salads, dressings, pickling, tomato dishes, marinades etc. GET A QUOTE
GET A QUOTE Chervil Type – Herb leaf, fresh or dried. Characteristics – Mild flavour of parsley and tarragon. Used in – Soups, salads, sauces, egg dishes, chicken, fish, dressing etc. GET A QUOTE
GET A QUOTE Chili Powder Type – Ground spice or blend. Characteristics – Blend of ground cumin, chili pepper, oregano, allspice. Used in – Chili, Stews, sauces, ground meat etc. GET A QUOTE
GET A QUOTE Chives Type – Fresh, Dried, frozen. Characteristics – Fine, hollow, green top of a very small onion. Used in – Salads, egg * cheese dishes, fish soups, sauces GET A QUOTE
GET A QUOTE Cilantro Type – Leaf herb, dried or fresh. Characteristics – Light green aromatic leaf. The shape of flat parsley but much more pungent flavour. Leaf taken from coriander seeds. Used in – Salads, salsa, sauces, soups, dressing etc. GET A QUOTE
GET A QUOTE Cinnamon Type – Stick or ground spice. Characteristics – Aromatic bark from cinnamon or cassia tree with a reddish brown colour. A native of India. Used in – Preserves, stewed fruits, bread, pastries, desserts, ham, hot beverages. GET A QUOTE
GET A QUOTE Clove Type – Whole or ground spice. Characteristics – Dried flower bud of tropical clove tree, pungent, sweet in flavour. A native of Indonesia. Used in – Marinades, stocks, sauces, braised meats, ham, pastries, fruits and cakes, pickling etc. GET A QUOTE
GET A QUOTE Coriander Type – Whole or ground spice. Characteristics – Seed of cilantro leaf. Round, light brown seed. Slights aromatic flavour. Native to Argentina and Morocco. Used in – Pickling, sausage, stock, pork, curries, gingerbread, salsa, dressing etc. GET A QUOTE
GET A QUOTE Cumin Type – Whole or ground spice. Characteristics – Small seed resembling caraway, but lighter in colour. Grown in Mexico. Used in – Ingredient in chilli and curry powder blends. Sausage, meats, salsa, egg & cheese dishes. GET A QUOTE
GET A QUOTE Curry Powder Type – Ground blend, spice. Characteristics – Mixture of approx. 20 or more spices, peppery, yellow in colour, include turmeric, cumin, coriander, ginger, clove, cinnamon etc. Spiciness can very from mild to very hot. Used in – Curry dishes, vegetables, soups, sauces, meat, fish dish etc. GET A QUOTE