Herbs & Spice Uses
- AllSpice
- Smoked and pickled foods, pork, game pies, marinades - also cakes, puddings and mulled wine.
- AllSpice - Ground
- Pies, cakes and puddings & mulled wine.
- Aniseed China Star
- In Chinese cookery, marinades and sauces; Malaysian curries. Great with fish, Chinese Five Spice contains it.
- Aniseed - Ground
- Desserts, cakes, breads; Indian marinades.
- Barbecue Seasoning
- An American blend of goodies to make that barbecue even more mouth-watering.
- Basil
- Garnish - add to hot dishes at end of cooking. Wonderful with tomatoes, pasta, soups.
- Bay Leaves
- Half a leaf flavours casseroles, stocks - key ingredient of bouquet garni. Fish stocks, soups.
- Bouquet Garni
- Classic French flavouring for stocks, soups and stews. Remove after cooking.
- Cajun
- Zingy flavour from Louisiana. Tangy and tasty when rubbed into fish and steak to be grilled or barbecued.
- Caraway Seeds
- Bridges the gap between sweet and savoury. Breads, cakes, dumplings, soups, coleslaw etc.
- Cardamom Green - Ground
- Essential spice for Indian food; cakes, mulling etc. Main ingredient of garam masala.
- Casserole Herbs
- A scrumptious blend of herbs and juniper berries.
- Cassia
- First cousin to cinnamon but stronger flavour. Stews, casseroles, pastries, cakes, stewed fruit.
- Cayenne
- Affinity with sea food - paella - Mmmm!! Also cheese, eggs, sauces and quiches.
- Celery Seed
- Soups, sauces, and stuffings. Wonderful with tomatoes in pasta sauces; rice dishes - in Bloody Mary mix.
- Chervil
- Good in bland dishes after cooking. e.g. scrambled eggs, into butter for grilled fish, salads etc.
- Cinnamon Sticks
- Mulled wine, cinnamon sugar. Pot pourri decor, stewed fruit.
- Cumin - Ground
- Essential in garam masala and panchphoran. Gives a distinctive warm flavour to a range of savoury dishes from India, Mexico etc.
- Chilli Powder
- Chilli con carne, Latin American. Adds bite to bland diets.
- Cloves
- Soups, bread sauce. To stud honey roast ham; apple pies and crumbles, mulling spices.
- Cumin Seed
- Chilli con carne, Indian and Thai curries and sates, pickles.
- Chillies - Small Birdseye
- A spicy fiery flavouring - use sparingly in sauces, minced meat, poultry dishes, and roast duck.
- Coriander Seed
- Curries, pickling spice, smoked meat, game.
- Curry Powder Madras
- Hot flavoursome curry.
- Chive Flakes
- Vichyssoise, scrambled eggs, salads, cream cheese.
- Coriander Seed - Ground
- Ingredient in garam masala and other spice dishes.
- Dill Seed
- Pickles, sauerkraut, potato salads
- Cinnamon - Ground
- Cakes, puddings, baked apples. Key ingredient in curry.
- Creole
- A right little burner from south-east USA. Clam stews, hot pots.
- Dill Weed
- Garnish, marinades, gravadlax - with potatoes and pickles.
- Fennel Seed
- Sauces, pork, salads.
- Garlic Salt
- Sauces, pork, salads, dressing. Not so good for vampires.
- Italian Seasoning
- Salad dressing, pasta, fish.
- Fenugreek - Ground
- Curries, pulses (with fennel seed); gives a delicious tangy taste. Used in halva, the sesame-based sweetmeats.
- Ginger - Ground
- Sauces, pancakes, pudding spice, melon. Essential in gingerbread men, ginger beer etc.
- Jerk
- Fiery seasoning from the Caribbean. Sensational on fish or on barbecue foods.
- Garam Masala
- Essential spice for kormas, tandooris and samosas. Blends well with yoghurt - garnish for raitas
- Ginger Root
- Puddings, ginger cake, stewed fruit; most Chinese savoury dishes.
- Juniper Berries
- Marinades, stuffings for game, pork, poultry; spiced salt beef, pates and terrines.
- Garlic Granules
- Good for stews, roast meats; salad dressing etc.
- Herbs de Provence
- Classic French collection for fish.
- Mace Blade
- Outer 'skin' of nutmeg - stronger than nutmeg. Soups, chowder, savoury pies.
- Garlic Powder
- Lamb, steak; pungent spices like Aioli; garlic butter - you name it.
- Horseradish
- Condiment for roast beef. With mustard for fish and chicken.
- Marjoram
- Tomatoes, pizzas, Greek salads, pasta sauces - combines well with marrow and potatoes.
- Mint
- Mint sauce, jellies, new potatoes, roast lamb.
- Nutmeg - Ground
- As 'Nutmeg' -also baked custard. Useless with a catapult.
- Pasta & Pizza Herbs
- The authentic Italian blend.
- Mixed Herbs
- Sauces, soups, casseroles and roast meats.
- Oregano
- Pasta and tomato sauces and particularly pizzas.
- Pepper - Black
- Universal condiment; marinades, stock, pepper sauce for duck and steak au poivre, salami and strangely enough - strawberries.
- Mixed Spice
- Christmas puddings and cake, mincemeat and stuffings - also in biscuits, puddings and other cakes.
- Paprika - Spanish
- Goulash, vegetables, Spanish seafood stews.
- Pepper - White
- White sauces and poultry; condiment.
- Mustard Seed - Yellow
- Indian food, pork, pickles, vegetables. Quickly fried they are sweet and nutty.
- Paprika - Noble Sweet
- The finest of the paprikas.
- Peppercorns - Black
- More subtle flavour than white, less hot.
- Nutmeg
- Spinach, English pies (and puddings), stewed fruit. Try adding nutmeg to mashed potato or white cabbage. Goes with most egg and cheese dishes. Good with a catapult.
- Parsley
- Mainly a garnish added after cooking. Parsley sauce, soups, fish pies.
- Peppercorns - Rainbow
- Coloured and flavoursome selection.
- Peppermill Mix
- Attractive and aromatic mixture for grinding.
- Sage
- Pork, duck, stuffings. Best used with discretion.
- Tandoori Mix
- An Indian mixture of spices for marinating.
- Pickling Spice
- Mixture of whole spices used to spice vinegar; for chutneys, pickled fruits and vegetables.
- Sesame Seed
- Mild, nutty aroma when dried; delicious in fried potato dishes. Used in biscuits and halva.
- Tarragon
- Eggs, fish, chicken, veal and omelettes.
- Poppyseed - Blue
- Decoration for breads, rolls, savoury noodles.
- Spaghetti Sauce Mix
- Makes pasta positively a la carte.
- Thyme
- Meat, game, stuffings, tomato sauces for pasta.
- Roast Chicken Spice
- Brilliant - turns you into a world class chef!
- Steak Sauce
- Adds that scrumptious finish touch.
- Turmeric - Ground
- Great with fish and rice e.g. kedgeree; most curry dishes - adds colour; piccalilli.
- Rosemary
- Lamb, stuffings, strong flavoured meats.
- Sumac
- Salad dressings, barbecue spice, kebabs. Middle Eastern origin with sour fruity taste.
- Vanilla Pods
- The Aztecs got there first - wonderful in sugar, custards, creams.
- Saffron Powder
- Saffron Strands - The King of Spices - fish, rice dishes, cakes, 20,000 crocuses produce only 4 oz.
- Sun Dried Tomatoes
- Great in stews, casseroles, hot pots. Great nutty flavour.
Why not try...
one of the products from the new Jamie Oliver range of salt grinders and pepper mills, including pink himalayan salt and hot chilli pepper, or choose from a selection of tasty herb crust meal toppers.
Get creative with...
spices and seasonings! Add a kick to your meals with our curry spices range or choose from a selection of our salt grinders and pepper mills. Or simply why not try one of our tasty, curry recipes.
