G.White Pepper

White pepper has a milder, more delicate flavour than black pepper, and is useful for adding a peppery flavour to light-coloured sauces and soup without adding black colour. White pepper is commonly used in light coloured European dishes like casseroles, pies,creamy shrimp and scallop sauces, mayonnaise, cream based soups....
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Whole Cloves

Whole cloves are often used to stud hams and pork, pushing the tapered end into the meat like a nail. A studded onion is frequently used to impart an elusive character to courts-bouillons, stocks and soups.
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Paprika is often used as a garnish, sprinkled on eggs, hors d'ouvres and salads for colour. It spices and colours cheeses and cheese spreads, and is used in marinades and smoked foods. It can be incorporated in the flour dusting for chicken and other meats. Many Spanish, Portuguese and...
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Ground Cumin

Cumin is used mainly where highly spiced foods are preferred. It features in Indian, Eastern, Middle Eastern, Mexican, Portuguese and Spanish cookery. It is an ingredient of most curry powders and many savoury spice mixtures, and is used in stews, grills - especially lamb - and chicken dishes. It...
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Whole Aniseed

Aniseed is primarily associated with cakes, biscuits and confectionery, as well as rye breads. It is used in much the same way as fennel to flavour fish, poultry, soups and root vegetable dishes
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