Herbs

A popular aromatic herb with a sweet aroma and strong flavour. The most common use is for in cooking such as tomato sauces, is also excellent in pesto or as a finishing touch on pasta and salad dishes.

A unique flavour profile that is herbal, slightly floral, and subtly bitter, providing a subtle and complex aroma rather than a dominant taste. Used to flavour many world cuisines and a versatile ingredient that can add a delightful aroma and subtle flavour to a wide range of dishes.

Dried chamomile flowers have a subtle, floral flavour with a hint of apple-like sweetness. They are commonly used in herbal teas and have a calming and soothing effect.

Dried chives have a milder and more concentrated flavour compared to fresh chives, but they still retain the characteristic onion-like taste. They can be a convenient substitute when fresh chives are not available or if you prefer a more intense flavour.

A popular mild herb used in many world cuisines, adding a little 'je ne sais quoi' to many of your favourite dishes. While the flavour is still reminiscent of the fresh herb, it tends to be more concentrated and earthy.

Curry leaves have a unique taste that is often described as slightly bitter, nutty, and reminiscent of citrus. When cooked, they release a distinct aroma that is both refreshing and earthy. An essential ingredient widely used in Indian, Sri Lankan, and other South Asian cuisines. including curries, dals, and soups, the subtle flavour is unmistakable.

One of the most fragrant and flavoursome herbs in the kitchen, can be added to many dishes and also makes an attractive garnish. Dried dill weed has a distinct flavour that is herbaceous, slightly sweet, and tangy. It is commonly used in various cuisines and dishes to add a fresh and aromatic touch.

A popular ingredient in Middle Eastern and Persian cuisine. It is made by boiling fresh limes in salt water and then drying them in the sun until they turn black and hard. The drying process imparts a unique flavour profile to the lime, resulting in a tangy, smoky, and slightly sweet taste. Most commonly used for slow-cooking dishes and infuse sauces with complex citrus flavours.

Dried whole limes are a popular ingredient in Middle Eastern and Persian cuisines, with a strong citrus flavour that is slightly sour and bitter. The drying process intensifies their taste, making them more pungent and concentrated compared to fresh limes. They also develop earthy and fermented notes, which contribute to their distinct flavour profile.

A common ingredient used in Middle Eastern, Persian, and Indian cuisine. It is made by boiling fresh limes in salt water and then sun-drying them until they become hard and black. Dried lime adds a unique tangy and citrusy flavour to dishes and is often used to impart a slightly sour taste. Infuse sauces with citrus flavours, add to a tagine to bring out the flavour or grind in a spice mill to create meat and fish rubs, tabbouleh and quinoa salads.

Ghormeh Sabzi is a popular Persian dish known for its rich and flavourful taste. Traditionally made with a combination of ghormeh Sabzi herbs, plus meat (usually lamb or beef), and kidney beans. Use this blend of herbs to make an authentic tasting ghormeh sabzi.

The herbs in ghormeh sabzi include a mix of chives, fenugreek, parsley and coriander, which give it a distinctive and aromatic flavour.

With a strong, citrusy, and floral fragrance the flavour is distinctive, with a combination of lemony and slightly bitter notes. The leaves are typically used whole and are not eaten but added to dishes to infuse their aromatic qualities into the food. This aromatic Asian leaf is often used in Thai, Indonesian and Cambodian recipes including Thai green curry.

With a subtle floral flavour that can be used in recipes such as marinades and baked breads, also makes a beautiful garnish for salads and desserts, and tasty beverages.

A convenient and versatile ingredient offering a citrusy and herbal flavour that adds a unique twist to dishes. Typically used in Thai and  Asian cuisines this versatile herb can be used in all kinds of recipes from marinades to cocktails, adds a slightly sharp and tangy taste but without the bitterness of lemon.

A versatile herb that is widely used in Mediterranean and Middle Eastern cuisines. Belonging to the mint family with a delicate, slightly floral flavour and hints of citrus and pine, similar to oregano but often described as sweeter and more delicate.

A versatile herb that can be used in a variety of culinary applications with a distinct aroma and flavour that is refreshing, slightly sweet, and minty. Provides an instant boost to any dish it is added to, and a terrific herb to keep around the kitchen, the ultimate accompaniment to roast lamb.

A beautifully aromatic and versatile mix of dried herbs made from plants commonly grown in the kitchen garden, includes equal parts of basil, marjoram, thyme and oregano, earthy, herbaceous an aromatic, perfect to add flavour to many favourite dishes.

One of the most widely-used herbs worldwide this familiar herb is used in many dishes such as pizza and pasta sauce. With a strong and pungent flavour, and with a combination of earthy, slightly bitter, and slightly sweet notes. It pairs well with other herbs like basil, thyme, and rosemary, as well as garlic and lemon.

A versatile herb that can be used in various dishes to add flavour and a hint of freshness and pleasant herbal taste. Helps to compliment and brighten the other flavours in a dish, can be used in anything from soup, sauces to vegetables and fish.

Pink rose buds have a delicate floral flavour and can be used in various culinary applications, a subtly sweet and floral taste, often described as fragrant and slightly fruity.

Whether you're a seasoned chef or a home cook looking to add a touch of elegance and romance to your dishes, rose petals offer a way to enhance flavours and presentation. A delicate taste described as sweet, slightly fruity, and floral. Plus, they're packed with vitamins and antioxidants, making them a healthy addition to your recipes.

Dried rosemary is a popular herb known for its distinct flavour and aroma. It has a piney, woody, and slightly minty taste that can enhance the flavour of various dishes. Instantly recognisable this popular seasoning is perfect for a variety of meat dishes, tolerates heat and is flavoursome in slow cooking.

With a strong, aromatic flavour that is earthy, slightly peppery, and slightly bitter. It is commonly used in Mediterranean and European cuisines, particularly in Italian and French dishes, traditionally compliments pork, beef, duck and chicken dishes and commonly found in stuffing recipes.

Dried sage leaves have a strong, earthy flavour with hints of pine and citrus. Commonly used in Mediterranean and Italian cuisine to add depth and aroma to various dishes. Compliments pork, beef, duck and chicken dishes and commonly found in stuffing, can be used as a garnish.

Tarragon is a flavourful herb that adds a distinct taste to dishes. It has a slight licorice or anise-like flavour with hints of mint and citrus. Tarragon is commonly used in French cuisine and pairs well with various ingredients. Perfectly compliments chicken and also can be used to flavour oils and vinegars.

A versatile herb commonly used in cooking for its distinct aroma and flavour. It pairs well with a variety of dishes, including soups, stews, marinades, and roasted meats. The subtle, dry, lemony aroma and a slightly minty flavour is used to season soups, sauces and braises and is used throughout Italian, French and Mediterranean cooking.