Where Flavor Begins

High Quality

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Selected Herbs

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Global Sourcing

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The Soul of Cooking

Cloves

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Star Anise

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Vanilla

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Cardamon

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Natural only!

Certified Organic. No Chemicals

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Blends

From Our Family to Your Kitchen!

Culinary use typically distinguishes herbs from spices. Herbs refer to the leafy green parts of a plant, while a “spice” is a product from another part of the plant (dried).

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Our Range

Bay Leaves

Aromatic leaves of several plants used in cooking

Caraway Seeds

Give a distinctive flavor to rye bread, cabbage

Nutmeg

This is a seed of the tree, roughly egg-shaped

Star Anise

Evergreen tree of NE Vietnam and SW China

Mixed Pepper

Can be used in various recipes to add flavor

Red Chillies

Contain large amounts of vitamin C and A

Seaweed Salt

A mix of small-flaked Dulse, Nori & Sea Greens

Mace Blades

Dried blades can be ground & used as a spice

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Recipes

The Magic of Your Steak

top rated

Steaks are usually grilled, but they can be pan-fried, or broiled. Steak
is often grilled in an attempt to replicate the flavor of steak cooked
over the glowing coals of an open fire.

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Fresh

Spices Handled Carefully in Small Batches

This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is proeminent in meat.

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