Herbs, Spice & Seasonings

Herbs, Spice & Seasonings

Asafoetida (Asafetida) – Used as a digestive aid in Indian cooking, asafoetida has a strong odor that mellows out into a garlic-onion flavor. Achiote (Annatto) – Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. Used primarily in Latin American dishes like mole sauce, cochinita pibil, and tamales. Allspice – Similar to cloves, but more pungent and deeply flavored. Best used in spice mixes. Bay Leaf – Adds a woodsy background note to soups and sauces. Caraway Seed – These anise-tasting seeds are essential for soda bread, sauerkraut, and potato salad. Cardamom – This warm, aromatic spice is widely used in Indian cuisine. It’s also great in baked goods when used in combination with spices like clove and cinnamon. Cayenne Pepper – Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes. Chia Seeds – No, these seeds aren’t just for growing crazy terracotta sculptures! Nearly flavorless, they can be ground into smoothies, cereals, and baked goods for extra nutrition and texture, or even used as a vegan egg substitute. Cinnamon (also: Vietnamese Cassia Cinnamon) – Found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savory dishes. Cloves – Sweet and warming spice. Used most often in baking, but also good with braised meat. Coriander Seed – Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes. Cumin – Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian. Fennel Seed – Lightly sweet and licorice flavored. It’s excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid! Fenugreek – Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes. Garlic Powder – Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor. Ginger – Ground ginger is made from dehydrated fresh ginger and has a spicy, zesty bite. Gochugaru – This Korean red pepper spice is hot, sweet, and ever-so-slightly smoky. Grains of Paradise – These taste like a cross between cardamom, citrus, and black pepper. They add a warming note to many North African dishes. Kaffir Lime Leaves – Used to flavor curries and many Thai dishes. Can be sold fresh, dry, or frozen. Loomi – Also called black lime, this is ground from dried limes. Adds a sour kick to many Middle Eastern dishes. Mace – From the same plant as nutmeg, but tastes more subtle and delicate. Great in savory dishes, especially stews and homemade sausages. Mahlab – Ground from sour cherry pits, this spice has a nutty and somewhat sour flavor. It’s used in a lot of sweet breads throughout the Middle East. Nutmeg – Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes. Nutritional Yeast – Very different from bread yeast, this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savory flavor. Oregano – Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes. Paprika – Adds a sweet note and a red color. Used in stews and spice blends. There is also a spicy version labeled hot paprika. Peppercorns – Peppercorns come in a variety of colors (black, white, pink, and green being the most popular). These are pungent and pack a mild heat. Rosemary – Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats. Saffron – Saffron has a subtle but distinct floral flavor and aroma, and it also gives foods a bright yellow color. Sage – Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking. Smoked Paprika – Adds sweet smokiness to dishes, as well as a red color. Star Anise – Whole star anise can be used to add a sweet licorice flavor to sauces and soups. Sumac – Zingy and lemony, sumac is a Middle Eastern spice that’s great in marinades and spice rubs. Turmeric – Sometimes used more for its yellow color than its flavor, turmeric has a mild woodsy flavor. Can be used in place of saffron in a pinch or for those of us on a budget. Thyme – Adds a pungent, woodsy flavor. Great as an all-purpose seasoning. Vietnamese Cassia Cinnamon (also: Cinnamon) – Sweet and spicy. Can be used in both sweet baked goods and to add depth to savory dishes.
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Jumbo Chicken Stock – Bouillon de Poulet (Halal) – 1kg
£13.95
Walkerswood Jamaican Jerk Seasoning Hot & Spicy 280g (Pack of 3)
£19.95
Walkerswood Jamaican Jerk Seasoning Mild 10oz
£11.50
Walkerswood Jamaican Jerk Seasoning, 9.52-Pound Jumbo tub
£39.99
Walkerswood Jerk Marinade,Glass 17 Ounce
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Jumbo Chicken Stock – Bouillon de Poulet (Halal) – 1kg

Jumbo Chicken Stock – Bouillon de Poulet (Halal) – 1kg Jumbo Chicken Stock – Bouillon de Poulet (Halal) – 1kg — One of the Most Popular Chicken Stock Powder. Enhance your dishes with the best chicken flavor. Easier to use and dissolve. Don’t forget to reduce your usual salt consumption: your Jumbo stock already provides some salt. — This chicken stock is the perfect flavour enhancer for sauces and can be dissolved in water to make delicious broths. A great base for a whole variety of dishes and a staple for any kitchen store cupboard.

Jumbo Chicken Stock – Bouillon de Poulet (Halal) – 1kg
£13.95
Walkerswood Jamaican Jerk Seasoning Hot & Spicy 280g (Pack of 3)

Walkerswood Jamaican Jerk Seasoning Hot & Spicy 280g (Pack of 3)

Walkerswood Jamaican Jerk Seasoning Hot & Spicy 280g (Pack of 3)
£19.95
Walkerswood Jamaican Jerk Seasoning Mild 10oz
Walkerswood Jamaican Jerk Seasoning Mild 10oz
Walkerswood Jamaican Jerk Seasoning Mild 10oz
£11.50
Walkerswood Jamaican Jerk Seasoning, 9.52-Pound Jumbo Tub
Walkerswood Jamaican Jerk Seasoning, 9.52-Pound Jumbo tub
£39.99
Walkerswood Jerk Marinade,Glass 17 Ounce
Walkerswood Jerk Marinade,Glass 17 Ounce
£9.55
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