Allspice - Also known as pimento with wonderful aromas of “all the spices”. Cloves, nutmeg, cinnamon, mace and peppercorns can be identified in its aroma. Commonly used in sweet recipes Allspice can also be added to chutneys and preserves and is often used in German recipes.

Arrow Root Powder - his starch thickener has several advantages over cornstarch.  It has a more neutral flavor, so it's a good thickener for delicately flavored sauces.  It imparts a shiny gloss to foods & it also works at a lower temperature, and tolerates acidic ingredients and prolonged cooking better.  And while sauces thickened with cornstarch turn into a spongy mess if they're frozen, those made with arrowroot can be frozen and thawed with impunity. It's not a good thickener for dairy-based sauces To thicken with arrowroot, mix it with an equal amount of cold water, then whisk the slurry into a hot liquid for about 30 seconds.

Basil Sweet Whole - A versatile herb used to uplift dishes including tamatoes

Dill Seeds and Dill Tips - Most found in pickle jars, dill is wonderful for fish dishes and creamy white sauces. Add to egg dishes or coleslaw and potato salads. Grind the seeds or add dill tips to mayonnaise to accompany grilled fish. Dill helps soothe crying babies and is the main ingredient in gripe water.

Fennel Seeds - A warm, sweet aroma great for using in fish dishes. Also wonderful in pork and lamb dishes. Seeds are also used in savory and sweet baking. For a jaded palate place 1tsp fennel seeds in boiled water, allow to cool and sip.

Fenugreek Seeds - These hard, irregular shaped seeds with a pungent curry aroma are used in curries, meat and vegetarian dishes to impart their curry flavour. Soak overnight before grinding to a paste and adding to dishes.

French Tarragon – An indispensable ingredient in French cuisine, tarragon imparts a subtle, delicious flavour to dishes. Wonderful in chicken stuffing, preserves, pickles, mustard and in white sauces.

Ginger – Ground root ginger is used extensively in stir-frys and currys. Often added to pastes, pickles and preserves as well as an essential ingredient in baking. Delicious when teamed with chicken and game in casseroles.

Gojii Berries – The wonder berries from ancient China, full of anti-oxidants and packed with vitamins these red berries taste similar to cranberries but are a little dryer. Delicious on their own or when added to cereals, oats and mueslie. A tea can be made by infusing 2-3 berries in boiling hot water, allow to steep for a few minutes and sip. Gogii berries can also be added to chicken soups and stews.

Italian Herbs – A wonderful blend of all things essential for Italian cooking. Rosemary, thyme, origanum, basil, garlic, salt, peppercorns make this a super seasoning when cooking.

Juniper Berries – The main ingredient of gin, juniper berries are best used to flavour rich dark meats like game birds, venison, duck, rabbit, pork and lamb, they assist in cutting the “wildness” of meats with their strong gin flavour and slight bitterness. Used in the treatment of colic, flatulence and rheumatism. It is a powerful antiseptic and is believed to help blood circulation.

Mace – Mace & Nutmeg are different parts of the same fruit. The nutmeg nut is encased by a thin layer of arils (blades almost looking like fingers encasing the nutmeg) and this is the mace. It is red when ripe and dries to an orange colour. Mace is used in savory dishes – to flavour milk based sauces and is used widely in processed meats, egg dishes and pickles or chutneys.

Mint – An indispendable condiment for lamb and mint sauce. It is also delicious in sweet sauces, drinks, jellies and often used fresh as a garnish. Sprinkle the dried mint over cooked vegetables, potatoes or peas.

Mixed Herbs – Basil, rosemary, oreganum, marjoram and thyme make up this kitchen necessity

Mixed Spice – A blend of nutmeg, coriander, cardamom, cloves, cinnamon, allspice and ginger make up this warm cooking spice. Used mostly in baking, cakes, bread and rich fruit mixtures.

Mustard Seeds Black – The most pungent of all the mustard seeds, the black mustard seed has a sharp bite.

Mustard seeds have little or no smell, their flavour is released when they are crushed and mixed with water. Remember that when adding mustard to cooking always stir the mustard in at the end of cooking as the heat of cooking will kill the mustard hot flavour.

Nutmeg Whole & Ground – The nutmeg tree grown to about 18metres tall and only produces fruit 15 to 20 years after planting. Nutmeg possesses a glorious warm, sweet smell. Delicious with fillings for pasta, risotto and in sauces for fish or chicken. Wonderful when used with cheese or added to mashed potatoes. A traditional flavoring for cakes, biscuits, fruit or milk puddings – a sprinkling or grating adds a whole new dimension to foods.

Onion Flakes – A wonderful dried alternative to seasoning cooking. Intense flavour can be imparted into stir frys, casseroles and stuffings.

Origanum – Essential ingredient in Italian cooking, famous on pizzas, with tamatoes, cheese and egg dishes. Origanum has the ability to dissolve fats in the body and should be added to fatty meat dishes while roasting. Can also be sprinkled over chips, fritters and gravys.

Paprika Smoked Spanish – A mild, sweet smokyness makes this paprika truly wonderful. A fine powder from the Capsicum Annuum, the core and seeds are removed before milling. The rich intense colour this spice adds to dishes is unmatched. Great in goulashes, stews and chicken dishes.

Peppercorn Mix – A blend of the finest 4, Green peppercorns, black peppercorns, pink peppercorns and white peppercorns.

Peri Peri – A Portuguese hot pepper spice made from small chillies. Great with fish & chicken.

Pimento whole – Also know as Allspice berries for its aroma of “all the spices”! Cloves, nutmeg, cinnamon, mace and peppercorns can be identified in its aroma. Commonly used in sweet recipes Pimento can also be added to chutneys and preserves and is often used in German recipes.

Pink Peppercorns – Not a true peppercorn but they have an associated flavour and size as peppercorns. They yield a sweet-peppery smell and are used in fish and Mediterranean cooking. Not to be consumed in large quantities as they have been known to cause adverse reactions when added generously to dishes. Recommend that one limits the amount of pink peppercorns to 12 -15 for any one dish.

Rosemary – One of the most ancient herbs, delicious in lamb, bean and tomato dishes. It has a very strong flavour, so should be used sparingly. A pinch of dried leaves added to a mug of hot water makes a wonderful soothing tonic and is said to promote memory retention.

Saffron – The worlds most expensive spice, a few strands is all that is needed to impart colour and a lasting aroma to exotic dishes. Often used in Mediterranean dishes, paella and risotto and used in Bouillabaisse – the famous seafood stew-soup as well as in Indian pilaus. Used extensively in sweet dishes, milky rice piddings and custard desserts.

Sage Rubbed – This herb is used in both sweet and savory dishes, can be used in salad dressings, as an infused tea. Delicious when teamed with onion and included in stuffings of turkey, duck and chicken.

Szechuan Pepper – Grown in the Szechuan region of china this spice is also know as Chinese brown pepper this is actually a berry not a peppercorn. A pungent aroma with a hint of citrus. Much used in Chinese cooking especially duck and chicken dishes.

Thyme Rubbed – Thyme has the ability to aid digestion of fatty foods and is often added to roasts, when cooking with wine it is particularily good added to the slow cooking. Medicinally it is know for its antiseptic qualities, a pinch steeped in hot water will help relieve coughs and colds.

Tumeric – Similar in form to ginger this distinctly bright, deep yellow root is mostly sold as a powder. It has a distinctly peppery flavour, warm and musky with a touch of woodiness on the palate. Often used in rice dishes, currys, chutneys and pickles. Think piccalilli, kedgeree and dhal dishes. It is taken to ease stomach ulcers, liver complaints and assists digestion. Very popular natural dye for cotton and silk.

Turkish Select Bay Leaves – An essential flavouring ingredient in classic sauces such as béchamel and tamato sauces. Wonderful added to seafood, poultry, meat, rice and vegetable dishes. Include a bay leaf when pickling foods, or lay them in the roasting dish around foods to be baked or roasted. Can also be used in sweet dishes like custard and cream puddings. Handy home hint – bay leaves will deter weevils

White Peppercorns – These are peppercorns that are soaked in sacks for a week under slowly running water, this allows the removal of the outer husks, these husked berries are white peppercorns.