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Ajwain fruit pods

Ajwain (Carom Seed)

Ajwain seeds are used as a spice. The greyish-green seeds are striped and curved, often with a fine silk stalk attached and are usually sold…

Akudjura spice (left) - Bush Tomatoes (right)

Akudjura

Refers to the crushed version of bush tomato. The flavour is a pungent sharp tamarillo – caramelised sun-dried tomato flavour. Akudjura can be added directly…

Allspice

Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, or newspice, is a spice that is the dried unripe fruit (“berries”) of Pimenta dioica, a…

Amchoor

A fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning.

Andaliman

The dried fruit of andaliman has an aromatic odour that, for most species, can be described as lemon-like, with more or less pronounced warm. The…

Annatto

Annatto, sometimes called roucou or achiote, is derived from the seeds of the achiote trees of tropical and subtropical regions around the world. The seeds…

Bouquet Garni

The bouquet garni (French for garnished bouquet) is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and…

Cardamom

Cardamom seed is warm, pungent & highly aromatic. It’s a favourite in Indian dishes but also used to add extra flavour to pastries, cakes, biscuits…

Chile de árbol

The Chile de árbol (Spanish for tree chilli) is a small and potent Mexican chilli pepper also known as bird’s beak chilli and rat’s tail…

Chilli Powder

Chilli powder (also powdered chilli or chile powder) is the dried, pulverised fruit of one or more varieties of chilli pepper, sometimes with the addition…

Chironji

Chirongi nuts are small pale and speckled with dark patches. They are slightly flat and round in shape and are the size of lentils. They…

Coriander Leaves

Coriander

The citrus-flavoured leaves and roots add a pungent taste to many dishes and Middle Eastern dishes would not taste the same without the addition of…

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