Herbs and Spices

The leaves of a South African bush that smell like curry powder. Used in Indian and Sri Lankan cuisine primarily. Pack weight 5g

The North Indian spice mix used as the base for most curries. 50g Box.

Chilli based spice paste used in Moroccan cuisine. Pack weight 100g

Dry hot curry spice mix.
50g box.

The dried leaves of the Kaffir tree, indigenous to South East Asia. Used in Thai and Indonesian cuisine for its lime flavour. Usually removed from recipe before serving Pack weight 2g

Medium-hot curry spice mix.
50g Packet

Mild curry spice mix.
50g box.

A mix of black, white, pink and green peppercorns. Pack weight 40g

Also known as Rose Baie. Not actually related to the black peppercorn but from a tree indiginous to the Indian Ocean. Similar in flavour to green peppercorns. Pack weight 12g

Preserved Lemons used in Moroccan cuisine. Pack weight 140g

Currently unavailable from supplier. Back soon hopefully.

A spice mix used in Morroccan cuisine. Pack weight 42g

Sumac has a tart flavor that is very nice sprinkled on fish or chicken. Try substituting in any dish on which you might squeeze fresh lemon juice. Pack weight 20g