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Also known as : China Star
Both the fruit case and the seeds have a strong aniseed flavour and may be used whole (remove before serving), or ground as in traditional Five Spice Mix. Use sparingly wherever an aniseed flavour is required. It should not be confused with Japanese Star which has a much less pronounced aroma and can harbour lethal mycotoxins.
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This spice has a strong thyme taste and should be used sparingly. Use in speciality Asian dishes. In particular, it goes well in dahls, breads, vegetable dishes and chutneys.
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The leaves have a sharp, aromatic flavour and are widely used in European and Middle Eastern cooking, being particularly compatible with meat and tomato based dishes. It may also be used to make a refreshing tisane.
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Paprika is widely used for its rich, aromatic flavour in stews and casseroles such as Hungarian Goulash, omelettes and as a garnish for cheese or vegetable dishes.
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The sweet, aromatic flavour of nutmeg has been highly prized since Roman times and together with pepper, ginger and cinnamon was one of the principle commodities of the early spice trade. Nutmeg is widely used in Mediterranean, Middle Eastern and Indian cooking. It is used in baking and to flavour milk based desserts and sauces as well as in savoury dishes. It is usually used finely ground and occasionally in a kibbled form.
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Ginger has been used since ancient times and is widely used in Asian and Caribbean cooking and as a popular flavouring in many bakery products. The dried root is difficult to grind in the domestic environment so is usually purchased ready ground. It gives a strong, warm, hot, aromatic flavour and should be used sparingly.
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Green Cuisine Garam Masala is a mixture of coriander, cinnamon, cloves, nutmeg ......... Use as a 'curry powder' or sprinkle on savoury dishes, particularly vegetarian dishes, before serving.