Family name: Makrut
Botanical name: Citrus hystrix

Aroma and flavour: a distinctive clean, citrus lime-lemon scent and taste.

Culinary uses: essential in Thai cuisine to flavour soups, curries, pastes, fish and chicken dishes and coconut milk. Also used in Indonesian cuisine.

Family name: Zingiberaceae
Botanical name: Langus galanga, syn Alpinia galanga

Aroma and flavour: closely related to ginger and turmeric, galangal has a sharp, citrusy, pine-like aroma and flavour when fresh and “woody” when dried.

Culinary uses: one of the important ingredients in Thai  and South-East Asian cuisine for curries, soups, pastes, seafood and chicken dishes. Also used in some Chinese and Indian dishes. Before use, soak dried galangal slices in warm water for 30 minutes or until soft and pliable.  Use sparingly as the flavour can be strong.  Remove before serving as the root can be woody to chew on.

Medicinal uses: In Asian medicine it is used to treat respiratory problems.  It is an anti-oxidant and anti-inflammatory.

Botanical name: Cymbopogon Citratus
Family name: Gramineae

Aroma and taste: Lemongrass has a lively, bright, distinct fresh citrus-lemon bouquet and taste.

Locally grown & dried in-house.

Culinary uses: essential in Thai, Malay, Indonesian and many South-East Asian curries, soups, pastes, marinades, stir-fries and salads. Perfectly paired with coconut milk, especially in fish, seafood, chicken and pork dishes.  Stunning as a refreshing tisane.

Medicinal uses:  relieves flatulence, is a stomach and gut relaxant and is calming. The essential oil is antiseptic, used to ease pain and arthritis and an insect repellent.

Family name:  Leguminosae
Botanical name:  Glycyrrhiza glabra

Aroma and flavour: a sweet, woody, botanical. When cut and fresh, the root is bright yellow and smells sweet. It tastes of anise with a bitter-sweet flavour. Much of the sweetness in liquorice comes from glycyrrhizin, which has a sweet taste. The sweetness is very different from sugar, being less instant, tart and longer lasting.

Culinary uses: best known as an ingredient in confectionary, for example, Liquorice Allsort and is 30- 50x sweeter than sugar ! Gins, drinks, stouts, porters, dark beers and liqueurs, like Irish Guinness, Italian sambuco also use liquorice root to flavour their drinks.  It can also be used as a tisane or herbal tea.

Medicinal: liquorice root has many health benefits. It can act as an expectorant, demulcent, anti-inflammatory, adrenal agent, anti-spasmodic and mild laxative. It can increase blood pressure and not recommended for people with hypertenson or diabetes. Consult your doctor before taking !  The isoflavene glabrene and the isoflavane glabridin, found in the roots of liquorice, are phytoestrogens.

Masala Chai Spice for tea or baking. Made with 100% REAL botanicals including cardamom, ginger, cinnamon, clove & black pepper. 

NO FILLERS, just PURE spice!