Family name: Umbelliferae
Botanical name: Coriandrum sativum

Culinary: pleasing, mild, sweet and a burnt-orange aroma when roasted, coriander seed (as well as the fresh leaf and ground powder) is used in many cuisines from around the world and in many dishes, for example, in curry powders and various spice blends like Indian garam masala, Cape Malay dishes, North African and Middle Eastern cuisine, in pickling spice, biltong mix, boerewors, chutneys and gin.

Medicinal : a myriad of uses, including antibacterial properties

Family name: Umbelliferae
Botanical name: Cumimum cyminum

Culinary: cumin has a strong, spicy, sweet aroma with a slightly bitter taste.  Used in many dishes and cuisines from around the world eg: in Indian and Cape Malay masala’s, dhals, rice dishes and vegetables, in North African and Moroccan lamb dishes, Middle Eastern meat dishes, in Mexican dishes such as chilli con carne, German sauerkraut, pickles, sausages, Dutch cheeses and in numerous spice blends.

Medicinal: used to ease stomach disorders and flatulence.

Family name: Umbelliferae
Botanical name: Cumimum cyminum

Culinary: cumin has a strong, spicy, sweet aroma with a slightly bitter taste.  Used in many dishes and cuisines from around the world eg: in Indian and Cape Malay masala’s, dhals, rice dishes and vegetables, in North African and Moroccan lamb dishes, Middle Eastern meat dishes, in Mexican dishes such as chilli con carne, German sauerkraut, pickles, sausages, Dutch cheeses and in numerous spice blends.

Medicinal: used to ease stomach disorders and flatulence.

Family name: Rutaceae
Botanical name: Murraya Koenigii

Locally grown and dried in-house.

Culinary uses: curry leaf has a strong, warm, unmistakebly curry aroma and flavour (there is no substitute!). Delicious in curries, pastes, marinades, omelettes and for spicing ghee.

Family name: Rutaceae
Botanical name: Murraya Koenigii

Locally grown & dried in-house

Culinary uses: curries, spiced ghee.  Useful when you don’t want to take curry leaves out of a dish.

Family name: Umbelliferae
Botanical name: Foeniculum vulgare

Culinary:  Fennel has a sweet and warm aroma with a mild anise flavour. Great with fish, especially oily fish like mackerel, salmon and herring.  Use the dried herb, seed, bulb or fresh leaf.  It complements pork and lamb dishes and iis used in many curry powders and spice blends such as  Chinese 5-spice. It is also used in sweet and savoury baking, breads, doughs, cakes and biscuits. Fantastic as a digestive tisane after a meal.

Medicinal:  Great as a tisane to settle stomach problems and also used for throat ailments.

Family name: Umbelliferae
Botanical name: Foeniculum vulgare

Culinary:  Fennel has a sweet and warm aroma with a mild anise flavour. Great with fish, especially oily fish like mackerel, salmon and herring.  Use the dried herb, seed, bulb or fresh leaf.  It complements pork and lamb dishes and iis used in many curry powders and spice blends such as  Chinese 5-spice. It is also used in sweet and savoury baking, breads, doughs, cakes and biscuits. Fantastic as a digestive tisane after a meal.

Medicinal:  Great as a tisane to settle stomach problems and also used for throat ailments.

Family name: Leguminosae
Botanical name: Trigonella foenum - graecum

Culinary:  aromatic, bitter, with a curry-like aroma.  Used in curry powders, curries, spice blends and spiced fish dishes and vegetables.

Medicinal: has many benefits including lowering blood pressure and to assist with stomach and digestive disorders.

Family name: Leguminosae
Botanical name: Trigonella foenum - graecum

Culinary:  aromatic, bitter, with a curry-like aroma.  Used in curry powders, curries, spice blends and spiced fish dishes and vegetables.

Medicinal: has many benefits including lowering blood pressure and to assist with stomach and digestive disorders.

Family name: Zingiberaceae
Botanical name: Zingiber Officinale

A superfood!

Culinary: a hint of lemon with a zesty, refeshing sharpness, ginger has many uses and used in many cuisines around the world including Indian and Thai food, in curries and pastes, in Chinese cuisine, in stir-fries, marinades  salads, pickled, preserves, noodles and in drinks such as ginger beer.  In baking, sweets and confectionery such as gingerbread, biscuits, chocolate and cakes.  It can also be used as a zesty and soothing tisane.

Medicinal: a superfood for health ! Excellent for digestion, nausea associated with travel and morning sickness.  Good for joints, circulation, indigestion and colds . It is an anti-inflammatory and an anti-septic.

Family name: Cupressaceae
Botanical name: Juniperus communis

Culinary: one the prime ingredients in gin !! Slightly bitter, fruity, gin-like with a touch of turpentine.  Juniper can also be used in liqueurs, bitters and Swedish beer. A good seasoning for game birds, venison, duck, pork, ham,  lamb, pates and terrines.

Medicinal: an anti-septic, it also helps with blood circulation, the treatment of colic, with flatulence and rheumatism.

Family name: Myristicaceae
Botanical name: Myristica Fragrans

The arils of Nutmeg.

Culinary: aromatic, sweet and warm, very similar to nutmeg. It is used mainly in savoury dishes and milk-based sauces such as bechamel, in charcuterie, sausages, potted shrimps, soups, sauces with fish, seafood, eggs, pickles and chutneys but it can also be used in sweet dishes and milk-based puddings, cheesecakes and lemon curd tart.

Medicinal use : an astringent and stimulant.

Culinary uses: Biryani masala powder is a spice mix that is used to prepare fragrant biryani rice (a layered dish with spices, rice and meat and/or vegetables and dressings), for example, chicken biryani or vegetable biryani. It can also be used to make an aromatic vegetable or chicken masala curry

Culinary:
Chaat is a deliciously spicy and tangy Indian spice blend that can be used DIRECTLY on fruit, vegetables, pulses, boiled eggs or potatoes.

Culinary: This is a North Indian spice blend and unlike other spice mixes, garam is often sprinkled over the finished dish to enhance flavours, adding a gentle aroma of roasted spices just before serving. Garam means warm or hot in Hindi and refers to the heating intensity of the blend on metabolism rather than literal heat, as it’s an aromatic blend, rather than being fiery !

Darjeeling refers to the area in India in which the tea is grown at high elevation.  A 2nd flush refers to a growing season and harvest (usually in the early summer months to the beginning of monsoon).  The 2nd flush is characterised by a pronounced muscat flavour and is known as the “champagne of teas”.

Colour: light to darker gold depending on the estate and the harvest conditions of that particular season

Aroma: delicate tea-bush notes

Taste: fine, delicate with muscat flavours

Pair with:

Brew temp: 95-100 degrees
Brew time: 3-5min

Loose-leaf

Earl Grey is a classic, quintessentially British tea!  A black tea (Camellia Senensis) flavoured with the rind of the bergamot orange, a citrus fruit. It can be consumed with milk and sugar (or honey) or neat with a slice of lemon, which perfectly complements the bergamot notes.

Colour:  clear, burnt orange, sienna, dark amber

Aroma: fragrant, spicy, citrus, malty

Taste: sweet, floral, fragrant, citrus, with a slight pleasant bitterness from the bergamot orange against an earthy and bold black tea.  Elegant, refreshing, rich, complex and sophisticated.  The unmistakable flavour of Earl Grey!

Pair with: absolutely delicious with scones or crumpets, cream (clotted if you can get !)  and jam.

Brew temp: 95-100 degrees
Brew time:: +-5min

Loose-leaf

A smoked black tea from China.  Lapsang is smoke-dried over a pinewood fire, giving it a characteristic smokey flavour.  A larger tea leaf is usually used.

Colour:  green-yellow
Aroma: a delicious and distinct smokey nose
Taste: cigar-box, leather, peated whiskey, smoke

Pair with: salty and spicy food or appreciate on its own.

Brew temp: 95-100 degrees
Brew time: 3-5min

Loose-leaf

A classic Indian tea made with a variety of spices including cardamom, clove, black pepper, cinnamon and ginger and black tea (Camellia Sinensis). Traditionally consumed with milk and sugar (or honey).

Colour: a beautiful deep amber
Aroma: malty and spicy with the different characteristics of the spices wafting on the nose.
Taste: complex, full-bodied and spicy !  All the volatile oils of each spice releasing their different characteristics into the tea and on the tongue.

Pair with: a delicious vanilla biscuit for an additional spice kick or a delicate butter cookie to keep the tea as the star.   Yummy with milk tart or a dense, moist madeira cake.

Brew temp: 100 degrees
Brew time: +-5min

Loose-leaf

Scientific name: Ocimum basilicum,
Lamiaceae

Aroma and flavour: a member of the mint family, the leaves have an aromatic sweet-savoury, green, leafy, sweet smell with hints of anise, clove, pepper and mint.  Pronounced tones of black pepper initially, ending with slightly minty, anise, clove, spicy, warm, woody and sweet flavours.

Culinary: used often in Italian and Mediterranean cuisine, in pasta, pizza or tomato dishes, in a Caprese salad with buffalo mozzarella and tomato, dressings or in pesto’s.  Can also be used in Asian, Indonesian, Vietnamese and Thai cuisine.

Medicinal uses: contains powerful anti-oxidants.

Scientific name: Coriandrum sativum,
Apiaceae

Palate and nose:  the fresh leaves are pungent, with a hint of earth, citrus, lemon/lime, in its distinctive taste and smell.

Culinary uses:  used in many cuisines including Mexican, Mediterranean, Latin America, Middle Eastern, European, Spanish, Thai, Vietnamese, Indian and other Asian dishes. In seasonings, sauces, dressings, salads, salsas, spicy soups, spice blends, curries and masalas.

Medicinal uses: aids stomach and digestive problems, stimulates the appetite, is anti-bacterial and has many more health benefits..

Scientific name: Origanum majorana,
Lamiaceae

Aroma and flavour: fresh, woody, floral, sweet pine and citrus flavours. Similar to oregano but with a reddish stem, smaller leaves and subtler flavour. A taste similar to thyme but sweeter and a stronger scent. Warm, sharp and a little bitter.

Culinary uses: used in many dishes from around the world.  In Mediterranean dishes, sometimes included in Za’tar and Herbes de Provence. Used for seasoning for pasta, soups, stews, dressings, salads and sauces, sausages, vegetables, tomato-based dishes such as tomato sauce, pizza and poultry seasoning.  It can also be used a tisane or herbal tea.

Medicinal properties: has many health properties, including anti-oxidant, anti-inflammatory, anti-bacterial, anti-fungal and anti-septic qualities. Good for throat and digestive problems.

Scientific name:  Mentha,
Lamiaceae

Aroma and flavour:  the leaves are aromatic, pungent, bright, fresh, sweet, refreshing, lingering and cool.

Culinary uses:  It is widely used in Middle Eastern and Greek dishes and particularly complements lamb and poultry dishes, for example, with mint sauce or mint jelly.  It can be used in salads, side dishes (such as minted peas and new potatoes), sauces, dressings, raitas, tzatziki, dips, pastes, rice or grain dishes such as tabbouleh. It’s also a favorite for herbal teas, desserts, cakes, biscuits, baking, chocolate, confectionery, icecreams, sweets, in drinks, liqueurs and cocktails such as a mojito.

Medicinal uses: great for digestion, to freshen breath, a soothing throat gargle or for colds and has many other health benefits.

Scientific name: Origanum vulgare,
Lamiaceae

Aroma and flavour: of the mint family, it has green stems and larger, lighter, green leaves than marjoram, with a strongly aromatic, camphorous and herbal aroma (similar in aroma to thyme and sage).  A strong, aromatic, warm, earthy, peppery, grassy, green, hay-like, slightly bitter, pungent taste, with a trace of mint and a slight astringent mouthfeel due to it’s thymol content

Culinary uses: used much in Mediterranean and Italian cuisines on pizza, pasta, tomato dishes, eggs, omelettes, vegetables, cheese, meat, chicken, sausages, casseroles, fish and salads and in Turkey to flavour lamb and kebabs. It can also be used a tisane or herbal tea.

Medicinal properties: loaded with natural anti-oxidants and phytonutrients.  It is anti-bacterial,  anti-fungal and an effective treatment for Candida fungal infections.

Scientific name: Salvia officianalis,
Lamiaceae

Aroma and flavour: belongs to the family of mint, it has a pronounced herbal flavour - savoury, earthy, musky, woodsy, herbaceous, with hints of mint, eucalyptus, lemon and slightly peppery.

Culinary uses: used in many European cuisines, for example, in the Balkans, in Italian cuisine in saltimbocca, into melted butter for pasta or gnocchi, in English cuisine for stuffing roast turkeys or chicken, in pork casseroles, beans, beef, duck, cheeses and sausages.  Often also used in the Middle Eastern as a tisane or herbal tea. Can also be used in incense and essential oils.

Medicinal properties: is an anti-septic, a systemic anti-biotic, helps flatulence, sore throats, digestion, hormonal problems and helps to stimulate the brain, amongst its many health properties !

Scientific name:  Thymus vulgaris,
Lamiaceae

Aroma and flavour:  The aroma of thyme is pungent, warming, spicy and agreeable. Its flavour is similarly pungent and warming with a lingering, medicinal, mouth-freshening sharpness that comes from the presence of an important volatile oil, thymol.

Culinary uses:  Thyme is typically used in savoury dishes like braised, braaied or roasted meat, vegetables or fish, as well as in savoury baking. It can also be used to add flavour and depth to marinades, soups, stocks, spice blends, cocktail elements and teas. Used in a classic bouquet garni.

Medicinal uses:  aids digestion and help break down fatty foods. Rich in antifungal, antiseptic and antioxidant properties and makes an excellent remedy for sore throats and hangovers !

A blend of Mediterranean herbs including basil, thyme, oregano and marjoram.

Culinary uses: it has a wide variety of uses from Italian pasta and pizza dishes, to sauces, marinades, dressings, on salads with extra virgin olive oil, in omelettes, on grilled vegetables, cheese and in soups.

The fresh green leaves are slowly dried, then blended with pure jasmine flowers to produce a delicately fragrant, floral and sweet drink.

Aroma: fragrant, floral,  sweet, perfumed *   茉莉花茶, 香片
Taste: soft, sweet, delicate, floral

Pair with: appreciate on its own or delicious with Chinese cuisine, like Peking duck and pancakes. Enjoy with seafood, salads, chicken or desserts.

Brew temp: 80 degrees
Brew time:  3min 茉莉花茶, 香片

Loose-leaf

This is a hand-crafted soap made with coconut oil and lemongrass.

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

NO FILLERS, just PURE spice!