Fire up your BBQ
with our sensational spice rubs.
Green Cardamom Pods have a strong, unique taste, with an intensely aromatic fragrance and a minty coolness. The oval-shaped pods are green, as suggested by their name, and are used in a variety of savoury and sweet dishes. Next to black pepper, cardamom is the most common spice in India. It is also one of the world’s most ancient spices, often glorified as the Queen of Spices. It is an essential ingredient of Garam Masala.
Also known as pimento, the Allspice Berry imparts flavours reminiscent of cinnamon, nutmeg & cloves with a hint of pepper. Allspice is a single small berry from the Jamaican bayberry tree. It is the dried unripe fruit which has a brown colour. Its heavy sweetness lends allspice a great deal of versatility. It is key ingredient of Caribbean cuisine. It also contains essential oils with anti-microbial components and health benefits.
Garlic is obtained from a perennial plant that’s a member of the lily family and relative to onions. Dried garlic granules have a bitter-sweet flavour and a pungent aroma similar to fresh garlic just slightly more subtle due to the roasting and drying process.
Mace is the outer membrane of the nutmeg seed and has a milder flavour than Nutmeg, making it ideal to use in shellfish and seafood. Our product has been dried and finely ground and it has a warm, sweet and spicy flavour with a reddish-orange colour. It is commonly used in Indian, Asian and European cuisines.
Middle Eastern Za’atar is a delicious Middle Eastern spice blend made with sumac, thyme, oregano and sesame seeds. This mixture has a nutty and fresh flavour and aroma and is traditionally used to sprinkle over flatbread that has been brushed with olive oil and lightly toasted. In Australian cuisine, it works well as a Barbecue rub. There are many variations of Za’atar and it is widely used in the Middle East and the Mediterranean in a similar way to how Mixed Herbs are used in European dishes.
English Lavender is a member of the mint family. It has a floral sweet and slightly citrus flavour. Dried lavender buds are used to add colour and flavour to many savoury and sweet dishes. It is used in baked goods or as a garnish. Also, it is a key ingredient in our Herbs de Provence blend.
Vanilla Bean Powder is made from pure vanilla beans that are harvested when ripe, sun-dried and ground locking in flavour, aroma and freshness. The vanilla bean is a long pod-shaped fruit that’s harvested from the vanilla orchid that flowers only once a year. Each pod has thousands of sweetly scented seeds inside known as the vanilla caviar. Used in cuisines around the world to add a buttery, sweet flavour and aroma, vanilla is one of the most pure and most-used spices.
The most superior beans are dried to a moisture content of 25-30%.
The vanilla bean, or pod, is the long slender fruit of the vanilla orchid. Each pod contains thousands of seeds. It is one of the most expensive spices due to its complex and long curing process, particularly due to the orchid only flowering once per year. Vanilla beans are used in most of the world’s cuisines.
They are the purest and most potent form of vanilla and can be reused to steep in the liquid until losing their flavour, or the seeds inside can be scraped out and the pod discarded. It has a floral aroma and a smooth caramel flavor. The best beans are air-dried to a moisture content of 25-30%.
Other products: vanilla sugar.
Also known as Hing powder, it is often used as a substitute for garlic and onion. Asafoetida powder is made from white and milky resin from a species of giant Fennel. It has a unique smell and acidic flavor that disappear while cooking to leave a smooth and pleasant flavor similar to onion and garlic.
Cassia sticks are closely related to cinnamon. The sticks have a reddish brown colour and a warm, mild and sweet flavour, though it is significantly stronger than cinnamon. It is widely used in the United States.
Ceylon Cinnamon Ground or ‘True Cinnamon’ is the variety used for medicinal and culinary purposes. It is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Ceylon Cinnamon is used in both sweet and savoury foods to impart a warm spice flavour. In the Middle East, it is commonly paired with meats such as chicken and lamb. The term ‘cinnamon’ also refers to its mid-brown colour.
Juniper Berries are obtained from the small evergreen juniper tree. The dried berries have a dark blue colour, fresh spicy tart flavour, and pine aroma. Juniper has a special affinity with venison and other robust game meats. Used in European cuisine.
Our Forest Mushrooms are a medley of wild, forest-grown mushrooms that are carefully harvested and dried to lock in maximum flavour. Their unique, earthy, and fragrant taste brings a wonderful flavour to many dishes like pastas, risottos, soups, sauces, the list goes on. Use dried or rehydrated to blend through dishes.
Herbs de Provence is a classic aromatic blend of sweet French dried herbs including lavender with other fragrant delicate herbs. There are many variations, and our blend adds lavender to give it a unique and wonderful twist. This mix of herbs is particularly used in French cuisine but also a good addition in any Mediterranean dish. It is excellent for rubbing on roasts or sprinkled on roasted vegetables.
Keep your spice collection neat and tidy whilst keeping your spices nice and fresh with our all-new Reusable Muslin Spice Bag. Each bag fits up to 10 regular-sized spices or 2 large and can be used again and again for handy storage.
Made from 100% eco-friendly cotton, you can store your spices the sustainable way.
From The Spice People. Dive in to explore, excite
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All our spices are
preservative-free, additive-free, sugar-free,
dairy-free and filler-free
Our spice blends are perfect for fishing, camping and hiking
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Our sole aim is to connect people with spices in an enriching culinary adventure that makes eating fun, interesting, and wholesome.
The Spice People