Caraway seeds are the seeds of the caraway fruit. They have a pungent aroma and a unique sweet-tangy flavour. They can be used whole, in their powdered form, or as an oil. They are native to Europe but have spread to the Middle East and the Mediterranean. They are used in a variety of dishes in these areas, including rye bread, sauerkraut, goulash, and Havarti cheese.
Chilli Ancho is a dried Poblano pepper. They are a large dark purple sweet chilli that forms the backbone of staple Mexican dishes such as tamales & red chilli beans. Its texture is wrinkled and it is a mild chilli originally from Puebla, Mexico. It has a mild fruity flavour with undertones of plum, raisin, tobacco and a slight earthy bitterness. Add Chilli Ancho Dried Whole to your dishes to impart an authentic Mexican flavour.
Caraway seeds are the seeds of the caraway fruit. They have a pungent aroma and a unique sweet-tangy flavour. They can be used whole, in their powdered form, or as an oil. They are native to Europe, but have spread to the Middle East and the Mediterranean. They are used in a variety of dishes in these areas, including rye bread, sauerkraut, goulash and havarti cheese.
Celery seeds are small dried seeds collected from a plant that also bears the edible vegetable of the same name, celery. The seeds have a pale khaki colour and have a strong and bitter flavour. The most common use of celery seeds is to mix them with salt and other herbs to make vegetable salts.
Chillies originated in the Americas but are now used all throughout the world to add flavour and heat to endless numbers of dishes. The flavour of dried chillies is quite different from their fresh counterparts due to the caramelisation of sugars that occurs during the drying process, creating a more complex flavour. They are used widely in Indian, Mexican, Asian and Italian cuisine.
Chillies are grown throughout the world and are used to add flavour and heat to many dishes. Dried chillies taste rather different to the fresh variety due to the caramelisation of the sugars that occurs during the drying process. They are used widely in Mexican, Asian, Indian and Italian dishes.
The Mexican Habanero Chilli is the hottest variety of chilli from Mexico. They are an integral component in Yucatecan Mexican cuisine. With their fruity & floral aroma, it is a popular choice for adding a spicy citrusy kick to any dish. Dried Habanero Chilli is the perfect addition to any Mexican dish. For optimum results and flavour, re-hydrate the chilli in boiling water for 20 minutes before use.
Calamari Salt n Pepper is a mild seasoning. The mixture is made with Sichuan pepper white pepper and sea salt. Sichuan pepper is not a hot pepper, but rather lends the seasoning a crisp peppery taste. We are most familiar with the mixture used in salt and pepper calamari dishes. However, this versatile mixture is also great to season chicken, quail, duck, fish and pork
Chives are long thin herbs belonging to the onion and garlic family. Freeze dried chives are small sections of the larger full herb, and have a similar light and spicy flavour to the fresh version. They can be added to almost any variety of dish or used as an attractive garnish. It is key ingredient in many French Herb blends.
Cinnamon Ground is the ground powder form of the Cassia quills . It is a spice obtained from the inner bark of several tree species from the genus Cassia vera. 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.
Our sole aim is to connect people with spices in an enriching culinary adventure that makes eating fun, interesting, and wholesome.
The Spice People