Basil is one of the most frequently used culinary herbs. It has a fresh and sweet aroma with hints of anise. It is crucial to Italian cooking, and often called for in French, Indian, Asian, and Greek cuisine as well. These are 100% Australian-grown Basil Leaves that are harvested at their peak and sun-dried to lock in their flavour and aroma.
Australian-grown Basil Leaves are grown, harvested, dried, and processed all on home soil.
With its sweet, fragrant aroma and flavour Australian-grown Basil Leaves are one of the most versatile herbs there are. Used in a wide range of cuisines, this delicious herb adds a wonderful flavour to just about anything - soups, stews, salads, pasta, you name it!
Basil is a rich source of potassium, manganese, copper and has antioxidant properties. It also has antibacterial and anti-inflammatory properties. Basil (Ocimum basilicum) is a popular kitchen herb used for flavouring food. It is also widely regarded for its health-enhancing properties. Basil has been a staple of medicine for generations and the herb has been used to treat a variety of different conditions, from inflammation to bug bites.
Basil is one of the most frequently used culinary herbs. It has a fresh and sweet aroma with hints of anise. It is crucial to Italian cooking, and often called for in French, Indian, Asian, and Greek cuisine as well. Australian-grown Basil Leaves are grown, harvested, dried, and processed all on home soil.
100% dried Australian Basil Leaves
Country of Origin
Packed in Australia from 100% local Australian products
Green Peppercorns are the unripe berries picked green from the peppercorn plant, it is the same vine that produces the black pepper. Green peppercorns are subtler in flavour than black peppercorns but have a distinct fresh hot bite. They can be used in many savory dishes and are tend to be used more for terrines, pates, or rich food like pork & duck. It is also used as a garnish and in the pepper mill mix.
White Pepper is black pepper that has been soaked to remove the outer husk. It is hotter and less fragrant than black pepper. It is one of the most versatile spices, particularly used in European cooking so as to not blemish creamy white sauces with black specs of pepper.
Thyme leaves is a perennial herb from the mint family originally native to the southern Europe and Mediterranean regions, and a great ingredient for daily cooking. Its dried leaves are gray-green leaves, and it has an herbaceous, minty, light-lemon aroma and mint and lemon flavour. It can be added to soups, stews, clam chowder, stuffing, gumbos, heartier sauces, sausages, roast chicken or pork, and many vegetable dishes, or fish. Its mint-like flavour that pairs well in most dishes. Its characteristic astringency counteracts rich and fatty foods.
Tunisian Harissa is an integral ingredient in North African cuisine. It has an orangey-red and vibrant colour and scent. It is made from chillies, garlic, and various other spices and is characterized by its grainy consistency and tangy, slightly smokey flavour. It is often used as a paste or condiment by mixing a little olive oil and a dash of lemon juice.
Turmeric alleppey has the highest level of naturally occurring curcumin. It has a light, warm, mildly bitter peppery flavor, and an earthy musky aroma. Its deep mustard yellow-ochre color imparts a strong dark yellow hue to any dish. It is preferred for its health benefits due to its higher levels of curcumin.
Madras Curry blend is characterized by a delicious rich earthy tangy flavor, mild heat, and intense yellow color. Although it is not a traditional Indian spice blend, its history goes back to British colonial rule and the city of Madras in southern India.