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.
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. Their meaty texture and rich flavour make them a great meat substitute for vegetarians.
Mushrooms are a great source of dietary fibre and good source of protein. They also contain copper, potassium, zinc, selenium, and B vitamins. By having a mixed medley of organically-grown wild mushrooms, there is a great variety of vitamins and minerals in each mushroom.
Rehydrate in recently-boiled water - simply place the mushrooms in a small bowl and pour in the hot water until just covered, allow to sit for 15-20 mins until nice and soft and the water has been tinted a deep brown. Use both the mushrooms and the steeping liquid to flavour dishes.
When using the rehydrating liquid, be sure not to pour in the small amount of sediment and grit at the bottom of the bowl.
Combine with sea salt in a grinder as a mushroom salt seasoning
Use in-place of fresh mushrooms for pasta, soups, sauces, risottos, or use to amplify the flavour of the fresh
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.
Our Chilli Chocolate Chai combines the delicate flavors of chai with the sweetness of chocolate and the spiciness of chilli. The result is a dreamy warming nightcap you’ll want to drink again and again.
Curry leaves (also known as kadi patta) are the predominant flavour and aroma in Madras curry, as well as other popular Indian and Sri Lankan dishes. They have a delicate spicy citrus flavour and are incredibly aromatic.
Mixed herbs is a common and popular spice blend used in all manner of dishes. The traditional mix is comprised of only sage, marjoram, and thyme. We have added basil and rosemary to make a modern blend. It has a great, fresh, and delicate flavour and floral aroma. It is a convenient way to add a complex array flavours to a dish.
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.
Dahl is a mild curry made from dried lentils, peas, or beans, which have been made into a thick soup or stew. The spices are aromatic rather than hot and are added just before serving. Our lentil dahl blend is based on an authentic recipe from Southern Kerala in India. It is dark yellow in colour and is widely used in Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine. This is the go-to spice blend for any vegetarian or vegan cook. Its versatility is only limited by one’s imagination.