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Star anise, is a star-shaped fruit that is considered an essential ingredient in Chinese duck and pork recipes. Its licorice-like flavour is similar to that of aniseed and fennel It has a sweet warm, clovey, liquorice flavour, and deep aroma. Used to add flavour to tea, soups, stir-fries and curries, while the ground star anise is a dominant ingredient in Chinese five-spice powder.
Porcini mushrooms are a wild and meaty mushroom with a rich taste and woodsy flavor. These mushrooms actually produce their best flavor when dried. They also have a high protein content, great as a meat substitute for vegetarian dishes.
Sichuan Pepper is an oriental fruit grown on a small ash tree native to the Sichuan province of China. Even though it is called pepper, it is not a true pepper and is not related to black peppercorns, which are from India. The berries have a warm peppery fragrance, with citrus notes & a clean fresh aftertaste leaving a slightly numbing sensation on the tongue. It is the outer husk that has all the flavour, the internal hard black seed is edible but can add a bitter taste. It is a key ingredient in Chinese cuisine and used in some Asian recipes. It is used in our chilli sichuan salt and calamari salt and pepper blends.
Parsley flakes are a versatile and popular rich forest green herb, and one of the most widely used herbs in Western cooking. It has a mild, refreshing and sweet flavour that complements many dishes and combines well with other herbs.
Rosemary is a large Mediterranean shrub with needle-like leaves and with a strong lemony pine aroma and pungent flavour. It is mostly used in French, Spanish, and Italian cuisines especially when cooking lamb and chicken. It is a key ingredient in the French blend Herbs de Provence. It has many health benefits and also it has been used for medicinal purposes.
Sumac crushed is obtained from the dried berries from a bush that grows in the Middle East and southern Italy, and it is essential for Middle-Eastern cuisine especially Persian, Lebanese, and Turkish. In Middle Eastern cooking, sumac is used as a souring agent instead of lemon or vinegar. Sumac is delicious on roast meat & in particular lamb when mixed with paprika, pepper & oregano. It has a tangy, lemony, and fruity sour flavour and a fruity aroma that was once used as the tart, acid element by Romans. It can be used as a substitute of lemon in any dish on which you might squeeze fresh lemon juice. Also, its deep red-dark purple colour makes it a very attractive garnish.
Our sole aim is to connect people with spices in an enriching culinary adventure that makes eating fun, interesting, and wholesome.
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