Barberries are an important ingredient in Iranian cookery, and you're most likely to find them in a Persian or Moroccan restaurant. Increasingly, they are now available to purchase as a dried product. Barberries keep very well and rehydrate within 10 minutes and can be added to slow cooked dishes or rice pilafs. Traditionally, they were highly valued for their high pectin levels and used extensively in jam and jelly making. Barberries have a wonderful tart lemon tangy flavour which adds zest and tartness to any dish and their vibrant red colour gives a warm hue and richness to dishes.
With a unique tart and tangy flavour akin to lemon, these Barberries add a beautifully zingy burst of flavour to both sweet and savoury dishes, as well as a little touches of red-hued jewels throughout.
The plant has a reputation for increasing the longevity. Barberries mixed with warm natural remedies like cinnamon and honey leads to liver strength and treats Polydipsia caused by liver weakness and gastric problems. They are high in vitamin c and help improve the immune system.
100% Dired Barberries
How to use:
To rehydrate: soak them for 10 minutes in cold water, drain, then sauté gently in oil and a splash or two of more water, until they begin to swell
Sprinkle them on to a dish of rice or couscous or strew over pot-roasted chicken
For an incredible lamb rub, grind the dried berries in your mortar & pestle with salt and pepper
Make into a stuffing mix with chopped almonds, cooked rice and onions, all laced with cumin and coriander - perfect for lamb
They make a stunning addition to homemade mincemeat, along with orange zest and cinnamon
Chipotle (chip-oat-lay) peppers are smoked, dried Jalapeño chillies. They appeared when the Aztecs used to add dried chilli to food as a preservation method. They have a rich smokey flavour, with nutty, leathery notes that blend well with strong flavours. Chipotle flavouring is widely used throughout Mexico, the United States and more recently in Australia. It can be used in soups, stews and casseroles. It also has a variety of health benefits to defend against intestinal diseases and aid in weight loss.
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.
Coriander, also known as cilantro, is an incredibly popular herb due to its versatility in a variety of cuisines. The leaves impart a fresh sweet lemony taste which counters the heat of many Asian and Indian dishes. The leaves are usually associated with Asian food especially in Thai and Indian cuisine as well as being popular in Mexican, Spanish and Portuguese cooking.
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.
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.