Fennel seeds are obtained from the aromatic and tall fennel plant which is native to the Mediterranean and a member of the caraway family. The seeds can either be used whole or be finely ground. It has a strong anise flavour that is warm and breath freshening. It is key ingredient of the Chinese five spice and Herbs de Provence.
The spice people carry these fennel products; fennel seeds ground and fennel seeds whole.
Fennel seeds are from the aromatic and tall fennel plant that's native to the Mediterranean and a member of the caraway family. The seeds can either be used whole or be finely ground. It has a strong anise flavour that is warm and aromatic.
Fennel contains vitamins and has many health benefits. It can help to treat coughs and asthma. It also can be used as an aid to digestion. It contains Vitamin C and Vitamin B.
100% dried Ground Fennel Seeds
How to use:
Used in curry making, satay sauces and Asian dishes
Use to make breads and cakes especially fruit tarts.
Use it in marinades, curries or baked goods
It combines with oregano, parsley, cumin, fenugreek, Sichuan peppercorns, cinnamon, thyme and sage
It goes well with lentils, beetroot, pork , potatoes, fish, stews, herb butters, dips, feta cheese and olives
Add at the beginning of a dish to impart a sweet, spicy flavour, or as a finishing sprinkle on top after blooming in a warm pan until fragrant
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 which 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.
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 are incredibly aromatic.
Oregano, one of the most popular herbs worldwide, is a member of the mint family and often called wild marjoram. It is a small herb with dark-green leaf and is known by its bold, warm, balsamic herb flavour, with a slightly bitter taste. Its strong flavour marries well with tomato and basil making it a vital ingredient for authentic Italian and Greek cooking. It is also perfect addition to garlic for Mediterranean, Philippine and Mexican cuisine.
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavoursome variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content.Its colour when ground is grey as the seed inside is white. It has a woody flavour with a spicy heat and it is used in all cultures and types of cuisine especially in Moroccan and Middle East cooking. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving the digestion.
Rosemary is a large Mediterranean shrub with needle-like leave and with strong lemony pine aroma and pungent flavour. It is mostly used French, Spanish and Italian cuisines especially when cooking lamb and chicken. It is key ingredient in the French blend Herbs de Provence. It has many health benefits and also it has been used for medicinal purposes.
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 ones imagination.