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.
Lightly spicy and tart with a subtle pine aroma, Juniper Berries add a fragrant flavour to sweet and savoury dishes, as well as cocktails. We harvest the berries and their peak ripeness and dry them to lock in their flavour and aroma.
Juniper berries have many health benefits. They have antiseptic and diuretic properties. They can help to treat rheumatism, control blood pressure and support kidney function.
100% dried Whole Juniper Berries
How to use:
To release their full flavour crush them before using them.
Use 3 or 4 berries
Use them in rich dishes and game meats
Use in marinades, stuffings, sauces, terrines, meat stews, and in sauerkraut making.
It pairs well the blends of Herbs de Provence, Italian Herbs, or Mixed Herbs
Crush and add to your gin and tonic for a beautifully fragrant addition
Our Chilli Choc Chai combines the delicate flavors of chai with the sweetness of chocolate and the spice of chilli. The result is a dreamy warming nightcap you’ll want to drink again and again. Our spices are freshly cracked to create a brew overflowing with flavor. It tastes great with any milk, and if you prefer it sweeter, simply add a little honey. The pack includes – 1 x 150g packs of Chilli Choc Chai. Makes 15 cups in total.
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.
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 for 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 the Mediterranean, Philippine and Mexican 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.
Tarragon leaves are one of the four fines herbs and a key ingredient in French cuisine. It is popular in European cooking due to its distinct appetite-pleasing taste. Tarragon herb has narrow, pointed dark green leaves which give a warm, minty anise-like aroma, reminiscent of anise or licorice flavour. Its sweet-tangy aroma with a slightly bitter taste is much liked in egg dishes, cream soups, poultry roast, mustards, or as a tarragon vinegar. Tarragon is an essential herb in Béarnaise and tartare sauce. However, it can easily dominate other flavours so should be added carefully. It is also rich in phytonutrients as well as antioxidants that help promote health and prevent diseases.