Marjoram is a small, sweet and aromatic herb that a member of the family that hosts oregano and mint. It is more pungent than fresh marjoram. It has a savoury and grassy flavour subtler than oregano and milder than thyme. It is main ingredient in the blends as bouquet garni, herbs de provence, mixed herbs and Za'atar. It is used in Mediterranean and European cooking.
Sweet, savoury and aromatic, Marjoram belongs to the same family as oregano and mint with a similar, yet milder flavour to thyme. We pick our Marjoram leaves at their peak and dry them to lock in maximum flavour and aroma.
Marjoram has many health benefits and is source of vitamins and minerals. It helps with laryngitis and is also known for its anti-inflammatory and anti-bacterial properties. It is source of vitamin C, Vitamin A and Vitamin K as well as iron, calcium, potassium and magnesium.
100% dried Marjoram Leaves
How to use:
In Polish cuisine use to flavour meats as sausages, liverwurst, and bologna
Use to make cheeses, soups, sauces, breads and vegetables
Add to flavour chicken and turkey stuffing, lamb, beef, pork, fish and poultry dishes
Use to enhance flavour of pasta sauce, tomato dishes and casseroles
It can be blended with other Italian herbs
It goes well with garlic, thyme, basil, black pepper, chilli powder, paprika or parsley
Use to flavour carrots, cucumbers, green salads, omelettes and soufflés
Add during the cooking process, or after as a finishing garnish
Take your loose leaf chai with you. Just add your chai spice into the bag and pull the drawstring.
Recycleable muslin cloth bags are easy to fill with tea leaves herbs and spices, great for the environment and handy when no tea pot infuser is available.
Now you can take your real chai to the office or even to a cafe where you can order hot milk and infuse your own favorite chai spice blend.
Approximate size : 8cm by 10cm
USES: for tea, bouquet garni, and potpourri and herbal bath salts.
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 citrus-y 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.
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.
White Pepper is black pepper which 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.