New Orleans cooking is a magical blend of French and Creole cooking styles that compliment each other perfectly. Our Cajun spice blend uses sweet paprika, cumin, mustard powder, oregano, thyme, garlic, black pepper, cayenne pepper and salt.
This classic Cajun combination of sweet paprika, cumin, mustard powder, oregano, thyme, garlic, black pepper, cayenne pepper and salt is smoky, spicy, sweet and super-aromatic. This blend is a medium heat, but you can add a little extra cayenne pepper to ramp up the heat!
All of our blends are full of spices that are beneficial to your health. They are preservative free, additive free, filler free and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.
Made from imported and local ingredients; sweet paprika, cumin, mustard powder, oregano, thyme, garlic, black pepper, cayenne pepper and salt
How to use:
When rubbed onto lamb, chicken or fish before barbecuing gives the meat a charred look which seals the juices in and keeps the crispy texture and flavour of the spice blend coating the meat
Cajun spice is also great in gumbos and jambalayas
Use 1tbsp to 500g of protein
To release the volatile oils in the spices, this blend it best added at the beginning of cooking
Sprinkle over veg before roasting in the oven for a twist on a classic
Replace an array of spices in a dish with this one handy blend
Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructionsChicken Jambalaya
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.
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.
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.
Seasoned salts have become a popular and healthier alternative way to season all manner of dishes. Our blend has celery seeds, sea salt, thyme, sage, oregano, onion, garlic and pepper. They add a tasty flavour without being spicy or dominating the dish. The use of celery salt seasoning means less salt is needed to bring out the flavour of the dish.
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.
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.