Pepper Berries come from a shrub that grows in the alpine regions of Tasmania and south-east mainland of Australia. The berries have a bright purple or dark blue colour with intense heat, complex fruity flavour and sweet aroma. They are characterised by their versatility and are hotter than conventional peppercorns. Use it in any dish to spice it up with a peppery zing.
With intense heat, complex fruity flavour, and sweet aroma, Pepper Berries are native to Australia and are hotter than conventional peppercorns. Use it in any dish to spice it up with a peppery, fruity zing.
Pepper berries have many health benefits. They have antioxidants and antimicrobial properties and are a good source of vitamin C.
Parsley flakes are a versatile and popular rich forest green herb, and one of the most widely used herbs in Western cooking. It has a mild, refreshing and sweet flavour that complements many dishes and combines well with other herbs.
Pepper Mill Mix is a blend of pink, green, white and black whole peppercorns, which produce beautiful colours. The pepper is noted for its strong aromatic pungency. This exotic blend complements most dishes with its amazing flavours due to each of the different peppercorn taste. It is good for use in grinders.
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.
Blue Poppy Seeds are an oilseed grown on the opium poppy plant. The seeds have a bluish-black colour and are kidney-shaped. They are used for their flavour and as a decoration. There are 2 main varieties, white and blue. The white poppy seeds are used more in curries as a thickening agent and are more subtle in flavour. They both have a pleasantly sweet nutty flavour, that complements savoury & sweet cooking.
Thyme leaves is a perennial herb from the mint family originally native to the southern Europe and Mediterranean regions, and a great ingredient for daily cooking. Its dried leaves are gray-green leaves, and it has an herbaceous, minty, light-lemon aroma and mint and lemon flavour. It can be added to soups, stews, clam chowder, stuffing, gumbos, heartier sauces, sausages, roast chicken or pork, and many vegetable dishes, or fish. Its mint-like flavour that pairs well in most dishes. Its characteristic astringency counteracts rich and fatty foods.
Tunisian Harissa is an integral ingredient in North African cuisine. It has an orangey-red and vibrant colour and scent. It is made from chillies, garlic, and various other spices and is characterized by its grainy consistency and tangy, slightly smokey flavour. It is often used as a paste or condiment by mixing a little olive oil and a dash of lemon juice.