Rosemary is a large Mediterranean shrub with needle-like leaves and with a strong lemony pine aroma and pungent flavour. It is mostly used in French, Spanish, and Italian cuisines especially when cooking lamb and chicken. It is a key ingredient in the French blend Herbs de Provence. It has many health benefits and also it has been used for medicinal purposes.
With a strong lemony pine aroma and sweet herby flavour, Rosemary has earned its place as one of the world's most-used and popular herbs. Used predominantly in Mediterranean cooking, Rosemary is so versatile and can be used to flavour any savoury, and sometimes sweet, dish you make! Use as a finishing garnish or throughout cooking for a wonderful flavour and aroma of the Mediterranean.
Rosemary has many health benefits. It is associated with stimulating the immune system, increasing circulation, and improving digestion. It has been also used to improving concentration as it increases the blood flow. Also, it contains anti-inflammatory compounds.
100% dried Rosemary Leaves
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Polar Plant, Compass Plant, Rosmarinus officinalis, the dew of the sea
Star Anise Ground is a dominant spice in Chinese five spice powder native from the southwest o China and used in many Oriental recipes. It can be mixed with other species to give an Asian seasoning to many dishes. It is considered an essential ingredient in Chinese duck and pork recipes. Its liquorice-like flavour is similar to that of aniseed and fennel. Star anise ground is more practical when using it as a spice rub and in baking. Ground star anise has a red-brown colour and is more versatile than star anise whole. It can be used in breads, pastries and in many desserts due to is unique, sweet and licorice flavour.
Spanish paprika sweet is made from ground red pepper has a rich red colour while retaining a mild flavour which complements most savoury dishes. Due to its vibrant colour and full-bodied flavour it is used in many European and Indian dishes. It gives a subtle caramelised sweet warmth to dishes and it is a core ingredient in our North Africa Chermula.
Green Peppercorns are the unripe berries picked green from the peppercorn plant, it is the same vine that produces the black pepper. Green peppercorns are subtler in flavour than black peppercorns but have a distinct fresh hot bite. They can be used in many savory dishes and are tend to be used more for terrines, pates, or rich food like pork & duck. It is also used as a garnish and in the pepper mill mix.
Pepper Lemon is a lovely blend of pepper, lemon peel, citric acid and herbs and spices. This classic blend has a citrus flavour that can be used as everyday cooking to add flavour to any fresh and cooked dishes. It can be sprinkled onto fish, chicken or vegetables. Perfect for adding a zesty warm kick to dishes. A great alternative to regular black pepper for a bit of a different unique flavour. Add into dishes and sauces or simply use to sprinkle on top as a seasoning. Whip into softened butter to make a delicious lemony herb butter perfect for basting roast chicken in or just spread on a warm piece of toast for a snack or side to any meal. Stir through a cream sauce and add to pasta.
Sumac crushed is obtained from the dried berries from a bush that grows in the Middle East and southern Italy, and it is essential for Middle-Eastern cuisine especially Persian, Lebanese, and Turkish. In Middle Eastern cooking, sumac is used as a souring agent instead of lemon or vinegar. Sumac is delicious on roast meat & in particular lamb when mixed with paprika, pepper & oregano. It has a tangy, lemony, and fruity sour flavour and a fruity aroma that was once used as the tart, acid element by Romans. It can be used as a substitute of lemon in any dish on which you might squeeze fresh lemon juice. Also, its deep red-dark purple colour makes it a very attractive garnish.
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.