Sage leaves are from a small perennial herb native to the Mediterranean, that have greyish green leaves. It has a strong, astringent, sweet savoury and peppery flavour and a fresh aroma reminiscent of balsamic. It is an essential herb for pork and poultry stuffing. Commonly used in Italian cooking, particularly with veal. Also, it is good with cheese dishes, eggplant, lame, soups, stews, turkey and vegetables.
With a strong, astringent, sweet savoury and peppery flavour and a fresh aroma reminiscent of balsamic, Sage is paired perfectly with meats like pork and veal, but can also be added to just about any savoury dish. Soups, stews, pasta sauces, cheese sauces, roasts, Sage is one of the most versatile and popular herbs.
Sage is a herb that belongs to the mint family, and contains volatile oils and flavonoids and acids that have several medicinal properties. It is anti-oxidant and anti-inflammatory and it is closely associated with a the better functioning of the brain as an outstanding memory enhancer
100% dried Sage Leaves
Country of origin:
Other names or spelling:
Garden Sage, True Sage, Salvia, Salvia officianalis
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.
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.
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.
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.
Turmeric alleppey has the highest level of naturally occurring curcumin. It has a light, warm, mildly bitter peppery flavor, and an earthy musky aroma. Its deep mustard yellow-ochre color imparts a strong dark yellow hue to any dish. It is preferred for its health benefits due to its higher levels of curcumin.