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.
Derived from the Mediterranean, Thyme is a herbaceous, minty, light-lemon scented herb with a mint and lemon flavour that works beautifully with so many flavours in meat, vegetable and seafood dishes. It can even be paired with citrus flavours in sweet dishes.
Thyme contains principles that have disease preventing and health benefits, offering high levels of quality phyto-nutrients, minerals and vitamins that are essential for optimum health. It contains thymol, one of the important essential oils, which has antiseptic, and anti-fungal characteristics. It can be used in a hot drink to sooth a sore throat, painful cough or bronchitis. It also contains one of the highest antioxidant levels among herbs. Its leaves are one of the richest sources of potassium, iron, calcium, manganese, magnesium, and selenium. It is a source of vitamins as B-complex, vitamin-A, vitamin-K, vitamin-E, vitamin-C, and folic acid.
Thyme can be added early on in cooking as it takes time to release its flavour and due to its intense flavour should be added sparingly. However, prolonged cooking can result in the evaporation of its essential oils
Season chicken burgers with thyme and parmesan. It also adds a meaty note to mushroom and lentil burgers
Add to bread making or combine with savory fillings in focaccia
Used with parsley and bay leaves, parsley and celery as the core ingredients of bouquet garni
It can be mixed with other herbs and it characteristic herb flavour to the popular Middle Eastern blend known as za'atar
It can be added to flavour patés and terrines, casseroles, tomato and wine based sauces, spice rubs, stews, marinades, thick vegetable soups, clam chowder, bread stuffing, gumbos, heartier sauces, roast chicken or pork, many vegetable dishes, or fish
It can be combined with garlic to spread over lamb before cooking
With chicken can be sprinkled over it before grilling
Porcini mushrooms are a wild and meaty mushroom with a rich taste and woodsy flavor. These mushrooms actually produce their best flavor when dried. They also have a high protein content, great as a meat substitute for vegetarian dishes.
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.
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavourful variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. The cracked form tends to be used in grinders and preserving meats. It has a woody flavour with a spicy heat. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
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.
Sesame Seeds White are tiny, flat oval seeds from the sesame plant whose pods pop open when it reaches maturity scattering the seeds, hence the term “Open Sesame”. The seeds can have different colours including white and black. Sesame Seeds White are hulled seeds, with an earthy, nutty flavour, soft texture, and aroma of lightly caramelized milk, vanilla, and honey. For this reason, they are better suited for sweeter recipes such as cakes and sesame bars and are the most popular used in cooking. White seeds are sprinkled on bread & biscuits. The ground form makes delightful sweet desserts including halva. They are popular due to its distinctive flavour especially in European, South Middle East and Asian cuisine, while sesame seeds Black are used in East Asian cuisines in both dishes and as a garnish. We also stock Sesame Seeds Black.
Our Smoky BBQ rub is a must have for any cook passionate about grilling. We came up with this blend with the idea of having it as a staple on-hand spice mix in the pantry for whatever occasion strikes. Whether it be roasting potatoes or grilling meat let this blend do all the flavour work for you!