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
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.
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.
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavoursome variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. When ground, its grey in colour as the seed inside is white. It has a woody flavour with a spicy heat and it is used in all cultures and types of cuisine especially in Moroccan and Middle East cooking. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
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 whole peppercorn is great to use in grinders. 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.
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.
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.