Culinary Herbs

Arrowroot Powder / Arrowroor flour Indiginous to indonesia , is commonly used as a thickening agent. Use in soups, stews, gravies, sauces, pie fillings and custards. Can be used as a coating for meats or fish when frying.

One of the most important culinary herbs, basil goes with almost everything but has a special affinity with tomatoes. A tasty pesto made with basil, garlic, cheese and pine nut sauce turns pasta into a feast or can be used as a marinade. Use with fish (especially red mullet), mushroom

Hailing from Western Asia, India, the Middle East and Southern Europe Black seed is used in many spice blends. Often sprinkled on Middle Eastern and Turkish breads . Works well with vegetables, pulses, breads, yoghurt, cottage cheese, salads (especially cucumber and yoghurt salad), lamb and poultry casseroles, pickles and chutneys. Also

Native to ‘temperate’ Asia, Iran and Turkey. A key ingredient in Britain’s famous seed cake. Used to flavour breads, pastries and rusks, vegetables (especially potatoes), cabbage, carrots and mushrooms. Use with meats such as sausage, pork, duck and goose.

Whole or ground A warm, strongly aromatic flavour – essential to many festive cakes and biscuits such as ginger snaps. A clove studded onion will add depth of flavour to stocks for boiled meats. Tastes good with beef, lamb and pork stews, ham dishes, boiled meats such as tongue or corn

Seeds or powdered An eastern spice, particularly found in India, Egypt, Arabia and the Mediterranean, also used in Mexico, North Africa and the Middle East. Use when pickling, Mexican dishes (like chilli con carne), with cabbage, couscous, curries, meat stews, some cheeses, sausage, tomato- based sauces.

Also known as Dillweed From Roman origin and widely used in Scandinavian, German and European cuisine. Tastes good with soft cheeses such as cream cheese or cottage cheese, omelettes, seafood, mustard-based sauces, cold soups, stuffed vine leaves, herring, salmon, potato salads, cucumber, veal, green beans

Flakes or powder Another kitchen essential – garlic remains a useful and flavoursome ingredient for any cook. Widely used for curries, stir-fries, stews and breads. Pasta dishes, garlic butter. Blends well with tomatoes, potatoes and other vegetables.

Quills or powdered Delicately fragrant, and slightly sweet, Cinnamon hails from Sri Lanka and is one of the oldest known spices. Can be used in sweet dishes as well as meat and vegetable. The middle Easterners use it in meat stews (especially lamb). Indian curries or Cape Malay dishes. Used when

A warm, strongly aromatic flavour – essential to many festive cakes and biscuits such as ginger snaps. A clove studded onion will add depth of flavour to stocks for boiled meats. Tastes good with beef, lamb and pork stews, ham dishes, boiled meats such as tongue or corn meat. Christmas

Flakes  or powder Another kitchen essential – garlic remains a useful and flavoursome ingredient for any cook. Widely used for curries, stir-fries, stews and breads. Pasta dishes, garlic butter. Blends well with tomatoes, potatoes and other vegetables.

Second only to salt in Asian cooking it is also widely used across the Middle East, Europe and Africa. Its versatility allows for use in sweet, savoury as well as spicy dishes. Use with meat, fish, chicken, vegetables, soy sauce – based cooking. Curries, stews, baking, pickles, soups, baked fruit,

Closely related to Origanum but more delicate in flavour. Mixes well with olive oil and rosemary in salad dressings. Vinegar salad dressings, anchovies, Greek and Italian dishes, poultry, venison, seafood, soups, beans, eggplant, pasta, grilled meats and tomato- based sauces.