Spices - Import export

A mediumhot Curry powder blend formed from a homogenous mixture of dried spices. Deep yellow freeflowing powder, free from lumps or large pieces. Characteristic aromatic curry aroma with pleasant curryspice flavour and warmth.

The dried, rubbed leaves of Fenugreek (Trigonella foenumgraecum). Discrete green particulate. Bitter taste with strong characteristic odour.

Whole Fennel Seed. The whole dried greenishyellow fruits of the Foeniculum Vulgare Mill. Characteristic for Fennel – sweet taste with mild aniseed like aroma.

The dried, cut, cleaned leaves of the Dill plant (Anethum graveolens). Dark green leaf particulate. Characteristic – aromatic and lightly spicy.

A hot and spicy Curry powder blend formed from a homogenous mixture of died spices. Deep yellow freeflowing powder, free from lumps or large pieces. Characteristic aromatic curry aroma with pleasant curryspice flavour and heat.

Natively grown all over the world, Coriander seeds have found their way into the cuisines of LatinAmerica, Asia and South Africa. The seeds are made from the dried fruit of the plant, and have a pleasant warm, citrus aroma with a slight spice – totally different to fresh coriander leaves! In their whole form, the seeds are commonly used for brewing certain styles of beer (particularly European styles) along with orange peel to impart a citrus flavour. Coriander seeds are also one of the key botanicals in flavouring Gin! The whole seeds can also be used for pickling and brining to add a citrusy, spicy element. Ground, the spice is usually used in curries and baked goods – after being toasted and ground to soften the spice up. Ground coriander is a spice in Garam Masala used in generous quantities alongside cumin and other regional spices.

Available packed in 25kg bags. A Coriander whole product is also available, please get in touch for more information. The ground, steam treated seed of Coriandrum sativum L. Light brown/tan coloured fine particulate. Spicy, astringent, bitter sweet flavour.

Cinnamon is a spice derived from the inner bark of various tree species within the “Cinnamomum” genus. There are over 250 species of Cinnamomum, but the spice itself is made from a blend of several types, most notably the Cinnamomum Verum tree (known as the “True Cinnamon Tree” and the Cinnamomum Cassia tree (or “Chinese cinnamon”). The warm and inviting aroma and punchy flavour of cinnamon is partly due to the essential oil component of the spice, Cinnamaldehyde – along with around 80 other aromatic compounds. It’s this complex flavour profile that makes it the perfect addition to many different recipes, as well as making it a key part of Chinese Five Spice! Traditional medicine has long held a flame for Cinnamon as a digestive aid, but there are also claims that it is rich in antioxidants, as well as reduces blood pressure and improves gut health! In 3500 BCE

The dried and ground stem bark of Cinnamomum cassia and Cinnamomum zeylanicum. Brown to beige powder. Characteristic for Cinnamon, sometimes hot and pungent.

The cut, dried, leaves of Allium schoenoprasum. Green rolled leaf particles. Characteristic – fresh/mild onion/garlic aroma and taste.

A homogenous blend of Cassia, Clove, Fennel, Star Aniseed and Black Pepper. Brown, free flowing powder with small flecked particles. Typical; sweet and aromatic.

The dried, smoked and ground ripe fruits of Jalapeno Chillies. Light brown, free flowing powder. Hot, biting smoky flavour with pungent, smoky aroma.

The dried, ground, ripe fruits of Capsicum annum L. steam treated. Brownred freeflowing powder. Characteristic pungent warm aroma with hot biting taste.

The dried, ground seeds of Apium graveolens. Light brown/green free flowing powder. Slightly bitter and pungent taste with a strong spicy/sweet aroma.

The dried ground ripe fruits of hot Capsicums. Brownish to brick red. Typical hot biting taste.

The dried, steam treated and ground ripe fruits of Capsicum annum L. Red to brown/red powder. Characteristic, hot and biting.

Bell Pepper Green

The dried, ground and steam sterilised leaves of Laurus nobilis. Greyishgreen free flowing powder. Typical and characteristic; clean, fresh and aromatic.

The dried, cleaned, steam treated and ground leaves of Ocimum basilicum L. Light to dark greyishgreen powder, free from lumps or large pieces. Spicy, astringent, bitter sweet flavour.

Packed in 25kg bags.

The small, dried, slightly curved fruit of the herb Carum carvi L. Curved greenish brown seed with lighter coloured ridges running down the length. Very aromatic and bitter.

The dried, ground seeds of Carum carvi L. steam treated. Light to dark brownishgreen/greyishgreen powder. Typical, clean, fresh, aromatic.

A homogeneous blend of the following ground spices Cassia, Coriander seed and Cinnamon. Light brown to brown powder. Characteristic of mixed spices; strong Cassia odour, warm, nutty, spicy and pungent.

Black salt, or Kala Namak is an unrefined Indian volcanic rock salt. This salt is purplish to pinkish grey with very fine dark flecks. These colours come from the presence of trace minerals such as magnesium and volcanic iron. Kala Namak has a very distinctive smell, due to the sulphur compounds that it contains. The smell becomes apparent when added to food but disappears during the cooking process. The salt also has a distinctive taste, which has been described as similar to hardboiled egg yolks. This savoury umami taste is therefore often used in egg free recipes to add an egg flavour. Kala Namak is predominantly used in Indian cuisine as a condiment, usually with snack foods. It is used in chutneys, raitas, fruits salads and chutneys and savory snacks. In Ayurvedic medicine, kala namak is considered a ‘cooling’ spice and is used as a digestive aid and laxative. It is also believed to alleviate flatulence and heartburn.