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Nigella Seeds, also called Black Onion Seeds or also known as Kalonji. An herby taste with a slight bitterness. Traditional in Indian vegetarian dishes. Gently toast and toss into salads.
Juniper berries have a clear, sharp flavour with a slight peppery taste. Perfect for studding ham before roasting with a honey glaze. They are great in sauces for wld game.
Chinese Five Spice gives off a strong lemony/ginger aroma and a strong aniseed flavour. A versatile blend for spicing up stir fries for some Asian adventure.
A blend of cumin, coriander and turmeric mixed with other spices. Flavourful heat with earthy tones comes through. Add a kick to your Indian dishes with this unique blend of spices.
Bart Spices Saffron Threads
Delicate stamens provide a gentle instant colour and soft earthy flavour. Saffron is widely used in Middle Eastern, Indian and Mediterranean cuisine. Saffron should be used sparingly as too much can leave a bitter taste.
Pair with cinnamon, clove, black pepper and cumin for a fragrant pilaf, add to biscuits and cakes or blitz up the seeds with mango, yoghurt and ice for a simple lassi.
The curry leaf has a sweet, floral tangy flavour that is aromatic rather than hot. Add to your homemade curry and allow the flavour to infuse through, bringing India to your kitchen.
These lime leaves have a subtle citrus overtone. They need a little time to rehydrate but will then infuse into syrups to drizzle over puddings or add a rounded citrus tone to Thai curries.
Aromatic & peppery spice mix used in Middle Eastern-inspired cooking. Mix with olive oil to season bulgur wheat or as a dry rub for meat.
These aromatic leaves add a distinctive flavour that is slightly spicy and has a hint of anise. Great when used in chicken casserole.
A mild and aromatic flavour with sweet earthy tones. Grate liberally into puddings, sauces and dips for a nostalgic warmth.
White pepper has a warm and spicy flavour like black pepper. White pepper is ideal to add to white sauces for chicken or fish, and for mayonnaise where colour is important.
Add to stir-fries, Chinese noodle dishes and Vietnamese pho or try adding to syrups and cordials.
Ras el Hanout has a rich floral aroma and a strong fragrant flavour with a hit of peppery heat. The key floral and spicy notes of this blend work particularly well with lamb, chicken and fish dishes.
Blended in India, this is a complex blend of warming and earth spices, with the lemony hues of cardamom. Use in curries, dressings and marinades.