Herbs and Spices Individual

Whole berries of the Pimenton tree native to the West Indies.

Dried resin powder used in Indian cooking. Has an onion and garlic flavour. Also called Devils Dung.

Orginally from Japan these seeds are used to flavour to many Asian dishes.

The dried outer sking of the Nutmeg. Has a similar but individual flavour.

Similar to green cardomom these pods have a distinct smoky flavour.

A fragrant green pod used extensively in Middle Eastern and Indian cuisines.

The powder from the ground bark of the cinnamon tree.

The flower bud of the clove tree. Has a aromatic flavour.

The seeds of the corriander plant. Have a spicy nutty flavour.

Dried leaves of the Curry tree. Used widely in Indian cooking.

The fruit of the Evergreen Pine tree. They add a piney aromatic flavour to meat dishes.

Died leaves of the Kafir lime plant. They impart a robust lime flavour to dishes.

Dried limes. An essential in many middle eastern marinades and seasonings.

An Indian seed that has a strang onion flavour.

The kernal of a tropical fruit. Used as a condiment or flavour.