Herbs & Aromatics

Fresh turmeric sliced can be added to soups or pickled & pairs well with egg dishes. Use grated turmeric in a …

Used as a spice, ginger has a sweetly pungent taste that is suitable for sweet and savoury dishes.

It’s an essential in Asian cooking, used in curries, salads, stir fries and soups and has a distinctive lemon-like …

Lemon leaves can be used in a variety of ways to flavour dishes. Most commonly in a curry to accentuate the curry …

Garlic has a unique delicious flavour that can transform any dish like sauces, stir-fries and curries!

Shallots are small members of the onion family. They have a finer flavour than most other onions.

The Thai bird’s eye chilli is small but spicy and one very widely use for Thai and Asian cuisines.

Chives have a refreshing crunchy texture and a mild flavour.

Coriander is most beneficial when eaten fresh and raw. Leaves a refreshing, citrusy taste.

Coriander provides a fragrant flavour with touch of both citrus peel and sage.

Parsley offers bold and grassy flavour with a liquorice edge. Matches well with fish, mushrooms, chicken, …

Dill is widely grown in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food.

An essential pantry staple, dried bay leaves are ideal to flavour soups, broths and meat dishes.

Curry leaves are important in Indian cooking and have a herbal taste, bit like basil or kaffir lime.

This multi-purpose herb can be used as a garnish, flavouring, and as a vegetable.

Fresh basil is herbal, refreshing and remarkably versatile which is why it is a go-to herb.

Spring onions are immature onions, have a mild onion flavour, can be used raw as well as cooked.

Mint Leaves can be ground into mint sauce or jelly - the ultimate accompaniment to roast lamb.

A pungent green herb with a great affinity for a variety of foods like lamb, vegetables, and stuffings.

A robust and versatile herb with a flavour that complements a wide range of dishes and ingredients.

Sage has a strong earthy flavour and pairs well with roast poultry, pumpkins, and stews.

Often used in French cooking, this herb has a distinctive aniseed flavour. A perfect match with chicken.

Aside from ingesting Thai basil, you can also bruise the leaves and inhale its aroma to relieve stress.

Thyme pairs well with goose, duck, pork, tomato sauces, stuffings, roasts, potatoes, and fish.