Paprika is a fine powder made from especially mild varieties of capsicum peppers. For smoked paprika, the peppers are slow-dried over oak fires, resulting in an unmistakable smokey flavour and aroma. Native range Central America, South America, Caribbean Islands Major producers Spain, Portugal Harvesting Most capsicum peppers are grown as
Sesame is one of the oldest recorded plants grown for its seeds. The Egyptians and Babylonians used ground sesame seeds in their breads and this continues in the Middle East today. Sesame is an annual tropical plant and the seeds may be pale gold or white, red, brown, or black,
Harvested in the far north of the North Island of New Zealand, the finest quality kaffir lime leaves are freeze dried, then powered to lock in their superior flavour, colour and aroma. Simple and versatile, use Fresh As Kaffir Lime Leaf Powder as you would fresh kaffir lime leaves. Ingredients:
Cayenne pepper is a very fine powder made from especially hot varieties of capsicum peppers. It is named on account of its origins in the Cayenne region of French Guyana. The placenta and seeds are included in the powder, adding to its ‘hotness’, so it should be used judiciously. Native
This fragrant dry spice blend will take you on a voyage around the world with its endless possibilities. Potato and chickpea curry, dahl, biriani, Malaysian curry, all made super easy. This Northern Indian spice blend will bring a whole new variety of recipe options to your home. INGREDIENTS Curry powder,
Star anise is the dried fruit of a small to medium evergreen tree. The tree bears fruit after about 6 years and can have a productive life of up to 100 years. Each point of the star-shaped husk contains a shiny amber-coloured seed. Both the seed and husk are used
Our Cajun Seasoning is blended in New Zealand from imported and local ingredients. This seasoning can be used for fish, chicken, beef, and on roasted vegetables. Use it to give an authentic Cajun flavour to jambalaya and gumbo dishes. Ingredients Spices, dehydrated vegetables, rice flour, salt (contains anti-caking agent 535), dried herbs.
Our sneaky little blend of stunning Himalayan sea salt flakes, with all our man grind classic flavours – Garlic, lemon, herbs, bay leaves, and chilli flakes with a hint of pepper. All lovingly crushed to the perfect finger sprinkle consistency. This blend does not need a grinder and is light
A handpicked blend of pink Himalayan rock salt, spiced with herbs and seeds and a hint of citrus – this grinds perfectly onto anything you could think of. Use the Pepper & Me Whatevz Mum on eggs, any roast vegies, grind it onto your meat before you put on the
With a base seasoned with basil, dill, pepper and lemon with a touch of tarragon, these Lemon and Herb Keto Breadcrumbs are perfect for summer fresh-caught fish or everyone’s family favourite chicken schnitzel.
A vibrant blend of black, white green, and pink peppercorns seasoned with a little sprinkle of garlic, onion, and spice. Best served freshly cracked over anything and everything. Gluten-free, Dairy-free, Palm oil-free, MSG-free Also available in refill jars.
Nigella is a genus of about 14 species of annual plants in the family Ranunculaceae, native to southern Europe, North Africa, south and southwest Asia. Used as a spice in Indian and Middle Eastern cuisines. The dry-roasted nigella seeds flavour curries, vegetables and pulses. The black seeds taste like a
Celery is an herbaceous member of the carrot, parsley, and caraway family, developed by Italian gardeners in the 17th century from the wild celery of the European salt marshes – a plant know as “smallage”. In the second year, the flower head produces masses of small seeds which are grey-brown
Pepper is a perennial vine indigenous to the Malabar Coast of India, and this area is still reputed to produce the highest quality pepper. Pepper grows best in humid, rainy, tropical areas. The plants start fruiting after about 3 years and continue to do so every third year for up