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Allspice
  • Allspice can be made into a paste with water and rubbed onto chicken, meat or fish for barbecuing.
  • Sprinkle over lamb chops with cranberry sauce and orange juice.
  • Use in sweet recipes for cakes or biscuits.
Black Peppercorns
  • Use with beef, pork, lamb, poultry, game fish or vegetables.
  • Griind over smoked salmon, oysters, barbecues or grills.
  • Commpliment sauteed potatoes and tomatoes, grilled capsicum or zucchini.
  • Use to make pepper steak.

Caraway Seeds
  • Sprinkle over pork before roasting.
  • Toasted Caraway seeds are great in cheese dishes or potato salad.
  • Sprinkle over spice cakes before baking.
  • Spread over French bread and green beans.
Cardamom
  • Crush pod lightly, use to flavour rice, poached and braised meat dishes eg. Kormas.
  • Cardamom is good in baked apples, poached pears or fruit salads.
  • Marinade with yogurt or as a dry rub.
  • If using whole pods, remove before serving.
  • Popular infused in chai tea.

Cayenne Pepper
  • Add to salsa, avocado dip, tacos or enchilada sauces for extra zesty flavour.
  • Spice up a barbecue sauce or meat marinade.
  • Add to tartare sauce, vegetable dips or dressings.
  • Sprinkle lightly in chicken casseroles or stews.
Chilli
  • Chilli can liven up stir-frys, slow cooked dishes, dips or condiments.
  • Adds intense flavour to stir-fried prawns or barbecued seafood.

Cloves
  • Add to baked goods, desserts, syrups or preserves.
  • Use as a secret ingredient in BBQ sauce and cocktail sauces or to flavour tomato sauce or worcestershire sauce.
  • Blend with maple syrup and drizzle over sweet potatoes or squash.
Dill Leaf Tips
  • Dill is an excellent partner for fish and seafood.
  • Use Dill in salad dressings or potato salad.
  • Add to mayonnaise for coleslaw, potato or rice salads.
  • Sprinkle on scrambled eggs.
Garlic
  • Rub over tomato with oil.
  • Combine with egg yolks and oil to make aioli, or with nuts and basil for pesto.
  • Garlic is great to use in stir-fry dishes or curry pastes.
Ginger
  • Add Ginger into tempura dipping sauces for fried food.
  • Use Ginger and lime juice in salad dressings.
  • Add to tagines, cous cous or slow cooked dishes.
  • Sprinkle into stews, casseroles and
  • barbecue marinades or teriyaki sauce.


Italian Herbs
  • Adds extra flavour when sprinkled on poultry, seafood, meat, vegetables or fish – grill, roast, sauté.
  • Add to classic Italian dishes like lasagne, vegetarian parmesan and alfredo sauce, tomato salad or tomato relish.
  • Combine with balsamic olive oil to make marinades or dressings.
Mexican Chilli Powder
  • Use to season mince for tacos and flavour Mexican food.
  • Give barbecued meat a lift by rubbing
  • Mexican Chilli Powder and a little salt onto the surface before cooking.
  • Sprinkle over barbecued prawns and fish kebabs.

Nutmeg
  • Nutmeg can be used in honey cakes, rich fruit cakes, fruit desserts or fruit punch.
  • Add Nutmeg to mixed vegetable dishes, spinach, veal or sauces for pasta.
  • Ground spice into stewed apples or in milk drinks.
  • Sprinkle over tuna mornay.
Mustard Seed
  • Add to potatoes, tomatoes and shredded leaves.
  • Toss into potato salads or add to salad dressings.
  • Blend with oil and herbs to make mustard.

Onion
  • Essential in oriental cooking, often with Garlic and Ginger.
  • Use with meats, fish, seafood or poultry.
  • Add to soups, stews or braises.
  • Mix into chicken marinades or rissoles.
  • Mix into mayonnaise, flavoured oils and vinegars for dressings.
Paprika
  • Add Paprika to onions, fry slowly in olive oil, then add to rice and potato dishes, fish or omelettes.
  • Great to add to sausages and meatloaf for flavour and colour.
  • Sprinkle over casseroles or vegetables.

Poppy Seeds
  • Poppy seeds can be sprinkled over and added into breads, bagels, pretzels or cakes.
  • Ground to a paste with honey or sugar, use to fill strudels or other pastries.
  • Seeds can be roasted and combined with spices to flavour and thicken kormas, curries or gravies.
  • Poppy seeds can be used to coat crusty dry textured vegetables.
Saffron
  • Add to Mediterranean fish soups or stews, provencal or bouillabaisse.
  • Adds class to a simple stew of mussels and potatoes or a fish baked in white wine.
  • Enhances paella or risotto.
  • Perfect for golden potatoes or pumpkin soup.

Sesame Seeds
  • Sprinkle over apples or bananas and deep fry.
  • Blend with coarse Sea Salt, sprinkle over vegetables, salads or rice.
  • Serve over creamed spinach, buttered noodles, eggplant dishes, mixed vegetable stir-frys, cookie doughs, pie pastry or yeast breads.
  • A tasty coating for honey chicken or stir-frys.
Smoked Paprika
  • Ideal for seasoning chicken.
  • Great on whole pieces of meat or added to dry rubs or seasonings.
  • Added to soups, sauces, stocks, curries or casseroles.
    • Also fabulous added to paella or risotto.

Star Anise
  • Use in simmered dishes, stocks, beef or chicken soup.
  • Flavours fish and seafood and some fruit dishes.
  • Use in Chinese and Vietnamese cooking.
Sumac
  • Sumac is rubbed onto food before cooking.
  • Fabulous on fish, vegetables or kebabs.
  • Mix with yoghurt and fresh herbs and serve as a dipping sauce or side dish.
  • Also lovely dusted over fêta cheese or added to a salad.
  • Stir through olive oil and use as a dip with crusty bread.

Turmeric
  • Add Turmeric to tagines, stews or soups.
  • Sprinkle or cook with eggplant, beans, eggs, fish lentils, meat, poultry, fish, vegetables or spinach.
  • Add to melted butter, drizzle over cooked veggetables, pasta or potatoes.
  • Mix through cream and sour cream dressings for pasta salad.
Vanilla Beans
  • Use whole or split pods to flavour creams, custards or ice cream.
  • Cut pods can be laid over fruit and baked in the oven.
  • Add to a mug of hot chocolate.
White Peppercorns
  • Add to creamy Thyme potato gratin, or creamy mashed vegetables as it adds great background notes and flavour.
  • Add to seafood or prawn salad.
  • Add to hamburgers or seasonings.
  • Fabulous with fresh greens and onions added to dill butter.