Ground Bay Leaves
Ground Bay Leaves is an essential component of our hand blended seasonings and it should be part of any well-stocked kitchen. It should be noted that when you substitute Ground Bay Leaves for whole, you should use less than what the recipe calls for because it remains in the dish and not removed.
Marjoram Ground
Marjoram will add delicately sweet undertone not unlike, but not as intense as oregano to your Italian and Greek masterpieces. It’s perfect for salads and salad dressings, pizza and all tomato based sauces.
Marjoram Whole
Dried whole marjoram does its best work in soups and stews, and particularly vegetable dishes. It hold its flavour and aroma a lot better than most other herbs and is a natural partner to any meat.
Mixed herbs
As the name suggests, mixed herbs is a blend of your common mix of various dried herbs. The mixture is usually a well-balanced combination, which means you won’t be overdosing your dish with any one flavour or herb.
Oregano Ground
Ground oregano is simply made by grinding dried oregano herbs into powder. The more finely the grind, the more powerful the flavour.
Oregano Whole
This herb presents a complex, robust and strongly aromatic flavour. It is closely related to Marjoram and not dissimilar in taste.
Parsley Ground
Parsley does its best work as an enhancer of other flavours. Its well-known for its distinct, though mild contribution to dishes, it also loves to steal the show as an excellent garnish. It has also found its way into renowned classic spice blends such as fines herbs and bouquet garnish.
