Parsley Whole
While some diners may regard whole parsley as just a garnish, it is actually a core seasoning herb, used extensively European and Middle Eastern cooking.
Peppermint Whole
Indigenous to the Mediterranean and Southern Europe, Peppermint is the more commonly used of the mints. We also carry Dried Peppermint Leaves and both of these are excellent additions to any complete spice cabinet.
Rosemary Ground
Caution must be applied when using Ground Rosemary as the flavours intensify the already heady aromas of the natural herb. Its taste is complex, woody, peppery, minty, cooling, some even say a bit balsamic.
Rosemary Whole
Rosemary is one of those feel good herbs, with a relaxing, comforting aroma, that definitely tantalises the taste buds. It has many, many uses and can be used to liven up stews and roasts particularly.
Sage Ground
Sage, not unlike its other meaning in the English language, is a rather wise-looking herb, with its silvery-grey dried leaves of an evergreen shrub related to the mint family.
Thyme Ground
Thyme might come as a surprise that this herb was mostly used as decoration or for medicinal use back in the day. Now however it is an important part of any decent roast. Dried/Ground thyme is whole dried thyme leaves.
Thyme Whole
Garden Thyme is generally accepted as the most widely used in cooking out of the more than 100 varieties of Whole Thyme Leaf. It is available in leaf form or ground up, which is perfect for stews. Its best grown in a hot sunny spot and pairs well with soups, vegetable dishes, meat dishes and is a key ingredient of bouquet garn and stocks.
White Pepper
Both black & white peppercorns are the fruit of the pepper plant, but processed differently. Black peppercorns are picked when almost ripe, turning the outer layer black.
