Herbs

Bay Leaves time tested flavor and aroma pull together the various ingredients in roasts, stews, and tomato sauces to create a well-blended bouquet of flavors. Common herbs that go with Bay Leaves are oregano, rosemary, and thyme.

Beetroot powder is far less messy than handling the beetroot vegetable. It is strong in both flavour and colour making it ideal for cooking and baking. It is delicious added to smoothies and fresh juices for a nutritious drink full of goodness.

Curry leaves are a classic ingredient in Indian curries where they are part of a seasoning mix of onion ginger and garlic that is fried together and used to provide the base flavor of many dishes. Curry leaves are typically difficult to obtain and bay leaves or keffir lime leaves are used as replacements. Our organic curry leaves are perfect for your use in any dish that calls for them.

Dried Fenugreek Leaves (or Methi Leaves) are a tangled, pale green mass of fine tendril-like stems and triple leaflets. The aroma is grassy and warm with a taste like the seeds, nutty and a bit like peas, but with none of the bitterness.

Fenugreek Leaves go well with vegetable and fish curries, and even with potatoes or spinach.

Liquorice root is actually the root of the liquorice plant and resembles a twig. Although the sticks look like plain wooden sticks, they can actually be chewed on.

Liquorice root contains plant oestrogens which can help menopausal and menstrual problems. Liquorice is a powerful anti-inflammatory and helpful in the treatment of arthritis. It is also a soothing herb useful for indigestion and stomach troubles, dry irritating coughs and throat conditions. It is also a gentle laxative.

Marjoram has a milder, sweet flavour than oregano with perhaps a hint of balsam.

It is said to be the meat herb but goes with all foods except sweets.

Common to Mediterranean and Middle Eastern foods, Marjoram has a slightly minty, citrusy taste. Use Marjoram's fresh taste to enhance salad dressings, seafood sauces and soups.

Vegetables that have been rubbed with garlic, salt, coarse black pepper and Marjoram, then grilled makes a quick and delectable summer treat. Marjoram's flavour also works well with cheese, tomato, bean or egg dishes.

This strictly pesticide-free mint has a clean and fresh natural flavour. It's strong yet versatile - lending itself to countless uses, from herbal tea infusions to baking, dessert making and even creating condiments, drizzles, dressings and other savoury meal-boosters.

Mixed herbs are one of the classic essentials that belong at the core of most kitchens, sitting beside the black peppercorns and salt.

Useful for many dishes, particularly as a quick way add flavour to stews and casseroles. Stir into bolognese and pasta sauces, sprinkle into omelettes and over flat mushrooms with a little garlic and grated cheese before grilling. Delicious!

Dried oregano is a kitchen essential. It is similar to marjoram, but more pungent and not as sweet. Because of its pungency, oregano requires a bit more caution in its use. Oregano can be used fresh or dry for flavouring moussaka, stews, sausages, omelettes, stuffings, pizzas and all Italian dishes.You can replace dried oregano for fresh, but reduce the amount used by about half.  but make sure you replace it frequently as it quickly loses its pungency.

One of the most ubiquitous herbs in British cookery, parsley is also popular in European and Middle Eastern food.

The rich forest green colour of this herb, along with its sweet flavour, makes it the ideal herb for both flavour and garnish. Often used as a tasty addition to salads, soups and egg dishes.

Rosemary is a beautifully aromatic herb, and a must-have in your kitchen. The flavour is fragrant and fresh.

The dried rosemary herb as a culinary spice originated in Mediterranean and traditional Italian cuisines. Cooking with rosemary leaves is easy! Use rosemary for sauces, rice dishes and more. It is often found in bread stuffing, and sprinkled over potatoes while roasting. Make your stew pop by adding rosemary while it simmers.

Store dried rosemary in an airtight container and use within one year for the strongest flavour.

Sunita Green Olives - Organic Greek Olives in Brine. These superb green olives have been harvested by hand to avoid damaging the delicate skins. Olives from Sunita have an excellent flavour, ideal for starters, salads and cold dishes.

Drained weight 200g.

Thyme's sweet, earthy flavour combines well with different flavours rather than overshadowing other ingredients, making it useful in nearly any cuisine.

It's common in French haute-cuisine and earthy stews alike. Thyme dries better than most herbs, retaining nearly all the character and quality.