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Herbs, Spices & Condiments

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"On a very dry day, gather the herbs, just before they begin to flower. If this is done when the weather is damp, the herbs wil not be so good a colour.They should be divided into small bunches, with their roots cut off. Dry them quickly in a very hot oven or before the fire, as by this means will most of their flavour be preserved; tie them up in paper bags and keep in a dry place."

Mrs Beeton's Book of Household Management 1861

Sea Salt

Welsh sea salt Halen Mon sea salt, from Anglesey in North Wales, is a hand-produced sea salt, with no additives whatsoever, and has approval as a certified product by the Soil Association. It has a particularly pure white crystals, and a flakey soft texture, which can be crushed between the fingers or in a pestle & mortar. It contains important trace elements, and has no bitter aftertaste, which is usually caused by magnesium in many sun-evaporated sea salts.

Organic Tomato Puree

Our Tomato Puree is made from pure organic tomatoes, and as such is GM-free.

Organic Freeze-Dried Herbs & Spices

Hamleden herbs Our wide range of organic herbs and spices are from Hambleden Herbs, one of the pioneers of organic food in the UK. Hambleden are a small dedicated organic herb, spice and herbal teacompany, and the quality of their produce is generally acknowledged to be second to none, with vibrant pungent flavours and aromas to their large range of organic herbs and spices.

The range includes :

Allspice powder		Allspice is the dried berry of a West Indian tree, and is so named as it is said to resemble the taste and aroma of a number of other spices. Used in the UK from the early 17th century.
Aniseed		Also known as anise, it is part of the parsley family. Found naturally from Europe to Asia. It was so valuable to early British herbalists, that imports were heavily taxed. Today used in cookery and alcoholic drinks.
Basil		Basil leaves has a slight flavour of cloves - a little is good in potato dishes
Bay leaves		The bitter-sweet flavour is used in widely used in savoury dishes. Use only 1 or 2 and remove after cooking.
Caraway Seeds		Native to Europe, Carum carvi is cultivated in Germany, Holland (saidd to be the best) and North Africa. The roots can also be eaten.
Carob powder		Made from the pods of a member of the pea family, which grows in warm areas. Also known as locust or algarroba bean. Used as a low low-fat, low-calorie low-caffein alternative to chocolate.
Cardamom pods		The perfumed seed of a reed from southern Asia, and used in curries and other eastern-style dishes.
Chillies (Bird's Eye) whole		Chillies are said to originate in Bolivia, but may aslso be native to east Asia. Originally valuable in making aunpalatable food palatable. There are many types of chillies. Useful these days in a wide range of cookery styles and dishes.
Chillies (Bird's Eye) crushed
Cinnamon ground		From the bark of young trees from tropical Asia. Known in the UK since the early 15th Century.
Cloves - whole		Used in British cookery since the C13th, and widely used in sweet and savoury dishes since then.
Coriander seed		Worldwide, coriander is one of the most widely used of herbs, and has been in UK since the Bronze Age. Both leaves and seeds were popular in British kitchens throughout the Mediaeval and Elizabethan periods. In the Victorian Age it was so widespread that 'coriander' was slang for money. The centre of UK production was Essex.
Coriander leaf (ground)
Cumin seeds		Member of the carrot family, originally from China, and widely used in Middle Eastern & Indian cooking for its pungent flavour, slightly akin to aniseed. If browned in the pan, the flavour of the seeds becomes more nutty. The Romans used it as an alternative to pepper in cheeses and breads, and even to season anchovies in Norway.
Cumin ground
Dill tops		A northern European herb, often associated with fish especially in Scandinavia. A versatile herb, most parts of the plant has culinary uses, especially with fish, soups and salads.
Fennel seeds		A close relative of celery, with an aniseed-like flavour. All parts have a culinary use, from the bulbous base, to the seeds - used with a wide range of dishes from sauces to bread.
Fenugreek		Member of the pea family. Used by the Egyptians. Name derives from Latin fenum graecum - or Greek hay, as it was often used for animal fodder. Used in UK from at least 1000 AD. The seeds are a main ingredient in Indian cookery.
Garam masala		Meaning literally 'hot spice', this is a a standard mixture for Indian cookery, based on cinnamon, cardamom, cumin and coriander.
Garlic granules		The Anglo-Saxon origin of its name gives away garlic's long history in British cookery. Now widely used in a range of dishes.
Ginger powder		Commonly grown throughout tropical Asia, and thought to derive from a sanskrit word for 'horned body'. Popular now in many sweet and savoury dishes.
Ginger Slices
Herbes de Provence		A popular mixture of herbs - thyme, rosemary, marjoram, savory, oregano, basil & lavender.
Horseradish		The roots used by the Egytians as a medicine and condiment. Maybe brought to UK as a medicine in the 13th century. The association with beef dastes to 16th century.
Hot Spice powder		Useful as an easy addition to many hot oriental dishes. Made from : coriander, chilli, cumin, black pepper, turmeric, fenugreek, ginger.
Lemongrass		As the name suggests, this is a tropical grass species with a strong citrus flavour. Widely used in flavouring in southeast Asian cookery.
Mace powder		Made from the fibrous covering of the nutmeg. Similar to but less intense flavour than nutmeg.
Marjoram		Also known as sweet marjoram, is a member of the oregano family, of which is it the mildest, and widely used in Europe. Used in the UK since being introduced by the Romans.
Mint		Otherwise known as spearmint (due to the shape of the leaf). Probably the most widely used and commonly known herb in Britain.
Mixed herbs		The traditional and popular herb mixture for many uses. Consists of : thyme, marjoram, sage, savory, oregano, parsley.
Mixed Spice		Another popular mixture with a variety of uses : Coriander, nutmeg, ginger, cloves, cinnamon
Mustard ground, yellow		A member of the cabbage family, introduced to the UK by the Romans. Hot mustard powder was said to have been started by a Mrs Clements in Durham around 1720.
Nutmeg, whole		From a tropical tree seed, Myristica fragrans, similar looking to a pear tree. The outer flesh is edible, and husk ground as mace. Name derives from 'nut which smells of musk'.
Nutmeg, ground
Oregano		Popular as a dried herb in Mediterranean recipes, particularly today in Italy. It is a wild form of marjoram. Pungency of flavour varies with where it is grown.
Oriental Spice powder		A mixture of black pepper, cassia, fennel, garlic, ginger, lemon peel, mustard and star anise.
Paprika		From a pointed, bell-shaped pepper, introduced by the Turks into Hungary, where the best is said to come from. Essential in dishes such as goulash. Derived from Serbo-Croat for pepper.
Parsley		Introduced into Britain in the late Middle Ages, it has consistently been popular in the kitchens of this country since. In Roman times used as a symbol of mourning. Mrs Beeton suggested deep-frying it.
Pepper, black - ground		A climbing tropical vine (Piper nigrum) produces peppercorns or seeds, which when ripe and dried, turn black. The plants grow 3-6 metres long, and can produce 20-50 corns of pepper (up to 2.5 kg) twice a year. It is one of the most ubiquitous spices in the world, accounting for 50% of all spices sold in the UK in the 1950's. Grinding the peppercorns effectively releases the flavour.
Pepper, black - corns
Pepper, pink		A different species from black pepper, and originating from a South American tree. They are 'sweet on the tongue, mild but with a kick at the back of the throat'!
Rosemary		The dried leaves of a herb related to lavender. Grown in Britain since Mediaeval times, initially principally for medicine. By the time of Mrs Beeton it had become unfashionable, as she does not even mention it. Now revived!
Saffron		Saffron is the dried stamens of a species of crocus. It takes 250,000 stamens to make 1 lb of saffron. Used since Mediaeval times for its yellow colour and warm-bitter flavour which it imparts to cakes and pastries.
Sage		The derivation of its name reflects its medicinal uses in the past - it is from Latin via old French, and means 'healing plant'. Used in stuffing since at least the C16th.
Tarragon		A member of the daisy family, with faintly liquorice-tasting leaves. relatively recently introduced into Britain (C16th), it is often associated with chicken, but has a wide range of culinary uses.
Thyme		One of the most ancient of culinary herbs, it is from aromatic, slightly resinous tasting leaves. Used extensively by the ancient Egyptians and the Greeks in cookery.
Turmeric		From the same family as ginger, but without the strength of flavour, it is found mostly in South-east Asia. It is used for both flavouring and colouring of curries and other dishes of India and elsewhere.
Vanilla pods		The seedpod of a trailing orchid, its name is from the Spanish meaning sheath or scabbard. The green pods are dried and allowed to ferment to produce the black colour.

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Buy Herbs, spices & condiments here

Jars of Fresh Herbs & Spices from Zimbabwe

	Basil Pesto Essential for an authentic Indian flavour. Add cheese to taste. Ingredients : fresh organic basil, organic garlic, water, organic peanuts, organic soya oil, sea salt, citric acid. Grown and packed in Zimbanwe as a fairtrade product.
	Chillie Paste - Seriously Hot For meat, egg and savouries - beware of hotness!! Grown and packed in Zimbabwe as Fairtrade product. Ingredients : Organic hot chillies, organic soya oil, water, sea salt, citric acid.
	Coriander - Fresh Minced Good with lamb, pork curries, chicken and fish dishes. Ingredients : fresh organic coriander, water, soya oil, sea salt, citric acid. Grown and packed in Zimbanwe as a fairtrade product.
	Curry Paste - Mild-Medium Add to savoury dishes. Grown and packed in Zimbabwe as Fairtrade product. Ingredients : Organic coriander, organic paprika, organic garlic, organic soya oil, organic fenugreek, organic cayenne pepper, organic onions, organic turmeric, organic cinnamon, water, citric acid.
	Garlic - Freshly Minced Around 1 clove of garlic in each teaspoonful. Ingredients : fresh organic garlic, water, sea salt, citric acid. Grown and packed in Zimbanwe as a fairtrade product.
	Ginger - Fresh Minced Around 3cm ginger fingers in each teaspoonful. Ingredients : fresh organic ginger, water, sea salt, citric acid. Grown and packed in Zimbanwe as a fairtrade product.
	Mint Sauce The classic accomanyment to lamb, made with fresh mint. Grown and packed in Zimbabwe as Fairtrade product. Ingredients : Organic fresh mint, water, organic raw sugar, citric acid.
	Peppercorn (black) Paste Made from freshly reaped, organically grown pepper.Use as dried pepper in cooking or at the table for a fresher flavour. Grown and packed in Zimbabwe as Fairtrade product. Ingredients : Organic steak pepper, water, sea salt, citric acid.
	Peppercorns (green) Pickled Use instead of dried peppercorns for a fresh and tangy flavour. Rinse and crush the peppercorns before cooking. Grown and packed in Zimbabwe as Fairtrade product. Ingredients : Organic fresh green peppercorns, water, sea salt, citric acid.
	Rosemary - Fresh Chopped in Soya Oil For Marrinades and sauces. For lamb in place of mint sauce; with apple for pork, on breads, in stir fries, roasts and casseroles. Use in place of dried rosemay for a moire intense flavour, as essential oils are better reetained in pressed oil than in the dried herb. Grown and packed in Zimbabwe as Fairtrade product. Ingredients : Organic fresh rosemary, water, organic soya oil, sea salt, citric aci