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We love using this product when making chicken dippers with the kids!
Light and crispy breadcrumbs that are ideal for creating breadcrumb toppings on baked pasta or casseroles. Panko breadcrumbs can also help to thicken soups and sauces.
Turmeric adds flavor to food, which explains its presence in curry powder. However, turmeric can also play an important role in digesting that food. The spice can contribute to healthy digestion as a result of its antioxidant and anti-inflammatory properties.
Cornish Sea Salt have been working on this little pot of Mexican for quite some time and it's definitely a staple for our cupboards to get our weekly Mexican fix. Fiery chilli blends with herbal coriander and cumin, blended of course, with our signature Cornish Sea Salt Crystals.
Ground cumin is made by grinding dry roasted cumin seeds. It can be added at any time to a recipe as its flavor doesn't need heat or time to be released, as is the case with the seeds
We never knew that there was so much to learn about peppercorns, but this offering is superb.
Tellicherry Garbled Special Extra Bold (TGSEB) is the highest quality black pepper in the world. Only the largest 10% of peppercorns, measuring at least 4.75mm in diameter make the grade. Our organically grown TGSEB whole black pepper is hand-harvested and sun-dried in the hills of the Western Ghats, Kerala, India.
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian cookery. There are many different versions, often dictated by region, but most contain a selection of the following: cassia leaf (if you can't get hold of cassia, try bay leaf), black pepper, cardamom, chilli, cinnamon, cloves, coriander, cumin, fennel, mace and nutmeg. It can be added at the start of cooking, but it's more usual to add it at the end or to sprinkle it over food just before it's served, a little like salt and pepper.
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm, flavoursome and slightly bitter spice derives from the seed of the Cumin plant and is traditionally added to curries, Mexican dishes and Moroccan lamb dishes.
White cumin seeds are the most commonly available variety; black cumin seeds are slightly smaller and sweeter in flavour.
Sesame seeds are tiny, oil-rich seeds that grow in pods on the Sesamum indicum plant. ... Hulled seeds have an off-white color but turn brown when roasted. Sesame seeds have many potential health benefits and have been used in folk medicine for thousands of years.
If you’ve ever dined in a Middle Eastern restaurant, you may have noticed the dark red powder that dusts everything from salads to meat to baklava. It’s sumac, and it packs a wallop of tart, lemony, almost vinegar-like flavour that brightens salad dressings, popcorn, even Bloody Marys. It’s a spice every kitchen should have.
This rounded blend of spices adds a world of flavour in just a simple shake of the bottle. Our mixed spice powder is an expertly blended combination of cinnamon, coriander, caraway, nutmeg and cloves. Combing these spices produces a beautifully balanced seasoning – the earthy ground coriander and spicy cloves contrast the sweet notes of cinnamon and nutmeg.
Madras curry powder is a fiery blend of ground spices, including cayenne chilli pepper and roasted coriander seed, combined with mustard seeds and coriander leaf.
Madras curry is said to originate from the south of India and gets its name from the city known as Madras when English merchants arrived there in 1640. However, the name 'Madras Curry' is not used in India, but was invented by restaurants in Britain.
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly citrus flavour totally different to fresh coriander leaves. They are commonly used in Indian cooking as well as featuring in Asian, Middle Eastern and Mediterranean dishes.
Cayenne pepper takes its name from its supposed centre of origin – the Cayenne region of French Guiana, Cayenne deriving from a Tupi Indian name. It is now grown largely in India, East Africa, Mexico and the United States, in fact most tropical and sub-tropical regions.
Dried and ground, they make a powdered spice for seasoning and also feature whole in Korean, Sichuan, and other Asian cuisines.
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener, and have an aniseed flavour and a warm, sweet aroma. They're also used in spice mixes such as Chinese five spice and the Indian panch poran.
There’s no mistaking the wonderfully zingy presence of ginger. This hot root is a popular spice in cuisines across the world, most likely due to a versatile nature that complements both savoury and sweet dishes. From chickpea curries to chicken stir fries, ginger powder's zesty notes add a pop of flavour that beautifully harmonises with ingredients like onion and garlic.
Derived from the dried, unripe berries of the pimento tree, allspice delivers the flavours of many different spices including cloves, nutmeg, cinnamon and pepper. Before being crushed down, allspice seeds resemble dark brown peppercorns. The warm and earthy aroma of ground allspice makes it a key ingredient in many sweet and savoury dishes including gingerbread, soup and stew.
Fancy a well designed set to sit on your kitchen table, this is just the thing, smooth to use & looks great too!
The Salthouse & Peppermongers Mills is the newest addition to our range, one which will be an essential in kitchens across the land! The state of the art 'CrushGrind®' mills produce a high-quality grind and contain Salthouse & Peppermongers very own Himalayan Pink Rock Salt and Tellicherry (TGSEB) Black Pepper.
This stuff is awesome; although not in fact produced volcanically, this salt is firmly dedicated to the dramatic expression of many newly created black sand beaches found locally. The natural minerals of the salt are combined with activated carbon for enhanced intestinal benefits.
Celery was originally used for medicinally purposes, such as sedatives before being used for food. The plant grows wild in wet ground throughout most of Europe and was first cultivated in the Mediterranean region over 3,000 years ago. The first use of celery as a culinary ingredient was as a flavouring, and the earliest printed record of a food use is from France, dating to 1623. Today celery is a stable ingredient to a lot of vegetable-based dishes and soups.
The name alone conjures forth the promise of a seductive salt, full of the taste sensation implied so fierily. A combination of rich ocean minerals and an extra kick of chilli and pepper, activated by a dark carbon infusion, truly delights the tongue.