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Green Cuisine Sumac Crushed 20g

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Green Cuisine Organic Coriander Ground 40g

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Its warm, aromatic flavour is fully developed after frying in oil at a high temperature for a minute or so. It is an indispensible ingredient in most Curry Powder.

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Green Cuisine Galangal Ground 40g

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It is an essential ingredient in many Thai and Indonesian dishes.

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Green Cuisine Nutmeg Whole 20g

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The sweet, aromatic flavour of nutmeg has been highly prized since Roman times and together with pepper, ginger and cinnamon was one of the principle commodities of the early spice trade. Nutmeg is widely used in Mediterranean, Middle Eastern and Indian cooking. It is used in baking and to flavour milk based desserts and sauces as well as in savoury dishes. It is usually used finely ground and occasionally in a kibbled form.

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Green Cuisine Ground White Pepper 25g

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Green Cuisine Anise Star 25g

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Also known as : China Star
Both the fruit case and the seeds have a strong aniseed flavour and may be used whole (remove before serving), or ground as in traditional Five Spice Mix. Use sparingly wherever an aniseed flavour is required. It should not be confused with Japanese Star which has a much less pronounced aroma and can harbour lethal mycotoxins.
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Green Cuisine Coriander Ground 40g

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Its warm, aromatic flavour is fully developed after frying in oil at a high temperature for a minute or so. It is an indispensible ingredient in most Curry Powder.

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Annatto Seed 25g

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Also known as : Achiote Seed
May be used whole, ground or infused in oil. BEWARE: Seeds may stain surfaces and clothing
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Green Cuisine Fennel Seed 50g

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Its mild, aromatic, liquorice flavour enhances meat and fish dishes and it can be used whole or finely ground in vegetarian Indian dishes. Chew a few seeds after a meal to ‘freshen’ the breath.

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Green Cuisine Allspice Ground 40g

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Mustard Seed Black 50g

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Also known as : Mustard Seed Brown
It is used in making prepared mustard and as a component in pickling Spice (see separate entry). Fried black mustard seeds are used extensively as a garnish in Indian cooking, particularly in vegetable dishes. Ground mustard seed can be particularly hot and is often used as the basis for marinades and glazes used with beef and pork.
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Green Cuisine Lemon Grass 25g

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It has a delicat lemony flavour and is much used in Thai and Indonesian cooking. Before use, soak in hot water and cut it up finely. Use sparingly (1tsp per 4 persons) in vegetable and chicken dishes. It can be ground in a coffee grinder for a stronger flabour.

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Green Cuisine Fenugreek Seed 50g

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Also known as : Methi
The seed, when ground, has a sharp acrid flavour similar to celery. Use sparingly in savoury Indian dishes. The seeds can be sprouted for use in salads.
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Green Cuisine Five Spice Mix 40g

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Also known as : Chinese 5 Spice
A teaspoon full added to a chicken or beef stir-fry dish will give it the rich aniseed flavour associated with Chinese cuisine.
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Green Cuisine Cumin Seed 50g

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Cumin seeds have a full aromatic lemon flavour and are often used ground (see Cumin Ground). To prepare the seed yourself, first roast in a hot, dry, frying pan for a few minutes and then grind using a mortar and pestle or a coffee grinder. Cumin is an important ingredient in Indian and Middle Eastern cooking and is also used a s a topping for bread.

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