Product Catalogue

Garlic Powder 70g

Garlic powder is often used in curry powders and other spice blends. Keeping it in an airtight glass jar will keep out moisture, which makes the powder go lumpy.

Ginger Aromatic 50g

Also known as kencur, or lesser galangal. Used mainly in Malaysian and Indonesian cooking, and is almost always used in peanut sauces because of its milder yet aromatic taste. Only available here in the whole dried form. Soak in liquid stock for about 30 minutes and remove before serving.

Ginger Ground 60g

Ginger is one of the more versatile spices, complementing both sweet and savoury dishes. It has a tangy warmth, slightly spicy with sweet and sharp tones. Used in cakes, slices, biscuits, curries, and stir frys to name a few. Is available ground, fresh , dried pieces, preserved, crystallised and pickled.

gingerbread mix

lovely for making gingerbread men and gingerbread houses, great at xmas time

green zahtar

made with roasted, wheat, roasted sesame seeds, sumac thyme and salt, used traditionally as a sprinkle for meat and vegetables and also used on breads, pizzas and pita breads

Harissa Powder 70g

A Tunisian spice blend. The main ingredient is chilli, and lots of it! Paprika, caraway, cumin, coriander, spearmint and salt make up the rest of the blend. Mix with olive oil to form a paste. Used with cooked meats. Across from us at Ephah Cafe they combine harissa paste and mayonnaise in one of their toasted foccacias. Sensational!

A Spice World blend.

Iranian saffron1g.

Saffron is the dark orange-red stamen of a mauve, autumn flowering crocus. It is hand picked and labour intensive. You need over 500 000 stamens to make just 1kg. of saffron. This is why saffron is the most expensive spice in the world and should be used sparingly. Saffron is appreciated for its delicate, yet distinctive flavour and striking colour. Some traditional uses are for Indian rice dishes, French soup bouillabaisse, Spanish paellas and saffron cakes and buns. Saffron threads are infused in water overnight to release its colour and flavour. The liquid and the strands are usually added towards the end of the cooking process.

Juniper Berries 40g

Juniper berries have a strong woody aroma, reminiscent of gin. They compliment duck, pork, venison and game. Juniper berries can also be added to fish, lamb and chicken, and blends well with thyme, sage, oregano, marjoram and bay leaves and allspice. The ripe berries are used for distillation of the oil for making gin. Pregnant women and people with kidney problems are advised to avoid juniper. 

kampot pepper white

hotter flavour than the black pepper