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Exotic Spice and Dried Herb Refills 100g Bags - Various Spices to choose from Our spices are quite like no others, made from high-quality spices it will ensure your dishes are made to with the best possible fragrances and tastes.

Choose from the following 100g bags:

Spice Kitchen Urfa Biber:
A dried Turkish pepper with a deep raisin, smokey flavour. Fantastic to rub into lamb or sprinkle over hummus.

Tumeric:
From the root of Curcuma longa, a leafy plant in the ginger family. The roots are boiled or steamed then dried and ground (the most widely available form) to a deep yellow powder. It is mildly aromatic and tastes pungent, bitter and earthy. Turmeric is one of the most versatile spices in Indian cooking. Its rich orange yellow colour adds to the appearance of any dish, and it is a vital ingredient of curry powders.

Sumac:
This tart red-purple spice is ground from the berries of the Middle Eastern sumac shrub. A beautifully tangy, vibrant spice with amazingly fresh citrus notes. Very versatile, can be used to garnish salads, hummus, or as a rub for meat and works brilliantly with fish.

Star Anise:
This dried, star-shaped spice has a smoky, licorice flavour, making it a distinctive ingredient in Chinese braised dishes and Malaysian curries. We include several whole pods in each tin, though it comes mostly as pieces.

Paprika:
Paprika comes from sweet, mild peppers and capsicums that are sun-dried then ground to a fine brilliant red powder. It smells and tastes sweet and lightly pungent, then faintly bitter. The combination of turmeric and paprika adds the vibrant orange red colour to many Indian dishes.

Organic Tumeric:
Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The roots are boiled or steamed then dried and ground (the most widely available form) to a deep yellow powder. It is mildly aromatic and tastes pungent, bitter and earthy. Don't use it as a substitute for saffron as the colour might be similar but the flavour is entirely different. Turmeric is one of the most versatile spices in Indian cooking. Its rich orange yellow colour adds to the appearance of any dish, and it is a vital ingredient of so called curry powder.

Oregano:
A lovely herb versatile enough to add to most dishes reat for Mediterranean dishes and Mexican feasts.

Whole Nutmeg:
Whole nutmeg should be grated just before use to ensure the best aroma and flavour. It can be used in both sweet and savoury dishes.

Mustard Seeds:
Mustard seed comes from three large shrubs, Brassica juncea, (brown mustard), Brassica nigra (black mustard) and Brassica hirta (white mustard). All three produce bright yellow flowers that die off to leave small round seeds. The brown mustard seed is more pungent than the white and is used predominantly in Indian cooking. Mustard seeds are small, matt, hard, spherical, and either brown, white or black. When heated, they taste bitter, nutty, hot and aromatic.

Kashmiri Chilli Powder:
Just the right kick for your chilli needs

Ginger Powder:
Only the best ginger to make this beautiful ginger powder

Garlic Powder:
Vesatile to use in any dish, garlic powder is a staple for any kitchen.

Cinnamon Powder
Cinnamon has a sweet, woody fragrance, either ground or whole. When it is ground, the volatile oils are released giving off their warm, sweet, aromatic and pungent flavours. Its sweet-spicy flavour enhances vegetables and fruit and is an important ingredient in garam masala.







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Exotic Spice And Dried Herb Refills 100g Bags - Various Spices To Choose From

£7.00
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Our refill exotic spices are great to top up your spice containers at home, or to top up our stainless steel spice storage jars.

Our spices are quite like no others, made from high-quality spices it will ensure your dishes are made to with the best possible fragrances and tastes.

Choose from the following 100g bags:

Spice Kitchen Urfa Biber:
A dried Turkish pepper with a deep raisin, smokey flavour. Fantastic to rub into lamb or sprinkle over hummus.

Tumeric:
From the root of Curcuma longa, a leafy plant in the ginger family. The roots are boiled or steamed then dried and ground (the most widely available form) to a deep yellow powder. It is mildly aromatic and tastes pungent, bitter and earthy. Turmeric is one of the most versatile spices in Indian cooking. Its rich orange yellow colour adds to the appearance of any dish, and it is a vital ingredient of curry powders.

Sumac:
This tart red-purple spice is ground from the berries of the Middle Eastern sumac shrub. A beautifully tangy, vibrant spice with amazingly fresh citrus notes. Very versatile, can be used to garnish salads, hummus, or as a rub for meat and works brilliantly with fish.

Star Anise:
This dried, star-shaped spice has a smoky, licorice flavour, making it a distinctive ingredient in Chinese braised dishes and Malaysian curries. We include several whole pods in each tin, though it comes mostly as pieces.

Paprika:
Paprika comes from sweet, mild peppers and capsicums that are sun-dried then ground to a fine brilliant red powder. It smells and tastes sweet and lightly pungent, then faintly bitter. The combination of turmeric and paprika adds the vibrant orange red colour to many Indian dishes.

Organic Tumeric:
Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The roots are boiled or steamed then dried and ground (the most widely available form) to a deep yellow powder. It is mildly aromatic and tastes pungent, bitter and earthy. Don't use it as a substitute for saffron as the colour might be similar but the flavour is entirely different. Turmeric is one of the most versatile spices in Indian cooking. Its rich orange yellow colour adds to the appearance of any dish, and it is a vital ingredient of so called curry powder.

Oregano:
A lovely herb versatile enough to add to most dishes reat for Mediterranean dishes and Mexican feasts.

Whole Nutmeg:
Whole nutmeg should be grated just before use to ensure the best aroma and flavour. It can be used in both sweet and savoury dishes.

Mustard Seeds:
Mustard seed comes from three large shrubs, Brassica juncea, (brown mustard), Brassica nigra (black mustard) and Brassica hirta (white mustard). All three produce bright yellow flowers that die off to leave small round seeds. The brown mustard seed is more pungent than the white and is used predominantly in Indian cooking. Mustard seeds are small, matt, hard, spherical, and either brown, white or black. When heated, they taste bitter, nutty, hot and aromatic.

Kashmiri Chilli Powder:
Just the right kick for your chilli needs

Ginger Powder:
Only the best ginger to make this beautiful ginger powder

Garlic Powder:
Vesatile to use in any dish, garlic powder is a staple for any kitchen.

Cinnamon Powder
Cinnamon has a sweet, woody fragrance, either ground or whole. When it is ground, the volatile oils are released giving off their warm, sweet, aromatic and pungent flavours. Its sweet-spicy flavour enhances vegetables and fruit and is an important ingredient in garam masala.







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