Herbs & Spices

Use to flavour desserts, liqueurs, sauces, and fruits. For a refreshing beverage, steep Peppermint leaves in hot water for a few minutes. Enjoy it warm or add ice for a cool summer treat.

Use Poppy seeds on breads, pastries and rolls, crushed in fillings, or add to salad dressings and stuffings. The full nutty, sweet flavour of the seeds is released when they are warmed.

Use Poppy seeds on breads, pastries and rolls, crushed in fillings, or add to salad dressings and stuffings. The full nutty, sweet flavour of the seeds is released when they are warmed.

100% Organic Ingredients: Sage, thyme, dehydrated onion, marjoram, black pepper, celery seed and red pepper.

Commonly used to flavour vegetables, meats, poultry, soups, stews, and fish. Rosemary complements the herbs Chives, Thyme, Chervil, Parsley, and Bay leaves.

Commonly used to flavour vegetables, meats, poultry, soups, stews, and fish. Rosemary complements the herbs Chives, Thyme, Chervil, Parsley, and Bay leaves.

Sage is highly aromatic with pungent and slightly bitter taste. A classic poultry seasoning, it is also commonly used in sausage and pork dishes, salad dressings, chowder, fish dishes, and cheeses.

Popular in teas, herb butters, chicken soup, creamy soups, eggs, peas, snap beans, liver, fish, and quince chutney.

In the kitchen, Savory is a common ingredient in stews, stuffings, salads, and poultry dishes. It is particulary good with vegetables and accompanies Sage extremely well.

A good source of calcium, protein, and vitamins, Sesame seeds are extremely good in a large variety of dishes, and as a topping for fresh breads.

A good source of calcium, protein, and vitamins, Sesame seeds are extremely good in a large variety of dishes, and as a topping for fresh breads.

With a flavour strong and sweet, Tarragon complements fowl, fish, dairy, and egg dishes. As one of the French Fines Herbs, it is an excellent compliment to Thyme, Rosemary, Sage, and Parsley.

With a flavour strong and sweet, Tarragon complements fowl, fish, dairy, and egg dishes. As one of the French Fines Herbs, it is an excellent compliment to Thyme, Rosemary, Sage, and Parsley.

One of the Fines Herbs of French cuisine. Use in bouquet garni, soups, chowders, stuffings, fish dishes, tomatoes, vegetables, meat and poultry.