Organic Spices - Tea & Whole Cuts

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Savor the rich aroma and full-bodied taste of our organic spices perfect for adding depth and complexity to your favorite dishes.

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ORIGIN: Sri Lanka
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Black Peppercorn is the most widely used spice around the globe – and for good reason. Since ancient times, people use this full-bodied, rich spice to naturally enhance flavours, while giving your health an overall boost.

ORIGIN: Guatemala

Green cardamom is called the queen of spices. It is native to India but also grown in Sri Lanka, Indonesia, Guatemala, Tanzania and Vietnam. It is one of the most expensive spices after saffron and vanilla. This spice has a citrusy, minty, spicy flavour and a warm, pungent aroma. It blends well with cinnamon and other spices. It is a common ingredient in Indian cooking and baking. Green cardamom finds its use in coffee, tea, bread, pastries, sausage and savoury dishes of meat & fish.

 

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The amazing tea is full of great health benefits for your digestive system, and also comes with anti-bacterial properties and anti-inflammatory. That’s why by drinking more cardamom tea infections and even prevent bad breath can be potential threated.

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ORIGIN: Sri Lanka

Cinnamon is a spice that comes from the inner bark of trees called Cinnamomum. It has been used in many recipes over the years. It is mildly spicy but has a naturally sweet flavor to it. Sweet potato, carrot soup, roasted cinnamon lemon chicken, apple pie pork chops are some of the dishes that make use of the cinnamon spice. You can identify true cinnamon with its color: light brown, outer appearance: thin & soft and taste: sweet with a hint of citrus.

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True Ceylon Cinnamon spice is obtained from the inner bark of Cinnamomum Verum, popular since ancient times and used in both sweet and savoury foods. It is harvested and cured through a method singular to its native Sri Lanka (formerly, Ceylon). By way of a hand-crafted process, the inner bark of the tree is naturally dried to produce cinnamon quills. The trimmings of these quills are cut as chips. These chips are essentially the outer and inner bark that cannot be peeled/scraped from the thicker stems.

Cinnamon is an incredibly delicious spice and can greatly enhance the flavor of food. The bark of the tree when dried forms strips that curl into rolls called cinnamon sticks/quills. Cinnamon quills are an extremely aromatic spice and can be used in teas, stews, curries and even desserts to give an added boost in flavor. The quills when crushed into a powder and used in baking, add a soulfully aromatic flavor to your food.

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Clove is an aromatic flower bud that originates from the Maluku islands in Indonesia. It is a widely common spice and commercially harvested in Bangladesh, India, Indonesia and Srilanka. Clove is available throughout the year and is a key ingredient in a number of different Asian cuisines.

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ORIGIN: India

Cloves are dried flower buds of the evergreen clove tree. This spice is native to Moluccas in Indonesia and widely harvested in India, Sri Lanka, Tanzania, and Madagascar among others. They have an intense aroma and a rich, bitter, pungent-sweet flavour. They are used for seasoning in meat, stew, sauces, pudding, pumpkin pies, cakes and other desserts. Cloves are also commonly used in spice as well as tea blends and mulled wine.

Coriander seeds are fruits of the Coriandrum sativum plant, native to the Mediterranean and Asia. The leaves of the plant (coriander leaves or cilantro), as well as the seeds, are used in cooking. The seeds have a warm, sweet and citrusy flavour. This spice is used as whole or in powdered form. Roasting the seeds in a pan elevates the flavour, aroma and pungency. This spice is used in curries, curry powders, pickles and other savoury dishes.

ORIGIN: India

Cumin seeds are used in mixed spices, chutneys, stews, soups and bread. They have an earthy aroma, and a moderately bitter and pungent taste. When the seeds are fried, they bring out a nuttier flavour.

ORIGIN: Egypt

Fennel Seeds are a part of the parsley family. These seeds though native to the Mediterranean, are now also grown worldwide. There are mainly two types of fennel seeds – sweet fennel and bitter fennel. Fennel seeds have a mild licorice aroma and give a light and sweet, anise-like flavour to dishes. They are used in curries, fish, meat and vegetable dishes. It is also used in Sambuca, an Italian liqueur. Fennel seeds are one of the ingredients used in the popular Chinese Five Spice powder.

ORIGIN: India

Ginger root is an excellent spice that can be used in both sweet as well as savoury dishes. It has a warm, spicy, sweet flavour all at the same time. Its aroma is lemony and pungent. Ginger can be used in meat preparations, curries, soups, sauces, pickles, and sweets. It is also extensively used as a flavouring agent in beverages and candies. It comes in various forms, including whole root, cut and sifted, diced and powdered form.

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Mace is a net-like coating surrounding the nutmeg seed. The layer is removed, flattened and dried and changes colour to a yellow-orange shade. It has a mild and sweet flavour with less pungent undertones. Some great uses include – puddings, cakes, cookies, soups, sauces, dairy products and fish among others. Mace powder should be stored in an airtight container for a longer shelf life. One teaspoon of mace powder amounts to one tablespoon of mace blades.

 1 kg/ 2.2 lbs5 kgs/11 lbs (5% discount)10 kgs/ 22 lbs (10% discount)
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