All About Spices
Wars fought across oceans... Empires created and destroyed. Peoples enslaved.... Control of the Spice Trade could bring immeasurable wealth and power to the ruthless and greedy...
Today, we take these humble seeds for granted; forgetting that once they were worth their weight in gold.
Our forbearers treasured these spices - not only for their flavours - but for the many health benefits they were believed to possess.
Today, science has validated many of the claims made for the health benefits of spices. Perhaps our forbearers knew something we have forgotten...
We use up to 17 individual spices in our blends, freshly prepared to order.
Cuminum cyminum
Cumin
One of the foundational spices in Southern Asian cuisine, Cumin brings the powerful earthy notes essential in this style of cooking. We use differing blends of toasted and non-toasted Cumin seeds in our Masalas, to create the balance between warm and earthy flavours.
Coriandrum sativum
Coriander
Another foundational spice, the citrus notes are an essential counterbalance to the earthy, pungent notes of Cumin. Again, we blend both toasted and fresh Coriander seeds to obtain the optimum balance for each Masala.
Piper nigrum
Pepper
A native of India, and the most widely-used spice in the world, pepper has been used in cooking for more than 4 thousand years.
Trigonella Foenum-Graecum
Fenugreek
We use both Fenugreek Seeds and dried Fenugreek Leaf (Methi) in our Masalas. Fenugreek has a powerful, earthy, almost bitter pungency, but is an essential ingredient in many traditional recipes.
Curcuma longa
Turmeric
Not a seed but a root. Boiled, dried and ground, the brilliant yellow spice is widely used in South Asian cuisine as a foundational spice, and is also used as a traditional colouring and dye. A warm, earthy, slightly bitter flavour that can overpower if used too generously.
Foeniculum vulgare
Fennel
Native to the Mediterranean, Fennel has become an important ingredient in many cuisines. Not to be confused with Caraway, their tastes are distinctly different.
Cinnamomum tamala
Indian Bay Leaf
Quite different from European Bay Leaf (Laurus Nobilis) in flavour, size and colour, The Indian Bay is native to South East Asia. With a peppery, clove-like aroma, Indian Bay leaf is often included as a "Temper" spice used to flavour oils at the start of cooking.
Elettaria Cardamomum
Green Cardamom
With its sharp and punchy flavour cardamom should be using sparingly, but is essential in many dishes and used in both sweet and savoury dishes.
Illicium verum
Star Anise
Though often considered a spice associated with Chinese food, Star Anise is also an essential ingredient in many Indian Masalas
Cassia
Cassia
Cassia is not cinnamon, which is native to Sri Lanka. Cassia has a different flavour profile and is preferred to Cinnamon in most Indian Cuisine.