Ingredients

The world's most expensive spice, over 400,000 flowers need to be processed to produce a kilogramme of saffron. 

Fenugreek seeds are a potent and unique spice, herbal notes and a tangy finish make a powerful tool in many cuisines, especially South Asian.

Orange peel is  frequently used spice in Asian cooking where it primarily sweetens savoury dishes. In Europe it is more known for flavouring sweets and puddings.

Sage is a potent and versatile herb sought after through history for both it’s pungent flavour and it’s medicinal properties.

It may not come to mind when you first think of the word “spice” but cacao and other chocolate products are an important flavouring in Mexican and Latin American cuisine

The "Prince of Herbs", Oregano has been used for millennia to bring a warming herbal flavour to dishes all across the Mediterranean.

Bay leaves are a herb with a sharp penetrating flavour that's perfect for cutting through rich, hearty dishes. 

Turmeric root is ground to create a vibrant yellow/orange powder which is packed with flavour.