Ingredients

This crimson powder has been a staple in Middle Eastern cooking for centuries, it really is a hidden gem of the spice cabinet and should be used much more!

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

Desiccated coconut is the perfect way to bring the fresh sweetness of coconut to a dish without adding the excess moisture of coconut milk.

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

Dill is a fresh and grassy herb which also provides seeds which are a favourite spice of northern Europe and Scandinavia. 

Nutmeg and Mace are two spices from the same tree. They share a woody sweet flavour with aromatic notes.

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.

Caraway seeds are a fragrant spice with a fresh flavour and aromatic notes.

Mixed spice combines the warming flavours of ginger and allspice with the earthy sweetness of cinnamon and nutmeg to create a complex tasting experience. 

With a distinctive fresh flavour, Juniper has remained a favourite flavouring in the British Isles.

Amchur is a powerfully sour powder made by grinding dried unripe mangos, it can bring some zing to any dish but is especially good in curries.

Black Cardamom is an aromatic and essential component in Indian Cooking, with cool notes and a strong savoury flavour it is a spice with great potential.