Ground Ginger is used extensively in Indian and Oriental cuisines. A convenient alternative to fresh ginger and an essential ingredient for preparing pastes and marinades. Fresh ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. Tender young ginger can be sliced and eaten as a salad. Sometimes the roots will produce green sprouts which can be finely chopped and added to a green salad. In the West, dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea. Pickled ginger is a delicious accompaniment to satays and a colourful garnish to many Chinese dishes. Preserved ginger is eaten as a confection, chopped up for cakes and puddings, and is sometimes used as an ice cream ingredient.

A convenient alternative to seeds. Can be added to soups. Keeps well, replace every 12 months or so. Available in 400g

A convenient alternative to seeds. Can be added to soups. Keeps well, replace every 12 months or so. Available in 100g bag.

Ground Cumin s stronger than whole seeds and its flavour is strengthened by toasting. It can be used in meat, rice and vegetable dishes. Available in 400g bag.

Stronger than whole seeds and its flavour is strengthened by toasting. It can be used in meat, rice and vegetable dishes.

The world's favourite spice finely ground for general use as a condiment or cooking. A general table sesoning. Available in 100g bag.