Black cumin is an annual herbaceous plant with fine foliage and delicate pale bluish purple or white flowers. It is indigenous to the Mediterranean but grows prolifically in many areas of the world.

Cassia sticks have a fragrant aroma and sweetish taste. They are used in biryanis, Lamb Curies and Spice Mixtures.

Bay Leaves have a mild and sweet taste. Use bay leaves to flavour pilaus, biryanis, meat curries, pasta sauces, casseroles and stews Bay leaves are grown in the Mediterranean region and are mainly used in soups, stews, meat and vegetable dishes. The leaves also flavour classic French dishes such as bouillabaisse and bouillon. Bay leaves are pungent and have a sharp, bitter taste. In ancient times, the leaf was symbol of honour, health and good fortune. Bay leaves can be added for a more pungent flavour in bean, split pea and vegetable soups, meat stews, spaghetti sauce and chilli. Be sure to remove bay leaves before eating a dish that has finished cooking. Available in 10g jar.

Garlic Flakes are small, dehydrated pieces of garlic. They are used include soups, stews, sauces, meat loaves, and casseroles.

Natco Cassia Bark (50g)

This aromatic spice has an aniseed-like taste and is used in Chinese spice blends. Great on spare-ribs, crispy duck, roast chicken, and in beef soups and stir fries. Best used sparingly and can be ground before use.

One of the most popular spices used in rice dishes. The large oval-shaped black pods release a warm, aromatic flavor. Unlike the green pods, this cardamom is rarely used in deserts and sweet dishes. Black cardamom is now a staple in African, Indian and Middle Eastern cooking. Because of the drying process which involves roasting over open fires, black cardamom has a unique smoky flavor and is just excellent in rice. Use sparingly as it has a rich flavour.

Natco Ajwan called Carom or Lovage seeds, they have a flavor similar to thyme but much stronger.

An essential ingredient in some garam masala mixtures , Have a strong menthol aroma and the rich flavour of its seeds .

An essential ingredient in curry and masala mixtures. Strongly aromatic, spicy and slightly bitter in taste. Cumin is a member of the parsley family. It comes mostly from Iran and India, though it is native to the shores of the Mediterranean Sea and Egypt. It is actually grown in many places, since it is rather easy to grow and adapts well to a variety of climates. Cumin has a distinctive, slightly bitter yet warm flavour. Replace every 6 months or so. Net Weight: 1Kg

Very hot, small whole chillies that can be used instead of fresh chillies. Heat them in oil until they increase in size. The frying enhances their flavour. Birdseye chillies may be small but they are very hot so use with care!

The whole red chilies are dried crushed and flaked to release the chili flavor more efficiently and quickly into dishes.

One of the world's oldest and most useful spices. Use to make authentic garam masala and in various dals and pilau rice. Has a vast range of uses in all types of cooking.

These have a warm aroma and a sweetish taste like aniseed. Tastes great with seafood, pork, stuffings, sauces, pickles and some curries. In India it is chewed as a natural breath freshener and as an aid to digestion. Available in 1Kg bag.

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

Natco Cassia Bark (Dalchini, Taj) is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.

Similar to cinnamon but with a coarser, thicker bark. The taste is stronger than true cinnamon with a very subtle clove undernote. Used in pilau's, lamb and other meat dishes.

To make yellow mustard: grind the seeds to a powder and add vinegar, water, salt and other seasonings according to taste. They are also used in curries and other spicy food.

Mix Masala is a traditional blend of whole spices used in curries, biryanis and spice blend.

Very hot, small whole chilies that can be used instead of fresh chilies.