Showing 17–29 of 29 results

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    Long Pepper

    Long pepper (Piper longum) is a flowering vine that produces spikes of small, elongated fruits. Long pepper is a climbing vine belonging to the Piperaceae family. It is native to India, and its botanical name is Piper Longum. Long pepper has a complex flavour, featuring a combination of heat, spiciness, and a hint of sweetness. It is somewhat similar to black pepper but has a more nuanced and robust taste.

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    Mace

    Mace is a spice derived from the reddish outer covering (aril) of the nutmeg seed (Myristica fragrans). Mace comes from the aril of the nutmeg tree, which is native to the Moluccas (Spice Islands) in Indonesia. Mace has a warm, sweet, and aromatic flavour with a slightly peppery and citrusy undertone. It is milder than nutmeg. Mace is a lacy, reddish or orange-coloured membrane that envelops the nutmeg seed. It is usually dried and ground into a spice.

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    Nutmegs

    Nutmegs are seeds obtained from the fruit of the nutmeg tree (Myristica fragrans). Nutmegs come from the evergreen nutmeg tree, native to the Moluccas (Spice Islands) in Indonesia. Nutmeg has a warm, sweet, and slightly nutty flavour with a hint of spiciness. It is often used in both sweet and savoury dishes. Nutmegs are small, oval-shaped seeds, about the size of a plum pit, and are encased in a hard, brown shell.

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    Poppy Seed

    Poppy seeds are tiny, kidney-shaped seeds obtained from the opium poppy plant (Papaver somniferum). Poppy seeds come from the opium poppy plant, known for its vibrant flowers and seed pods. These seeds are non-narcotic and are widely used in culinary applications. Poppy seeds have a mild, nutty flavour with a slightly sweet undertone. Poppy seeds are usually dark blue to black, and their small size makes them almost imperceptible in many dishes.

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    Sabja

    Sabja, also known as basil seeds or tukmaria, refers to the seeds obtained from the sweet basil plant (Ocimum basilicum). Sabja seeds come from the sweet basil plant, a culinary herb known for its aromatic leaves. The botanical name is Ocimum basilicum.Sabja seeds are small, round, and black when dry. When soaked in water, they develop a gelatinous outer layer, similar to chia seeds.

  • Saffron

    Saffron comes from the Crocus sativus plant, a type of crocus in the iris family. It is cultivated primarily for its crimson-coloured stigma, which is harvested and dried to produce saffron spice. Saffron consists of slender, crimson-coloured threads, known as stigma, which are collected from the flower. It takes a large number of flowers to produce a small amount of saffron spice. Saffron has a distinctive flavor that is both floral and slightly bitter, with a subtle honey-like sweetness. Its aroma is often described as floral, earthy, and slightly metallic. Saffron is a versatile spice used in various cuisines around the world. It adds both color and flavor to dishes, particularly rice dishes like paella and biryani, as well as desserts such as saffron-infused ice cream and pastries.

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    Star Aniseeds

    Star anise, scientifically known as Illicium verum, is a spice obtained from the dried pericarps of the star-shaped fruit of the star anise tree. Star anise comes from the evergreen tree Illicium verum, native to Southwest China. Star anise has a strong, sweet, and licorice-like flavour. It is often used to impart a distinct taste to both sweet and savoury dishes. The spice gets its name from the star-shaped appearance of the dried fruit, which has eight pointed segments.

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    White Pepper

    White pepper is a spice derived from the dried seeds of the pepper plant (Piper nigrum). White pepper comes from the same plant as black pepper, Piper nigrum. The difference lies in the processing method. To produce white pepper, fully ripe pepper berries are soaked in water to remove the outer skin, leaving the inner seed. The seeds are then dried, resulting in a light-coloured spice. White pepper has a milder, less complex flavour compared to black pepper. It is characterized by earthy, pungent notes with a hint of fermentation.

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