Thyme

Leaves are grey-green, very small and long oval. Two types are Lemon Thyme and Caraway garden) Thyme. The first, as the name suggests, has a distinct lemony aroma and the later a distinct smoky aroma, strong and warmly aromatic.

Herbs

Green, linear thread like leaves often kept on the stem when used. They are often used as garnish or in dishes (married with salmon) its fragrance is distinctive, floral and aromatic.

Dill

ChivesProbably among the best known of all herbs, the leaves are tall, hollow, grey-green and rush like. Used whole or chopped it adds a delicate onion flavour.

Horseradish

The root of this plant is used raw or dried, often found in horseradish sauce (a condiment) and usually married with meat, in particular beef. It is hot tasting and often used as an alternative to mustard.

Coriander

The leaves are bright green and feathery, the seeds and leaves are often used in cooking. As the seeds mature they smell pleasantly of oranges and when added to food Coriander gives a spicy, curry flavour.

Mustard

A small, Cress-like plant, the most commonly used part is the seed from the plants, there are three types – black, brown and white. Mustard seeds have a hot savoury flavour with the black seeds being the most pungent, brown seeds less so and the white seed is the least strong.

Tarragon

There are two types of Tarragon, French and Russian, the latter having a stronger, less pleasant flavour. The leaves are dark green on top and lighter underneath and are often used in meat dishes. Its aroma is sweet and strong and very distinctive.

Oregano

Dark green leaves, slightly peppery in flavour pungent and good for relieving diarrhea, often used in Italian dishes and is the same as Marjoram but Marjoram comes from Britain instead of Italy.

Creamy, white root, thread like and feathery leaves. Fresh or dried leaves are used with fish dishes normally, seeds can also be used and we eat the root and stems as a vegetable.All parts of the plant are strongly aromatic with a taste of aniseed.

Fennel

Rosemary

Leaves are dark green and white underneath and are used fresh or dried with all kinds of meats. It has a strong pungent aroma, which can banish catarrh.

Basil

Fresh green leaves from this plant can be used fresh or dried and are normally married with egg, tomatoes, chicken and sausages. Pungently aromatic with hints of cloves.

SpicesCardamom

White, green or brown pods containing brown-black sticky seeds which can be used whole or the seeds are often ground. Fragrant, exotic spice often used with sweet rice, cakes/pastries or with fruit and nut dishes

Cayenne

The red powder commercially sold as cayenne pepper is the ground dried fruits of the many pungent small fruited varieties of chili. It is often used in Cajun or spicy Creole dishes or as a garnish to add a little colour. Piquant, spicy, like chili powder.

Chili

Long berry-like fruits with a shiny outer skin and flesh enclosing ridges of small white seeds. They vary in size, colour and taste. They can be found fresh, dried, flaked or ground and some can even cause unpleasant stinging on the skin. Range from mild to blisteringly hot in taste and the seeds can be removed to reduce the pungency of the chili. Mildest chili: Sweet Italian Bell. Hottest chili: Haberno or Scotch Bonnet

Cinnamon

Dried, pale brown inner bark of the cultivated Laurel like tree. Often found as dried thin cylindrical quills of bark or in ground form. Aromatic, sweet and spicy, used in cakes, fruit dishes or in Chinese five spice powder.

Small dried seeds of a Parsley type plant. The seeds are available whole or ground. Aromatically spicy rather than hot, it has an interesting flavour which is included in most curry mixes

Cumin

Ginger

Bulbous knobbed root, dark brown in colour from the ginger plant. It can be found ground, dried, crystallised, crushed or as the root itself. Ginger has a hot, spicy flavour which has a fragrant and sometimes musty aroma. It is used widely in sweet dishes, in Indian and Oriental cooking it is often found with fish or a multitude of other dishes. Rich, full, aromatic and powerful. Madagascar and Mexico produce best quality.

Lemongrass

Similar in appearance to a large spring onion, it has green leaves, white fleshy stalks and a bulb. It is often bought fresh or dried. Sweet-scented lemon flavour with a distinct hint of ginger. It can be substituted with lemon peel in a dish but it would not be as delicate a flavour

Paprika

Finely-ground powder, varying in colour from bright red to russet brown made from dried mild Pimento peppers. Flavours range from mild and sweet (most common) to hot and pungent, it is often used to colour and to add a sweet capsicum flavour

Tamarind (Indian Date)

Large bean shaped pods that turn brown when ripe and resemble dates. Often found in dried pieces, powder or in paste. Tamarind juice or paste acts as a fruity souring agent in the same way as lemon or vinegar but has a refreshing cooling property

Turmeric

Turmeric comes from the underground stem of a small plant. It has to be boiled, dried and then ground to a fine yellow powder before use.

saffronSaffron comes from the orange-red stigmas of a violet-coloured Crocus (a Lily-like plant), which blooms for only a brief two-week period in Autumn, each flower has only three stigmas which have to be picked by hand at dawn before the sun becomes hot. The stigmas are then dried. This process is what makes saffron the most expensive spice in the world – saffron is worth more than its weight in gold. It can be found in stigma strands or powder. Saffron has a strong perfume and a bitter, honey like taste which lends a delicate but distinctive flavour to dishes. Used for two reasons, to spice dishes with a warm aromatic honey flavour and to colour dishes the bright golden yellow colour often seen in Indian Cuisine

Vanilla Pod

Native to Mexico but widely grown. Highly fragrant and aromatic.