Spices can be obtained from seeds, fruits, roots, bark, or some other vegetative substance and are more commonly found in the Far East and tropical countries.

Spices are not necessarily as fresh as some herbs can be, but they are usually stronger smelling and quite often stronger tasting and in addition utilized medically in a broader variety.

They can aid digestion, increase the rate of metabolism and influence the energy levels in a positive way.

Ground Cinnamon - Obtained from the inner bark of several trees, cinnamon has an aromatic smell and is used in the preparation of chocolate and many other desserts.

Cinnamon Sticks - Obtained from the inner bark of several trees, cinnamon has an aromatic smell and is used in the preparation of chocolate and many other desserts.

Aniseeds - Aniseeds are the seeds of the aromatic Anise plant which taste like liquorice, fennel or tarragon. They are often used to flavour baked goods and savoury broths, adding a distinctive faint sweet taste.

Crushed Hot Chilli - Hot Chilli is made from various combinations of hot dried peppers such as ancho, bell and cayenne peppers. They are often crushed into small flakes or ground into a fine powder.

Mild Curry Powder - Curry Powder, sometimes also referred to as Garam masala, is a fragrant blend of herbs and spices traditionally used in Indian Cuisine.

Hot Curry Powder - Hot Curry Powder makes an excellent base for all curries, it gives you the same full flavour as mild curry plus that touch of heat, derived from extra red chilli pepper and spicy ginger.

Ground Cloves - Cloves have a warm, sweet and aromatic taste that evokes the sultry tropical climates where they are grown. It compliments well with fruits such as oranges and apples.

Ground Nutmeg - With its nutty, slightly sweet and strong flavour, nutmeg enhances dishes such as pies, puddings, cookies and cakes. It is a mild baking spice which also perks up soups, sausages, egg dishes and meats.

Mixed Spice - Mixed spice is a blend of sweet spices with cinnamon being the dominant flavour. It is often used in baking, or to complement fruits or other sweet foods.

Paprika - With a mild flavour and light aroma, Paprika is a red spice made from dried bell peppers that have been ground into fine particles.

Turmeric - Turmeric has a peppery and bitter flavour with a mild fragrance slightly reminiscent of orange and ginger.

Fennel Seeds - Fennel Seeds are similar to aniseeds in shape, size and taste and can be ground with other spices or served whole. In Mediterranean cuisine, they are generally used for garnishes and to add a distinct flavour in salads, fish and poultry dishes.

Whole Cloves - Whole cloves are in actual fact dried aromatic flower buds of an evergreen tree, with a distinct taste used in Asian, African and Middle Eastern cuisine. Complement well with cumin and cinnamon.