Fantastic accompaniment to tomato based dishes, pasta, salads, soups, sauces, chicken, lamb, fish and shellfish. Sprinkle on pizza and focaccia, adds a great flavour to poultry stuffing. Combines well with garlic, thyme and oregano.
Provides a subtle anise aroma and flavour to dishes and is especially good with fish, chicken, eggs and potato. Fennel leaf can be used in any recipe that requires dill, but it has a slightly stronger flavour than dill so use sparingly. Add fennel to cooked sliced peppers, tomato and onion for a quick pasta sauce. Imparts a delicious flavour to baked fish, and is wonderful sprinkled on feta cheese and olives.
Fennel seeds have an aniseed flavour and a warm, sweet aroma. They are often used in Chinese and Indian spice mixes and also in Middle East and Italian cooking. Use to flavour fish, meat and vegetable dishes, as well as breads and chutneys. Great in sausages and tomato based dishes. As with other spices, toasting the seeds in a dry frying pan for a minute or two releases the seed’s fragment oils and flavours. Once you can smell the seeds, you’ll know they are ready. You can also chew the whole seeds as a breath-freshener, and they're believed to aid digestion.
Coriander is an essential ingredient in Thai, Chinese, Vietnamese, Indian, Turkish, Spanish, Portuguese, North African, Mexican and Latin American cuisine. It looks similar to continental parsley, but once you smell coriander there's no mistaking its distinctive lemony-ginger aroma. Coriander is best added to dishes just before serving as heat can reduce its potency. Great with chilli, carrot, basil, mint, chicken, beef, avocado, coconut, couscous, garlic, ginger, soy sauce, fish, prawns, scallops and mussels.
These small seeds give dishes a warm, aromatic and slightly citrus flavour totally, different to fresh coriander leaves. They are used in Indian cooking as well as Asian, Middle Eastern and Mediterranean dishes. Commonly used for pickling or ground in curry pastes. As with other spices, toasting the seeds in a dry frying pan for a minute or two releases the seed’s fragment oils and flavours.
Curry LeafCurry leaf is highly aromatic, and their taste is quite unique. Often used in Indian dishes, curry leaves are generally sautéed in oil with mustard seeds and added to dals, fresh coconut chutney, vegetable dishes or curries. Can be fried with other spices at the beginning of cooking, or crumbled finely and added towards the end of cooking.
Mint is used extensively in Middle Eastern, Indian, South American and Asian cuisine. Great with fish, prawns, lamb, pork, ginger, cucumber, peas, eggplant, tomatoes, yoghurt, chilli, coriander and parsley.
Adds a strong floral flavour to Mediterranean cooking. Oregano is the perfect partner for any pasta dish. A great all-round herb that can be added to most savoury meals including rissoles and meatballs, soups and casseroles.
Sprinkle over any savoury dish to add colour and flavour. A good herb to add to pasta dishes, casseroles, soups and risotto.
Good in marinades, especially for lamb. When barbecued or roasted, rosemary adopts a smokey flavour. Crumble into butter and pour over steamed vegetables. Gives a lovely flavour when sprinkled over vegetable frittata.
Sage is highly aromatic; the leaves have a lemony fragrance, reminiscent of rosemary. It can be used for turkey or pork stuffing or in any grilled or roasted pork meat dish. Sage is excellent with gnocchi, risotto, and pasta, in bean soups, focaccia, marinades and aromatic oils. It also blends well with mild cheeses; try a small amount of sage sprinkled on a grilled cheese sandwich
Can be used to flavour pates and terrines, adds a wonderful flavour to soups, tomato and wine based sauces and marinades for meat dishes. Combine with garlic and rosemary and rub over lamb before cooking, or sprinkle on any meat just before grilling or frying.
Fresh Garlic and Garlic Crisps
Add a delicious flavour to all savoury dishes, marinades, sauces, soups and pesto dishes. Garlic butter and garlic herb butter can be spread on bread or drizzled over vegetables
Chilli Lime Salt
A Thai inspired seasoning that is delicious on all savoury meals including fish, beef and chicken dishes. Sprinkle over salads or hot vegetable dishes. A great accompaniment to potatoes, however they are cooked. Add to olive oil and lime juice for a great marinade or salad dressing.
Citrus Pepper Seasoning
Sprinkle on seafood, chicken, pork, buttered corn, burgers, pasta, dips and salads. Melt 2 tbs of butter and pour over 4 tbs of breadcrumbs and 1 tbs of citrus pepper seasoning, mix well and use as a topping for fish and vegetable dishes or over pasta bakes. Mix 2 tsp citrus pepper seasoning with the juice of 1 lemon and 2 tbs olive oil to make a great marinade for chicken or pork.
Firehouse Chilli Seasoning
This hot, spicy seasoning combines the flavours of chilli and cayenne with other herbs and spices to create a wonderful flavour in soups, stews, sauces, vegetable dishes and meat dishes. Add to marinades and dips or sprinkle on meat prior to cooking on the grill or barbeque. Try rolling a cheese ball in Firehouse Seasoning and refrigerate for an hour or more before serving with crispy bread or crackers.
Gourmet Garlic Salt
Made with Himalayan Rock salt and freshly dried, homegrown garlic and parsley, Gourmet Garlic salt is a delicious addition to any savoury dish.
Mix Garlic Salt with mayonnaise or sour cream for a garlic dip, or with butter to add to stir fried vegetables or potatoes. Shake onto pizzas and salads, mashed potato and roast potatoes. Add to casseroles and stews in place of fresh garlic or stir into pasta sauces and stir fries for instant garlic flavour. Add to cooked and drained green beans together with a drizzle of olive oil
The most versatile of all the herb seasoning blends, can be used wherever you would normally use plain salt. This blend adds a delicious, herby, spicey flavour to sandwiches, snacks, meat and vegetable dishes.
Salt Free Herb Seasoning
A tasty blend of 12 herbs, spices and zests that can be used to make a delicious herb butter. Use in soups and stews, on salads, eggs, tomatoes, meats, seafood or in vegetable dishes. Rub into meat before cooking. Make a herb dip by mixing some of this seasoning (to taste) into cream cheese or Greek yoghurt.
Zingy Salad Seasoning
Sprinkle on any salad or vegetable dish. Make a beautiful zingy butter to spread on bread or garnish any hot meat or vegetable dish. Great mixed into pasta or rice salads. Mix into breadcrumbs and melted butter to make a great topping for any baked vegetable, fish, chicken and pasta dishes. Add to scrambled eggs or omelettes prior to cooking. Great added to lemon juice and olive oil to be used as a salad dressing. Add to herb butter or pesto. Sprinkle on to vegetables prior to roasting for a wonderful, tasty, crispy finish. Even use as a dry rub on chicken prior to cooking.