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Basil is one of the most widely used herbs and is essential to Mediterranean and Arabic Cuisine.
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The dried leaves of Bay have been used since ancient times as a food flavouring. They are an essential ingredient in Mediterranean, Middle Eastern and Asian cooking.
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Whole Chillies chopped into 3-4mm pieces for ease of use. The Chilli gets distributed more evenly throughout the dish. Beware, Crushed Chillies are very hot and sholud be used with caution.
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Traditionally, the ground, dried, fruit of a variety of capsicum indigenous to the Cayenne area of northern South America. In reality it is an alternative name for Chilli Powder (see separate entry). Beware, Cayenne Pepper is very hot and should be used sparingly.
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Garlic Chips are made by cutting up dried cloves of fresh garlic. Half a teaspoon is equivalent to a medium sized clove of fresh garlic.
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Paprika is produced by grinding dried Capsicum; a plant native to America which was introduced into Europe by Colombus. Paprika is widely used for its rich, aromatic flavour in stews and casseroles such as Hungarian Goulash, omelettes and as a garnish for cheese or vegetable dishes.
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The leaves of a bushy biennial plant native to Northern Europe. It has been used since Roman times as a garnish to almost any savoury dish. Its lemony flavour particularly compliments fish, potato and egg dishes.
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It is one of the principal herbs of Mediterranean cooking it is also a constituent of Mixed Herbs and Bouquet Garni.
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A traditional mix of spices used in pickling a wide range of produce such as onions, gherkins, eggs etc. Green Cuisine Pickling Spice contains coriander seed, yellow mustard seed, black peppercorns, cloves, allspice, ginger, mace and chillies.
