All The Rest

Piney, slightly peppery and unmistakably gin-scented. Crush and add to game, sauerkraut, cured meats or a hearty braise.

Slightly bitter, slightly sweet, and unmistakably curry. Toast lightly and use sparingly — a little brings enormous depth.

Sweet, anise-scented and wonderfully versatile. Crush into a sausage mix, scatter over roast pork, or steep as a tea.

Aromatic, slightly citrusy and irreplaceable in South Indian cooking. Fry in oil until they crackle and the kitchen fills with fragrance.

Warm, sweet and ready to go. For when the grater isn't to hand — baking, spice blends and a quick grating into anything creamy.  

Clean, fresh and a quiet workhorse. Lifts sauces, soups and salads — the herb you don't notice until it's missing.  

Warm, sweet and quietly complex — like clove, cinnamon and nutmeg decided to share a jar. Essential for jerk seasoning, great in baking and stews.