Herbs

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Basil Leaves (Flakes)

Uses

Used to make pesto, used in pasta, to compliment tomatoes and salads.

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Bayleaf (Laurel)

Uses

For flavouring in soups, sauces, stews, meat, and fish.

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Capsicum - red, flakes

Uses

Added to soups, omelettes, stews, rice, pasta, and pizza.

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Chive (Rings/Flakes)

Uses

Used in soups, stews and potato dishes.

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Cilantro (Coriander Leaves)

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Dill Tips

Uses

Mainly used in pickling, also as a condiment in processed meats and seafood.

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Fenugreek Leaves (Methi)

Uses

Used is curry powders like vindaloo, vegetable dishes and chutneys.

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Kaffir Lime Leaves

Uses

Used in Thai curries.

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Lemongrass (Cut)

Uses

Savoury dishes and meat, poultry, seafood and vegetable curries.

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Lemongrass (Ground)

Uses

Savoury dishes and meat, poultry, seafood and vegetable curries.

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Licorice Root

Uses

Confectionery flavouring and chinese cooking.

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Marjoram (Flakes)

Uses

To flavour fish sauces, butter-based sauces, tomato-based sauces and sausages.

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Mint (Flakes)

Uses

Used for flavouring meat, fish, sauces, soups, stews and salads.

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Oregano (Flakes)

Uses

Used in sausages, salads, dressings, stews, soups and pizza.

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Parsley (Flakes)

Uses

Commonly used in salads, soups and for garnishing food.

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Rosemary Leaves

Uses

Roasted meat and vegetables.

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Sage (Flakes)

Uses

Use in soups, stews, roast and stuffings. Works well with fatty meats and foods.

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Tarragon (Flakes)

Uses

A bitter sweet herb, used in pickles, prepared mustard, tartar sauce and french dishes.

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Thyme Leaves

Uses

To season tomato soups, fish and meat dishes.

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Tomato (Granules)

Uses

Add tomato flavour to dishes and in baking.

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Phone

(07) 3265 2099