Herbs, Spices & Seasonings

Smoked paprika is a really key ingredient in Spanish cuisine and Las Hermanas have been making the best since 1940 in the region of La Vera, just West of Madrid. This paprika is made by grinding ripe and dry peppers which have been smoked for...

Las Hermanas have been producing high quality smoked paprika since the 1940's, it's an essential flavour of Spain. True 'DOP' Spanish smoked paprika is only grown in The Murcia region of South-East Spain, it's smoked over oak for a unique flavour. Allergens: none Ingredients:...

Saffron has such a distinct flavour, it imparts a subtle, fragrant element to many of the worlds greatest dishes. Hand picked from the crocus flowers, Iran is by far the biggest producer with smaller harvests coming from India, Afghanistan, Greece and Spain. Saffron is...

Spanish Nora peppers are small round peppers that originated in Mexico and have now been grown in Spain for generations. They are an important ingredient in paella and Romesco sauce, but they are extensively used in Spanish cooking for fish dishes, soups and stews. If you...

Antonio Sotos Seasoning for Paella contains the perfect balance of spices to give you a great tasting paella. Containing all natural ingredients, this sachet has a blend of garlic, salt, paprika, sundried tomato, clove, black pepper and saffron that will give your paella a...

Las Hermanas sweet smoked pepper flakes will add a beautifully smoky kick to your food. Sprinkle a little into marinades, on fish, eggs, roasted vegetables or anywhere you want a liven things up. Allergens: None Ingredients: Dried smoked pepper (paprika)

BEST BEFORE END OF JUNE'25 Shedletskys Everything Seasoning is a little tin of kitchen magic and it does exactly what it says on the tin - it's great on just about everything. Sprinkle it over avocado, chips, hummus, bagels, rice, vegetables, popcorn, burgers, chicken...

Wow. This will quickly become one of your 'go to ingredients' to add a little zing to all kinds of dishes. Works brilliantly on avocado, great to season chicken, fish and seafood and a quick shake over salads really makes a difference. It's also...

This is the same zingy flavour as the classic Tajin seasoning, only with the unmistakably fruity kick of the habanero chilli pepper. Want a bit more kick from your Tajin seasoning then this is the one for you. As with the classic seasoning, use...

Achiote paste is an absolutely key ingredient that transformed my Mexican cooking when I discovered it. It's that hidden ingredient that you just can't identify in really authentic Mexican food. Made out of Anneto seeds and a variety of spices, this deep red block...

Epazote is a common herb in central and Southern Mexico. It has quite a strong flavour with notes of anise, mint, oregano and citrus and like many leafy herbs, it can be used fresh or dry. It's commonly used in bean dishes as it's said...

As well as having a slightly sweeter flavour with citrus and earthy undertones, Mexican oregano and European oregano come from unrelated plants. The difference between the two are significant. As it compliments spicy food with rich meaty flavours, Mexican oregano is used extensively in...

The essence of summer! Open up the bag and fill your kitchen with Italian sunshine. Oregano is a real flavour of the Mediterranean and also widely used as a key ingredient in Mexican and South American cuisines.  In dried form it has a much more...

Chipotles in adobo are jalapeño peppers that have been smoked, the term "in adobo" just means "in a marinade". So rather than in their dried form, these chipotles are really soft and preserved in a sauce made from tomatoes, onion, vinegar and a few...

Guajillo chillies are one of the most commonly used chillies in Mexico. They are sweet in flavour with slight berry and green tea flavours and have a mild to medium chilli heat. In Mexican cooking, they are almost always paired with other dried chillies...

Pasilla Chillies are dark in colour with wrinkled skin and have an earthy flavour with a medium to low heat and hints of dried fruit. They are used extensively in moles and marinades but below is a great recipe for Borracha Salsa or 'Drunk Salsa'...

These dried chillies are quite fiery and can be added to salsas, stews and sauces. They have a nutty, slightly smoky flavour and as with most dried chillies, toasting them briefly in a dry pan really brings out this flavour. This variety of chilli...

The Mexicans usually have a different name for the dried variety of chilli over its fresh counterpart.  A dried Poblano chilli is an Ancho chilli and a dried Jalapeno that's been smoked is a Chipotle Morita. There is another type of Chipotle which is...

Mulato chillies are dried chillies made from poblano peppers that have been harvested when the fruit is fully matured on the vine. Young poblanos that are harvested and dried are known as Ancho Chillies....are you keeping up! As you would expect, Mulato and Ancho chillies look quite similar, Mulatos being...

Dried chillies are such a lovely ingredient to have to hand and it's amazing the difference in flavour each variety has. The seeds inside each of these round, dried chilli pods rattle and were once used as a toys for babies, hence the name...