Single Spices

There was once a time when local princes and kings achieved great power and wealth using salt mines and when pepper and other spices were weighed against gold. Large-scale ventures were undertaken to discover new spices. This era was the time of the great pioneers and their endeavours transformed food throughout many different cultures. It all started with a spice culture, which turned tasteless meals into delicious indulgences and led to the development of special secret recipes and secret blends of spices. In this section, you will find exquisite spices with no chili, but which are nevertheless a wonderful enrichment. Many spices without chili can add a fantastic layer of flavour to savoury dishes and sweet bakes alike. Chilies add spicy heat to a dish, whilst these spices give that extra special twist.

Our whole individual spices

The non-chili spices, which you can buy from us whole each have very different functions. Some are cooked whole, thus releasing their flavour in a very special way. For example, if you had peppercorns whilst cooking, then your food will have a very different flavour than if you use ground pepper. The same principle applies to many different whole unground spices. Some of these whole, individual spices can also be used as decoration, turning your dish into a feast for the eyes too. Several of these spices without chili are also excellent for baking. For example, this includes the following spices: cinnamon sticks, hulled white sesame seeds, green hulled cardamom, cloves, star anise and aniseed. You can find out more about this in our section “Spices for baking and much more”. The other whole spices have a diverse range of uses and have very sophisticated flavours, which can be a rich addition to relatively tasteless food. Some individual spice even have medicinal powers.

Our ground individual spices

Our ground spices also include several individual spices, which are fantastic for a variety of baked goods. Some examples of these include blue fenugreek, cloves, aniseed, cinnamon and ginger. In contrast to whole spices, several of these ground spices can also be added to a dish after the actually cooking process. Do your own experiment to test out which individual spices you think work best as a seasoning after cooking.