Cooking

The cooking collection brings together dried herbs, whole and ground spices, and seasoning blends for everyday and world cooking. You will find leafy herbs such as oregano, basil and thyme, warming spices like cumin, coriander seed, cinnamon and paprika, and mixes shaped for particular cuisines.

Origins run from Mediterranean oregano and Spanish paprika to Indian turmeric and Southeast Asian lemongrass. Whole spices keep their aroma longer and can be toasted and ground as you need them, while pre-ground options are ready for quick weeknight cooking. Dried herbs carry a concentrated flavour, so a smaller amount goes further than fresh.

Use them to season soups, stews, roasts, marinades, sauces and baking. Add hardy herbs and whole spices early in cooking to draw out their flavour, and stir delicate herbs in near the end. Store everything in airtight jars away from light and heat to keep the aroma strong.

Frequently asked questions

What is the difference between whole and ground spices?

Whole spices hold their aroma longer and can be toasted and ground fresh. Ground spices are ready to use and convenient for quick cooking.

How much dried herb replaces fresh?

Dried herbs are more concentrated, so use about one third of the fresh amount.

When should I add herbs during cooking?

Add hardy herbs and whole spices early to develop their flavour, and stir delicate herbs in near the end.

How should I store herbs and spices?

Keep them in airtight containers away from light, heat and moisture. Whole spices last longer than ground.