Maldon 250g Sea Salt Flakes There is no substitute for Maldon Sea Salt and it is now one of the best recognised brands in the market. Its soft white flaky crystals are free from artificial additives, giving Maldon Sea Salt a distinctive texture and salty flavour, which means less is required. Free from the bitter after-taste often associated with other salts, its characteristic clean fresh taste enhances the flavour of all natural and fine foods.
Green Cuisine 50g Pickling Spice A traditional mix of spices used in pickling a wide range of produce such as onions, gherkins, eggs etc. Green Cuisine Pickling Spice contains coriander seed, yellow mustard seed, black peppercorns, cloves, allspice, ginger, mace and chillies. To make pickling vinegar put a heaped tablespoon of Pickling Spice in a pan with one pint of malt vinegar. Bring to the boil, then take off the heat and let stand. Use without removing the spices.
Turmeric Powder is made from the dried, bulbous roots of a perennial plant indigenous to South East Asia which is related to ginger. Turmeric has a characteristic brilliant yellow colour and for this it is widely used in Indian cooking, pickle manufacture and prepared mustard. It has a mild, aromatic, lemon flavour and features in many Indian and Middle Eastern dishes. For colouring it is sometimes used as a cheaper alternative to saffron.
Green Cuisine 40g Cajun Spice A spice mixture typical of the Cajun region of the southern United States. Add to boiled, braised or fried dishes; particularly fish and chicken dishes. Green Cuisine Cajun Seasoning contains no salt.
Paprika is produced by grinding dried Capsicum; a plant native to America which was introduced into Europe by Columbus. The two main commercial areas producing paprika are Spain and Hungary. The top grade Hungarian paprika is known as Noblesweet. There is great variety in the colour and pungency of Paprika. If the capsicums are very hot (chilli peppers) then the product is called Chilli Powder or Cayenne Pepper -see separate entries. Paprika is widely used for its rich, aromatic flavour in stews and casseroles such as Hungarian Goulash, omelettes and as a garnish for cheese or vegetable dishes.
Green Cuisine 50g Cayenne Pepper Traditionally, the ground, dried, fruit of a variety of capsicum indigenous to the Cayenne area of northern South America. In reality it is an alternative name for Chilli Powder (see separate entry). Beware, Cayenne Pepper is very hot and should be used sparingly.
Green Cuisine 25g Rubber Sage Many different species of sage are grown around the world and the leaves are valued as a strong flavouring that goes well with many meat dishes. Its musty, aromatic flavour is indispensable in Mediterranean and Middle Eastern cooking and in poultry stuffing.
Green Cuisine 25g Crushed Chillies Whole Chillies chopped into 3-4mm pieces for ease of use. The Chilli gets distributed more evenly throughout the dish. Beware, Crushed Chillies are very hot and should be used with caution.
Green Cuisine 20g Rosemary This evergreen, perennial shrub is indigenous to the Mediterranean area but is now widely cultivated throughout the temperate zone. The long leaves or 'spikes' have been used since earliest times as a flavouring for savoury dishes. It is one of the principal herbs of Mediterranean cooking it is also a constituent of Mixed Herbs and Bouquet Garni.
Green Cuisine 20g Rubbed Oregano A perennial plant, native to Southern Europe and the Middle East but now cultivated in the Americas. It is also known as Wild Marjoram. The dried leaves have a strong savoury lemon flavour and are used in Mediterranean and Middle Eastern cooking, particularly in meat dishes. Green Cuisine Oregano usually comes from Turkey which is a major producing country.
Green Cuisine 20g Mixed Herbs A traditional herb mixture made from plants commonly grown in the kitchen garden. It consists of marjoram, parsley, rosemary and thyme. Use sparingly to give an 'herby' flavour to savoury dishes including omelettes, casseroles, pasta sauces and stews.
Green Cuisine 20g Rubbed Basil This leafy annual is native to the Middle East and South Asia but is now cultivated widely throughout the sub-tropical zones. Egypt and Turkey are the main commercial producers. The leaves have a strong, pungent taste that compliments fish and meat dishes, particularly those containing tomatoes. Basil is one of the most widely used herbs and is essential to Mediterranean and Arabic cuisine
Green Cuisine 15g Dill Leaves The leaves of an annual plant originating from the Mediterranean but now widely cultivated. Dill Leaf has been used as a food flavouring since ancient times. It has a particular aromatic piquant flavour and is typically used to garnish soups, salads, vegetable and fish dishes. It is widely used in Arabic, Central European and Scandinavian cooking. See also Dill Seed.
This king of European herbs is an essential ingredient in French cuisine. A teaspoon of the chopped, dried leaves will impart a clean aromatic flavour to meat or fish dishes. It can also be used to flavour vinegar and pickles or chutneys. It is particularly suited for use with chicken.
Green Cuisine 10g Coriander Leaves The dried leaves of the coriander plant have a strong aromatic flavour similar to that of ground coriander. It is used as a garnish in North African, Middle Eastern and Indian cooking. It can be used with vegetables, fish and in cream dips and provides an interesting alternative to parsley.
New from Pureety, these Sea Salt and Malt Vinegar Ultimate Potato Wedge Seasonings (40g) are sure to be a culinary classic! Perfect for posh fish and chips with that authentic chip shop flavour or as an accompanying dish to any main meal.