Red Chilli
Red Chilli peppers are available throughout the year to add zest to flavourful dishes around the world and health to those brave enough to risk their fiery heat. This is the plant that puts fire on your tongue and maybe even a tear in your eye when you eat spicy Mexican, simmering Szechuan, smouldering Indian, or […]
Green Chilli
You don’t necessarily have to overdo it until smoke comes out of your ears, but without a touch of chilli, dishes seem incomplete. We can’t think of Indian cooking without a dash of green chillies. Slit, sliced, chopped or diced, we just have to add a few green chillies to add that tang to our […]
Jalapeno Chilli
A member of the capsicum family, jalapeño chillies range from moderately to very hot. Originating from South America, they are about 4cm long, dark green when young and scarlet when ripe, and are sold both fresh and tinned. Dried and smoked, they are known as chipotle, and take on a deep, sweet flavour that some […]
Habanero Chilli
Habanero chillies can be green, yellow, orange or red. Habanero chillies are native to south Mexico. It has a lantern shape and is about 5cm long. Habanero is one of the hottest chillies grown Packed with Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Potassium, Protein, Riboflavin, Thiamin and Vitamin A, B6, C, E and K plus […]
Birdseye Chilli
Packing a punch, Bird’s eye chillies are a variety of the species Capsicum frutescens and have spread widely across South-East Asia, where they’ve become a staple ingredient in many dishes. These small, tapered red or green chillies are extremely pungent and very, very hot!
Lemon Grass
Lemon grass is a grass like plant with long slender foliage growing to about 2-3 feet tall. Leaves are grayish-green in color. Stems and leaves impart a strong lemon flavor when used in cooking. Because lemon grass is not winter hardy in colder climates, it is best grown as a container plant.
Fennel
Herb fennel can be harvested as needed by cutting away the feathery foliage. If seed is desired, allow the plant to flower and when the flower heads turn brown the plant can be cut, place in a paper bag and hung in a cool, well-ventilated area to dry. Seeds will drop down into the bag […]
Dill
The feathery leaves resemble fennel but its flavour is quite distinct. Dill has a mild and warm flavour. Dill is used in northern, central and Eastern Europe and loves to be paired with fish and summer vegetables. The aroma is faint, almost similar scent of aniseed. The herb, especially when fresh, has a much sweeter fragrance than […]
Chives
Chives are a close relative to onion, garlic, leeks and scallions. Of these, chives have the most delicate flavour. Chives are a member of the onion family and can grow wild in Europe, Asia and North America. They have been harvested from the wild for many millenniums though are thought to begin cultivation in the middle […]
Coriander
Used as a fragrant wilted green, It’s perfect for stir fries and cooked on its own with ginger and garlic. It is also delicious eaten raw with loads of other herbs (mint, thai basil, garlic chives, spring onions) and lettuce with spring rolls and in salads.
Micro Basil (Purple)
A mild basil flavour. Microgreen Purple Basil is one of the prettiest basil varieties. The vivid colour of its petite dark purple leaves is an attractive highlight to any dish. This visual appeal is complimented by a pleasant clove-scented aroma. Advance Notice Required. Check with your sales representative.
Basil (Greek)
Strong spicy bitter basil flavour. Microgreen Greek Basil is a gourmet variety which is loved by chefs. It has a strong flavour and scent which enhances any dish. Advance Notice Required. Check with your sales representative.
Basil
Basil, Thai basil, or sweet basil, is a common name for the culinary herb Ocimum basilicum; US of the family Lamiaceae (mints), sometimes known as Saint Joseph’s Wort in some English speaking countries. Basil is possibly native to India, and has been cultivated there for more than 5,000 years, It was thoroughly familiar to the […]