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Herbs / Spices / Condiments There are 178 products.

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Showing 1 - 99 of 178 items
  • Arrowroot is used mainly as a thickening or gelling agent. It can be used as a substitute for cornstarch or wheat flour in recipes (for thickening):2 parts arrowroot=1 part cornstarch 1 part arrowroot=1 part wheatflour

  • Also called cassava, arrowroot is used mainly as a thickening or gelling agent. It can be used as a substitute for cornstarch or wheat flour in recipes (for thickening):2 parts arrowroot=1 part cornstarch 1 part arrowroot=1 part wheatflour

  • Asafoetida has a pungent smell which mellows when cooked. It is used extensively in Indian cuisine where it adds a soft rounded flavour similar to sauteed onion or garlic. Try adding to your favourite curry!

  • Baking powder is added to a food to help it rise. As a general rule, 1 teaspoon of baking powder would be added to 200-250g flour. The quantity of baking powder should be reduced if an acidic item is also used (eg lemon, buttermilk, honey etc)

  • A slightly sweeter more aromatic curry powder to make you own home made balti style curries. Simply fry some onions in ghee, then add a couple of teaspoons of the curry powder and dry fry with the onions, before adding your choice of meat, fish or vegetables, some stock, before garnishing with chopped coriander leaves to serve.

  • An extremely flavoursome herb, basil is fresh and sweet and used extensively in Mediterranean cooking. Try adding to any Italian inspired tomato sauce based pasta dish, or just sprinkle over sliced tomatoes and add crushed garlic and olive oil.

  • An extremely flavoursome herb, basil is fresh and sweet and used extensively in Mediterranean cooking. Try adding over a tomato sauce based pasta dish, or just sprinkle over sliced tomatoes and add crushed garlic and olive oil.

  • Bay leaves, also known as laural leaves have been used to enhance dishes for centuries due to their distinctive aromatic flavour. Try adding to soups, stocks, casseroles, stews and sauces.

  • Bay leaves, also known as laural leaves have been used to enhance dishes for centuries due to their distinctive aromatic flavour. Try adding to soups, stocks, casseroles, stews and sauces.

  • Black mustard seeds, often also known as brown mustard seeds come from the mustard plant and are used extensively in Indian and Asian cuisine.

  • Black mustard seeds, often also known as brown mustard seeds come from the mustard plant and are used extensively in Indian and Asian cuisine.

  • Black Peppercorns have an intensive dry heat to them which adds a fiery kick to your food. Use freshly milled on any dish, or use whole in marinades.

  • Black Peppercorns have an intensive dry heat to them which adds a fiery kick to your food. Use freshly milled on any dish, or use whole in marinades.

  • Buckwheat has long been a staple of Eastern European cuisine, where it is used in stews and porridge. Often found toasted or milled, this raw 'groat' form is delicious as an alternative to bulgar wheat, or rice. It is also delicious added to salads once cooked, or alternatively, you can sprout it and then eat hot or cold.

  • A delicious aromatic blend of spices for making traditional cajun dishes. Originally from the southern US state of Louisianna, it is delicious with meat or fish. Try as a rub or marinade for bbq or for grilling.

  • A delicious aromatic blend of spices for making traditional cajun dishes. Originally from the southern US state of Louisianna, it is delicious with meat or fish. Try as a rub or marinade for bbq or for grilling.

  • Caraway seeds have a sweet almost aniseed flavour which is used predominantly in Scandinavian and Eastern European cooking. Try adding them with a knob of butter to gently sauteed cabbage.

  • Caraway seeds have a sweet almost aniseed flavour which is used predominantly in Scandinavian and Eastern European cooking. Try adding them with a knob of butter to gently sauteed cabbage.

  • A wonderfully aromatic spice, Cardamom can be used in sweet and savoury dishes. Traditionally used in Indian and Asian cooking, it is also delicious in desserts.

  • Named after the town, Cayenne in French Guiana, Cayenne pepper comes from the dried ground Cayenne chillis. It is dry and hot and used as a base for hot sauces especially in Creole cuisine.

  • Named after the town, Cayenne in French Guiana, Cayenne pepper comes from the dried ground Cayenne chillis. It is dry and hot and used as a base for hot sauces especially in Creole cuisine.

  • Celery salt is a blend of ground celery seeds and sea salt. It is a great addition to soups, stews and casseroles thanks to its subtle flavour. Celery has been used for centuries to enhance stocks and different dishes. Try adding a sprinkling to some vegetable soup.

  • Celery salt is a blend of ground celery seeds and sea salt. It is a great addition to soups, stews and casseroles thanks to its subtle flavour. Celery has been used for centuries to enhance stocks and different dishes. Try using instead of regular salt the next time you make some homemade soup, or why not try as a seasoning in your salad dressing?

  • Our chilli flakes come from India and are extra hot! They have a lovely dry heat which can complement any dish. Try using them with fresh tomatoes, onion and garlic to make a fiery ‘arrabbiata’ pasta sauce.

  • Our chilli flakes come from India and are extra hot! They have a lovely dry heat which can compliment any dish. Try using them with fresh tomatoes, onion and garlic to make a fiery ‘arrabbiata’ pasta sauce.

  • Our chilli powder comes from India and is extra hot! It has a lovely dry heat which can compliment any dish.

  • Our chilli powder comes from India and is extra hot! It has a lovely dry heat which can compliment any dish.

  • Traditionally from Southern Mexico, Chipotle chillies are a dried and smoked form of Jalepenos. The usually green Jalepenos are allowed to fully ripen and turn red, before being dried and smoked for many days. They have a fantastically smokey hot flavour and are an essential ingredient for Mexican and Tex-Mex cuisine.

  • Traditionally from Southern Mexico, Chipotle chillies are a dried and smoked form of Jalepenos. The usually green Jalepenos are allowed to fully ripen and turn red, before being dried and smoked for many days. They have a fantastically smokey hot flavour and are an essential ingredient for Mexican and Tex-Mex cuisine.

  • Cinnamon has a wonderful strong and sweet taste which has been prized for centuries throughout the world. It is great in many desserts, particularly with apple, but can also add an extra flavour to marinated meats, and in particular lamb.

  • Cinnamon has a wonderful strong and sweet taste which has been prized for centuries throughout the world. It is great in many desserts, particularly with apple, but can also add an extra flavour to marinated meats, and in particular lamb.

  • Black peppercorns have been used throughout the world for centuries as their strong flavour compliments almost every dish! These coarse ground peppercorns can be used in the same way as freshly milled whole peppercorns to season any dish.

  • Black peppercorns have been used throughout the world for centuries as their strong flavour compliments almost every dish! These coarse ground peppercorns can be used in the same way as freshly milled whole peppercorns to season any dish.

  • Our sea salt is from the Mediterranean and has a lovely rounded flavour. It is suitable for all uses, either in a grinder or to add when cooking. Try sprinkling some over roasting potatoes for an added tasty crunch!

  • Our sea salt is from the Mediterranean and has a lovely rounded flavour. It is suitable for all uses, either in a grinder or to add when cooking. Try sprinkling some over roasting potatoes for an added tasty crunch!

  • Coriander is a wonderfully perfumed spice which is used extensively in Asian and Mexican cuisine. Along with cumin, it is the basic spice for most curries, and in dried leaf form it is ideal as a garnish to add to any curry.

  • Black peppercorns have been used throughout the world for centuries as their strong flavour compliments almost every dish! Try keeping some of these cracked peppercorns by your cooker to add a sprinkling to any savoury dish.

  • Black peppercorns have been used throughout the world for centuries as their strong flavour compliments almost every dish! Try keeping some of these cracked peppercorns by your cooker to add a sprinkling to any savoury dish.

  • Curry leaves are highly aromatic and come from India where they are used as seasoning for many curries, and in particular with fish. They have a lovely flavour and they are often considered to be the Indian equivalent of Bay leaves. Try adding to any curry for extra flavour.

  • An extremely flavoursome and aromatic herb, dill has an almost aniseed taste and compliments most fish dishes. Try baking salmon in foil on a bed of lemon and dill with a drizzle of olive oil...

  • Chives are the smallest species of the onion family and have been used for centuries to flavour soups, potatoes and fish. They also make a delicious additions to dressings and sauces.

  • A delightfully aromatic blend of herbs and spices with citrus infusions to help you create delicious Tex-Mex creations at home!Directions - Sautee onions before adding 2 tsp of Fajita seasoning to the pan. Fry for a minute or 2 before adding either meat, fish or vegetables. Add a little water, cover and cook gently until ready.

  • A versatile Tex-Mex flavouring

  • Fennel seeds have a wonderful sweet almost aniseed taste and are used extensively in Italian, Asian and Oriental cooking. Try grinding them in a pestle and mortar with some chilli, lemon juice, garlic and olive oil and use as a rub for pork or chicken on the BBQ.

  • Fennel seeds have a wonderful sweet almost aniseed taste and are used extensively in Italian, Asian and Oriental cooking. Try grinding them in a pestle and mortar with some chilli, lemon juice, garlic and olive oil and use as a rub for pork or chicken on the BBQ.

  • Fenugreek is a highly aromatic spice which is partially responsible for the overall smell/taste of curries. Use at the end of cooking a curry to add a delicate fragrant taste.

  • Fenugreek is a highly aromatic seed which is partially responsible for the overall smell/taste of curries.Usage:Fenugreek seeds are usually fried or roasted at the beginning of a recipe before adding the other ingredients. Other recipes call for fenugreek to be ground or crushed - this calls for a good quality pestle and mortar since the seeds are quite...

  • Fenugreek is a highly aromatic seed which is partially responsible for the overall smell/taste of curries.Usage:Fenugreek seeds are usually fried or roasted at the beginning of a recipe before adding the other ingredients. Other recipes call for fenugreek to be ground or crushed - this calls for a good quality pestle and mortar since the seeds are quite...

  • Our sea salt is from the Mediterranean and has a lovely rounded flavour. It is suitable for all uses, either for table use or to add when cooking.

  • Our sea salt is from the Mediterranean and has a lovely rounded flavour. It is suitable for all uses, either for table use or to add when cooking.

  • A delicious aromatic blend of spices for all types of Chinese food. Try mixing some five spice, dark soy sauce and sweet chilli sauce and use as a marinade for meat, then either grill, stir fry or BBQ

  • A delicious aromatic blend of spices for all types of Chinese food. Try mixing some five spice, dark soy sauce and sweet chilli sauce and use as a marinade for meat, then either grill, stir fry or BBQ

  • A delicate and flavoursome blend of aromatic spices, traditionally used at the end of cooking to enhance the flavours of the curry.

  • A delicate and flavoursome blend of aromatic spices, traditionally used at the end of cooking to enhance the flavours of the curry.

  • Garlic granules are dried crushed garlic cloves. They have a strong flavour and are a useful store cupboard essential. They can be used in all types of recipes, but are particularly good in soups, stews and casseroles. They also make fantastic garlic fried rice! Try making some basmati rice, then melt some butter in a pan, add a pinch of garlic granules...

  • Garlic granules are dried crushed garlic cloves. They have a strong flavour and are a useful store cupboard essential. They can be used in all types of recipes, but are particularly good in soups, stews and casseroles. They also make fantastic garlic fried rice! Try making some basmati rice, then melt some butter in a pan, add a pinch of garlic granules...

  • Garlic powder is made from dried ground garlic cloves. It has many uses and is a super addition to rubs, spice blends and marinades, as it has a sweeter milder taste than fresh garlic.

  • Garlic powder is made from dried ground garlic cloves. It has many uses and is a super addition to rubs, spice blends and marinades, as it has a sweeter milder taste than fresh garlic.

  • Garlic salt is a very verstaile addition to any store cupboard. It can be used in soups, casseroles, stews, dressings and marinades.

  • Garlic salt is a very verstaile addition to any store cupboard. It can be used in soups, casseroles, stews, dressings and marinades.

  • A wonderfully aromatic spice, Cardamom can be used in sweet and savoury dishes. Traditionally used in Indian and Asian cooking, it is delicious infused with cream to make ice cream.

  • Green Peppercorns are usually slightly milder than black peppercorns, but they come from the same tree! They are simply unripe green pepper berries which have been dried using techniques to preserve their natural green colour. Use them as you would black peppercorns in recipes or freshly milled at the table.

  • Picked when they are still green and unripe to deliver the familiar peppery flavour with less pungency making them perfect for delicate sauces to accompany pork, chicken and prawns.For recipes and serving suggestions on our full range please visit www.opiesfoods.comStore in a cool dry placeOnce opened, keep refrigerated and use within 8 weeks.

  • Ground allspice is not a mixture of spices but a single spice taken from ‘Pimento’. It has an aromatic almost peppery sweet flavour and is the main ingredient for many Caribbean dishes including Jamaican Jerk. It is also commonly used in Sausages where its almost smokey flavour enhances the taste.

  • Ground allspice is not a mixture of spices but a single spice taken from ‘Pimento’. It has an aromatic almost peppery sweet flavour and is the main ingredient for many Caribbean dishes including Jamaican Jerk. It is also commonly used in Sausages where its almost smokey flavour enhances the taste.

  • Hot and pungent, black pepper has been used as a condiment for centuries. Use on all types of dishes to add flavour.

  • Hot and pungent, black pepper has been used as a condiment for centuries. Use on all types of dishes to add flavour.

  • Cinnamon has been used for centuries and has a wonderfully strong aromatic flavour which lends itself particularly well to fruit and desserts. It is also used extensively in North African, Middle Eastern and Indian cuisine.

  • Cinnamon has been used for centuries and has a wonderfully strong aromatic flavour which lends itself particularly well to fruit and desserts. It is also used extensively in North African, Middle Eastern and Indian cuisine.

  • Cloves take their name from the French ‘Clou’ which means ‘nail’ which they closely resemble. They have always been highly valued as a commodity, so much so that in the 18th Century they were worth more than gold! They are extremely aromatic and are used in both sweet and savoury dishes. As these cloves are ground, they are very strong and therefore you...

  • Ground coriander is a wonderfully perfumed spice which is used extensively in Asian and Mexican cuisine. Along with cumin, it is the basic spice for most curries and adds a delicate sweet flavour.

  • Ground coriander is a wonderfully perfumed spice which is used extensively in Asian and Mexican cuisine. Along with cumin, it is the basic spice for most curries and adds a delicate sweet flavour.

  • Ground cumin has a wonderful pungent aroma. It is used extensively in Asian, Middle Eastern and North African cuisine and is particularly good with lamb for Tagines or Kebabs.

  • Ground cumin has a wonderful pungent aroma. It is used extensively in Asian cuisine, forming the basis of most curries. Middle Eastern and North African cuisine also use this wonderful spice often with lamb for Tagines, Kebabs or pilafs.

  • Ground ginger has a strong spicy flavour and is used extensively in Asian cuisine. It is also great with baked fruit desserts, try adding a tiny pinch to your next rhubarb crumble!

  • Ground ginger has a strong spicy flavour and is used extensively in Asian cuisine. It is also great with baked fruit desserts, try adding a tiny pinch to your next rhubarb crumble!

  • Ground mace comes from the same plant as nutmeg and is the ground form of mace blades which cover the whole nutmeg on the tree. It has a similar taste to nutmeg, but is somewhat more delicate. It also has a distinctive deep golden colour unlike nutmeg. It can be used with potatoes, in potato gratin, and is frequently found in sausages and also Indian...

  • Ground mace comes from the same plant as nutmeg and is the ground form of mace blades which cover the whole nutmeg on the tree. It has a similar taste to nutmeg, but is somewhat more delicate. It also has a distinctive deep golden colour unlike nutmeg. It can be used with potatoes, in potato gratin, and is frequently found in sausages and also Indian...

  • Ground nutmeg is the powdered form of whole nutmegs. It is very strong and should be used sparingly. Use it in baking, particularly fruit cakes and mincemeat, it is also commonly used on baked custard tarts and rice pudding.

  • Ground nutmeg is the powdered form of whole nutmegs. It is very strong and should be used sparingly. Use it in baking, particularly fruit cakes and mincemeat, it is also commonly used on baked custard tarts and rice pudding.

  • White pepper comes from black pepper which has been allowed to stay on the tree for longer before harvesting. It benefits by having a stronger more fragrant flavour than black pepper and is used extensively in Chinese cuisine.

  • White pepper comes from black pepper which has been allowed to stay on the tree for longer before harvesting. It benefits by having a stronger more fragrant flavour than black pepper and is used extensively in Chinese cuisine.

  • Paprika is a wonderfully flavoured spice made from grinding dried peppers. Traditionally sweet paprika is used for Eastern European dishes, like Goulash, and hot paprika for Spanish dishes and cured meats, in particular Chorizo. Our hot paprika is from Spain and is great for adding heat and flavour

  • Paprika is a wonderfully flavoured spice made from grinding dried peppers. Traditionally sweet paprika is used for Eastern European dishes, like Goulash, and hot paprika for Spanish dishes and cured meats, in particular Chorizo. Our hot paprika is from Spain and is great for adding heat and flavour

  • A great blend of Italian style herbs which is perfect for adding extra flavour to pizzas. It is also great on pasta dishes and for use on grilled and barbequed meats.

  • A great blend of Italian style herbs which is perfect for adding extra flavour to pizzas. It is also great on pasta dishes and for use on grilled and barbequed meats.

  • A hot and spicy marinade originally from Jamaica.Sprinkle 2 tablespoons of Jerk Seasoning with some oil onto 1kg of meat, chicken or fish and rub in thoroughly. Leave to marinate and then cook as desired; in the oven, grill or BBQ.

  • A hot and spicy marinade originally from Jamaica.Sprinkle 2 tablespoons of Jerk Seasoning with some oil onto 1kg of meat, chicken or fish and rub in thoroughly. Leave to marinate and then cook as desired; in the oven, grill or BBQ.

  • Traditional rolled oats. Great for slow cooked porridge or even better for flapjacks or home made granola!Contains Oat Gluten.

  • Juniper has a light aromatic sweet flavour which is fantastic in stews and casseroles with Game. Try adding to a Venison and red wine stew.

  • Juniper has a light aromatic sweet flavour which is fantastic in stews and casseroles with Game. Try adding to a Venison and red wine stew.

  • Lemon grass is used extensively in Thai and Eastern cuisines. It is wonderfully aromatic with a strong lemon flavour which is great in Thai soups, curries and rice dishes.

  • A fantastically aromatic and flavoursome herb used extensively in Thai and Far Eastern cuisines. Just add to any Thai curry or soup for a delicious fresh taste.

  • A medium blend of spices which is suitable for all types of curries and marinades.

  • A medium blend of spices which is great in many different curries, or as a marinade, a rub or to give extra depth of flavour to other recipes.It's also fab as a base for Singapore style fried noodles - simply stir fry some onions and strips of ginger, add a teaspoon of Madras curry powder, then when nicely coated, your other vegetables or meat, a touch of...

  • Dried ground mango from India, the world’s largest producer of mangoes. Dried mango has a unique sharp almost tangy flavour which is added to curries to give them a sour flavour.Also known as Amchoor (or Amchur) powder.

  • An extremely flavoursome herb, marjoram has a fresh citrus and pine flavour. It is used extensively in Mediterranean cooking and is one of the herbs in ‘Herbes de Provence’.

  • An extremely flavoursome herb, marjoram has a fresh citrus and pine flavour. It is used extensively in Mediterranean cooking and is one of the herbs in ‘Herbes de Provence’.

  • A With a more fragrant taste, our Mild Curry Powder is perfect for flavoursome but mild curry dishes. Try a simple curry with either vegetables or left over meat gently fried with onions, garlic and our curry powder, then cooked with cream. Try adding ground almonds and coconut before sprinkling toasted flaked almonds over the finished curry before serving.

Showing 1 - 99 of 178 items