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seeds + spices
 

all prices include post + packing for orders within the UK - small additional shipping charge for international orders

In this section are some of the most commonly used spices in a kitchen that are useful for both flavour and texture. In general, toasting the seeds before use enhances the flavour and gives a more 'nutty' character, often reducing any slight bitterness present.

Highlights include black cumin seeds that are widely used in Northern India and ajowan seeds that give a delicious herbal, celery flavour useful in any savoury dish from soups to pastry.

 

 

 

all content © james ransome 2006