HERBS

Dried herbs are immensely popular in cooking for their convenience and ability to add robust flavours to a wide range of dishes. These dried versions of fresh herbs offer a practical alternative, allowing cooks to access various flavours year-round regardless of seasonal availability, extended shelf life, versatility, and cost-effectiveness, and remain cherished ingredients that elevate the taste and aroma of countless culinary creations.

PARSLEY 40g | 120g

SAGE 50g | 500g

ROSEMARY 75g | 220g

THYME 75g | 230g

Rosemary, sage, parsley, and thyme are popular dried herbs that have found a special place in kitchens worldwide. Each herb brings its own distinct flavour and aroma, making them essential ingredients in a wide range of culinary applications.

DILL WEED 50g | 150g

MARJORAM 35g | 150g

SAGE LEAVES 50g | 130g

CORIANDER LEAVES 35g | 120g

MOLUKHIA 100g

Also known as just leaves or Jew’s mallow, a popular stew throughout the Middle east, usually served with rice and chicken. Moloukhia is highly regarded for its nutritional value and unique flavour.

Dried moloukhia has a longer shelf life compared to fresh moloukhia leaves, allowing cooks to enjoy this ingredient year-round, regardless of seasonal availability.

DRIED BLACK LIME 55g

Dried Persian black limes, also known as dried limes or black lemons, are most commonly used in slow-cooked dishes, infusing sauces with complex citrus flavours. Use a skewer to puncture the dried limes a couple of times before adding to a Persian chicken tagine so that the hot juices penetrate deep into the fruit and help bring out the flavours. Also try grinding the dried black limes in a spice mill – dried lime powder is great in meat and fish rubs, tabbouleh and quinoa salads.