The Spice Shop

Barberries, 50g Barberries are small, oblong berries with a sourish flavour, they are widley used in Europe, Asia, north Africa, and North America. Unit price: £1.99 (approx. €2.23)

French Tarragon, 50g Used with, fish, poultry and egg dishes, this herb adds a slight anise, pine flavour. Unit price: £2.25 (approx. €2.52)

Fresh curry leaves, 100g The taste is warm with a slight citrussy note. Add to stir-fries and curries. Either let them dry out for a few days, then store in an airtight container, or freeze them. Unit price: £3.50 (approx. €3.92)

Fresh Ginger, 100g Fresh Ginger has a rich and warm aroma with a refreshing , woody note and sweet, citrussy undertones. Suitable for home freezing. Unit price: £0.95 (approx. €1.06)

Fresh Horseradish, 500g root Pungent mustard-like flavour, peel the root then grate and sprinkle with lemon juice to keep the colour. Suitable for home freezing. Unit price: £4.75 (approx. €5.32)

Fresh Lemon Grass, per stalk The flavour is refreshingly tart, clean and citrus-like with peppery notes. Bruise the stalk and cook it whole then take it out before serving. Suitable for home freezing. Unit price: £0.65 (approx. €0.73)

Hungarian Goulasch mix

Brown onions and diced beef in lard, add water and spice (1 teaspoon per person) and cook until meat is done. I normally cook a pot to last me a week, and for each meal I transfer a bit to a smaller pot and add potatoes (which is good but not Hungarian-orthodox). Serve topped with sour cream. Gets better each day.

Aniseeds, green

Try making shortbread flavoured with aniseed: Mix 4 oz butter + 2 oz sugar. Add 6 oz plain flour and 2 tsp aniseeds. Roll the dough out to 1/2" thickness and stamp out biscuits. Chill for 20 mins then bake at 190°/gas 5 for 15-20 mins. Cool on the tray.

Ajowan - Carom - Kings Cumin

East African chicken soup is awesome with ajowan! Brown some onions and crushed peanuts or cashews in oil, add chopped up chicken leg - skin bones and all, they add to the flavor - brown on all sides, cover with water and cook with cumin and ajowan seeds until done; finish by stirring in a can of coconut milk. The ajowan balances out the sweetness of nuts and milk; really good quick soup.

Parsley

Make a parsley sauce for white fish: make a thin bechamel and add single cream and lots of dried parsley before serving. Delicious! You can also make a kidney cleansing tea from dried parsley.