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An aromatic, bitter blend of seven herbs based on a recipe by Bertrand Heidelberger, a 19th-century herbalist. Enjoy the interplay of the various bitter compounds found in lovage root, fennel, caraway, juniper, aniseed, yarrow and wormwood. Ideal for balancing spicy dishes...

A mildly aromatic blend of light-coloured sweet fennel and dark Berfena fennel. Lightly crushed in a mortar, the essential oils of the sweet and bitter fennel are released particularly well...

A classic spice for marinades, goulash, game dishes and sauerkraut. The main differences between whole and ground juniper berries lie in the longevity of their flavour and their application in cooking. Whole juniper berries release their aroma gradually during cooking. The spicy-balsamic and sweet-bitter flavour of the essential oils is retained f...

Harvested from the violet-red berries of a Mediterranean shrub, crushed sumac brings a fascinating fruity tartness with a fine astringency to the kitchen. It enhances fish, meat, tofu and seitan as well as rice and vegetable dishes, adds character to grilled fare and lends marinades, salad dressings and dips a vibrant edge. Start with a scant half teaspoon...

The small, golden-brown seeds of fenugreek are a classic ingredient in fine curry dishes. They lend fish, meat, stews and savoury pastries a rich, spicy depth of flavour. When briefly dry-roasted in a pan, they release their appetising aroma whilst losing their natural bitterness. Whether freshly ground in a hand mill or soaked and crushed by hand:...