The dried, cleaned, steam treated and ground leaves of Ocimum basilicum L. Light to dark greyishgreen powder, free from lumps or large pieces. Spicy, astringent, bitter sweet flavour.
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The dried, cut, cleaned leaves of the Dill plant (Anethum graveolens). Dark green leaf particulate. Characteristic – aromatic and lightly spicy.
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The dried and ground stem bark of Cinnamomum cassia and Cinnamomum zeylanicum. Brown to beige powder. Characteristic for Cinnamon, sometimes hot and pungent.
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The cut, dried, leaves of Allium schoenoprasum. Green rolled leaf particles. Characteristic – fresh/mild onion/garlic aroma and taste.
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A homogenous blend of Cassia, Clove, Fennel, Star Aniseed and Black Pepper. Brown, free flowing powder with small flecked particles. Typical; sweet and aromatic.
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