We stock a wide range of chilli seeds to suit everyone’s needs. Are you a heat seeker, looking to get your hands on the world’s hottest chillies like the Carolina Reaper, Bhut Jolokia or Trinidad Moruga Scorpion? You’re in the right place. Or have you just returned from Mexico, and desperately wanting to recreate those authentic Mexican flavours? Don’t worry, we’ve got your back. Or maybe you’re just an avid gardener, looking to add some chillies to your veggie patch? We can definitely help.
Turmeric is a rhizomatous herbaceous perennial flowering plant of the ginger family, Zingiberaceae. It is native to the Indian subcontinent and Southeast Asia, and requires temperatures between 20 and 30 °C and a considerable amount of annual rainfall to thrive.
Celery is a member of Apiaceae family with parsnips, fennel, and parsley. It offers many health benefits as celery is an excellent source of antioxidants and beneficial enzymes. But did you know that you can eat celery seeds? More about that in a minute.
Celery contains many minerals such as calcium, sodium, copper, magnesium, iron, zinc, and potassium. It is also a great source of fatty acids and vitamins including vitamin A, K, C, E, D, as well as the B vitamins (thiamin, riboflavin, folic acid, vitamin B6, and vitamin B12).
Fennel is native to Southern Europe and grown extensively all over Europe, Middle-East, China, India, and Turkey. This herbaceous plant reaches up to 2 meters (about 6 feet) in height with deep green feathery (lacy) leaves and bears golden-yellow flowers in umbels. In general, fennel seeds harvested when their seed heads turn light-brown. The seeds, which closely resemble that of anise seeds in appearance, feature oblong or curved (comma) shape, about 3-4 mm long, light brown with fine vertical stripes over their surface.
Star anise grows as dark brown pods with eight segments, each containing a pea-sized seed. This spice hails from an evergreen tree plant that is native to southern China and northeast Vietnam, although it is cultivated in countries like Laos, Korea, Japan, Taiwan and the Philippines.
Star anise tastes much like a standard anise seed, but slightly more bitter, which is why some chefs use it to provide a licorice flavor for some dishes.
Some people think that star anise and anise seed are the same. While both spices contain an essential oil called anethole, their similarities end here. For starters, anise seed belongs to the Apiaceae family, versus star anise that comes from the Schisandraceae family.
Anise seed is used more in Western dishes, particularly in Greek and French cuisine, since it has an intense, aromatic flavor that’s good for sauces. On the other hand, star anise is more common in Asian cooking.
Tamarind is the fruit of Tamarindus indica popularly used in Indian cuisine. Roasted tamarind seeds are a popular snack amongst the rural population. Mostly available during dry season, tamarind seeds contain phosphorus, magnesium, vitamin c, potassium, calcium and amino acids. Tamarind seeds are shiny black in color and have numerous nutritional and health benefits.
Coriander is a flowering plant that belongs to the parsley family (leaves of coriander and parsley have comparative shape and size). It is said to have originated from South Europe, North Africa and West Asia. Coriander was also one of the numerous plants cultivated in the Hanging Gardens of Babylon. It was well known and regularly consumed in Ancient Egypt and Greece, and is still among the most popular flavour boosters used in preparing various dishes across the globe.
An example of an aromatic leaf which is commonly used in cooking. It can be whole or ground dried pieces of the plant. It comes from several plants such as: Bay laurel. Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance.