Spice H - L

Dried horseradish granules that are useful for making a spicy condiment. Mix the spice with cream, crème fraîche, mayonnaise or even tomato sauce. Add a squeeze of lemon if possible and a pinch of salt then leave the sauce to sit for at least a couple of hours for the flavour to develop as the initial taste is quite bitter. This will mellow fairly quickly and the sauce will taste hot and earthy. Mix into a coleslaw or creamy salad dressing. Make up a quick horseradish sauce to serve with roast meats or smoked fish.

Jerk seasoning is unique blend of spices from the Caribbean; this hot and spicy mix uses many of the native ingredients of the area - allspice, nutmeg and chillies. It is the allspice and nutmeg in particular that give the mix the distinct and delicious aroma while the onion and cinnamon give sweetness and significant heat comes from the pepper and cayenne. It is thought that the mix came about for the need to preserve meats and so the spices were mixed with vinegar to make a paste that was rubbed into the meat, having a preserving effect but also a delicious flavour. Mix with vinegar, orange juice or limejuice and honey to make a paste then use to marinade pork or chicken - great for a barbeque. Rub the dry spices over meat before grilling or roasting.

Korma is a Moghul creation, rich in fragrant spices and creamy sauce. Easy to Cook, Hard to Resist! Use this seasoning mix to prepare korma dishes (meat in rich yogurt curry sauce). The mildest and creamiest of all curries. Rich and warm. Kids just love it. Try this one with pineapple chunks and juice combined with cream. It's finger licking good.

Lemon grass is a main ingredient in Thai cooking and can be used in curries, soups, salad dressing and sauces. Lemon grass smells and taste like lemon but is very fibrous. Use 1 teaspoon of ground lemon grass when a recipe calls for 1 stalk. Lemon grass is grown mostly in tropical and sub-tropical countries but is imported to the West, in fresh and dried forms and as a powder. It has thick, grass like leaves which smell and taste strongly of lemon. It is most often used in the cooking of Sri Lanka and South Asia to flavour curries and meat dishes. It can also be used with fish and to flavour sweet puddings.

Lemon pepper is a wonderfully simple all-purpose organic pepper seasoning and it’s salt free. The bittersweet tartness of the lemon enhances the natural saltiness in real food and, together with the warm depth of flavour from black pepper, simply makes almost anything taste just a little more pleasing. Lemon pepper is perfect for fish and chicken – just rub into the surface ½ an hour before cooking then bake, steam or fry. It also combines well with vegetables, especially sautéed vegetables.