Spice P - P cont

Pickling spice is a mix of whole spices suitable to spice vinegar for a pickle or to add to the finished pickle to infuse for heat and depth of flavour. Use to spice pickles or add to the cooking water for shellfish or whole fish - particularly good to flavour crabs.

Smoked paprika (pimenton) is a staple of the Mediterranean diet and is used to give both colour and flavour to many traditional dishes. The drying process over an oak wood burning stove gives the paprika the aroma, flavour and distinctive colour that pimenton is known for.

Piri-Piri seasoning is a blend that is full of chillies with oregano and garlic. It can be used as a dry rub or mix with oil and baste over chicken or if I want it milder I mix it with ketchup, honey and oil and baste over drumsticks for the B.B.Q. we all love it that way!

Blue poppy is the dried, kidney-shaped seed of the annual Papaver somniferum. The seeds are very small in size, slate blue in colour and are nut-like in flavour. Poppy Seed is used topically on breads and rolls, and added to vegetables and salad dressings. Turkish cuisine uses toasted Poppy Seeds, while Indian and Turkish spice blends rely on crushed Poppy Seeds for flavour and texture

White poppy seeds are used in Indian cooking adding thickness, texture and flavour to sauces. Poppy seeds are tiny nutty-tasting, blue-grey seeds used to flavour breads, cakes, rolls and biscuits. In Turkey, they are ground and used in desserts, while they are ground and used to thicken sauces in India. The seeds are also found in noodle, fish and vegetable dishes. Best lightly roasted before use, imparting a nutty aroma and crunchy texture to dishes. In India the seeds are usually ground, to thicken and flavour sauces. Tastes good in sweet pastries, breads and is ideal for garnishing vegetables. Poppies are indigenous to Mediterranean regions, India, China, Turkey and Iran. Most poppy seeds today are produced in Holland and Canada. Poppy seeds come from a yellowish brown opium plant native to the Mediterranean. They have been cultivated since the 6th century for the seeds, but also for opium, the narcotic that comes from the unripe seed. These mature seeds do not have narcotic properties.