Showing 1–21 of 44 results
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The leaves have a strong, pungent taste that compliments fish and meat dishes, particularly those containing tomatoes.
The dried leaves of Bay have been used since ancient times as a food flavouring. They are an essential ingredient in Mediterranean, Middle Eastern and Asian cooking.
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Fried black mustard seeds are used extensively as a garnish in Indian cooking, particularly in vegetable dishes
These onion seeds are great to add to your breads and rolls. They are also good for adding a slight crunch to your vegetable dishes.
Part of a range of quality herbs and spices for all your cooking requirements.
Caraway seed can be used whole or ground. It is widely used in Eastern european cooking, particularly in vegetable dishes and baking.
Traditionally, the ground, dried, fruit of a variety of capsicum indigenous to the Cayenne area of northern South America.
Produced in most tropical countries but supplies available in the UK usually come from southern India, Pakistan or China.
Use a 5 inch piece in meat, vegetable, fish or rice dishes. It can also be used to flavour rice pudding or other mil based dishes.
particularly well suited to flavour pork or ham dishes and is also used with stewed or baked fruit.
The seeds may be ground using a mortar and pestle or coffee grinder. Try dry frying the seeds before grinding for extra flavour.
Cumin is an important ingredient in Indian and Middle Eastern cooking and is also used a s a topping for bread.
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Curry leaves (Murraya koenigii) are an essential constituent of authentic Indian curries, especially vegetarian dishes from South India and in Sri Lankan dishes.
It has a particular aromatic piquante flavour and is typically used to garnish soups, salads, vegetable and fish dishes.
Its mild, aromatic, liquorice flavour enhances meat and fish dishes and it can be used whole or finely ground in vegetarian Indian dishes.
The seed, when ground, has a sharp acrid flavour similar to celery.
Use as a ‘curry powder’ or sprinkle on savoury dishes, particularly vegetarian dishes, before serving.
It is used in pasta sauces, Chinese and Thai stir-fry dishes and savoury Indian dishes.
The green or straw coloured seed pods contain small black seeds that have a strong lemon flavour. It is an indispensable ingredient in Indian cooking.
Finely ground Allspice berries.
It has a more intense flavour than the coarse ground pepper produced by a domestic pepper grinder.
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