Traditionally, the ground, dried, fruit of a variety of capsicum indigenous to the Cayenne area of northern South America.

this popular spice is one of the essential ingredients of Indian and Indonesian cooking and its warm sweet aromatic flavour is widely used in baking.

The seeds may be ground using a mortar and pestle or coffee grinder. Try dry frying the seeds before grinding for extra flavour.

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.

The leaves have a strong, pungent taste that compliments fish and meat dishes, particularly those containing tomatoes.