„To cook without spices is like composing an orchestral opus without a string section.” Stuart Farrimond

Herbs and Onions

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Laurel leaves whole (pressed bales)

Laurel leaves whole (pressed bales)

Laurel leaves whole (semi selected)

Laurel leaves whole (semi selected)

Ground bay leaf is a basic ingredient if legume dishes.

Laurel leaves ground

Basil is herb recommended for making herb butter, flavoured oils and salad dressings as well.

Basil

Basil Ground

Basil Ground

Savory

Savory

Savory ground

Savory ground

Lemon balm ground

Lemon balm ground

Lemon balm cut 1-2 cm

Lemon balm cut 1-2 cm

Garlic granules can be used for both cooked meals and cold dishes.

Garlic granules G1

Garlic granules G2 1000g

Garlic granules G2 1000g

Garlic granules G4-G5

Garlic granules G4-G5

Garlic flakes are recommended for making sauces, sauces, meat and vegetable soups.

Garlic flakes

Garlic powder

Garlic powder

Thyme ground

Thyme ground

Dill weed, Hungarian

Dill weed, Hungarian

Lime leaves (Kaffir Lime)

Lime leaves (Kaffir Lime)

Marjoram

Marjoram

Marjoram ground

Marjoram ground

The dried version of the wood garlic leaves goes well with a variety of stews and soups.

Bear's garlic (Ramsons)

Mint

Mint

Chives are very popular spring herbs.

Chives rings

Oregano

Oregano

Parsley leaves, Hungarian

Parsley leaves, Hungarian

Leek

Leek

Rosemary is also perfect for meat patties, meatballs and baked dishes.

Rosemary cut

Rosemary ground

Rosemary ground

Tarragon leaves, French

Tarragon leaves, French

Tarragon leaves

Tarragon leaves

Onion powder

Onion powder

Adding a little water, dried onion slices can be used in a similar way as fresh onions.

Onion minced 20-40 mm

Onion minced 3-6 mm

Onion minced 3-6 mm

Sage, thanks to its characteristic aroma, is an ingredient in cooked dishes,green salads and spice o

Sage

Sage ground

Sage ground