Abbey Botanicals Herbs and Spices

Botanical name - Trachyspermum copticum

Country of Origin - India

Common names: Ajave Seeds, Ajwain, Ajvain, Ajwan, Bishop’s Weed, Carom, Ethiopian Cumin, Omam, Omum

Ajwan seeds are primarily used in Indian cuisine and is an important commercial spice, the pungent aromatic seeds are used in flavouring many Indian dishes, curries, and pickles, the aroma is enhanced by roasting or frying and have a harsh thyme-like flavour with a bit of a kick, leaving a milder, pleasant aftertaste.

Ajowan has a particular affinity to starchy foods like savoury pastries and breads, especially parathas. Snacks like Bombay mix and potato balls get an extra kick from ajowan. It is also good with green beans and root vegetables. Lentil dishes and recipes using besan (chick pea flour).

Botanical name - Medicago sativa

Country of Origin - Germany

Alfalfa means ‘father of all foods’ in Arabic, a lovely mild taste means you can’t grow enough. Sensitive to heat, ready in 7 days.

Botanical name - Angelica sinensis

Country of Origin - China

Common names: European angelica, Garden angelica, Wild celery, Masterwort, Master Wort, Wild Parsnip, Herb of Angels, Archange, Masterwort, Angel Food, Garden Angelica, Great Angelica, Norwegian Angelica, Angel’s Herb, Root of the Holy Spirit, Garden Angelica, Angellica, Angelicca

Angelica seeds are aromatic and bitterish; they are used in Persian and Asian cooking and to flavour beverages, liquors, cakes, candies, bread and comfits, cookies and sweets.

The seeds and pieces of dried root can be used as incense.

Botanical name - Pimpinella anisum

Country of Origin - Turkey

Aniseed, sometimes spelled as anise, anis or anise seed, is considered a spice with a sweet licorice-like taste. It is of the Family Apiaceae, which makes it a relative of other plants like celery, dill, coriander and cumin. Both seed and leaves from the plant pimpinella anisum carry the licorice taste, but in recipes, either whole or ground seeds are usually used to add distinctive flavours to food.

Since aniseed is native to the Mediterranean, you’ll find it used in a number of Greek and Turkish dishes, but its popularity has certainly spread to many other countries and the plant proliferates in the wild in North America. The Greek drink ouzo has a distinctive aniseed flavour, as do the similar Italian Sambuca, the French Pernod, and the Turkish Arak. It is used in breads, a number of desserts, and also quite often in savoury dishes like Indian curries, mole, and a variety of fish and meat dishes.

Botanical name - Nigella sativa

Country of Origin - Pakistan

Common names: Black Seed, Roman Coriander, Black Caraway, Habaa Sawdaa, Black Onion Seed, Kalonji, Daneh, Corek Otu, Cheveux de Vénus, Schwarzkümmel.

Black Cumin seed can be used whole as a spice in the preparation of curries, pastries and cheese. It is often used as a substitute for pepper. In India it one of the spices in ‘panch phoran’, a popular spice combination.

Black cumin seed is used to prepare a tea by boiling a tablespoon-full in water for over ten minutes.

Whole seeds are used for garnishing breads, nans and salads, and can also be eaten whole by chewing the seeds (although a little bitter and spicy).

Botanical name - Brassica nigra

Country of Origin - India

Common names: Rai, Lal sarsu

As you’d expect this tiny sprout is hot. Use the black type as it’s easier to grow. Too hot for mass consumption, better for spicing up other meals, ready in 6 days.

Black Mustard Seeds are normally sauteed in hot oil, and impart a delicious mild nutty flavour to most Indian vegetable dishes. Black Mustard Seeds are the most pungent of all mustard seeds. Their hot, spicy flavour enhances meats, fish, fowl, sauces and salad dressings.

Whole mustard seed is often used in pickling or in boiling vegetables such as cabbage or sauerkraut.

Botanical name - Vanilla Planifolia

Country of Origin - Papua New Guinea

These beans are drier than our usual beans and are perfect for making your own vanilla extract, grinding to make vanilla powder or making vanilla sugar. Each bean weighs approx 1g to 2g each and are of various lengths.

These Vanilla Pods will keep indefinitely if stored in an airtight container in a cool dark place but we suggest that you use these pods within 2 years of purchase. The pods should NOT be refrigerated. You may also choose to wrap these pods in cling film, foil or waxed paper before storing.

Using the Beans: Frequently I come across recipes that call for scraping the seeds from the vanilla bean and discarding the rest. What a waste! The entire bean is filled with flavour and, in fact, the pod has more flavour than the seeds. You can cut the bean and use a portion at a time or you can use the whole bean, depending on the depth of flavour you wish. To cut open a bean, lay it flat on a cutting surface. Holding one end of the bean to the surface, carefully slice the bean open lengthwise. When you separate the bean, thousands of tiny seeds are exposed. By cutting the bean open before placing it in a liquid, more of the surface of the bean is exposed, and the greater the flavouring properties. You can scrape the seeds from the pod before removing the bean if you choose.

To make your own Extract: If you want to make your own, you can make it using 70 cl bottle vodka(cheapest you can find) minimum 40% proof as anything under 40% cannot be called extract(trading standards), and 20 vanilla beans. Method: 1st Make yourself a vodka and coke or tonic(to make space in the bottle for the weight of the beans) then Slit open the beans,scrape the caviar into the bottle and put the bean in there too. Put the lid on,give it a good shake and put into a dark cupboard. Give it a shake whenever you feel like it. Once the aroma of alcohol has gone(can take approx 8 weeks) it is good to use. We generally wait a minimum of 3 months before using it.

Botanical name - Carum carvi

Country of Origin - Holland

Caraway Seeds are used worldwide to make meals highly aromatic and anise-like in flavour. Use Caraway Seed the next time you cook kebabs and make it fantastically delectable. You can also use Caraway Seed to make soups more flavourful.

Botanical name - Elettaria cardamomum

Country of Origin - Guatemala

Use Cardamom Pods Green to make rancid smelling meals such as fish, seafood and wild meats indeed aromatic.

Often seen as a tea ingredient, you can also use Cardamom Pods Green on all your desired cooking needs. Due to its high aromatic scent, most food enthusiasts use Cardamom Pods Green to make meals really sweet smelling. Put some Cardamom Pods Green the next time you cook shrimp, squid, clams and seaweeds and neutralise the odours of the food easy and effective. You can also use Cardamom Pods Green to uplift the smell of your meals making it not just tasty but appetizing. Why eat boring meals when you can create highly aromatic dishes easy and effective? Use Cardamom Pods Green and make foods smell like heaven!

Botanical name - Amomum cardamomum

Country of Origin - Pakistan

Black Cardamom Pods are known worldwide for its super dominant aromatic scent. Most top chefs and food enthusiasts especially those in South East Asia use Black Cardamom Pods to make their dishes really aromatic. Produced in the heart of Pakistan, rest assured that what you have is high quality Spice meant for cooking excellence.

Cardamom Pods Black entails a very distinguished scent like those on anise and bay leaf therefore cooking with it means aromatic meals that look good to the eyes, delicious to the taste and heaven for the scent. You can use Black Cardamom Pods to elevate the natural aroma of your meals such as tamarind stew, beef broccoli, sautéed mung beans and grilled meats. Using Black Cardamom Pods can also be extended on your coffee, cocoa and tea; they will further enhance the natural scent of these liquids making it a perfect drink every day.

Botanical name - Elettaria cardamomum

Country of Origin - Guatemala

If you want to make your meals really aromatic and palatable, use Cardamom Seeds and you will never be disappointed.

You can use Cardamom Seeds on any culinary meals that require strong flavours and rich aroma. Use it to make pork stews more appetizing, fish cutlets indeed savoury and stuffed chicken truly delectable.

Botanical name - Apium graveolens

Country of Origin - India

Celery Seeds are used in different parts of the world to make dishes truly aromatic. You can use Celery Seeds when making processed meats like sausages, hams, pork strips and bacons. They are known to give meals that distinct “celery” smell and taste which is truly irresistible.

Botanical name - Coriandrum sativum

Country of Origin - Romania

Coriander seed is generally used coarsely ground or more finely powdered, depending on the texture desired. It is best bought whole as, being brittle, it is easy to mill or pound in a mortar. Their flavour may be enhanced by a light roasting before use. As coriander is mild, it is a spice to be used by the handful, rather than the pinch.

The seeds are warm, mild and sweetish. There is a citrus undertone similar to orange peel. The leaves combine well with many pungent dishes from India, Mexico and the Middle East.

The commonest use of coriander seed is in curry powders, where it is the bulkiest constituent, often rough ground in India to give a crunchy texture. The seeds can be likewise used in stews and soups. They blend well with smoked meats and game and feature in traditional English black pudding recipes and Italian mortadella sausage. Coriander is an ingredient of garam masala, pickling spices and pudding spices and is used in cakes, breads and other baked foods. Sugared comfits made from the seeds are a traditional sweetmeat and breath sweetener.

Botanical name - Piper cubeba

Country of Origin - Indonesia

Cubebs are used on a wide assortment of dishes including steak sauces, meat seasonings and confectionary desserts. You can use Cubebs to make stunning pork and beef sauces, just add it on your existing sauce and make it tastier and sweet-smelling. Since Cubebs are highly regarded for their powerful taste and smell, a small amount goes a long way. You can also use Cubebs to escalate the smell and taste of desserts, often they are seen being mixed together with almonds and honey to produce exciting desserts.

Botanical name - Cuminum cyminum

Country of Origin - Turkey

Cumin is used worldwide to make mouth-watering dishes. Cumin Seeds can be used together with other spices to create stunning meals that are aromatic and flavour-filled. Use Cumin Seeds to make sausages more tasty, bacon strips more aromatic and chicken stew succulent to taste.

Botanical name - Anethum graveolens

Country of Origin - India

Botanical name - Sambucus nigra

Country of Origin - Hungary

Botanical name - Foeniculum Vulgare

Country of Origin - India/Egypt

Botanical name - Trigonella foenum-graecum

Country of Origin - India

Common names: Greek hay seed, or trigonella.

Fenugreek Seeds are often used as sprouting seeds and when used as such are tall and bitter, prefering cool temperatures. Mix with milder sprouts to tone it down, ready in 9 days

Fenugreek seeds are rich in protein and in some cultures both the leaves and seeds are consumed as a food. As a seasoning, the seeds are used whole or ground in a variety of ethnic cuisines.

Botanical name - Linum usitatissimum

Country of Origin - United Kingdom

The nutty flavour of flaxseeds combined with their large content of omega-3 fatty acids makes them a popular addition to diets. While whole flaxseeds feature a soft crunch, the nutrients in ground seeds are more easily absorbed.

Botanical name - Linum usitatissimum

Country of Origin - Canada

Botanical name - Aframomum melegueta

Country of Origin - West Africa

Grains of paradise are peppery seeds from the Aframomum melegueta plant. They have been used in their native West Africa for centuries, and in Europe since at least the 800s. Today, they are commonly in use in Northern Africa as well, and less abundant in Europe.

This spice is also known as alligator pepper, Guinea grains, or melegueta pepper. As the alternate names would imply, it has a slightly peppery flavour, but the taste of grains of paradise is a bit more complex than that. The spice also tastes somewhat like coriander, ginger, and cardamom, with a citrus note and a scent which people sometimes describe as being very “floral.” It is milder than black pepper, but it still packs a kick, especially when applied in copious amounts.

There are numerous ways to use grains of paradise in cooking. Several West African dishes call specifically for this spice, with cooks using black pepper in a pinch when they cannot obtain it. It is also included in some African spice blends, and it can be used in dishes of Asian and European origin as well, for cooks who want a flavour somewhat more mild and complex than that of black pepper.

Botanical name - Juniperus communis

Country of Origin - Croatia

The spicy, aromatic, dark berries of the juniper tree can be used fresh or dried, crushed or whole, to flavour casseroles, marinades and stuffings and complement pork, rabbit, venison, beef and duck. They can also be used in sweet dishes such as fruitcake. Juniper berries also provide the main flavouring for gin.

Juniper Berries have a bitter-sweet taste and aroma which goes particularly well with stronger meats and game. Having said that, if used with discretion, it also compliments chicken, pork and certain fish such as Salmon.

Popular in some European cuisines, they are excellent when used in marinades, stuffings and pâtés and are also particularly good with cabbage. They are a traditional ingredient in German Sauerkraut.

Store them in an airtight container in a dry, cool place, away from direct sunlight and lightly crush just before using to release their flavour.

Botanical name - Linum usitatissimum

Country of Origin - United Kingdom

Latin name - Sinapis alba

Country of Origin - Canada

Botanical name - Myristica fragrans

Country of Origin - Grenada

When cooking with nutmeg, just like any other spice, get it as fresh as possible. Ground or powdered nutmeg can lose its flavour over time if not stored properly. To get the full effects, consider buying a whole nutmeg and grating it yourself. Use the smallest holes in any style of grater and be sure to grate up only the amount you need at the time. Store the rest of the nut in an airtight container in a cool dry place. If there is not a handy supply of nutmeg in the kitchen, substitute mace for nutmeg in almost any recipe. Mace comes from the same tree. It is a husk that surrounds the nutmeg seed (or nut).

Botanical name - Papaver somniferum

Country of Origin - Australia

The nutty flavour and satisfying crunch of poppy seeds are traditionally enjoyed in salad dressings, cakes and spice blends. The tiny seeds are great sprinkled on breads, crackers, pretzels and rolls, and sprinkled on salads and noodles.

Poppy plants have been cultivated for over 3,000 years. The ancients used poppy seed oil and made honey cakes (similar to baklava) with the seeds. Much like bakers today, the Romans also used the little blue seeds to decorate breads. Ancient Egyptians used poppy seeds as a condiment, while the ancient Greeks harvested the seeds to use in cakes and to serve Olympic athletes who needed some added vigour.

Botanical name - Papaver somniferum

Country of Origin - Turkey

White Poppy Seeds have a nutty aroma and add a crunchy texture to dishes. In India the seeds are usually ground, to thicken and flavour sauces. They also taste good in sweet pastries and breads and are ideal for garnishing vegetables

In Indian cuisine, white poppy seeds are added for thickness, texture and also give added flavor to the recipe. Commonly used in the preparation of korma, ground poppy seed, along with coconut and other spices, are combined as the masala to be added at the end of the cooking step. It is quite hard to grind them when raw, so they are normally dry fried, and then mixed with a little water to get the right paste consistency.

The seeds of the opium poppy (Papaver somniferum) are widely consumed in many parts of Central and Eastern Europe. The sugared, milled mature seeds are eaten with pasta, or they are boiled with milk and used as filling or topping on various kinds of sweet pastry.

Poppy seeds are widely used in Austrian cuisine, Czech cuisine, German cuisine, Hungarian cuisine, Polish cuisine, Romanian cuisine, Russian cuisine, Slovak cuisine, Turkish cuisine and Ukrainian cuisine.

In Jewish cuisine, pastries filled with poppy seed paste are traditional during Purim, which occurs at approximately a month before Easter. Traditional pastries include poppy seed kalács and hamantash, both sometimes known as beigli (also spelled bejgli). In Israeli cuisine, poppy seed hamantash is the main traditional food eaten at Purim. This filling is referred to as "munn," a Yiddish variation on the German word for moon. Munn pastries are common in Jewish bakeries and delicatessens throughout the United States.

Botanical name - Cucurbita pepo

Country of Origin - China

Pumpkin Seed is not just a snack but also a Spice indeed. You can use Pumpkin Seed to add texture and flavour to boring soups. You can also use it to make vegetable salads more interesting and tasty.

One of the most nutritious and flavourful seeds around, pumpkin seeds are delicious right out of the bag-- or added to trail mix, sprinkled on cereal, and used in baked goods. Also excellent dry-roasted, with tamari, or salt and spices.

Botanical name - Rosa canina

Country of Origin - Chile

Rose hips can be used to make jam, jelly, syrup, marmalade and wine. Homemade rose-hip syrup is delicious and well worth making. It is an excellent natural source of vitamin C. It also contains vitamins A, D and E, and antioxidants.

The hips are commonly used as a herbal tea, often blended with hibiscus. The hips can also be used to make jam, jelly, syrup, marmalade and wine.

Rose hip soup, “nyponsoppa,” is especially popular in Sweden. Rhodomel, a type of mead, is made with rose hips. The hips are used as a flavouring in the Slovenian soft drink Cockta.

Most recipes advise removing the irritating hairy seeds before processing the fruit. When cooking with rose hips. Do not use any metal pans or utensils other than stainless steel or risk discoloration of the fruit and loss of its precious vitamin C stores.

Botanical name - Pyrus aucuparia

Country of Origin - Hungary

Botanical name - Sesamum indicum

Country of Origin - Central America

The delicate, nutty taste of these tiny, oval, flat seeds is often enjoyed in Asian and Middle Eastern dishes. Try them folded into bread or cookie batter, sprinkled on steamed vegetables, and ground with sea salt as a table condiment. Roast them to enhance their flavour.

Botanical name - Sesamum indicum

Country of Origin - Central America

Widely enjoyed in Middle Eastern and Asian cooking, sesame seeds have a nutty, earthy aroma and taste-- which is enhanced by roasting. The seeds are often sprinkled over cakes and breads.

In Syria and Lebanon, they're mixed with thyme and sumac to make a condiment called zatar. And in the Mediterranean, a tahini paste is made from the seeds. Sesame seeds are also an important ingredient in halvah (a Jewish sweet). In India the seeds are ground and used for flavour and thickening in spiced dishes. In China they're popular in stir-fries and oils.

Try sesame seeds sprinkled on grains and steamed vegetables, and stir them into bread batters.

Gomasio-- a delicious condiment to be sprinkled on dishes before serving-- is also made with roasted sesame seeds. To make your own, simply grind together roasted sesame seeds and natural sea salt (in whatever proportions suit your taste).