Abbey Botanicals Herbs and Spices

Botanical name - Acorus calamus

Country of Origin - Hungary

Common names: Sweet flag, Sweet Root, Bach, myrtle grass, sweet cane, sweet grass, sweet rush, sweet sedge, wild iris

In cooking, the sweet flag or calamus root is sometimes used as a substitute for ginger, cinnamon, or nutmeg in Indian and Arab sweet dishes. Historically Calamus root was added to wine in Europe, was also one of the ingredients of absinthe, Benedictine and Chartreuse liqueurs and was a key ingredient in the original recipe for Dr. Pepper.

Commercially, the rhizome has found its way into hair and tooth powders and beverages., including beer, bitters, tonics, liqueurs, and cordials. 

Today, sweet flag is still used for its refreshing aroma with it's dried rhizomes (roots) being used in potpourris. In powdered form it is used for sachet and toilet powders.

Gardeners should take note that calamus effectively kills ants and fleas when applied as a fine dust. It is also very efficient at getting rid of grain weevils since it renders the male sterile.

Botanical name - Calendula officinalis

Country of Origin - Egypt

Creating your own special blend of tea is an exciting and satisfying way to produce a customised tea of your own taste. Our range of blending components allows you to blend your own tea. Calendula petals are neutral flavoured and can be used to decorate any tea blend. Also great in salads

Dried Calenduala Petals are lovely for adding to home made cosmetics, soap, bath salts and potpourri.

Here is a basic recipe to make your own infused Calendula oil:

Fill a jar with Calendula petals

- cover them with your chosen vegetable oil, Organic Sunflower oil is a popular choice

- Seal the jar tightly and leave it in the sun (a sunny window sill will be fine) for 2-3 weeks.

- Strain the petals out and bottle the oil.

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 - Carum carvi

Country of Origin - Holland

Caraway is a popular Spice used to make foods highly aromatic. For your convenience, Caraway is now available in ground form saving you from tedious crushing and grounding of the seeds.

You can use Caraway Ground when making pastries such as rye bread and biscuits; they have a reputation of being highly fragrant making breads more aromatic to the senses. You can also add Caraway Ground to different types of sauces such as five cheese, tomato basil pasta sauce, pesto and creamy carbonara to further enhance both their flavours and scent. Hot drinks like tea, coffee, chocolate and milk can also be made wonderfully aromatic with the help of Caraway Ground. Same thing for charcoal grille meals making them exceptionally tasty and sweet smelling. Make your meals not just delicious but highly aromatic; remember that meals that smell good always taste wonderfully awesome!

Make all your meals fragrance and delicious with the help of Caraway Ground.

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

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 - 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 - Amomum cardamomum

Country of Origin - Guatemala

Cardamom is a widely used Spice on all parts of the world and it belongs to the family Zingiberaceae. Cardamom is used by many food enthusiasts for it's one of a kind fragrance and intense aroma. You can use Cardamom to season foods and drinks making them not just tasty but highly aromatic. Produced in Guatemala, expect full flavours of Black Cardamom Ground without breaking the bank.

Due to its highly aromatic scent, you can use Cardamom Ground to make teas, coffee, chocolates and dark cocoa sweet smelling and thoroughly unique. You can also use Cardamom Ground to season sweet dishes making them neutral in taste; Cardamom Ground is one of the few Spices used to season sweet meals. Cardamom Ground is also used to enhance the flavours of red and yellow curries. If you want a Spice that yields wonderful flavour and incomparable scent, Cardamom Ground will never disappoint you.

Botanical name - Ceratonia siliqua

Country of Origin - Spain

Common names: St-john's bread, John's bread, locust beans

Carob is a natural, nutritious substitute for cocoa or chocolate. Carob looks and tastes somewhat like cocoa, yet contains higher amounts of natural sugar, much less fat, several minerals, and no caffeine.

Botanical name - Ceratonia siliqua

Country of Origin - Spain

Common names: St-john's bread, John's bread, locust beans

Carob powder is a natural, nutritious substitute for cocoa or chocolate. Carob looks and tastes somewhat like cocoa, yet contains higher amounts of natural sugar, much less fat, several minerals, and no caffeine and is used extensively in cake and cookies.

Botanical name - Cinnamomum aromaticum

Country of Origin - China

If you love the Spice Cinnamon but want it to be mild and subtle, use Cassia Quills and make interesting meals that resembles to cinnamon only in a milder way.

Cassia Quills resembles to the famous Ceylon cinnamon but they differ in physical characteristics and aroma. Cassia Quills are harder than the common cinnamon but they entail a subtle aroma that is not too overpowering. You can use Cassia Quills to flavour meats and chicken same as with soups and stews. Cassia Quills can also be used to add aroma and scent to common desserts such as cakes, pastries, breads, icing and jellies. You can also use this amazing Spice to make teas and hot drinks. Now you don’t need to personally go to Asia just to experience Cassia Quills, you can have it now while supplies are still good!

Botanical name - Nepeta cataria

Country of Origin - USA

A catnip plant just by its name may not be readily recognizable by many, but those who own cats know that it is the plant that their cats love. Botanically the catnip is a herbaceous plant and member of the mint family.

The best way to consume catnip is by drinking catnip tea. Catnip tea with helps relax the mind and induces good sleep at night. Pregnant women should best avoid drinking catnip tea because it promotes urine contraction.

To create this amazing brew, take one teaspoon of dried catnip. Boil the water and remove it from the heat. Allow the water to cool down before you add catnip. If you add catnip when the water is hot it will lose its natural flavour and certain positive benefits.

The duration to steep catnip tea will depend on the taste and the requirement of the person. If you want to get the most out of the catnip, then it best to steep the catnip as long as possible. However, if you are just looking for flavour then the duration to steep your catnip tea should be short. The maximum steeping time should not exceed 18 minutes.

To change the taste of catnip tea you can add herbs like mint or lemon grass. You can also add other natural products like honey, lemon juice, strawberry and sugar. The quantity of herb or natural products that has to be added to catnip tea will depend on the taste of the person.

Botanical name - Capsicum annuum

Country of Origin - India

Cayenne Pepper is indeed of the hottest Spices of today. Known for its Latin name Capsicum annuum, this flaming red Spice can make your meals sizzling hot and spicy. Produced from the Spice capital of the world India, expect high quality Cayenne Pepper at a fraction of its cost. The steam sterilised version of Cayenne Pepper is highly recommended for cooking as it contains zero bacteria plus naturally preserved flavours.

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 - Apium graveolens

Country of Origin - India

Ground Celery Seed is primarily used to make meals aromatic and real flavourful. Celery entails a sweet citrusy flavour and distinct aroma making them one of the most favourite Spices used by many top chefs and food enthusiasts of today. Celery is now available on ground form letting you spend more time with your guests than to the kitchen. Produced in the Spice capital of the world India, expect finest quality Celery Ground at a fraction of its cost.

You can use Celery Ground to compliment all kinds of vegetable salads like iceberg lettuce, Romanian lettuce, pickles, golden mushrooms, and potato salads. You can also use Celery Ground to make soups and stews more aromatic and flavour-filled. On the other hand charcoal grille meals will taste wonderfully amazing by simply using Celery ground; you can put them directly into the meal while grilling it or mix it together with your marinade. If you want your meals to be highly aromatic, citrusy, sweet and totally delicious, use Celery Ground!

Botanical name - Matricaria recutita

Country of Origin - Egypt

Chamomile tea has been used as a delicious tea for centuries so it's no wonder that it is estimated that over 1 million cups are ingested every day. The properties of this tea are wide and many, but perhaps the best known is it's ability to help you relax. Many people like to drink it before bedtime as a sleep inducer.

It’s long been known that the best chamomile tea comes from Egypt and are brewed using the whole flowers. Chamomile's delicious orange/apple flavour makes it easy to enjoy as an herbal tea, just add two teaspoons of dried flowers per cup of hot water and let steep for 3 minutes. Add honey to sweeten if desired.

Chamomile flowers are used in Skin and Hair Care products such as Creams, Baths, Compresses and Shampoos for its cleansing and soothing benefits. Good for treating sensitive and irritated skin and scalp irritations.

Botanical name - Chamaemelum nobile

Country of Origin - France

Botanical name - Anthriscus cerefolium

Country of Origin - Germany

Chervil Leaf greatly resembles to parsley but in a milder more subtle taste. Chervil leaf bears a resemblance to distant relative parsley, many food enthusiasts use it to flavour vegetables, soups, stews, all kinds of meat and even seafood. This amazing Herb can guarantee full flavours of parsley only more delicate and fine.

Botanical Name - Stellaria media

Country of Origin - Germany

Chickweed gets its common name because chickens love it. Unlike most other edibles, the stems, as well as the leaves and flowers of Chickweed taste good. You can add dried Chickweed to soups and stews, pesto, sauces or vinaigrette and combines well with parsley to make a dip.

Chickweed is an excellent source of vitamins A, D, B complex, C, and rutin (an accompanying flavonoid), as well as iron, calcium, potassium, phosphorus, zinc, manganese, sodium, copper, and silica.

Botanical name - Capsicum annuum

Country of Origin - India

If you love the taste of spicy foods, no need to take out a fresh pepper, crush it then add into your foods. With Chilli Powder, the convenience is all within your hands. Make your meals sizzling spicy and tasty with the help of Chilli Powder. This steam sterilised variety of Chilli Powder is recommended for cooking as it entails zero bacteria content plus naturally preserved flavours.

Use Chilli Powder on all your desired meals may it be cooked, preserved, raw, or processed. You can also use Chilli Powder to enhance the flavours of your food making it more exciting and real palatable.

When using Chilli Powder, whether as a food seasoning or a cooking Spice, always start with small amounts to control the spiciness of the meal.

Botanical name - Capsicum frutescens

Country of Origin - India

Capsicum frutescens or more commonly known as Chilli is a world renowned Spice used to make meals exciting and sizzling hot. Crushed or flaked chillies are an everyday essential in Indian cuisine and are great for spicing up pizza toppings.

Now you can have them in a different texture with Crushed Chillies. Use this to make meals not just spicy but full of texture as well.

Botanical name - Aclium schoenoprasum

Country of Origin - Germany

Botanical name - Cinnamomum zeylanicum

Country of Origin - Sri Lanka

True sweet cinnamon from the original Zeylanicum trees found in Sri Lanka will grind up more easily when purchased in quill form.

Cinnamon is one of the world's most popular spices for baking. It is commonly found in cinnamon buns, cinnamon cookies, apple, and pumpkin pie. One of the most popular recipes is cinnamon raisin bread. Cinnamon is a must for baking, but it can also be used in other dishes as well. Adding cinnamon to sweet potatoes or acorn squash can really give it a zing. At breakfast, oatmeal generally benefits from a dash of cinnamon. Today the spice is found in recipes for many sauces and stews.

Botanical name - Cinnamomum zeylanicum

Country of Origin - Sri Lanka

True sweet cinnamon from the original Zeylanicum trees found in Sri Lanka will grind up more easily when purchased in quill form.

Cinnamon is one of the world's most popular spices for baking. It is commonly found in cinnamon buns, cinnamon cookies, apple, and pumpkin pie. One of the most popular recipes is cinnamon raisin bread. Cinnamon is a must for baking, but it can also be used in other dishes as well. Adding cinnamon to sweet potatoes or acorn squash can really give it a zing. At breakfast, oatmeal generally benefits from a dash of cinnamon. Today the spice is found in recipes for many sauces and stews.

Botanical name - Cinnamomum zeylanicum

Country of Origin - Indonesia

Cinnamon is one of the world's most popular spices for baking. It is commonly found in cinnamon buns, cinnamon cookies, apple, and pumpkin pie. One of the most popular recipes is cinnamon raisin bread. Cinnamon is a must for baking, but it can also be used in other dishes as well. Adding cinnamon to sweet potatoes or acorn squash can really give it a zing. At breakfast, oatmeal generally benefits from a dash of cinnamon. Today the spice is found in recipes for many sauces and stews.

There are two choices for the spice in the kitchen, cinnamon sticks or powdered cinnamon. Sticks (or quills as they are called) from the Cassia plant will be difficult to grind. The flavour is usually extracted by boiling or some other means. However, true sweet cinnamon from the original Zeylanicum trees (see above) found in Sri Lanka will grind up more easily when purchased in quill form.

Storing cinnamon in the kitchen is easy. Sticks will remain useable for a very long time, several years in fact. Ground cinnamon, however, will lose it’s flavour over time (2-3 years if stored well). Store it in a tight container and put it in a cool, dry place. Make sure it is away from light, heat, and humidity.

Botanical name - Galium aperine

Country of Origin - Hungary

Common names: Clivers, Bedstraw, Amor De Hortelano, Barweed, Goosegrass, Stickywilly, Stickyweed, Catchweed, Robin-run-the-hedge and Coachweed.

Cleavers herb is most commonly used as an ingredient in soups and stews. A tea can be made by steeping 25grams in a pint of boiling water for 10 minutes.

Other uses when made into a tea are as a body wash and is said to be useful for dry skin conditions, improving the complexion and vitality of the skin and can be included when producing your own skin creams, lotions, gels, baths and shower gels.

Botanical name - Eugenia caryophyllus

Country of Origin - Sri Lanka

Cloves are a key ingredient in many spice mixtures made for use in the kitchen. In fact, the popular Chinese Five Spices has cloves as one of its ingredients. Cloves are an ingredient of curry powder, widely used in Indian cooking. It is also a key ingredient in Moroccan ras el hanout, Garam Masala and even the French have a use for it in their quatre épices. You can even find cloves in unexpected places such as Worcestershire sauce.

Cloves are very popular in Indian cuisine and North Indian cooking uses cloves in almost every side dish or sauce that they make. Typically, you will find them used ground along with other spices. Cloves are also commonly found in various tea blends.

Cloves are useful in the kitchen and can add a new dimension to some of your old dishes. However, be careful, these little flower buds pack a big punch. When using cloves in cooking, it’s best to be cautious. Use them sparingly.

Botanical name - Eugenia caryophyllus

Country of Origin - Sri Lanka

Cloves are one of the worlds oldest and most popular spices and it’s no wonder because their aromatic and spicy smell and taste make a great compliment to many dishes. Perhaps the most widely recognized spice, a clove is actually a dried flower bud. It resembles small brown nail which makes it perfect for studding hams, which is where most people first become familiar with it. But studding a ham is not the only use for cloves in the kitchen and different cultures have different favorite uses for this aromatic spice. In France, they put a clove into an onion for use in chicken stock. In England it is ground up and mixed with apples. In India cloves are eaten with betel nuts. There are many uses for cloves and they can actually go with most anything and make a very interesting garnish as well.

Cloves can be used in their whole form or in a ground up form. They can be used in dishes that include poultry or meat and you can add a pinch to most any meal. Cloves are essential in recipes such as pumpkin pie and mulled wine. While a whole clove might be a bit much to handle in a casserole, dessert or stew, the ground version can add a bit of aromatic zip without interfering with the texture.

Botanical name - Pinus pinasta

Country of Origin - Indonesia

Colophony is made by distilling pine tree resin.

Colophony, like many resins, is often used in the making of varnish, especially for violins and other string instruments. Colophony is used in traditional printing to make transfer ink in lithography. A product of Pine resin, Colophony was allegedly used in mummification in Ancient Egypt, and has been used as an incense since Antiquity.

Colophony is soluble in alcohol, acetone, and oil of turpentine.

Botanical name - Tussilago farfara

Country of Origin - Poland

Common names: Coughwort, Hallfoot, Horsehoof, Fieldhove, Donnhove, Pas d'âne, Filius ante patrem, Tun Hoof, Ass's foot, Bull's foot, Butterbur, Farfara, Foal's foot, Horse Foot, Winter heliotrope, Clayweed, Cleats, Farfara, Fieldhove, Foalswort, Hallfoot, Huki-Tanpopo, K'Uan Tung, Oksurukotu, Son-before-father, To Wu, Tusilago, British tobacco

Coltsfoot has a taste similar to that of liquorice and is used as an ingredient in teas, wine, sweets & confectionary, in herbal tobacco and a delicious syrup can be made from the leaves.

To make a tea, steep 1 teaspoon of dried Coltsfoot Leaf in 1 cup of boiling water for 30 minutes.

Botanical name - Symphytum officinale

Country of Origin - Hungary

Botanical name - Symphytum officinale

Country of Origin - Hungary

Botanical name - Copariflora officinalis

Country of Origin - Mexico

Botanical name - Boswellia frereana

Country of Origin - Somalia

Boswellia Frereana or Maydi is native to Somalia and found only in coastal North Eastern regions. There is no confusion regarding the botanical name nor the source of this type of frankincense. Just like frankincense Beyo and myrrh, frankincense Maydi grows naturally under uncontrolled conditions without any human intervention.

Maydi is the king of frankincense. It is one of the most expensive of all the frankincense resins. It is used in churches, the Greek Orthodox Church and the Church of Rome, steam-distilled to produce essential oils and also widely used as chewing gum.

Frankincense is almost always associated with the feelings of devotion, prayer, contemplation and inspiration. To some, it is associated with intimate relationship with the divine

Botanical name - Coriandrum sativum

Country of Origin - United Kingdom

Common names: Cilantro, Koriandron, Yuen Sei, Yan Shi, Fan Yan Su, Chinese Parsley, Dhania, Persil arabe.

The leaves feature in Spanish, Middle Eastern, Indian, Oriental and South American cookery. They are often sprinkled like parsley on cooked dishes, in sauces, soups and curries. In Mexico and the Southwestern U.S. it is used in everything from salsas and salads to burritos or meat dishes

Cilantro leaves have pungent smell described by some as "soapy". Leaves and stems pair well with piquant foods, such as in the cuisines of the US Southwest, Latin America, Southeast Asia, India, the Middle East, and in parts of northern Africa. Flavours are used to "lift" other flavours; they enhance and promote other pronounced flavours.

Coriander is a spice from the parsley family with a mild, distinctive taste similar to a blend of lemon and sage. These chopped and dried coriander leaves can be used in place of fresh coriander if it is not available.

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 - Coriandrum sativum

Country of Origin - Romania

Coriander is a characteristic of Arab cookery, being common with lamb, goat and meat stuffings. Taklia, a popular Arab spice mixture, is coriander and garlic crushed and fried. Coriander with cumin is a common combination and features in falafel and in the Egyptian appetizer dukka, which consists of those spices plus sesame seeds, hazelnuts, salt and pepper, roasted and crushed.

Coriander goes well with ham and pork, especially when orange is included. It enhances fish dishes and, with other spices, may form a delicious coating for spiced fish or chicken, rubbed into the scored flesh and grilled. Try frying a few seeds with sausages to add an unusual flavour. Coriander complements chili and is included in many chili recipes, such as harissa, the hot North African red pepper sauce. It may be added to cream or cottage cheese.

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 - Cuminum cyminum

Country of Origin - Iran

Cumin is indeed one of the most popular Spices after black pepper. It is used to make dishes highly aromatic and flavourful.

Note that using the steam sterilised version of Cumin Ground is more appropriate for cooking due to its zero bacteria content and naturally preserved flavours.

Botanical name - Murraya Koenigii

Country of Origin - India

Curry leaves are the aromatic leaves of a tree from the citrus fruit family that release a deliciously nutty aroma when fried in hot oil. A staple of South Indian cooking, curry leaves are used in Indian and South East Asian cuisine in the same way as bay leaves are used in the West.