Dried Herbs & Spices G - J

All of our herbs & spices are sold in dried form, are of premium grade, non irradiated and GMO free, are Wild harvested and none of our products have been tested on animals.

All our dried herbs & spices are available in unit quantities from 25g up to 454g (1lb), have a long shelf life and are packed by hand in a food grade polythene grip seal bag to ensure quality and freshness.

When utilising Dried Herbs for culinary use as a general rule of thumb 1 teaspoon dried herb = 1 tablespoon fresh herb.

Unfortunately due to new FDA and Customs regulations we cannot export these herbs outside of Europe if your country can't be found on our drop down shipping list it means we cannot supply your country at this time.

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Galangal Root, Cut

H-75

Botanical name - Alpinia galangal

Country of Origin - China

Galangal is primarily used in the culinary world to neutralise odours and to make meals a bit peppery, Galangal has the peppery hotness of ginger but not the sweetness. Use it to flavour Indonesian sambals or in fish dishes with coconut milk.
 
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Galangal Root, Ground

H-76

Botanical name - Alpinia galangal

Country of Origin - China

Galangal has the peppery hotness of ginger but not the sweetness. Use it to flavour Indonesian sambals or in fish dishes with coconut milk.

Galangal Ground is now available to cut your cooking time in half. Use this to season meals making it more aromatic while improving its flavours.
 
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Garlic Flakes

H-219

Botanical name - Allium sativum

Country of Origin - China

Garlic flakes are used in various recipes, such as soups, sauces, stews or as a seasoning for meat dishes. Basically, garlic flakes are used instead of garlic, in meals which require the same flavour, but not the same texture as the one belonging to the fresh garlic.
 
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Garlic Granules

H-220

Botanical name - Allium sativum

Country of Origin - China

Garlic Granules 20-40 Mesh. If you want to add some texture and great consistency with your meals, use Garlic Granules. Garlic is widely used in many forms of cooking for its strong flavour, which is considered to enhance many other flavours. Depending on the form of cooking and the desired result, the flavour is either mellow or intense. It is often paired with onion, tomato, and/or ginger.
 
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Garlic Powder

H-221

Botanical name - Allium sativum

Country of Origin - China

Garlic powder is made from dehydrated garlic flakes that have been ground into a powdery substance. It is used as a seasoning.

Garlic powder is used in various recipes, such as soups, sauces, stews or as a seasoning for meat dishes. Basically, garlic powder is used instead of garlic cloves, in meals which require the same flavour, but not the same texture as the one belonging to the fresh garlic, which, if not minced, can’t spread its aroma.
 
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Garlic, Minced

H-255

Botanical name - Allium sativum

Country of Origin - China

Minced Garlic 8-12 Mesh. Garlic bears the Latin name Allium sativum and is used worldwide to make dishes super tasty and aromatic. If you want to experience the real flavours and crisp texture of Garlic but don’t want it too big nor too small, use Minced Garlic. Minced Garlic falls somewhere between flakes and ground making them the perfect size to enjoy this amazing Spice.
 
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Ginger Root, Cut

H-77

Botanical name - Zingiber officinalis

Country of Origin - Nigeria
 
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Ginger Root, Powder

H-78

Botanical name - Zingiber officinalis

Country of Origin - China
 
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Ginseng Root, Cut (Panax)

H-81

Botanical name - Panax ginseng

Country of Origin - Korea
 
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Goats Rue Herb

H-82

Botanical name - Galega officinalis

Country of Origin - Poland
 
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Golden Linseed

H-222

Botanical name - Linum usitatissimum

Country of Origin - Canada
 
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Golden Rod Herb

H-83

Botanical name - Solidago virgaurea

Country of Origin - Poland
 
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Gotu Kola

H-84

Botanicalname - Centella asiatica

Country of Origin - India
 
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Grains of Paradise

H-257

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.
 
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Green Tea, Sencha

H-225

Botanical name - Camellia sinensis

Country of Origin - China

Wild Harvested Sencha is a very invigorating green tea with a natural sweetness and a fresh fragrance. The leaf is steamed, then hot-air dried, before finally being lightly roasted.
 
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Hawthorn Berries

H-88

Botanical name - Crateagus laevegata

Country of Origin - Hungary
 
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Hawthorn Leaf

H-226

Botanical name - Crateagus laevegata

Country of Origin - Hungary
 
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Heather Flowers

H-227

Botanical name - Calluna vulgaris

Country of Origin - Czech Republic

If you want a sweet smelling home that is truly relaxing and refreshing, use Heather Flowers the scent of Heather flowers is truly irresistible. Heather flowers are commonly used as an ingredient in soaps and pot pourris for its wonderful scent and beautiful appearance. Make your house a home by bringing in wonderful scents from natural products such as Heather Flowers.
 
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Hibiscus Flowers, Fine Cut

H-229

Botanical name - Hibiscus sabdariffa

Country of Origin - Nigeria
 
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Hibiscus Flowers, Whole

H-230

Botanical name - Hibiscus sabdariffa

Country of Origin - Nigeria
 
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Hops, Strobile

H-231

Botanical name - Humulus lupulus L

Country of Origin - United Kingdom/Germany

Hops are used extensively in brewing today for their many purported benefits, including balancing the sweetness of the malt with bitterness, contributing a variety of desirable flavours and aromas, and having an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms.

hops are also an ingredient in Julmust, a carbonated beverage similar to soda that is popular in Sweden during December.

Hops, when used in conjunction with Lavender Flowers are popular, as a stuffing when making pillows to help when having difficulty in sleeping.
 
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Horehound Herb

H-165

Botanical name - Marrubium vulgare

Country of Origin - Hungary
 
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Horseradish Powder

H-232

Botanical name - Armoracia rusticana

Country of Origin - China

Horseradish Powder is very pungent with a sharp, biting flavour that tends to fade with age or when cooked or added to hot dishes. Horseradish is a thick, brown root that is grated and used fresh or prepared. Horseradish powder is a versatile seasoning that can be used in a variety of ways. Horseradish Powder is especially good sprinkled on beef and steak, added to mayonnaise or mustard, or to flavour ham and sausage dishes. Since it is in a powder form, creating different kinds of sauce mixture is indeed easy and convenient.

 
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Horsetail Herb

H-91

Botanical name - Equisetum arvense

Country of Origin - Hungary
 
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Hyssop Herb

H-93

Botanical name - Hyssopus officinalis

Country of Origin - Poland
 
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Irish Moss

H-94

Botanical name - Chondrus crispus

Country of Origin - Ireland
 
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Jasmine Flowers

H-96

Botanical name - Jasminum officinale

Country of Origin - China
 
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Juniper Berries

H-97

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.
 
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