Abbey Botanicals Herbs and Spices

Botanical name - Evernia prunastri

Country of Origin - W. Europe

Botanical name - Citrus sinensis

Country of Origin - Spain

Orange peel is often used to enhance other flavours in desserts, gravies, sauces, and meat dishes. Dried orange peel can also be used as a garnish. It is a tasty addition to herbal tea blends.

Botananical name - Citrus sinensis

Produce of South Africa

Oranges are used not only to create stunning meals and dishes but also to beautify homes. You can use this Orange Slices Dried to accentuate your living room giving it an instant lift of colours while utilizing the citrusy powers of these oranges can make any space sweet smelling.

Botanical name - Oreganum vulgare

Country of Origin - Turkey

Botanical name - Iris florentina

Country of Origin - Hungary

Botanical name - Capsicum anuum

Country of Origin - Spain

Spanish Paprika and Chilli Powder are both combined to give your meals an instant lift of flavours. You can use this Hot Paprika to make smoked meats zestier while pan fried meat dishes can also taste wonderfully great with the help of this Hot Paprika.

Botanical name - Petroselinium sativum

Country of Origin - United Kingdom

Botanical name - Pogostemun cablin

Country of Origin - India

Most people know patchouli as the ever popular incense scent from the Sixties, when it seemed to be every flower child's favorite perfume. The scent has a reputation as an aphrodisiac, and is said to attract the opposite sex. It's slightly musty, pungent smell is unmistakable and pervasive, and it was often used as a fixative for other scents, or to mask more objectionable scents.

In India, people use Patchouli leaves to protect valuable clothing and carpets in order to repel moths and many other insects.

Indian cashmere shawls were once, and less frequently so now, delicately scented by being stored in wooden containers aromatised with Patchouli oil or leaves.

During the 18th and 19th century, silk traders from China traveling to the Middle East packed their silk cloth with dried patchouli leaves to prevent moths from laying their eggs on the cloth. It has also been proven to effectively prevent female moths from adhering to males, and vice versa.

Botanical name - Mentha pulegium

Country of Origin - Morocco

Botanical name - Piper nigra

Country of Origin - India

Botanical name - Schinus molle

Country of Origin - Brazil

Pink Peppercorns have a pleasant, fruity aroma and a resinous, sweet, aromatic flavour. They can be used with fish and seafood, but also work well with rich, fatty meats

Botanical name - Mentha piperita

Country of Origin - Poland/Bulgaria

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.