Essential Trading

Hibiscus tea, called "Kakade" in Egpyt, is considered a national drink and is enjoyed both hot and ice cold all year round. It tastes simply delicious and being demeter produce comes to you without artificial preservatives, added chemicals or irradiation.

It is 100% pure, containing nothing but the Hibiscus. It is certitied 100% organic and are demeter accredited.

Manufacturer's web site: www.essential-trading.co.uk

£1.19 per 20 TeabagsAdd to Cart

The tomatoes used in this double concentrated puree are from a farming co-operative centred in "Marche", on the Eastern side of central Italy. There are currently 35 farms in the co-operative, scattered around Marche and the districts to the North and South. The farms are mostly of small to medium size, averaging around 16 hectares, and are all certified organic to EU standards by Organic Farmers and Growers. The tomatoes are principally grown on only two of these farms, and are subsequently treated with extreme care during harvest and processing.

£0.99 per 130gAdd to Cart

These chopped tomatoes are from a farming co-operative centred in "Marche", on the Eastern side of central Italy. There are currently 35 farms in the co-operative, scattered around Marche and the districts to the North and South. The farms are mostly of small to medium size, averaging around 16 hectares, and are all certified organic to EU standards by Organic Farmers and Growers. The tomatoes are principally grown on only two of these farms, and are subsequently treated with extreme care during harvest and processing.

Manufacturer's web site: www.essential-trading.co.uk

£0.89 per 400gAdd to Cart

These peeled tomatoes are from a farming co-operative centred in "Marche", on the Eastern side of central Italy. There are currently 35 farms in the co-operative, scattered around Marche and the districts to the North and South. The farms are mostly of small to medium size, averaging around 16 hectares, and are all certified organic to EU standards by Organic Farmers and Growers. The tomatoes are principally grown on only two of these farms, and are subsequently treated with extreme care during harvest and processing.

Manufacturer's web site: www.essential-trading.co.uk

£0.89 per 400gAdd to Cart

Luxury Soft Toilet Tissue - Recycled. An Ethical Consumer Magazine "best buy". Soft, strong and very very ethical . . . .

£1.79 per 4Add to Cart

Origin: Portugal. Alternative names: Apollo's Bay Leaf, Bay, Bay Laurel, Grecian Laurel, Indian Bay, Laurel, Nobel Laurel, Poet's Laurel, Roman Laurel, Royal Laurel, Sweet Bay, Sweet Laurel, Wreath Laurel.

Description: The leaves of an evergreen shrub, native to the eastern Mediterranean, but now widely cultivated throughout the world, for both culinary and decorative use.

History: Ancient Greeks and Romans crowned victors with wreaths of laurel. The term "baccalaureate," means laurel berry, and refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree. Romans felt the leaves protected them against thunder and the plague. Later, Italians and the English thought Bay Leaves brought good luck and warded off evil.

Use: Bay leaves have a woody, astringent flavour with a pleasant, slightly minty aroma, popularly used in pickling and to flavour stews, marinades, stuffing, and fish

Medicinal Properties: Bay leaves and berries have been used for their astringent, carminative, diaphoretic, digestive, diuretic, emetic and stomachic properties. Bay Oil, or Oil of Bays (Oleum Lauri) is used in liniments for bruising and sprains. In the Middle Ages it was believed to induce abortions and to have many magical qualities. It was once used to keep moths away, owing to the leafs lauric acid content which gives it insecticidal properties.

£0.95 per 10gAdd to Cart

Origin: Quatemala. Alternative names: Pimento, Jamaican pepper

Description: Allspice is the dried berry of a tropical evergreen tree of the myrtle family, native to the West Indies and Central America. The berries have a warm pungent flavour similar to a mixture of cloves, nutmeg and cinnamon (hence the name Allspice!).

History: Christopher Columbus discovered allspice in the Caribbean. Although he was seeking pepper, he had never actually seen real pepper and he thought allspice was it. He brought it back to Spain, where it got the name "pimienta," which is Spanish for pepper (not to be confused with Pimenton, the Spanish Smoked Paprika) and indeed, its Anglicised name, "pimento", is occasionally used in the spice trade today. Before World War II, allspice was more widely used than it is today, but during the war, many trees producing allspice were cut, and production never fully recovered.

Use: Allspice is widely used in American and Caribbean cuisine, being added to both savoury and sweet dishes, and commonly used in meat gravies, ketchups, pickling mixes, pies, cakes, cookies, relishes, and preserves.

£0.95 per 25gAdd to Cart

Origin: Sri Lanka. Alternative names: True Cinnamon, or Ceylon Cinnamon

Description: Cinnamon is the dried inner bark of a bushy evergreen tree related to Laurel, native to Sri Lanka (Ceylon), and the neighbouring Malabar Coast of India. It has a delicately fragrant aroma and warm, sweet flavour.

History: Cinnamon is one of the oldest spices; its use has been recorded in Egypt as far back as 1,500 B.C. where it was sought for embalming, along with the similar cassia. Later it became popular in Medieval Europe as a flavouring for both sweet and savoury food, and later still was the most popular spice in the Dutch East India Company trade.

Use: In Asia cinnamon is commonly used to flavour a variety of foods, from confections to curries; whilst in Europe and the United States it is especially popular in pastries. Note:- In the USA the word "Cinnamon" commonly referes to cassia, and true cinnamon is called "Ceylon Cinnamon".

£0.99 per 30gAdd to Cart

Origin: Middle East. Alternative names: Chinese Parsley, Cilantro, Dizzycorn, Japanese Parsley

Description: Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. The seed is generally sold dried and in this state is apt to split into halves to reveal two partially hollow hemispheres and occasionally some internal powdery matter. Coriander is available both whole and ground.

History: Coriander is probably one of the first spices used by mankind, having been known as early as 5000 BC. Sanskrit writings dating from about 1500 BC also spoke of it. In the Old Testament "manna" is described as "white like Coriander Seed." (Exodus 16:31) The Romans spread it throughout Europe and it was one of the first spices to arrive in America.

Use: Coriander is not interchangable with cilantro, although they are from the same plant. Ground coriander seed is traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American, Indian, Mediterranean, and African origins. Add it to stews and marinades for a Mediterranean flavor. Try frying a few seeds with sausages to add an unusual flavour. Coriander complements chili and is included in many chilli recipes, such as harissa, the hot North African red pepper sauce. It may be added to cream or cottage cheese.

£0.95 per 40gAdd to Cart

Origin: Turkey. Alternative names: Anise Acre, Cumin Acre, Cummin, Sweet Cumin.

Description: Cumin (pronounced "comein") is the pale green seed of Cuminum cyminum, a small herb in the parsley family. The seed is uniformly eliptical and deeply furrowed.

History: An ancient spice, cumin is native to the shores of the Mediterranean Sea and Egypt. Currently it is grown in many places, as it is rather easy to grow and adapts well to many climates. Cumin is one of the ancient spices, a favorite of the Romans and it is mentioned in the Old Testament. During medieval times, it was favoured in Europe and Britain, but it seems to have gradually lost favour in those places. The increasing popularity of Mexican influenced foods is boosting the sale of cumin.

Use:.For a change of pace, try ground cumin added to tangy lime or lemon based marinades for chicken, turkey, lamb, and pork. Or, add cumin to chilli, spicy meat stews, barbecue marinades, and sauces. Stir toasted cumin into corn muffin batter to create an easy 'south of the border' accent. Heat cumin and garlic in olive oil and drizzle over cooked vegetables or potatoes. Ground cumin is stronger than whole seeds. The cumin flavour is accentuated by toasting.

£0.95 per 25gAdd to Cart

Garam Masala which literally means hot (Garam) spice (Masala) is not an spice in itself. It is a spice blend used throughout India and the rest of the Indian Subcontinent.

This special blend of spice is used in a small quantity at the end of cooking or fried in the beginning of cooking to add a subtle flavour to the cooked dish. Please note, garam masala must be added in small quantities, or else it will overpower the dish.

Many different kinds of garam masala are found depending on the region and the personal taste. This blend of garam masala includes: cumin, cassa, coriander, cardamon, clove and nutmeg.

£0.95 per 25gAdd to Cart

Origin: India. Alternative names: East Indian Pepper, Jamaica Ginger, Jamaica Pepper.

Description: Ginger is a flavouring from a tuberous root of Zingiber officinale, a plantin the ginger family. The root is often dried and ground or "crystallized" with sugar.

History: Ginger is native to India and China. It takes its name from the Sanskrit word stringa-vera, which means "with a body like a horn", as in antlers. Ginger has been important in Chinese medicine for many centuries, and is mentioned in the writings of Confucius. It is also named in the Koran, the sacred book of the Moslems, indicating it was known in Arab countries as far back as 650 A.D. It was one of the earliest spices known in Western Europe, used since the ninth century. It became so popular in Europe that it was included in every table setting, like salt and pepper. A common article of medieval and Renaissance trade, it was one of the spices used against the plague. In English pubs and taverns in the nineteenth century, barkeepers put out small containers of ground ginger, for people to sprinkle into their beer the origin of ginger ale. In order to 'gee up' a lazy horse, it is the time honoured practice of Sussex farmers to apply a pinch of ginger to the animal's backside.

Use: Ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders.

Medicinal properties: Ginger has been used to treat nausea, indigestion, cramps, migraine headaches and to lower blood cholesterol and as a cleanser.

£0.99 per 30gAdd to Cart

Herbes de Provence is a blend of herbs native to the Provence region in southern France where the fresh herbs are gathered from the mountain sides to use in traditional dishes. Rosemary, thyme and bay leaf are the base for the blend - without these it is not herbes de Provence. From there marjoram and parsley have been added. In France, lavender is optional despite being so much associated with this region in France!

£0.95 per 20gAdd to Cart

Origin: Egypt.

Description: Marjoram is the gray-green leaf of Majorana hortensis, a low growing member of the mint family. It is often mistaken for oregano, although they are not the same plant.

History: Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans, who looked on it as a symbol of happiness. It was said that if marjoram grew on the grave of a dead person, he would enjoy eternal bliss.

Use: Marjoram has a warm, aromatic, slightly sharp, and bitterish taste and is commonly used in many European cuisines, with beef, veal, lamb, poultry, fish, green vegetables, carrots, cauliflower, eggs, mushrooms, and tomatoes.

£0.95 per 20gAdd to Cart

Origin: various countries. An aromatic, warming combination of cinnamon, coriander, nutmeg, ginger, cloves and fennel that is especially popular in Britain.

Uses: In pudding and cakes, especially fruit and Christmas cakes, Christmas pudding and gingerbread.

£0.99 per 30gAdd to Cart

Origin: Grenada.

Description: The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as 'East Indian' or 'West Indian' indicating its source. Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation.

History: In the late 16th and early 17th centuries, the supply of Nutmeg was controlled by the Dutch, who conspired to keep prices artificially high. As a response to this, both the English and French tried to obtain fertile seeds for transplantation to other regions, but where thwarted when the Dutch brought in the practice of dipping whole nutmegs in lime to prevent their sprouting.

Use: Nutmeg is usually associated with sweet, spicy dishes pies, puddings, custards, cookies and spice cakes. It combines well with many cheeses, and is included in soufflés and cheese sauces. In soups it works with tomatoes, slit pea, chicken or black beans. It complements egg dishes and vegetables like cabbage, spinach, broccoli, beans onions and eggplant. It flavours Italian mortadella sausages, Scottish haggis and Middle Eastern lamb dishes.

£0.99 per 25gAdd to Cart

Origin: Turkey.

Description: Oregano is the dried leaves of the herbs Origanum spp or Lippia spp (Mexican). Both varieties have traditionally been harvested in the "wild." The Mediterranean variety is closely related to marjoram and is very similar in physical appearance. "Oregano" means marjoram in Spanish, and although sometimes referred to as "Wild Marjoram" it is a different herb.

History: In Greek 'Oregano' means 'Joy of the mountains' from where it is gathered. It is used extensively in Greece and its many varieties are known as 'rigani'. Since Greek and Roman times it has been used with meats, fish, vegetables, and as a flavoring for wine. Its use has skyrocketed with the popularity of pizza.

Use: Oregano tastes great with tomato, egg, or cheese based foods, and is also a great addition to many lamb, pork, and beef main dishes. Try sauteeing aromatic vegetables in olive oil with garlic and Oregano. You can make a savory sauce with melted butter, lemon juice and a bit of oregano; drizzle it over grilled fish and poultry. An easy way to accent pasta sauces, salad dressings, and ground meat dishes is with a dusting of crushed oregano leaves.

£0.99 per 20gAdd to Cart

Origin: Spain

Alternative names: Pimento Pepper

Description: Paprika is a fine powder ground from certain varieties of Capsicum annuum which vary in size and shape. They may be small and round (Spain and Morocco) or pointed and cone shaped (Hungary and California)

Use: Many spiced sausages incorporate it, including the Spanish chorizos. Paprika is often used as a garnish, spinkled on eggs, hors d'ouvres and salads for colour. It spices and colours cheeses and cheese spreads, and is used in marinades and smoked foods. It can be incorporated in the flour dusting for chicken and other meats. Many Spanish, Portuguese and Turkish recipes use paprika for soups, stews, casseroles and vegetables.

£0.99 per 25gAdd to Cart

Origin: Spain.

Description: Rosemary is a small perennial evergreen shrub related to mint, native to the Mediterranean region. The leaves are highly aromatic and have a slightly bitter taste.

History: The first use of rosemary is recorded around 500 B.C. in Greece, where it was recognized for its alleged ability to strengthen the brain and memory. Greek students braided rosemary into their hair to help them with their exams. In Great Britain, there is an old garden legend that reads, "where rosemary thrives the mistress is master".

Use: Rosemary is generally used sparingly, particularly with lamb, duck, chicken, sausages, seafood, stuffing, stews, soups, potatoes, tomatoes, turnips, other vegetables.

Medicinal properties: Rosemary is a warming herb that aids circulation and has marked anti-oxidant properties. Poor circulation with cold extremities. Low blood pressure. High cholesterol, arteriosclerosis. Restores the adrenals. Weakness, exhaustion and depression. Dizziness, fainting, Headache, Poor memory, weak mental function. Poor vision. Low libido, rheumatic and neuralgic pains. Acute head cold/sinus. Chronic bronchitis. Indigestion, gastritis ("cold" digestive functions).

£0.99 per 20gAdd to Cart

Origin: Spain.

Alternative names: Common Sage, or Garden Sage.

Description: Sage is the dried leaves of the herb Salvia officinalis. The aromatic leaves are silvery gray in color. Cut sage refers to leaves which have been cut rather than ground into smaller pieces. Cut sage is preferred when the user wants the sage to be apparent in the end product. Rubbed sage is put through minimum grinding and a coarse sieve. The result is a fluffy, almost cotton-like product, unique among ground herbs. More sage is sold in the rubbed form than any other.

History: Sage was used during the Middle Ages to treat many maladies including fevers, liver disease, and epilepsy. The herb was used in England to make a tea that was considered a pleasant and healthful beverage. One common belief was that sage strengthened the memory, hence a sage, or a wise man, always had a long memory. In the 9th century, Charlemagne had sage included among the herbs grown on the imperial farms in Germany. During the 17th century, the Chinese exchanged three or four pounds of their tea with Dutch traders for one pound of European sage leaves.

Use: Sage is used in Greek, Italian, and European cuisines. It is used to season sausages, poultry, and fish. Sage has been traditionally used for its antioxidant and antimicrobial properties.

Medicinal properties: Sage is traditionally used as an astringent and antiseptic in a gargle for chronic sore throats and is taken to reduce hot flushes in the menopause.

£0.99 per 25gAdd to Cart

Origin: Spain.

Description: Tarragon is the dried leaves of the herb Artemisia dracunculus. The slender dark-green leaves have a pleasant anise-like flavour and aroma.

History: The English word "tarragon" originates from the French word estragon or "little dragon," which is derived from the Arabic tarkhun. Some believe the herb was given this name because of its supposed ability to cure the bites of venomous reptiles, while others believe the plant was so named because of its coiled, serpent-like roots. Although alluded to briefly in the 13th century as a seasoning for vegetables, a sleep-inducing drug, and a breath sweetener, tarragon did not become well known until the 16th century.

Use: Tarragon blends well with other spices. It is used sauces, especially Bernaise sauce and tarragon vinegar. In French cuisine it is an integral part of fines herbes and dijon mustard.

£0.99 per 12gAdd to Cart

Origin: Spain

Description: Thyme is a pungent herb, native to southern Europe, the Mediterranean, Asia Minor, and Central Asia. The leaves have a fragrant odour and the taste is warm and pungent.

History: Thyme was a symbol of courage and bravery over 2,000 years ago in Greece, and the link continued well into the Middle Ages, when ladies embroidered a sprig of thyme on the scarves of knights, going into battle.

Use: It is commonly used with poultry, stuffing, fish, eggs, meats, butter, sauces, soups, sausages, salads, vegetables, cottage and cream cheeses, fresh tomatoes, and pastas. It is one of the herbs used to flavour Benedictine liqueur, and is the characteristic seasoning in traditional Jugged Hare.

Medicinal properties: It is useful in cases of wind spasms and colic, and will assist in promoting perspiration at the commencement of a cold, and in fever and febrile complaints generally.

£0.99 per 25gAdd to Cart

Origin: India. Alternative names: Indian Saffron, Tumeric, Yellow Ginger.

Description: Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The root, or rhizome, has a tough brown skin and bright orange flesh. Ground tumeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground.

History: Turmeric, with its brilliant yellow color, has been used as a dye, medicine, and flavoring since 600 BC. In 1280, Marco Polo described turmeric as "a vegetable with the properties of saffron, yet it is not really saffron." Indonesians used turmeric to dye their bodies as part of their wedding ritual. Turmeric has been used medicinally throughout Asia to treat stomach and liver ailments. It also was used externally, to heal sores, and as a cosmetic.

Use: A turmeric stain can be washed out with soap and water if treated quickly. Use turmeric to add Eastern mystery to new favorites as well as in traditional curries, rice and chicken dishes, and condiments. Turmeric is a classic addition to chutneys, pickles, and relishes. Add a pinch of turmeric to fish soups. Blend with melted butter and drizzle over cooked vegetables, pasta, or potatoes.

£0.99 per 30gAdd to Cart

Use for rice porridge or muesli. Rice flakes are made by flattening rice between rollers. Due to possible contamination at this stage, unfortunately they cannot be guaranteed gluten free.

£1.93 per 500gAdd to Cart

Use for muesli or cook for porridge. Millet flakes are roller-flattened whole, hulled grains. Due to possible contamination at this stage, unfortunately they cannot be guaranteed gluten free.

£2.44 per 500gAdd to Cart

This reduced salt yeast extract has has an exclusive, subtle, savoury flavour and is made using an autolytic process using natural enzymes in the yeast itself. Other brands produce yeast extract by hydrolisation (using hydrochloric acid to crack the yeast cells) then sodium hydroxide afterwards for neutralisation, resulting in increased sodium chloride concentration. For this reason this yeast extract is low in salt when compared to most yeast extracts. It is also gluten free - being processed from roots not grain - a natural product produced with minimal processing aids! Serving suggestion: spread very thinly on bread or toast. Season all soups, sauces, stews, rice and noodle dishes, egg or meat dishes with one teaspoon per litre liquid.

Ingredients: yeast extract, sea salt.

Nutritional information per 100g: energy 923kJ/217kcal, protein 29.8g, carbohydrates 23.4g (or which sugars 0.3g), fat 0.5g (of which saturates 0.1g), fibre 6.1g, sodium 1.7g, niacin 26.0mg, vitamin B6 8.0mg, folacin 2000g, pantothenic acid 17mg.

Manufacturer's web site: www.essential-trading.co.uk

£5.75 per 150gAdd to Cart

Origin: Sri Lanka. Alternative names: Cardamom.

Description: Green Cardamons are the seeds, an herbaceous perennial plant related to ginger, native to southern India. The seeds have a warm, slightly pungent, and highly aromatic flavour somewhat reminiscent of camphor.

History: Cardamon is native to the East originating in the forests of southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular.

Use: Cardamons are a popular seasoning in Oriental dishes and Asian dishes particularly curries. It is also commonly used in Scandinavian pastries, and breads.

£0.95 per 15gAdd to Cart

Origin: Holland

Description: Caraway is the dried seed of a biennial herb related to parsley, native to Europe and western Asia. It has a distinctive aroma reminiscent of anise and a warm, slightly sharp taste.

History: Caraway is believed to have been cultivated and used in Europe longer than any other condiment and the seeds have been found in debris of some of the earliest European settlements. By the middle ages, it was cultivated widely throughout Europe and later was even referred to by Shakespeare as being able to prevent lovers from straying. As such it was also a favourite ingredient in love potions.

Use: Much used in meat dishes, breads, and cheeses and also with vegetables such as sauerkraut. Rye bread is flavoured with caraway. For an enhanced flavour, lightly toast caraway seed before use in cheese dishes or potato salad. It's also great for use in sauerkraut, soups, stews and spiced cakes.

£0.95 per 30gAdd to Cart

Origin: USA.

History: The chilli pepper, a hotly pungent variety of Capsicum was first cultivated by the people of Central and South America in around 3000BC. Columbus brought seeds back to Europe in 1493, and from there it has spread to the cuisines of the entire world. The pre-Hispanic Americans believed the chilli to contain medicinal qualities and modern science has confirmed the nutritional values, containing high levels of vitamins A and C, along with vitamins E and B1-3. (spelling of chilli can be with one or two letter "l"s.)

£0.95 per 25gAdd to Cart

Origin: Sri Lanka. Alternative names: Piper nigrum.

Description: Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. (This is true pepper, and should not be confused with paprika, cayenne pepper, chili pepper, red pepper, and bell pepper, which are fruits from the capiscum family.) Black pepper, the spiciest, is berries that are picked unripe. The berries used for white pepper are ripened on the vine and soaked so that their outer hulls are easily removed. Green peppercorns are immature berries which are freezedried or packed in brine for preservation.

History: Since the Roman times, pepper has been the most important spice. The cities of Alexandria, Genoa, and Venice owed their economic success to pepper. Three thousand year old Sanskrit literature mentions pepper. It was one of the earliest items traded Asia and Europe. In 1101, victorious Genovese soldiers were each given two pounds of pepper as a gift for their successful Palestinian conquest. In the Middle Ages, Europeans often used pepper to pay rent, dowries, and taxes, and Shakespeare mentions pepper in his plays. The need for pepper inspired Spanish exploration and spice trade in the 15th century

Use: Use black pepper to spark barbecue sauces, meat marinades, and vegetable stirfries. Sprinkle over chowders, cream soups, and tomato and egg dishes. Mix with sour cream or yogurt for a lively baked potato or vegetable topper. Add whole black peppercorns to soups and stews, and the liquid used to poach seafood, meat, and poultry. Simmer whole black peppercorns in fresh fruit compotes for a delicate, warm spiciness.

£0.99 per 30gAdd to Cart

Origin: Grenada

Description: The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as 'East Indian' or 'West Indian' indicating its source. Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation.

History: In the late 16th and early 17th centuries, the supply of Nutmeg was controlled by the Dutch, who conspired to keep prices artificially high. As a response to this, both the English and French tried to obtain fertile seeds for transplantation to other regions, but where thwarted when the Dutch brought in the practice of dipping whole nutmegs in lime to prevent their sprouting.

Use: Nutmeg is usually associated with sweet, spicy dishes pies, puddings, custards, cookies and spice cakes. It combines well with many cheeses, and is included in soufflés and cheese sauces. In soups it works with tomatoes, slit pea, chicken or black beans. It complements egg dishes and vegetables like cabbage, spinach, broccoli, beans onions and eggplant. It flavours Italian mortadella sausages, Scottish haggis and Middle Eastern lamb dishes.

£0.99 per 25gAdd to Cart

Made from 100% recycled, unbleached material, this 2-ply Kitchen Roll is packed in fully compostable packaging.

Manufacturer's web site: www.essential-trading.co.uk

£1.39 per 2Add to Cart

It is 100% pure, containing nothing but the Chamomile. It is certitied 100% organic and are demeter accredited.

Manufacturer's web site: www.essential-trading.co.uk

£1.19 per 20 TeabagsAdd to Cart

It is 100% pure, containing nothing but the Peppermint. It is certitied 100% organic and are demeter accredited.

Manufacturer's web site: www.essential-trading.co.uk

£1.19 per 20 TeabagsAdd to Cart

It is 100% pure, containing nothing but the Fennel. It is certitied 100% organic and are demeter accredited.

Manufacturer's web site: www.essential-trading.co.uk

£1.19 per 20 TeabagsAdd to Cart