Author: hoyts_admin

Cut off 2-3 one inch pieces of the bean.
It gives a wonderful taste and scent in puddings, custards, ice creams and mixed fruits.

Tastes slightly bitter, light pungent aromatic. Valued addition to cakes for flavour and golden colour. Add to fried fish, oysters, egg dishes, mayonnaise, stews and meat dishes.
Also rice dishes. To add golden yellow colour to beverages.

Tastes strongly aromatic, pungent and warm.
Use for savoury biscuits, herbs, omelettes.
Sprinkle on egg dishes, cream cheese, coleslaw, salads.
For meat and poultry stuffing, lamb, roasts and fish.
Sprinkle on all types of vegetables

Tastes similar to roasted almonds.
Use with: cereal, nibblers, cheese balls, cakes, cookies, pastry, bread, waffles, biscuits, dumplings.
Also use in stuffings, fried chicken, steaks, veal dishes, cheese spreads, cottage cheese, scrambled eggs, tomatoes, vegetables, casseroles, asparagus, fruit salad.

A general purpose seasoning for casseroles, sauces, that is only limited in application by the imagination of the end user. Great for Barbecues and Grills.
Ingredients: Salt, rice flour, paprika, pepper, cumin, canola oil, onion, garlic, paprika oleoresin

This is washed, trimmed, dried, ground and screened matured fruit of capsicum annum mixed with smoke extract.
For a full smoky flavour use a substitute for the normal paprika.

This is a spice that closely resembles anise in flavour.
It is widely used in Chinese and Indian cuisine where it is a major component of garam masala.
It is also one of the ingredients used to make the broth of Vietnamese noodle soup called phó.
Used for sweets and chutneys, beef, chicken and Moroccan, Selloh Pastry and vegetables. 

Saffron is a spice that is used as a colouring and flavouring agent in many foods such as, paella, risotto, pastries and confectionery.
This 100mg glass vial contains on average the stigma of 20 crocus flowers.

Colour is sometimes very important in fine dishes.
It gives a wonderful yellow colour to all dishes.
Use in different soups, drinks, juices, bread, rolls, cakes, rice dishes, risotto, mustards, creams, mixed in butter, puddings, jellies, biscuits, sponge cakes ect. 

Poppy Seed is used extensively in European and Eastern cooking.
Whole poppy seed: sprinkle on breads rolls, cakes, pies.
Ground poppy seed: mixed with sugar is delicious on top of noodles and macaroni. 
As filling in cakes and famous poppy seed strudel.

Rosemary Leaves are popular in French and Italian cooking.
For savoury biscuits, dumplings, devilled eggs, fruit salads, potato salads, tomato salads, poultry stuffings, roasts, pork, cold meats, sausage flavouring, stews and marinades. Also fine to flavour carrots, cabbage, potatoes and spinach.