Dried Herbs & Spices

Bay Leaves are used in stews and soups. Read more

Brown mustard seed. Read more

Finely ground black pepper for a strong and spicy taste in all your dishes. Read more

Dried Bay Leaves. Read more

Black cardamom is often used in Indian, Chinese and Vietnamese dishes. Unlike the Green Cardamom, that are often used in sweet dishes, the black cardamom are used for stews and curries. Read more

Coriander seeds are also called Ketoembar or Dhania. It is widely used in Indian and Indonesian cooking. This spice is usually ground and used in the curry. Read more

Golden Lion Dried Lily Flower, 200g are dried lily flowers, which are often used in Asian cuisine, especially in Chinese dishes. These flowers have a mild, slightly sweet flavor and are usually soaked for use in soups, stews or stir-fries. Read more

Add a rich, warming flavor to your dishes with Tjin's Toko Cinnamon Cassia (cinnamon sticks) Whole. These whole cinnamon sticks provide an intense aroma and are perfect for stews, baked goods and hot drinks. Read more

Coriander is also called Ketoembar or Dhania. It's widely used in Indian and Indonesian cuisine. This spice usually gets grounded and used in the curry. Read more

Flowerbrand trassi bakar in a block of belachan Indonesian cooking paste is the ultimate flavor enhancer in Asian cuisine. A small amount is enough to deliciously season your Asian dish. Read more

An aromatic spice with an intense and smoky flavor. Read more

Garlic powder is a convenient and flavorful alternative to fresh garlic. It adds a deep, savory garlic flavor to your dishes without the hassle of peeling and chopping. • Easy to use • Long shelf life • Finely ground and strong flavor Read more

Ground mace has a subtle, warm and slightly sweet flavour with hints of cloves and a touch of nutmeg. Ground mace is versatile and suitable for both savoury and sweet dishes. Read more