Dried Herbs & Spices

Dried Mandarin peel from Golden Lily Read more

Japanese furikake with garlic and chili oil. Savory, slightly spicy, and full of umami. Perfect as a topping for rice, noodles, or eggs for added flavor and depth. Read more

Dried shredded coconut from TRS. Desiccated coconut is ideal to use in your dishes or as a finishing touch. It is also very tasty in desserts or a smoothie bowl! Read more

Poppyseeds are used in desserts as topping or in the Indian and Jewish cuisine as thickenier or seasoning. Read more

Cinnamon sticks. 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

Dried Bay Leaves. 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

Use this Karahi Spice Mix to prepare meat and vegetable dishes. 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

An aromatic spice with an intense and smoky flavor. 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