The Spice Shop

Green Peppercorns, 35g South American green pepper. Freeze dried. Great for steak sauces, dips and dressings. Unit price: £2.99 (approx. €3.35)

Long Pepper, 25g This Malaysian Pepper looks like a grey-black catkin. Needs to be crushed in a pestle & mortar, as a normal pepper grinder would not be able to grind them. A sweet flavour but with a bite and a numbing aftertaste. Use in slow cooked dishes. Unit price: £3.99 (approx. €4.47)

Malaysian Black Pepper organic, 75g A mild aroma but with a hot and biting aftertaste. Unit price: £3.99 (approx. €4.47)

Melange of Peppers, 50g This blend of peppers is a unique way to season your dish be it Asian, European, or Arabic just the right combination to finish of your cooking. Unit price: £4.99 (approx. €5.59)

Muntok Pepper ground fine, 75g Pungent, hot, fine ground, this needs to be kept in an air tight container in the dark to keep its pungency. Unit price: £3.25 (approx. €3.64)

Muntok Peppercorn white, 75g This Indonesian white pepper has a sharp heat, but very little aroma. Great in white sauces, with steaks, or in mashed potato. Unit price: £3.95 (approx. €4.42)

Parameswaran's Pepper, 75g This Malabar pepper is of the finest quality. Hand-picked when ripened, it has a pungent, woody, earthy bite. Unit price: £3.50 (approx. €3.92)

Payapilly Pepper Black organic, 75g An Indonesian lampong pepper that has more piperine and less essential oil, so it's pungent rather than aromatic. Unit price: £3.95 (approx. €4.42)

Penja Black Peppercorns, 50g Grown in Cameroon on a small estate this is one of my finest peppers. Pungent full flavour, with a fruity, warm taste. Unit price: £3.99 (approx. €4.47)

Penja Peppercorns Green, 25g These pepper corns from Cameroon have been freeze-dried and are very large and beautifully green with a full on fruity peppery flavour. Great in steak sauces, salads, marinades and pickles. Unit price: £5.99 (approx. €6.71)

Penja Peppercorns White, 50g The pepper has been soaked in spring water to remove the husk and has a pungent, very hot, penetrating flavour. This is the best white pepper on the market. Unit price: £3.99 (approx. €4.47)

Peppermill for Chilli Lovers, 75g white, green, pink and black pepper mixed with pepperoncini chilli flakes. For the ones who like it 'hot' Unit price: £3.95 (approx. €4.42)

Peppermill Mix, 75g A colourful variety of pink bay rose, madagascan green, Sarawak white and Parmeswan black pepper. Rich peppery flavour. Unit price: £3.95 (approx. €4.42)

Peppermill Mix for Garlic lovers, 75g White, green, pink and black peppercorns mixed with kibbled garlic. Use this in your peppermill for instant flavour. Unit price: £3.95 (approx. €4.42)

Pink Peppercorns, 25g Also known as the Bay rose berries, this is not a true pepper, but is often mixed with other varieties for using in peppermills. On its own it has a delicate, sweet, fruity taste with a lingering moderate heat. Unit price: £2.99 (approx. €3.35)

Sarawak Black Peppercorns, 200g A good family pack at unbeatable value. Unit price: £3.95 (approx. €4.42)

Sarawak Black Peppercorns, 75g This Burmese pepper has a warm, woody frangrance with slight lemony notes. Unit price: £2.95 (approx. €3.30)

Sarawak Pepper Cracked, 75g Very coarsely cracked, this keeps its aroma much longer than finer-milled peppers. Use as a condiment. Unit price: £2.95 (approx. €3.30)

Wynad Peppercorns Black, 200g Special selected peppercorns, vacuum-packed and sold in a hand-made cotton bag. Unit price: £18.00 (approx. €20.16)

Wynad Peppercorns Black, 50g Arguably the finest pepper in the world, this grows on the Wynad Plateau in Kerala. Only natural manure and compost is used. It is hand-picked at the stage of ripening. This is definitely the Champagne of all peppers! Unit price: £5.95 (approx. €6.66)

Ajowan - Carom - Kings Cumin

East African chicken soup is awesome with ajowan! Brown some onions and crushed peanuts or cashews in oil, add chopped up chicken leg - skin bones and all, they add to the flavor - brown on all sides, cover with water and cook with cumin and ajowan seeds until done; finish by stirring in a can of coconut milk. The ajowan balances out the sweetness of nuts and milk; really good quick soup.

Galangal powder

Pumpkin soup: fry 1 onion and 2 cloves garlic, chopped, in oil. Add 500g diced pumpkin, 1 tsp galangal powder, salt and pepper and fry for a minute. Add stock to cover and cook until pumpkin is soft. Blend the soup, add 1/2 tin coconut milk and re-heat. Garnish with fresh coriander.

Aniseeds, green

Try making shortbread flavoured with aniseed: Mix 4 oz butter + 2 oz sugar. Add 6 oz plain flour and 2 tsp aniseeds. Roll the dough out to 1/2" thickness and stamp out biscuits. Chill for 20 mins then bake at 190°/gas 5 for 15-20 mins. Cool on the tray.

Green Peppercorns

For a steak sauce: after frying your steak, add a good lump of butter to the pan. When melted, add a couple of teaspoons of green peppercorns and a chopped clove of garlic. Fry gently, then add 1 tbsp of good brandy, 2 tsp wholegrain mustard and 100 ml single cream. Let the sauce bubble up, then pour it over the steak.