Category: Herbs and Spices

A selection of frequently asked questions combining technical knowledge, consumer advice and answers based on available evidence.

The first leaves of the Japanese spring give rise to one of the most eagerly awaited teas of the year. This Shincha Yabukita 2026 reflects the freshness of the new Kirishima harvest.

Lemongrass, also known as West Indian lemon grass or simply lemon grass, is characterised by its clean aroma and citrus flavour without any pronounced acidity. Discover how to prepare it as a herbal tea and what it brings to tea blends and other infusions.

Intense, aromatic and lingering, cloves need not take centre stage to make their mark. Used in just the right amount, they transform a simple mixture into a blend with more body, history, and personality.

Rosemary is one of the most recognisable aromatic herbs in Mediterranean cuisine. Its intense flavour makes it useful in both savoury dishes and tea blends and herbal teas.

What is nutmeg, how is it used in cooking, and when is it best to sell it whole or ground, depending on the type of customer.

Smoky, mild, spicy… Paprika is a spice with a range of profiles found in recipes from all over the world, both classic and contemporary. Find out everything you need to know to sell it successfully in your business.

Fennel is a small seed, but one with a lot to say. Discover what fennel brings to tea and herbal tea blends and spice mixes.

Discover what cumin brings to cooking, when it’s best to use it whole or ground, and in which dishes it works best to enhance the flavour.

Some spices appeal to the nose before the palate, and allspice is one of them. A single grain contains hints of clove, cinnamon and nutmeg, with a slightly spicy and balsamic undertone.