Herbs & Spices
Add flavour, aroma and tradition to your baking with our range of herbs and spices. From caraway for rye bread to cinnamon for buns, explore new tastes.
Spices for Traditional Bread
Caraway, fennel and aniseed are classics in rye and sourdough breads, adding depth and authenticity to recipes with Eastern European and Scandinavian roots.
Sweet & Warming Spices
Cinnamon, cardamom and mixed spice bring warmth and fragrance to sweet bakes such as buns, cakes and festive breads. They’re essential for seasonal baking and for experimenting with international recipes.
Herbs in Savoury Baking
Dried herbs such as rosemary, oregano and thyme are simple additions to focaccia, breadsticks and crackers, infusing dough with savoury character.
Quality & Freshness
We stock carefully sourced herbs and spices chosen for their flavour intensity and freshness. A little goes a long way in transforming your baking.
FAQs
Which spices are best for rye bread?
Caraway and fennel seeds are traditional in rye bread, giving a distinctive, aromatic flavour that balances the earthy grain.
Can I use dried herbs in bread?
Yes - dried rosemary, oregano or thyme are excellent in focaccia, breadsticks and savoury loaves, releasing flavour as the bread bakes.
How should I store spices for baking?
Keep spices in airtight containers away from light and heat. This preserves their essential oils and keeps them fresh for longer.
Do spices affect dough fermentation?
Most herbs and spices have little effect on fermentation. Very strong spices should be used sparingly so they don’t overwhelm the dough.