Teas
Found in Northern parts of Europe, this aromatic root of wild celery, offers a range of medical uses that have been tried and tested for centuries. The Angelica Root has a pleasant musky smell similar to Juniper, which has widened its reputation as a unique smelling member of the parsley/ celery family. Angelica Roots are used often in herbal medicines, to flavour liqueurs, teas, omelettes and trout, herbal extracts and as a jam.
Angelica Root
Found in Northern parts of Europe, this aromatic root of wild celery, offers a range of medical uses that have been tried and tested for centuries. The Angelica Root has a pleasant musky smell similar to Juniper, which has widened its reputation as a unique smelling member of the parsley/ celery family. Angelica Roots are used often in herbal medicines, to flavour liqueurs, teas, omelettes and trout, herbal extracts and as a jam.
Calendula Petals
Named for the attraction given by cats to this plant, Catnip or Catmint, is a herb historically used to relieve stress and calm the mind and body. Most commonly used in teas, catnip has also been known to be used in juices, infusions, tinctures and is able to be smoked for a similar calming effect.
Catnip Cut
Golden in colour, pleasantly sweet and bitter in taste, the bud of the Chamomile flower is best known in its use as a tea to calm upset stomachs and help insomnia. One of the top selling teas, worldwide, the health benefits are abundant. Whilst tea is the main use, it may also be used in tinctures, or powdered and encapsulated.
Chamomile Flower
Chamomile Flower
Used for centuries as a natural, herbal medicine, the dried leaves and petals of Echinacea are the closest thing to a cure for the common cold. Infuse with boiling water for 20 minutes, before draining and consuming, or add to other tea mixtures for a warm treat. Combatting sore throats and colds, echinacea stimulates the body’s cells that are responsible for fighting infections.
Echinacea
Echinacea
Dating back thousands of years, this finely chopped rhizome has a rich history worldwide for use un sweet and savoury dishes. Commonly used in sauces, soups, marinades, desserts, ginger offers a sweet aroma, and a taste with a slight kick of heat. A staple throughout Asian cuisine, infuse with other ingredients, and remove before serving.
Ginger Root Kibbled
The Siberian Ginseng Root is known to stimulate the immune system, increase energy and reduce fatigue, gaining it a reputation in alternate medicine as a herb that maintains good health, instead of treating ill health. Used as a tonic, tea, liquid extract or powdered in capsules, the use of this herb is wide.
Ginseng Siberian Root Cut
The ground powder made from a species of green tea plants is a traditional drink in Japan. It is prepared to drinker’s preference, with either a thick concoction, by adding significantly more powder and a slower blending, or thin, which gives a lighter, slightly more bitter, taste.
Green Tea Matcha Powder
Powder from the range of Hibiscus flowers that have been dried and cut, can come in many shades of colour, the most common being a maroon. The powder has a naturally tartness in flavour, so is best served with sugar to sweeten the taste. Most commonly used in tea blends, natural dyes and cosmetics, it gives off a red-wine tone to mixtures. The powder contains high levels of anti-oxidants.
Hibiscus Powder
The dried and cut leaves of hibiscus flowers, come in many shades of colour, the most common being the vibrant maroon. With the natural tanginess, and eye-catching colour, it is used in tea blends, or as a garnish for desserts.
Hibiscus Whole
Part of the mint family, this vibrant green leaf has a gentle lemon taste and aroma, that add uplift dishes. Used as a flavouring agent in ice cream and herbal teas, and as a sweetener in jellies and jams. It is a key ingredient in lemon palm pesto.
Lemon Balm Leaves
Taste similar to Lemon, but without the bitterness, this light and citrus like powder and cuts are popular throughout Asian cuisine. Most commonly found in soups, curries, teas, sauces and dips.
Lemon Grass Powder
Taste similar to Lemon, but without the bitterness, this light and citrus like powder and cuts are popular throughout Asian cuisine. Most commonly found in soups, curries, teas, sauces and dips.
Lemon Grass Whole Cut
Taste similar to Lemon, but without the bitterness, this light and citrus like powder and cuts are popular throughout Asian cuisine. Most commonly found in soups, curries, teas, sauces and dips.
Lemon Myrtle Leaf
Taste similar to Lemon, but without the bitterness, this light and citrus like powder and cuts are popular throughout Asian cuisine. Most commonly found in soups, curries, teas, sauces and dips.
Lemon Myrtle Powder
These vibrant green leaves are bountiful in citrus flavouring, that makes them very popular throughout South East Asia. Indonesia, Thai and Lao all have dishes which heavily include the lime leaf, including green curries, stir fries and soups.
Lime Leaf / Kaffir
With a distinct and sweet liquorice flavour, it is mostly used as a flavouring agent within dishes. Pairing well with star anise and ginger, it can most commonly be found in Chinese cuisine, confectionary and baked goods.
Liquorice root cut is best used to infuse flavour within a sauce or marinade, but removed prior to consumption.The powder form is commonly used to flavour ice cream, creams, crumbles, cakes and confectionary.
Liquorice Root Cut
Grown in Egypt, these organic leaves have a spinach like flavour, that is refreshed with likeness to cucumber when cooked. Rich in vitamins and minerals, the nettle leaf have a range of use, put to practice in North Eastern Europe. Most commonly found in polenta, soup, pesto and teas, the small flake adds freshness to a dish, along with a range of health benefits!
Nettle Leaf
The dried leaves of the passion flower have a calming effect, leading to their use to treat anxiety, nervousness, agitation, and in high doses, insomnia. Used in tea infusion, soak one teaspoon in a cup of hot water for 10-15 minutes, before removing.
Passion Flower
The beautifully green leaf from the mint family has a historic record as a common ingredient in herbal teas, as opposed to culinary use. With a sweet minty flavour, it is warm and refreshing. Other than teas, it can also be used to flavour ice cream, chocolate cake, boiled sweets, toothpaste and skin care products.
Peppermint Leaf
As the name suggests, these are the leaves from the same plant as the raspberry fruit. Most commonly used for it benefits to pregnant women, it can be taken throughout life to receive the positive effects. High in magnesium, iron and potassium, it strengthens the pelvic muscles and uterus. Best paired with nettle leaves and peppermint leaves, soaked in water for herbal tea.
Raspberry Leaves
Delicate, sweet, soft. Used in Middle Eastern cuisine, rose petals add a lightness to the dish. A feature in many Ras El Hanout blends, as well as cake, it is perfect for savoury and sweet cooking. it adds elegance to a dish when used as a garnish, or can be used to make rose water, by soaking in distilled water.
Rose Petals Pink
An essential herb in Britain, this slightly peppery, but fresh herb, is best paired with fatty foods or in a marinade. An important ingredient in the Italian dish- Saltimbocca, it can be used sparingly in bread stuffings for poultry.
Sage Leaves
The most commonly used mint leaf, spearmint leaves have a sweeter and milder taste then peppermint leaves. Combining well with thyme and oregano, they are great for marinades, sauces and even in desserts for a subtle, cool flavouring.
Spearmint Leaves
10-15 times more sweet than sugar, this chemical free powder is used as a substitute for sugar, and as a natural sweetener. Finding its place in natural health food store, stevia is often mixed in coffee, teas, and lately, in soft drinks. The perfect way to get the sugary taste, without sugar!
Stevia Leaf Powder
The root of the flowering valerian plant is dehydrated and cut to the perfect size for use. To be used in teas, it has a range of effects, including sedative and anti-insomnia.
Valerian Root
Used for centuries, the root leaves can be used in teas, or to flavour liquors and bitters.
Yarrow Root Cut
Ginger Powder
Sausage Roll Melange
Oostra Cinnamon Padang Vera
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Established in 1982 by Leo Oostra of the Netherlands, Oostra Spice Company has established itself as a premier spice manufacturer in Melbourne, Australia.
With an exclusive focus on exquisite, bespoke spice blends, Oostra Spices enhance the taste profiles of many traditional baked goods, lifting them above the ordinary with flavours that will keep your customers coming back for more.
Oostra Spices has been a leading supplier of premium herbs and spices for over 40 years.
