Whole, dried, star-shaped fruit known for its intense, licorice-like flavour, essential in East Asian and South Asian cooking. Used whole in broths, stews, and spice blends like Chinese five-spice powder.
Cut and dried lemon verbena leaves, ideal for rapid infusion into highly aromatic, clean-tasting herbal teas and liqueurs.
Fragrant, dried chamomile flowers, perfect for brewing a relaxing, mild, and slightly sweet herbal infusion to aid sleep and soothe digestion.
A pure, white starch extracted from the roots of the arrowroot plant, used primarily as a superior thickening agent. It is ideal for thickening clear sauces, glazes, and fruit pies, as it creates a clear, glossy finish without clouding, and works well at low temperatures.
Dried whole leaves of the lemon verbena plant, providing a powerful, clean, and elegant lemon aroma and flavour. It makes a wonderfully fragrant, uplifting herbal tea, prized for its intensity.
Dried hyssop leaves and flowers, offering a slightly bitter, minty, and pungent flavour. It is used both in culinary applications (soups, stews) and traditionally as a tea for respiratory support.
(Note: Weight not specified) The dried aerial parts or root of the comfrey plant, historically known as “knitbone.” It is mainly used externally in balms and poultices due to its traditional skin-soothing properties.
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