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The dried, ground and steam sterilised leaves of Laurus nobilis. Greyishgreen free flowing powder. Typical and characteristic; clean, fresh and aromatic.

A purple to violet coloured hazy mobile liquid, with a flavour and aroma characteristic of beetroot.

Bell Pepper Green

Black salt, or Kala Namak is an unrefined Indian volcanic rock salt. This salt is purplish to pinkish grey with very fine dark flecks. These colours come from the presence of trace minerals such as magnesium and volcanic iron. Kala Namak has a very distinctive smell, due to the sulphur compounds that it contains. The smell becomes apparent when added to food but disappears during the cooking process. The salt also has a distinctive taste, which has been described as similar to hardboiled egg yolks. This savoury umami taste is therefore often used in egg free recipes to add an egg flavour. Kala Namak is predominantly used in Indian cuisine as a condiment, usually with snack foods. It is used in chutneys, raitas, fruits salads and chutneys and savory snacks. In Ayurvedic medicine, kala namak is considered a ‘cooling’ spice and is used as a digestive aid and laxative. It is also believed to alleviate flatulence and heartburn.

A redpurple to dark purple coloured turbid pulpy viscous liquid with a flavour and aroma characteristic of blackberry.

A red coloured clear viscous liquid with an aroma characteristic of blackcurrant.

A deep redpurple coloured clear viscous liquid with a flavour and aroma characteristic of blackcurrant.

A redpurple to dark purple turbid viscous liquid with an aroma characteristic of blueberry.