GERALD MCDONALD & CO LTD - UK’s leading supplier of quality juices and spices, serving the food and drink industry since 1917

A dark red coloured clear viscous liquid with an aroma characteristic of black cherry.

A redviolet coloured turbid pulpy viscous liquid with a flavour and aroma characteristic of red/sour cherry.

The dried, ground, ripe fruits of Capsicum annum L. steam treated. Brownred freeflowing powder. Characteristic pungent warm aroma with hot biting taste.

The dried, smoked and ground ripe fruits of Jalapeno Chillies. Light brown, free flowing powder. Hot, biting smoky flavour with pungent, smoky aroma.

A homogenous blend of Cassia, Clove, Fennel, Star Aniseed and Black Pepper. Brown, free flowing powder with small flecked particles. Typical; sweet and aromatic.

The cut, dried, leaves of Allium schoenoprasum. Green rolled leaf particles. Characteristic – fresh/mild onion/garlic aroma and taste.

The dried and ground stem bark of Cinnamomum cassia and Cinnamomum zeylanicum. Brown to beige powder. Characteristic for Cinnamon, sometimes hot and pungent.

Cinnamon is a spice derived from the inner bark of various tree species within the “Cinnamomum” genus. There are over 250 species of Cinnamomum, but the spice itself is made from a blend of several types, most notably the Cinnamomum Verum tree (known as the “True Cinnamon Tree” and the Cinnamomum Cassia tree (or “Chinese cinnamon”). The warm and inviting aroma and punchy flavour of cinnamon is partly due to the essential oil component of the spice, Cinnamaldehyde – along with around 80 other aromatic compounds. It’s this complex flavour profile that makes it the perfect addition to many different recipes, as well as making it a key part of Chinese Five Spice! Traditional medicine has long held a flame for Cinnamon as a digestive aid, but there are also claims that it is rich in antioxidants, as well as reduces blood pressure and improves gut health! In 3500 BCE

Available packed in 25kg bags. A Coriander whole product is also available, please get in touch for more information. The ground, steam treated seed of Coriandrum sativum L. Light brown/tan coloured fine particulate. Spicy, astringent, bitter sweet flavour.