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Black garlic is "caramelized" garlic. It is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves. Bulbs are kept in a humidity-controlled environment at temperatures that range from 140 to 170 degrees Fahrenheit (60 - 77ºC) for 14 to 40 days.
Black Garlic was first used as a food ingredient in Asian cuisine, but has since caught the attention of chefs across the globe, and is used in a wide variety of dishes from Risotto to poached eggs! The taste is sweet and syrupy with hints of balsamic vinegar, liquorice and tamarind.
Taken from the same plant as the red berries but early when immature they have a very fruity taste a..
Extra virgin Arbequina olive is well known for its fruity flavour, here the flavour is given a smoky..
Long peppercorns from Ishigaki Jima, Japan, traditionally used in the finest dishes of white fish an..
Red sansho berries have a very floral fragrance evoking old roses and sage, the ripe version of..
The black sugar pieces are made by mixing raw, unrefined sugar with molasses and very slightly refin..
7 Japanese spices in a traditional blend first created in 1625. Delivers a warm heat that builds slo..
Traditional Japanese seasoning "Furikake" with a very fresh and fruity taste of blended kombu and yu..
Furikake is Japanese seasoning made with roasted sesame seeds and flavoured with seaweed, seafood, s..
A type of apricot that closely resembles a plum, umeboshi have a unique, refreshing flavou..
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Just a few drops are all that are needed to season carpaccios, tartares, sushi, salads, rare steaks ..
Classic Japanese stock infused with rich, smokey fish flavours. Add to water as the starting point f..
Peeled black garlic, grown round the corner from us in Dorset. Black garlic is created whe..
Whole black garlic bulbs, grown round the corner from us in Dorset. Black garlic is created whe..
Black garlic salt blends UK grown black garlic with Atlantic ocean sea salt for a unqiue flavour com..
Umami and sweetness in perfect balance for glazes, dressings, marinades and vinaigrettes.
Classic Japanese condiment packed with aroma and flavour of fresh yuzu with fresh chilli heat. ..
Kabosu kosho – the peel of fresh, aromatic Kabosu citrus fruit blende..
Classic Japanese condiment packed with aroma and flavour of fresh yuzu with fresh chilli heat.
Fresh yuzu peel blended with fresh chilles and bamboo charcoal.
A black paste pungent with a..
Young, tender slices of ginger cured and pickled for a soft texture and tangy taste. Eaten between s..
Arbequina olive oil has a green and fruity flavour. The addition of fresh yuzu skins to the olive pr..