The tradition of using herbs to flavour foods is almost as old as humankind. There is archaeological evidence of earliest cooks using parts of certain plants to season and improve the flavour of particular foods. These were, of course, herbs found growing wild, later coming the cultivation of herbs for culinary use.
With our range of herb flavours (basil, bay, cilantro, oregano, parsley, rosemary, thyme, lemongrass, cardamom…) we recreate the satisfaction, unknown to many, of picking fresh herbs from the garden. An herb flavour can make a world of difference, helping make a signature dish.