Thyme is a distinctively aromatic herb. Its flowers, leaves, and oil are commonly used to flavor foods and are also used as medicine. Thyme has been valued as a kitchen herb and poultice throughout history.

Rosemary is a perennial evergreen shrub with blue flowers. It's an aromatic and distinctive herb with a sweet, resinous flavor.

The pith and seeds are the hottest part of red chillies. However, they're milder than green chillies and are often used in cooking because of their great taste. If you've never tried one of these tasty treats, don't wait another minute! From stuffing to curries, there's no wrong time to try them out.

Pili-pili is a variety (cultivar) of African, West Indian and American red pepper, small in size and very pungent of the species Capsicum frutescens.

Ginger is one of the most popular spices in the world. It is used in many foods, including sushi, chicken and beef dishes, poultry, shrimp and fish. For this reason it is a common flavouring or spice in many dishes.

Coriander is often called the king of herbs due to it's versatility and powerful flavor. Coriander lends a bright, fresh flavor to soups, stews, curries and other dishes. It can be used in place of cilantro in most applications if you like a more assertive citrus punch.

Chives are a versatile leafy green vegetable with a mild onion-like flavor. They are in the Allium genus, which also includes garlic, onions, and leeks.

Celery is popular for its meaty and succulent stalks, which are known by the name of the plant. It can be eaten raw in salads or alone, fried, boiled, with sauces and as a condiment for soups, stews and more. The leaves, seeds and petioles can all be used in cooking, as they retain their freshness after being harvested.

Basil is used in many different recipes, but its also great for cooking at home. The leaves are glossy and oval-shaped, with smooth or slightly toothed edges that typically cup slightly. Leave the stems on edible parts of the basil they will still add flavor to stir-fries, omelets and more!