Spices and herbs

Our premium spices and herbs are carefully selected to give your culinary creations a rich and authentic flavor. From aromatic basil to warm cinnamon and strong cardamom, each ingredient adds depth to your dishes. Whether you're a home chef or a professional chef, our collection is the perfect foundation for gourmet cooking. Experience the difference that high-quality ingredients can make in your kitchen.

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  • Šalavijų lapai

    Sage leaves

    An earthy, peppery herb for meats and stuffings.

    From €3,40
    €4,08 From €3,40
  • Raudonėlis

    Red

    A classic, strong herb for Italian dishes.

    From €3,90
    €4,68 From €3,90
  • Džiovinti krapai

    Dried dill

    A bright, sour herb for pickles, fish and salads.

    From €3,90
    €4,68 From €3,90
  • Mairūnas

    Marjoram

    A mild, floral herb for soups, stews, and meats.

    From €3,90
    €4,68 From €3,90
  • Petražolių lapai

    Parsley leaves

    A fresh, slightly peppery herb for decoration and flavor.

    From €3,40
    €4,08 From €3,40
  • Citrinžolė (Cymbopogon)

    Lemongrass (Cymbopogon)

    Citrus, herbal seasoning for soups, curries and tea.

    From €3,40
    €4,08 From €3,40
FAQ Image

Frequently asked questions

Spices should be stored in airtight containers, protected from heat, light, and moisture. Whole spices last longer than ground spices, but both should be stored in a cool, dry place to maintain their aroma and potency.

Unground spices can stay fresh for 2-4 years, while ground spices typically stay fresh for 1-3 years. However, spices don't have an expiration date in the traditional sense - they simply lose their flavor and potency over time.

Spice blends like Garam Masala, Taco Mix, and Italian seasoning add depth to dishes without the need for a lot of seasoning. They can be used to rub meat, season vegetables, or added to soups and stews for extra flavor.

Spices generally don't grow mold unless they're exposed to moisture. If your spices have a faint odor or are clumpy, they may have absorbed moisture and should be replaced.

Spices like cinnamon, cayenne pepper, turmeric, and black pepper can help speed up your metabolism, aid digestion, and promote fat burning.

Dried herbs, such as oregano, thyme, and rosemary, should be added at the beginning of the cooking process to allow them to develop, while fresh herbs should be added at the end for the best flavor.

Add dairy (yogurt, cream, milk) to balance the heat. Stir in a little sugar or honey to tone down the spiciness. Add more main ingredients (like broth, tomatoes, or potatoes) to tone down the spice.

Basic spices: For everyday cooking: Black pepper, salt, cumin, coriander, paprika, garlic powder. For baking: For baking: cinnamon, nutmeg, allspice. For spicy dishes: spices: chili powder, cayenne pepper, mustard seeds.