Flavourings, Herbs and Spices

For quick and easy stock I like Marigold vegetable bouillon powder – the vegan one with salt; miso paste, pale and dark; shoyu-style soy sauce and tamari, a Japanese version of shoyu with little or no gluten; tomato purée (paste); ready-made vegan mustard; cider vinegar; red wine vinegar; rice vinegar; tabasco sauce; salt - I prefer Celtic sea salt or pink Himalayan salt – I also use Kala Namak or ‘black’ salt, which has a sulphurous taste and odour reminiscent of eggs, making the perfect addition to vegan omelettes or scrambles; freshly ground black pepper; garlic powder/granules; onion powder/granules; whole and ground cumin; smoked and normal paprika; cayenne pepper; ground turmeric; ground cinnamon; mixed spice; black pepper; liquid smoke; chilli powder; saffron (occasionally); mustard powder; dried mixed herbs or herbes de Provence; dried red chillies; fresh root ginger; garam masala; ground coriander; black or brown mustard seeds; cardamom pods; cinnamon sticks.