"I mix up a great seasoning for sprinkling on poultry prior to smoking it with low and slow bbq cooking. Up until now I have only been able to use dill tips which doesn\u2019t give the same bite as dill seeds in the mix, as I couldn\u2019t source them until now. I look forward to making my next mix using the newly acquired fragrant dill seeds. Once I use up my present spices, most not fresh due to being on shelves for extended times, I will be sourcing them from The Spice People from now on as I know they will be fresh. Attached is the recipe I use and fully recommend it to give a nice spicy bite to your poultry."

"Our favourite as a warm curry dressing over roast vege salad and chicken; roast cauli, potato and carrot, red onion, toss with spinach and serve with bbqd chicken breast. \r\nHeat 1 crushed garlic clove in oil add a Tblspn or so of North Indian Dahl makhani spice, cook 30 sec then add 400ml ayam coconut milk, 1\/2 tsp sugar, good pinch salt and pepper. Cook till thickened, 10-15mins, add any resting juices from chicken. Kids and adults enjoy this full flavoured blend."

I have been using the ground wattle seed as an additional taste sensation in savoury parmesan biscuits. It really adds another dimension