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In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilising the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in ice-cream. In gluten free baking Xanthan gum is used to give the dough or batter a stickiness

Thyme is sold both fresh and dried. Thyme retains its flavour on drying better than many other herbs. Thyme has a peppery taste, with a slight lemony note. It is an important herb in Italian cooking, and is great when used in pasta or vegetable dishes. Thyme is also used widely in French 'fine' cooking.

These are simply ripe tomatoes which have been dried in the sun during a period of about 5-10 days. They have quite an intense, salty flavour due to the loss of water but are a delicious addition to summer salads or even can be eaten straight as a snack. During the sun drying process, the tomatoes retain all of their initial nutritional value. They contain high amounts of vitamin C and antioxidants

Black pepper is produced from the still-green unripe drupes of the pepper plant. Peppercorns (dried black pepper) are, by monetary value, the most widely traded spice in the world. Pepper gets its spicy heat mostly from piperine derived both from the outer fruit and the seed. Pepper loses flavour and aroma through evaporation, so airtight storage helps preserve its spiciness longer. Pepper can also lose flavour when exposed to light.

A multi purposr vinegar with a slighty sweet fruity taste. Apple cider vinegar is milder than wine vinegar.

Ditalini is a type of pasta that is shaped like small tubes. It has been described as thimble-sized and as very short macaroni . In some areas it is also called salad macaroni. Ditalini is typically used in the rustic Italian soup, pasta e fagioli (pasta and beans) but can be used in minestrone or any other classic pasta soups. Country of Origin: Italy

Reusable metal straws.

Sage has a savoury, slightly peppery flavour. It appears in many European cuisines, notably Italian, Balkan and Middle Eastern cookery. In British and American cooking, it is traditionally served as sage and onion stuffing, an accompaniment to roast turkey or chicken at Christmas or Thanksgiving Day.