Robertsons Herbs and Spices
Trade in Durban

The history of the spice trade dates back many centuries. Holland then sent Jan van Riebeeck out to establish a half-way station for the Dutch east India Company in the Cape, where he landed in 1652 and founded Cape Town. Magellan attempted to sail around the world and Bartholomew Diaz was sent by the Portuguese to find a roué to the East around Africa, and in 1488 discovered The Cape of Good Hope (the Cape of Storms).
At the end of the sixth century, a prophet was born in Mecca. Through nearly four centuries, the major powers raced each other to the Orient and vied for control of the spice producing lands.
It was during this period that spices made their most important contribution to history. He later married a rich widow whose wealth came from the spice trade, and thereafter for several hundreds of years the Arabs were the masters of the lucrative, but dangerous spice trade, keeping secret the sources from where they came. The Scriptures contain references to spices in 1440 Before Christ of Ishmaelite merchants bearing spices on their way to Egypt.
Ten years later Vasco da Gama rounded the Cape and sailed to the East. They lured men like Christopher Columbus into trying to find a sea route to the East and by sailing Westward, he eventually discovered South America. Despite the incredible demand for spices in Europe, it wasn’t until Marco Polo ventured to the Far East that European merchants realized that these mysterious lands, which harboured the great riches of spices, could be reached by ship.
Hence spices were gradually absorbed into the traditions and culinary delights of our daily life.

Look out for fantastic recipe ideas delivered straight to your inbox. At Robertsons we believe in combinations like Robertsons Paprika and Robertsons Steak & Chops spice. Explore our range of expertly blended flavour combinations. Explore new cooking techniques with a substitute braai, the Pit Oven. Time the cooking of prawns, chicken and fillet to serve them all warm together. Justin Bonello shares his trusty matchstick trick, when testing whether fish is cooked through. Expertly sourced from India’s plentiful countryside, Chilli adds the perfect balance of flavour and heat to our signature Barbecue blend. Who better to take you on a culinary adventure to somewhere unexpected, somewhere new than Rikku Ó'Donnchü? The surprisingly resilient Marjoram is sourced in lush Egyptian fields. The perfect place to grow the herb that adds a distinctly sweet and delicate flavour to our signature Chicken Spice blend. The talented Zola is unstoppable, and when it comes to her Marjoram creations, you’ll fall in love with food all over again. Somewhere between Indonesian volcanoes and tall tropical trees, we find the spicy aroma and flavour of our Nutmeg that adds that something extra to our signature Steak & Chops blend. Ash Heeger Working with the award-winning likes of Luke Dale Roberts and Heston Blumenthal, Ash, owner of Charcoal, knows how to handle the heat, and when it comes to her Indonesian-inspired menu, well you better hold onto your seat. Known to add a bit of warmth, we source the sweetest and smokiest Paprika right here in South Africa, bringing our spice route full circle back home and giving our signature Chicken Spice blend that Mzanzi taste. Lentswe Bhengu Home-grown cuisine stalwart and cooking show host, Lentswe Bhengu was our first and only choice to create smoky and peppery dishes with this locally-sourced ingredient. We source our peppery Pimento from a rainforest in Mexico, to add that allspice, allnice unique flavour to our signature Barbecue blend. Now Vusi will be working with Pimento to take you on a new taste adventure. Please don’t drink and drive, rather make use of Uber or Good Fellas, or ensure that there is a dedicated sober driver to take you home safely.