Arguably the most popular of Indian curries worldwide, butter chicken originates from Delhi where it was created by a famous Indian restaurant Moti Mahal. This delectable curry is usually made with pieces of chicken simmered in a mildy spicy, fragrant tomato and cream based sauce.

Sea salt, Brown sugar, Cumin, Chilli, Black peppercorns, Cayenne pepper, Coriander seeds, Cinnamon, Cloves, Fennel seeds, Cardamom pods, Curry leaves. Non-irradiated.

Try our aromatic blend of 15 spices with all the flavour, diversity and tradition of the Cape. Essential for creating dishes such as breyani and bobotie or a simple Cape Malay style chicken curry. Typically a highly aromatic blend of fragrant seed spices, redolent of coriander, turmeric, cardamom, fennel, cloves and ginger.

Sea salt, Coriander seeds, Roasted garlic, Turmeric, Ginger, Cumin seeds, Brown sugar, Onion, Cinnamon, Red bell pepper, Fennel seeds, Chilli, Black peppercorns, Cardamom pods, Cloves, Bay leaves, Curry leaves, Turmeric oil. Non-irradiated.

Rogan Josh is an aromatic lamb curry of Persian origin brought to the Indian state of Kashmir by the Mughals. Its vibrant red colour comes from the mild red Kasmir chillies. Typically, braised lamb chunks are cooked in a gravy made with lots of browned onions, yoghurt, garlic, ginger and a blend of highly fragrant spices.

Coriander, Cinnamon, Sea salt, Cumin, Chillies, Paprika, Fennel, Black pepper, Cardamom, Cloves, Bay leaves, Curry leaves. Non-irradiated.

For many centuries the Portuguese ruled over the state of Goa in Southern India, owing to the origins of this famously hot curry. Traditionally, pieces of meat were soaked in vinegar overnight, whereafter the Goans added fresh spices, chilli and sugar to the marinade - giving this curry its sweet-sour and fiery hot flavour. Reknowned for being a very hot curry; Vindaloo is not one recommended for the faint hearted!

Chilli, Sea salt, Coriander, Yellow mustard, Garlic, Cumin, Turmeric, Cinnamon, Black pepper, Fenugreek, Cardamom, Cloves.

Korma is a typically Mughal Indian dish of Persian origin, where meat or vegetables are braised with a stock of water, cream or yoghurt and aromatic spices. Our recipe suggestion includes ground almonds, allowing that signature nuttiness to pull through in the flavour profile. Classically a mild, creamy and aromatic curry. We also recommend adding sultanas during the cooking process, which swell and burst to offer a sweet, juicy flavour surprise.

Turmeric, Cinnamon, Sea salt, Coriander, Fennel, Cloves, Cumin, Cardamom, Chilli, Black pepper, Curry leaves. Non-irradiated.

Every home and region in India has its own special recipe for this warming mix of fragrant spices, often added towards the end of cooking. Our favourite blend is a mix of cinnamon, cumin, cardamom, curry leaves and ginger. For use in most Indian dishes including lamb or chicken curries and rice pilaf.

Coriander seeds, Cinnamon (15%), Sea salt (15%), Cumin seeds, Roasted garlic, Fennel seeds, Black pepper (6%), Cloves (3%), Cardamom (2%), Star anise (0.5%), Curry leaves, Ginger extract. Non-irradiated.

Madras curry is a spicy red, tomato based curry originating from Chennai (Madras) in South East India, which has become popular worldwide. This fiery curry can be made using chicken, pork, beef or even vegetables.

Turmeric (29%), Roasted garlic, Ginger pieces, Cumin seeds, Coriander seeds, Chillies (10%), Ginger (10%), Cumin (8%), Coriander, Celery, Fennel, Sea salt (5%), Paprika (4.5%). Non-irradiated.

Known as an "Anglo-Indian evolution", tikka masala was developed by the British, based on a typical Indian cuisine flavour profile. This curry is normally made with roasted pieces of chicken, slow cooked in a creamy yogurt and spice mix.

Paprika (47%), Sea salt (15%), Garlic, Coriander (6%), Ginger (6%), Chillies (4%), Onion, Cinnamon, Cumin, Black pepper, Anti-caking agent (E551), Paprika extract. Non-irradiated.