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.

Our blend of authentic, punchy Mexican herbs and spices, redolent of chilli, cumin and smoked paprika, can be added to slowly braised minced beef to make a spicy filling for taco shells. Alternatively, rub onto chicken strips, then grill or pan fry for chicken fajitas.

Sea salt, Cumin, Paprika, Brown sugar, Cayenne pepper, Garlic, Onion, Black pepper, Oregano, Red bell pepper, Chillies, Smoked paprika. 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.

Fragrance personified in our authentic Thai 7-spice blend, comprising the seven essentials as embraced in Thai and South East Asian cuisine styles. These include chilli, garlic, ginger, pepper, lemon grass and lime leaves. Bring the flavours of Thailand into your home and onto your table with this exotic blend that is perfectly suited to meat, poultry and vegetable dishes, or even for use as a dry rub, a stir fry seasoning or with coconut milk to create a curry.

Sea Salt, Garlic, Chilli, Ginger, Basil, Coriander Leaves, Lemon Grass, Black Peppercorns, Parsley, Galangal, Lime Leaves. Non-irradiated.

This well-loved blend of oriental spices is used extensively in Chinese cuisine for its warm, aromatic notes. Regarded an essential ingredient for peking or crispy duck, and also fabulous with pork belly, ribs and roasted meats, or even baked into spiced cakes and cookies.

Sea Salt, Cinnamon, Fennel Seeds, Garlic, Sesame Seeds, Brown Sugar, Ginger, Aniseed, Black Peppercorns, Coriander Seeds, Ginger, Star anise, Cloves, Cardamom Pods. Non-irradiated.

In this magical Moroccan spice blend we balance a selection of typical souk spices to complement any Moroccan tagine or slow cooked Moroccan style stew. Also well suited for use as a rub for chicken, pork or red meat, before grilling, barbecuing or pan-frying.

Brown sugar, Roasted garlic, Sea salt, Roasted sesame seeds, Cumin, Ginger, Coriander, Spearmint, Paprika, Nutmeg, Cinnamon, Chilli, Rose Petals. Non-irradiated.

Poké is a nutritious, rainbow food trend sweeping the world and this spice blend gives you all you need to become a pro. Tropical flavours meet umami laden Nori and roasted Sesame with hints of zesty Lime and Ginger to create the perfect flavour partner for your next bowl food creation. Use the poké wheel on the back for endless ingredient combo ideas.

Roasted sesame seeds (25%), Black sesame seeds (25%), Sea salt, Roasted onion flakes, Coconut sugar, Chilli flakes, Ginger flakes, Coriander leaves (3%), Spearmint, Lime juice powder [Contains: Acidity regulators (E330, E296), Lime juice], Lime leaves, Seaweed (0.5%). Non-irradiated.