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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.
| WEIGHT: 100g |
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.
Add flavour complexity to sauces, soups and seasonings by adding just a dash at the end. Or for traditional favourites, such as goulash, add the beginning of the cooking process to allow to develop and infuse with smoky richness.
Smoked paprika (100%)
| WEIGHT: 50g |
This warming and aromatic spice with a pungeant anise-like flavour is frequently used in baking, desserts and liquors across a range of cuisines including Indian, Middle-Eastern and European. It is also a popular flavour addition to cheeses.
Caraway seeds (100%)
| WEIGHT: 25g |
Authentically Sri Lankan, this cassia bark has been shaved off of the plant and dried before being cut to size. Make a comforting cinnamon tea by placing a stick in some water and bringing to the boil and cooling again - 2 or 3 times before straining and serving. Also, an essential ingredient for flavouring milk when making a traditional milk tart or easily incorporated into aromatic savoury dishes such as those cooked in a Moroccan tagine.
True cinnamon (100%)
| WEIGHT: 20g |
A must-have in your spice rack – these little seeds are full of flavour and will enhance curries, meats, fish, sauces and salad dressings. Also, an excellent addition if pickling or used with vegetables such as cabbage or sauerkraut. Sauté on a gentle heat at the beginning of cooking until the seeds begin to turn colour and 'pop', then add the rest of the ingredients or remove from heat.
Yellow mustard seeds (100%)
A warm and fibrous powder, coriander is a favourite. Used generously in cuisines such as North African and Asian. A good all-rounder, enhances the flvour of any dish, paticularly curries. Commonly paired with meat dishes, this spice should be roasted or sautéed before being added to soups, stews or tagines. It is this spice which gives biltong it's distinctly recognizable flavour.
Ground Coriander (100%)
| WEIGHT: 35g |
Your food will blossom with flavour with our traditional arrangement of cloves, black pepper, bay leaf and thyme - delicately enveloped in a hand-tied muslin bundle. Add to your soup, stock, stew or casserole at the same time as the liquid. Allow to simmer for a maximum of 4 hours. Remove the bundle whilst still hot and before thickening, blending or chilling. The ultimate convenience!
Parsley, Thyme (21%), Marjoram, Oregano, Black peppercorns, Bay leaves (4%)
| WEIGHT: 10g |
These aromatic seeds are popular in most hot countries, paricular Egypt, Morocco, Mexico and India - where they are referred to as Jeera. Roast the seeds to release and enhance their warm, nutty flavour before adding to curries, stews, cous cous or your favourite tagine recipe. Also, well used in pickling processes. We recommend pounding with a pestle and mortor to release the flavours prior to adding at the beginning of the cooking process.
Cumin seeds (100%)
One of the prettiest by far…star anise is native to China and Vietnam and is used in both sweet and savoury dishes. It combines particularly well with poached fruit, pork and duck, soups and stews. Best used with a moist heat application added at the beginning of cooking and simmering gently to release a delicious liquorice-like flavour.
Star Anise 100%
Use to add a tart citrus flavour to veg and meat. Rub into kebabs, fish or chicken before grilling or sprinkle over hummus or salads.
Sumac (100%)