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Among the most important medicinal and culinary herbs in the world, turmeric imparts a glorious golden colour to foods, as well as a pleasantly ear...

Star Anise (Illicium Verum, I. Anisatum) is the aromatic dried fruit of a small evergreen magnolia native to China. Its warm, sweet, spicy clove an...

Hot smoked paprika is produced from small, hot peppers grown in Extremadura in central Spain. The peppers are handpicked as they ripen from Septemb...

Dukkah in Arabic means "pound" or "crushed", referring to the chopped nuts and ground toasted spices in this wonderful traditional Egyptian spice b...

Spanish rice is better for paella than is Italian rice (which is better for risotto), because Spanish rice does not give off surface starch so read...

Fish sauce is an almost indispensable umami ingredient in Far East, particularly in Thailand, Vietnam, Cambodia, and the Philippines. Used properly...

Fresh, fragrant, fruity, so buttery!

This very fragrant and mellow, toasted sesame oil is from the Kuki region of Japan, which is famous for the quality of the sesame seeds they grow a...

Chili OKAZU is an umami-rich chili, miso, and sesame oil based condiment often eaten with rice in Japan, which can also be used to top chicken, bur...

Truff's original hot sauce is a curated blend of ripe chili peppers, organic agave nectar, black truffle, and savory spices. This combination of in...

In South India, influences of Moslem cooking harmonized with the local cuisine to produce Monsoon Coast's heady Moghul Curry. Aromatic accents of c...

Not oregano at all, this native North American herb is much more intense, with flavours and fragrances suggesting thyme, sage and mint as well as o...

This is what makes your BC rolls (with crispy grilled salmon), California rolls (crab meat) and dynamite rolls (tempura prawn) taste so yummy. You ...

Mirin is a sweet sake for cooking, in this case, a de-alcoholized one. Sugar is often suggested as substitute, and while it's OK when it's just swe...

Sumac is elaborately hand-processed from the ground ripe berries of a tree (rhus coriaria) native to eastern Europe. It has a lovely tangy fruitine...

Red curry paste is hot. It's good with meat, poultry, and particularly, with seafood. It is also a useful ingredient in non-curry dishes say, Thai ...

Pasillas are the dried form of the long, slender, dark green chilaca chiles, which have a flavour similar to anchos, but sweeter. Pasillas have a r...

Guajillos along with anchos and pasillas are the main three chiles secos used in Mexican cooking. They have a big, tart, resinous, slightly bitter ...

Zaatar is the name of any of several fragrant wild thyme varieties from eastern Europe, and, more famously, the wonderful and ubiquitous mixture th...

Plump and tender, line caught and hand processed sardines from Galicia in pure olive oil make a lovely, easy tapa for your next fiesta.

This usually sour (we also sell a sweet variety, fresh) fruit is of great culinary and nutritional importance throughout most of the world. Althoug...

Ancho is the dried form of a green poblano chile (if a poblano is ripened to a reddish colour, then dried, it is called a mulato). Anchos have a un...

Lebanese Seven Spice is the quintessential spice blend of Lebanon, and variations of it there are as many recipes for it as there are cooks in the ...

Fermented Korean Hot Pepper Paste or Gochujang is an indispensable ingredient in the Korean kitchen. Used in cooking, and as condiment (often combi...

Gochugaru (Korean Chili Flakes) are made from a seedless chili with a sweeter flavor and nicer mouthfeel than ordinary chili flakes. Gochugaru is a...

As important to Mexican cuisine as it is to Indian, used in Spain, Africa and the Middle East, cuminum cyminum is one of the most widely used spice...

Aroy D coconut milk is traditionally prepared by squeezing grated coconut meat through cheesecloth. It is a great addition to desserts, soups, and ...

Highly perfumed, sweeter and darker coloured than so-called true cinnamon (cinnamomum zeylanicum), Saigon cinnamon is ground from a particular type...

Morita is the diminutive of Mora, which means “blackberry” in Spanish. Chipotle is from the Nahuatl word chilpoctli, which means "smoked chile" (ch...

Aleppo chile takes its name from the ancient Syrian city of that name ('halab in Arabic). Sweet, fruity, fairly mild, Aleppo chile has a subtle ear...

Red Boat Salt is infused with their famous fish sauce and adds a natural touch of umami to any dish. Sprinkle a pinch on everything from steaks to ...

This exceptionally high quality toasted nori (yakinori) is meltingly tender and full of flavour. Use it to wrap sushi and onigiri, and shredded, as...

Yamaimo Iri Soba are superior buckwheat noodles incorporating the starch of Japanese mountain yams, which gives them a silky smooth texture. Like m...

Chili OKAZU is an umami-rich chili, miso, and sesame oil based condiment eaten with rice and noodles, which can also be used to top chicken, burger...

Green curry is medium hot, and produces a delicately pale green dish. It is versatile good with pork, poultry, fish, shellfish, tofu and vegetables...

Furikake is a tasty and attractive nori seaweed based condiment intended for sprinkling over Asian rice and noodle dishes but it adds a good umami ...

High quality, thick, unsweetened coconut milk in the size most often called for in recipes.

Curry leaves (murraya koenigii) have a subtly citrusy, nutty aroma that doesn't taste or smell anything like curry. They are widely used in souther...

Morita is the diminutive of Mora, which means “blackberry” in Spanish. Chipotle is from the Nahuatl word chilpoctli, which means "smoked chile" (ch...

Elettaria Cardamomum has a sweet exotic perfume unlike any other spice. Use it in savoury dishes (notably curries) and sweet – cardamom goes beauti...

Traditionally, doenjang (literally thick sauce) is made by boiling and stone-grinding dried soybeans and forming the resulting paste into blocks (m...

Picture perfect, fiery, bright red Thai chiles in brine. A perfect condiment/side dish for Far Eastern meals, or an elegant garnish our biggest res...