By Region

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

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

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

Yuzu kosho is a condiment made from green chilis, salt and the zest and juice of the prized Japanese yuzu citrus. This simple mixture is then left ...

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...

If you’ve ever wondered why your homemade Chinese food doesn’t taste like what you’d get at a restaurant, Shaoxing wine may be the key missing elem...

Kaffir Limes leaves have a scent and fragrance unlike any other citrus. The leaves are wonderfully fragrant and flavourful and are a perfect additi...

What we call Thai curries are called kaeng, just meaning a soupy dish, in Thailand. All Thai curries rely on a paste – homemade, from a market vend...

Sweet smoked paprika is produced from small, mild peppers grown in Extremadura in central Spain. The peppers are handpicked as they ripen from Sept...

Super Benriner Mandoline 5" wide cutter model No95 - Professional Series, made in Japan. Excellent quality Made from handcrafted Japanese stainles...

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...

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...

In North Africa this fabled mixture represents the pinnacle of the spice blenders art. Ras el Hanout or "Top of the Shop" is a complex blend unique...

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

Shoyu means soy sauce; nama translates roughly as raw, or living, and this superb, organic Japanese soy is the newest addition to our range of prem...

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

Inarizushi are fried tofu pouches (aburaage) which have been simmered in a sweet soy-based sauce. They are typically filled with sushi rice (and so...

Harissa Le Phare du Cap Bon is a traditional, all natural chile paste in a tube from Tunisia. Medium hot and packed with the flavour and fragrance ...

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...

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...

Yuzu is an ultra-fragrant and highly prized Japanese citrus. A little bit of this intensely aromatic juice goes a long way, and it has since become...

Artisans make each and every juicer by hand. The juicers are individually cast in sand, grinded by hand, and then hand-polished. Juicers are made w...

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 ...

XO sauce is a spicy seafood sauce from Hong Kong with an umami flavour. It is commonly used in southern Chinese regions such as Guangdong.  XO sauc...

There are a vast array of shrimp pastes used in southern China and throughout S.E. Asia. There are differences from country to country and a great ...

Saffron threads are the vivid red stigmas of the saffron crocus. The cost of this incredibly expensive spice is due in large part to the labour-int...

Poppy seeds, whether black (blue), or white, are the seeds of the opium poppy (papaver somniferum). In the West and the Middle East, dark-coloured ...

These prized, geographically protected peppercorns are grown in the ideal conditions of Cambodia's Kampot Province. Picked just as they turn from d...

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...

Thai curries are called kaeng, just meaning a soupy dish, in Thailand. All Thai curries rely on a paste homemade, purchased from a market vendor, o...

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

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 ...

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

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...

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

Cardamomum amomum is entirely different from its more perfumy cousin, green cardamom, but the two spices complement each other, and a whole range o...

Black Mole, Oaxaca style.

Caraway (carum carvi) is has a warm, earthy, nutty flavour and fragrance that incorporates notes of fennel, anise, cumin, citrus, dried mint and eu...

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

Arguably the most common pepper used in Peruvian cuisine, Aji Amarillo peppers are bright orange-yellow and pack a punch of spicy heat. Some compar...

Crafted in Miyazaki, Japan, this sauce is made by adding naturally-aged black garlic to a base sauce. It is a mixture of three Japanese staple cond...

Often imitated but never duplicated, world famous Maruyiko Sakura crackers from Japan are a uniquely Japanese treat.

A popular seasoning and flavor enhancer, AJI-NO-MOTO®, an MSG (monosodium glutamate) product, is the purest form of umami, the fifth taste, altoget...

This is a wonderfully fruity vinegar made from Japanese umeboshi, which, although they are usually called plums, are closer to apricots. The Japane...

Umami Bomb transforms your favourite dishes into addictive flavour explosions. The premium shiitake chili oil has a one-of-a-kind flavour that is d...

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...

Tonkatsu is a thick fruit and vegetable based sauce somewhat akin to worcester sauce and Western-style steak sauce, but mellower than both. As the ...

Home made Thai hot and sour soup (tom yum) is not terribly difficult to make – a good stock plus aromatics including ginger, garlic, lemongrass, ga...