India

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

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...

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

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

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...

Tellicherry Black Peppercorns are grown in Kerala, a state in southwestern India along the Malabar Coast. These Tellicherry peppercorns are vine-ri...

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

Asafoetida (sometimes spelled asafoetida or Hing), is much maligned, starting with its name, which in Portuguese means "wings of stink". It is actu...

Amchur is dried and powdered green mango. It has a fruity, intensely tart flavour, and is used to add acidity to a dish without adding moisture. It...

There is little difference between what is called red, brown or black mustard, although some references suggest that black is a slightly hotter var...

Used in both sweet and savoury dishes in just about every culinary tradition, there are few more ubiquitous spices than cinnamon, What we call cinn...

With its sweet and mellow flavors, Korintje cinnamon is perfect for sprinkling atop oatmeal, pie crusts or your favourite herbal tea. Smoother than...

Candied fennel is fennel seed covered in a brightly coloured sugar coating that takes on and brings out the licoricy flavour of the fennel within. ...

Garam Masala is a traditional Indian blend of spices. Some even regard it as the linchpin of a diverse range of dishes, including curries ad butter...

Fresh tamarind pulp blended with chile, sugar and salt makes a hot-sour-salty-sweet treat with a considerable spicy kick. (Note that the occasional...

We hand grind and mix our Proprietary Blend Premium Garam Masala, a simple but sumptuous blend of seven premium aromatic spices, no salt, no filler...

Great in the morning with a cup of Chai. Also great in Chai poached pears and Chai ice cream.Ingredients: cinnamon, cardamom, ginger, black pepper,...

Black Peppercorns flavoured with natural oak and pecan smoke. Spectacular freshly cracked as a finishing pepper on grilled meats, poultry, seafood ...

Black peppercorns are the dried mature berries of piper nigrum. Known as the King of Spices, it is the most widely used spice in the world – probab...

A colourful, fragrant and pungent mixture of black, white and green peppercorns along with pink peppercorn (which isn't really a pepper) and allspi...

Black peppercorns are the dried mature berries of piper nigrum. Known as the King of Spices, it is the most widely used spice in the world – probab...

Patak’s Mango Pickle is a medium heat, delicious blend of mangoes with aromatic spices. Patak’s authentic Indian Pickles are tantalizing blends of ...

Fenugreek (trigonella foenum-graecum) seeds add a nutty, bitter, bean-like flavour and a distinctive sharp, musky fragrance to Indian curries, spic...

Durban is home to one of the largest populations of people of Indian descent outside of India. We’ve named this South African curry blend, Durban C...

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...

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

From garam masala to mulled wine, baked ham to apple pie, Chinese five-spice to Arabian baharat, cloves are used in almost every cuisine. Their pun...

Tangy, earthy, sweet, salty, faintly sulferous from black salt and asafoetida, chaat masala is sprinkled over foods rather than used in cooking. Th...

Black salt (which gets its name from its colour when in lump form) is pink when ground. It has a tangy taste and a smoky, (surprisingly appealing) ...

Aai’s Malvani Gravy carries an heirloom recipe passed down to Chef Tushar from his mother. This Indian sauce is curated with caramelized onions, gr...

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

Matouk's West Indian Hot Sauce is in a style unique to Trinidad and Tobago: a blend of intensely fruity and very hot scotch bonnet peppers with pap...

Baron All Natural West Indian Hot Sauce from Vieux Fort, Saint Lucia, is made from scotch bonnet peppers blended with mustard to create the piquant...

A complex blend of 12 freshly ground spices, providing a delicious base for an authentic Indian Vindaloo curry dish. Pairs well with: Beef, Goat, P...

A tikka is a dish of skewered meats, poultry, vegetables or seafood, traditionally roasted in an extremely hot clay oven, called a tandoor. This pa...

An authentic blend of ginger, aromatic spices & tamarind to recreate a beautifully balanced Tandoori dish. Tandoori is the traditional marinade...

Green peppercorns are the immature berries of piper nigrum. They are used fresh, dried or packed in brine. They are widely used in traditional Thai...

Lijjat Jeera Papad is made from urad dal flour. It can be served as a snack or with meals too. For best results, deep fry these papads.

Mustard contains an enzyme that must be activated by water (or beer) to develop its sinus-clearing heat. Once activated, wine, vinegar, etc. can be...

There is little difference between what is called red, brown or black mustard, although some references suggest that black is a slightly hotter var...

Whole mustard seeds are important in South Asian cuisine where generous quantities are added to the oil or butter in which vegetables are to be fri...

Whole mustard seeds are important in South Asian cuisine where generous quantities are added to the oil or butter in which vegetables are to be fri...

Monsoon Tandoori is a blend of 11 pure spices with no dyes or additives. Its warm flavour works wonderfully in most North Indian recipes such as Ch...

This versatile North West Indian-influenced mixture adds zest to soups, stews, veggies and more.Ingredients: Coriander, cumin, cardamom, fennel, mu...

A hot, vibrantly red, South Indian (Channai) style curry, versatile, but particularly good with lamb or beef. Finishing it by stirring in a half cu...

Kalonji (nigella sativa) adds a sweet, nutty flavour and a resinous floral fragrance to vegetable dishes, pickles, curries and breads. In northern ...

Kalonji (nigella sativa) adds a sweet, nutty flavour and a resinous floral fragrance to vegetable dishes, pickles, curries and breads. In northern ...

Himalayan pink salt is actually from the Khewra Salt Mines in Punjab Province, Pakistan, where it has been mined for over two millennia. The enormo...