India

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...

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

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...

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...

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

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...

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

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

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

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...

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

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

Our Salt Free Curry powder is a blend that perfectly combines coriander, turmeric, cayenne, and other aromatic spices that taste great in marinade...

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

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...

A blend of ground Indian red chilis, usually medium-hot (but ours verges towards quite hot) that is used primarily for the intense glowing red colo...

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

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...

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...

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

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...

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

The heat of chiles is rated in Scoville Units. A rating of 100 indicates that a chile must be diluted 100:1 before its heat becomes undetectable. A...

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. ...

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...

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 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...

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

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

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...

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...

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) ...

South China Seas Indian Spice set includes three spices to get you started on your Indian cuisine adventures. We included Curry Powder, Amchur Mang...

In Arabic, Harissa means “pound or made into a paste”, and it is perhaps the most important condiment in Tunisian Cooking. When the chile pepper wa...

Spicy, sultry Rose Harissa is famous in restaurant and domestic kitchens all over the UK. Has a slow-burning chilli heat, balanced with sweet smoki...

A cool season spice blend from Northern India, Garam Masala comes in as many variations as there are family chefs. For our Punjabi Garam Masala we ...

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...

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...

Green peppercorns are rich in vitamin C and K, which are powerful antioxidants and can help in lowering the concentration of free radicals and redu...

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...

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...

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...