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This vivid red annatto seed-based recado (a spice blend in the form of a dense paste) is also called recado rojo. It is an essential Yucatan flavou...

This is the annatto seed based seasoning paste, to which you add only acidic citrus juice, for the justly famous Mayan dish, cochinita pibil: Pit-r...

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...

Aji Panca is a type of chile pepper that is commonly grown in Peru and frequently used in Peruvian cuisine. It is dark red, mild pepper with a smok...

Made with genuine wasabi from the major production area of authentic wasabi (Wasabi Japonica) in Japan. The wasabi used in this All Natural Wasabi ...

Sweet, earthy and balsamic in flavour, black garlic is a decadent ingredient to elevate your cookery.

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...

An intensely herbal paste that adds fresh, spicy notes to grilled vegetables, chicken and lamb. Zhoug is a bold, herbal spice paste with coriander,...

The black mole is a culinary jewel of the state of Oaxaca. This Black Mole Powder is pepared with a wide variety of ingredients that make it easy t...

Black Mole, Oaxaca style.

Easily make thick and creamy butter chicken with this curry paste. It adds a mouth-watering, chargrilled aroma. Butter chicken is the perfect dish ...

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

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

Dense, sweet fruit pastes are popular throughout the Spanish and Portuguese speaking world, particularly in Latin America where ones made of Guava ...

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 ...

A gluten-free and completely vegan version of the classic Korean kimchi. Fermented for days in all the traditional spice, flavor, and richness that...

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

Ssamjang (literally wrap sauce) is made by adding ingredients such as gochujang, sesame oil, onion, garlic, green onion and brown sugar to doenjang...

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

Korma is a mild, rich, coconut-based Mughlai style curry, particularly good with chicken and fish. (Contains mustard seeds, and may also contain pe...

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...

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...

If you were to limit your Thai pantry to a single thing, this is probably it. Why do the stir fries in a Thai restaurant taste, well, Thai? Nam Pri...

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...

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 ...

Oelek is the Dutch spelling of the Indonesian word ulek, meaning a stone mortar (pestle is ulek-ulek). As the name suggests, sambal oelek is a stra...

Oelek, or ulek, as it is correctly spelled in Indonesian, means a stone mortar (pestle is ulek-ulek). As the name suggests, sambal oelek is a strai...

This “From Japan” standing Smart Misos come from family owned miso producers (in Japan) using a traditional production method: selecting choice so...

This “From Japan” standing Smart Misos come from family owned miso producers (in Japan) using a traditional production method: selecting choice soy...

This “From Japan” standing Smart Misos come from family owned miso producers (in Japan) using a traditional production method: selecting choice soy...

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

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

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 ...

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...

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...

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...

Easy to use and convenient, but mixing wasabi powder with a bit of water is a better tasting, all-natural option (or, if you're nearby, pickup real...

Real fresh wasabi is a popular Japanese condiment typically eaten with sushi. Fresh wasabi gives you a sinus-clearing feeling instead of the usual ...

Thai curries are called kaeng, just meaning a soupy dish, in Thailand. Many rely on coconut milk for their base, and these are the most recognized ...