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Garam Masala
A ubiquitious spice blend that gives flavour to dishes without adding heat.
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Sansho Powder
Sansho powder is made from the leaf of the prickly ash tree
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Korean Red Pepper Flakes
Flakes of mild red chillies used in Korean cuisine.
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Chimichurri Spice Mix
For making Chimichurri sauce and to use as a rub on meats before cooking.
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Tempero Baiano
Use this traditional South American blend as a rub for beef or lamb when barbecueing.
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Turkish Spice Mix
This tasty blend will enhance lamb, chicken, kebabs, pide and vegetarian dishes with the flavours of Turkey.
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Rib Spice Mix
For pork and beef ribs.
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Chilli Ancho Powder
Ancho is a dried poblano chilli with a deep, well-balanced heat, and is one of the most-used chillies in Mexican cooking.
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NEWSLETTER: Autumn 2008
Food in the South of India Here we are at the end of summer again … and what a summer it’s been, with many areas happily seeing much-needed rain and rivers flowing again after the long drought. It’s been a while since we’ve had to clean mould off household surfaces! Our Spice Discovery Tour to India has become an annual event, and we had a great time
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Peppermill Blend in Grinder
A blend made specially for putting into peppermills.
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Sea Salt in Grinder
Often called Rock Salt, coarse sea salt crystals are for cooking and putting in salt grinders.
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Chicken BBQ & Roast Rub
A conventional all-purpose sprinkle with no artificial ingredients.
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Crunchy Salad Sprinkle
A tasty, crunchy blend to sprinkle on salads