A must have ingredient in Chinese cuisine.

A warming peppery blend to rub onto steaks before cooking. Also great added to burgers and ribs.

A warming peppery blend to rub onto steaks before cooking. Also great added to burgers and ribs.

Stir in, coat or marinate meat, rice, grains, and veg. A versatile paste great for stir-fries, salmon marinades, or simply as a dipping sauce.

All the essentials you need to make a variety of easy, delicious meals at uni.

Tart and fruity or sweet and sour, these ground berries are synonymous with flavours of the Middle East.

Vibrant, smoky and fruity, sweet smoked paprika can be used in cuisines from Spanish to Indian.

Very sour, with a somewhat citrus taste. A must have ingredient for Thai curries and seafood dishes.

Tandoori cuisine originates from the Indian subcontinent, traditionally cooked in a type of clay oven called a 'tandoor'. Our Tandoori spice blend is great for marinating meat. 

A versatile herb with a hint of aniseed. Central to French cuisine.

Tellicherry Pepper comes from the Malabar Coast of India, particularly from the region of Tellicherry (now known as Thalassery) in the state of Kerala. It is considered one of the finest varieties of Black Pepper in the world due to its rich flavour, aromatic fragrance, and large size. Our Tellicherry Peppercorns are great crushed on steak.

With slightly sweet earthy undertones this herb can withstand long, slow cooking better than most.

Earthy, aromatic and bitter - a must have ingredient for curries.