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.

Our most popular pastes, all in one place. Thai Red, Yellow, and Green Curry Pastes. Plus more.

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

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.

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

A wonderfully rich and savoury paste, perfect for adding to tomato based sauces and Asian inspired dishes.

Rich and intense, vanilla is a must have ingredient for any kitchen.

Wayanad Pepper, also known as Malabar Pepper, is a high quality black pepper variety cultivated in the Wayanad district of Kerala, India. Wayanad is a region known for its lush greenery, fertile soil and favourable climate for pepper cultivation. Our Wayanad Peppercorns add fruity notes to dishes.

A Japanese essential ingredient, perfect for Miso soup.

Pungent with a very distinct aroma, perfect to hide the colour but not the flavour in Béchamel sauces.

Pungent with a very distinct aroma, perfect to hide the colour but not the flavour in Béchamel sauces.

Perfect with pork but add after cooking to avoid the pepper going bitter.

A hot and powerful nutty seed to sprinkle into Indian curries.