Curry Leaves originate from the tropical Indian Curry tree and are mainly used in Asian and Southeast Asian cuisines.

Dill are the leaves of the Eurasian Dill plant that adds flavour especially to fish and pickles.

Bring the taste of East Asia into your kitchen with our range of spices and blends.

A hot and spicy blend inspired by Latin American cuisine.

Fennel seeds add a mild, sweet anise flavour to dishes.

These seeds give a tangy, bitter flavour, often described as being like burnt sugar.

An authentic savoury sauce from Thailand and an essential Thai ingredient for adding to curries, dressings and stir fries.

A lemon and herb seasoning that can be sprinkled onto fish fillets before cooking.

A galangal paste that is perfect for Thai cuisine and slightly milder than ginger.

Fragrant and aromatic with hints of coriander and cumin. Best added towards the end of cooking.

Fragrant and aromatic with hints of coriander and cumin. Best added towards the end of cooking.

Fragrant and aromatic with hints of coriander and cumin. Best added towards the end of cooking.

Any savoury dish will benefit from this addition. Garlic granules add an intense flavour without the fuss.

A garlic paste that is perfect for adding to any dish when you don't have fresh garlic or want a more intense flavour.

Garlic and pepper combines to make a delicious seasoning. It works particularly well with red meats.

Garlic and salt combine to make a great seasoning for all foods, whether it is added during cooking or sprinkled over food at the table.