True Ceylon Cinnamon (Cinnamomum zeylanicum), perfect for adding depth to sweet and savoury dishes.

Rich, warm and earthy and used in cuisines across the globe from Mexico to the Middle East from North Africa to India.

Sweet, peppery and floral. Perfect for adding to curries from India to the Middle East.

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

Rich and warming, ginger can be used in dishes from Europe to Thailand.

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

True Ceylon Cinnamon (Cinnamomum zeylanicum), perfect for adding depth to sweet and savoury dishes.

A warming and aromatic blend to bring out the flavours of India. Perfect for a balti or bhuna.

A mild nutty seed to rain into Indian curries, bread or homemade chutneys.

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

Rich, warm and earthy and used in cuisines across the globe from Mexico to the Middle East from North Africa to India.

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

Add a kick to your Indian dishes with this hot and aromatic curry blend.

A mild and fruity chilli powder that works well in tomato based sauces and sprinkled into salsa.

A hot and fruity chilli powder that works well in a chilli con carne but add it a bit at a time.

Sweet, peppery and floral with hint of orange. A key spice in many Middle Eastern dishes and a staple ingredient in Indian curries.