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Whole Spices

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 Whole Green Cardamom Pods with seeds 
Whole Green Cardamom Pods with seeds

Code: GREENCARDAMOM


Whole green cardamom pods are an essential Asian spice. They can be used whole in curries or rice as well as grinding the seeds to make a spice powder.Personally I like to remove the seeds and add them whole to a curry to give this occasional burst of flavour as you bite into one which can give a curry and extra dimension of flavour

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 Black Cardamom Pods 
Black Cardamom Pods

Code: BLACKCARDAMOM


Bitter and pungent a couple of black cardamom pods in your curry will add an extra background flavour

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 Whole Black Pepper Peppercorns 
Whole Black Pepper Peppercorns

Code: BLACKPEPPER


Black pepper is the ubiquitous spice. Not only peppery and hot it adds dark aromatics to most dishes and is used for seasoning food towards the end of cooking with salt. Not only that, we love it so much it is always on the table to allow diners to add more seasoning if they wish. Traditionally Inidan food was given heat by pepper before the Chilli was introduced to India by the Portuguese, so I sometimes make curries with extra black pepper rather than chilli to have a contrasting heat tone which works very well. 100g.

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 Whole Chinese Cinnamon Sticks (dalchini) 
Whole Chinese Cinnamon Sticks (dalchini)

Code: CINNAMONSTICKS


50g Whole Cinnamon sticks. These are full flavoured and great to be added whole to rice or stews while cooking to impart a wonderful aromatic smell that really pushes the flavour of the final dish.

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 Whole Aromatic Cloves 
Whole Aromatic Cloves

Code: CLOVES


Cloves are a wonderful aromatic and peppery spice but be careful as a little goes a long way and too much can overpower a dish. I tend to start a new recipe using 2 only and then adding up to another 4 if I think it can take that amount but rarely more than 6. The good news is that it means 100g could last you a while!

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 Whole Coriander/Cilantro Seeds 
Whole Coriander/Cilantro Seeds

Code: CORIANDER


Many dishes call for Whole Coriander seeds esepcially middle eastern and Indian dishes. Toasted they give the best of themselves as the essential oils are released. When time permits I would always toast and grind coriander seeds to make my own coriander powder but that's not always possible. Gently crushed in a pestle and mortar they are also great when used in a meat rub seasoning. 100g.

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 Extra Hot Crushed Chillies 
Extra Hot Crushed Chillies

Code: CRUSHEDCHILLIES


Very hot crushed chillies. Ideal for adding heat to any dish. Adding crushed chilli to a dish at the end of cooking requires less time to get the heat throughout the dish than when using chilli powder which needs adding earlier to be able to seep into the dish. Which makes crush chilli the best way to add heat when you cook 1 curry for 2 people who like opposite ends of the chilli specturm, serve up the mild version first, add crushed chillies for 1 more minute then serve the hot version. 100g

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 Cumin whole seeds - Jeera, Zeera Cummin 
Cumin whole seeds - Jeera, Zeera Cummin

Code: CUMIN


Wholes Cumin seeds . A flowering plant native from East mediterranean to East India. It is an essential back bone spice for Indian curry powders and is common in most Indian, Eastern, Tex Mex, Cuban and Mexican dishes. It is a vital ingredient of a good Chilli-con-carne too. It has a great affinity with all meats and in particular minced meat dishes. It brings out the sweetness of a dish. 100g

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 Bay Leaves 10g 
Bay Leaves 10g

Code: BAYLEAVES


Ideal added to stews and curries when simmering for a little extra bay flavour. Add 3-4 leaves per curry

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 Whole Fenugreek Seeds (Methi) 
Whole Fenugreek Seeds (Methi)

Code: FENUGREEK


Fenugreek is an essential ingredient for Indian Curries and Curry Powders. It is the quintessential curry aroma. Toasted they take on nutty flavours. 100g

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