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Bay Leaves 10g
Code:BAYLEAVES
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Ideal added to stews and curries when simmering for a little extra bay flavour. Add 3-4 leaves per curry
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Cumin whole seeds - Jeera, Zeera Cummin
Code:CUMIN
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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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Extra Hot Crushed Chillies
Code:CRUSHEDCHILLIES
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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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Fenugreek Leaves (Methi)
Code:METHI
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Fenugreek is an essential ingredient for Indian Curries and Curry Powders. It is the quintessential curry aroma. The leaves have a rich and slightly smokey aroma and work very well with spinach (sag) curries. 50g
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Kalonji Seeds
Code:KALONJI
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Black onion seeds or Kalonji are great sizzled or toasted at the beginning of making a curry
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Mace - Javentry Mace
Code:MACE
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Mace is the outer bright red lacy coating of a Nutmeg seed and so is similar to nutmeg but with a more delicate flavour and less sweet. It imparts an orange colour to food it is cooked with. Used in both savoury and sweet dishes. 50g
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Pack of Whole Spices
Code:WHOLESPICE
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A sachet of whole spices for those who like to add whole spices to their curry. Typically contains Cumin, Coriander, Star Anise, Green Cardamom, Fennel and more. Toast in the pan until they crackle, before adding the oil. Sufficient for a serving of 8.
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Panch Puren
Code:PANCHPUREN
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Panch Puren is an Asian whole spice blend of Cumin, Fenugreek, Mustard, Fennel, and Kalonji seeds. Toast or sizzle in oil at the start of making a curry for an extra aromatic aroma and more intense taste. 100g.
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Sizzling Seeds
Code:SIZZLING
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A pack of assorted whole Asian Spice seeds for sizzling in hot oil before cooking a curry. 100g
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Toasting Seeds
Code:TOASTING
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A pack of assorted whole Asian Spice seeds for toasting in a hot dry pan before cooking a curry. 100g
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Whole Aromatic Cloves
Code:CLOVES
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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 Black Pepper Peppercorns
Code:BLACKPEPPER
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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 Brown Mustard Seeds
Code:MUSTARD
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A pack of 100g Brown (sometimes referred to as black) mustard seeds. They are strongly flavoured and used in the early stages of cooking a curry where the whole seeds are either dry toasted or fried in oil or ghee until they crackle and pop releasing huge spicy flavours into the ensuing dish.
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Whole Chinese Cinnamon Sticks (dalchini)
Code:CINNAMONSTICKS
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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 Coriander/Cilantro Seeds
Code:CORIANDER
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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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Whole Fenugreek Seeds (Methi)
Code:FENUGREEK
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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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Whole Green Cardamom Pods with seeds
Code:GREENCARDAMOM
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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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Whole Star Anise aniseed spice
Code:STARANISE
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Star Anise has a wonderfully powerful aniseed flavour and can be used whole in stews, and curries as well as ground into a powder. If you add a couple of whole star anise when frying onions it will really pull out the flavour and sweetness of the onions. Add a few Star anise, cinnamon and Cardamom pods when boiling rice to give the rice a little extra aromatic flair. 50g.
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