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We sell a variety of chilli flakes and powders in economy-sized bags, for the real chilli fiends who love to add chilli to everything! | Garam Masala is considered a sort of "staple spice" of India. It is a mix of typical curry spices including coriander, cumin, cloves, cumin, pepper, cardamom, chillies and anise. It is usually sold quite mild, and you can add chilli to taste. | Cloves are familiar to most people, and were one of the first spices to be imported into Europe. They are found throughout all cuisine, including curries, sweets and mulled wine, and are also used to make pomanders and incense. They have strong anti-microbial and anaesthetic properties and are commonly used for medicinal purposes. |
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| Garlic is a well-known and familiar flavouring. We supply a range of forms of garlic including paste, powder and flakes that make it quicker and easier to cook with garlic, with no peeling or chopping required. They also offer very good value for money. | Ginger and galangal are quite similar. We supply ginger in paste form, as well as powder and dried galangal. Ginger is known for its calming effect on the digestion, as well as its pleasant heat. |
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Galangal is a relation to ginger. It's flavour is similar to ginger, but woodier and tricky to process. Galangal is usually added to a dish whole or in powdered form. | Vindaloo curries tend to use vinegar as a marinade, and also to add a sharp taste which increases the perception of hotness. | Coriander is used throughout most tropical world cuisine, and is a staple constituent of most curry powders. It comes in many forms including seeds, powder and leaves. Because coriander is so important, we sell it in huge bags so you will never run out. We also sell coriander plants, so that you can grow your own. |
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Cumin is a powerful spice that, like coriander, is almost always present in curries. It is available whole or ground, and we supply large economy-sized bags. | Curry powder is incredibly popular, because it's a convenient way of turning almost any meal into a curry. Of course, there is no set formula for curry powder as such: each different brand contains different ingredients in different ratios. We supply a variety of different types, and also large economy-sized bags. | Cinnamon and Cassia are part of the same family. Cinnamon is sweeter and more delicate than cassia and more popular in European cuisine, whereas Cassia is popular in China and India. Both are known as "cinnamon", and hence they are often confused with each other. Here we explain the difference. |
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Star Anise is similar in flavour to aniseed, and is commonly used in Chinese cooking, as well as in India. It can be crushed or used whole, and is a very strong spice with many medicinal uses. Star anise is also used in mulled wine, and does have a slightly more "Christmassy" flavour than normal aniseed. | Turmeric is a bitter root-spice related to ginger, though its flavour is bitter and it is used differently. It imparts a subtle richness to curries, and also gives them a yellowish colour. Turmeric is also considered to be good for the stomach, and has antimicrobial properties that explain its ubiquity in Indian cooking. | Bay leaves - value packs
20g and 200g pack sizes. |
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There are two types of cardamom: green cardamom, which is sweeter and used in lighter curries and desserts, and black cardamom, which has a deep strong flavour and is used in stronger curries. | Sourness
Tamarind adds a sharp, sour taste to curries and is ideal for a vindaloo. | |
