
Delicious crunchy sweetened slices of banana. Perfect as a snack or broken up and sprinkled over muesli and breakfast cereals!

Chia seeds come from South America and can be enjoyed in a variety of ways. They can be lightly toasted and crushed and then sprinkled over salads, or other meals to add taste and texture. You can also sprout them and even make up Chia gel to use as a base for smoothies or shakes.

With juicy sweet cranberries and apricots, the finest UK toasted oats and flakes, we think our new granola is our best yet! Enjoy with cold milk or greek yogurt.


No added MSGNo preservativesNo artificial coloursDirections:Stir fry 50g of red curry paste in 1 tbsp oil, then add 240ml coconut milkAdd 200g of fresh meat and continue cookingAdd another 120ml of coconut milk and 120ml water and heat until boilingAdd 100g of vegetable and cook until the vegetables softenAdd 1 1/2 tsp sugar. Taste and season as...

Also known as cornmeal, Polenta has been enjoyed in Italy for centuries. When cooked it can be served either hard, then griddled or creamy smooth with a consistency like semolina.Directions:Bring some milk or water to the boil in a saucepan and slowly add some polenta until it gets quite thick. Stir continuously and turn down the heat to a gentle simmer....

Delicious crunchy sweetened slices of banana. Perfect as a snack or broken up and sprinkled over muesli and breakfast cereals!

The original wasabi coated snack and still the best! Delicious crunchy fried peas with a hot and spicy wasabi coating and no artificial colours!Plus, not only do they taste amazing, they're a source of both protein and fibre!

An extremely flavoursome and aromatic herb with a distinctive taste. Great with poultry, it has traditionally been used for stuffings and sausages, but is also great in soups and many Italian dishes.

Traditionally from Japan, rice crackers have been enjoyed across the Far East for generations, and are a good alternative to crisps and fried snacks. They are baked, not fried, flavoured with soy sauce, seaweed and chilli and best of all they taste great!

Prunes are simply dried plums. They have a lovely strong, sweet and distinctive taste and can be enjoyed as a snack, in home baking, or stewed along with custard or Greek yogurt.To soak, simply pour on boiling water and let stand for 30 minutes. No need to soak overnight, or simmer in a pan.

Simple whole blanched peanuts. Perfect for home baking or creating your own flavoured nuts! Also great for stir fries!

Full of essential nutrients, green lentils are delicious. They are also known as continental lentils and are the basis for many French and Italian stews and casseroles. They also make a great side dish when simply cooked and dressed with lemon juice, olive oil and garlic.Directions for use:Wash lentils thoroughly before use, then place in a large pan...

Simple whole blanched peanuts. Perfect for home baking or creating your own flavoured nuts! Also great for stir fries!

Barley is a whole grain and is high in fibre. It is a delicious alternative to rice and is often used in soups, casseroles and stews. Barley is also great in risottos as it absorbs all the flavour and stock.Directions for use:Wash the grains before use and cook in plenty of boiling water until tender which is normally 25 minutes. If adding to soups or...

Our chilli powder comes from India and is extra hot! It has a lovely dry heat which can compliment any dish.

Coriander has a wonderful delicate aroma and is used extensively in Indian, North African, Middle Eastern and Mexican cuisine. It is also great crushed and used as a rub for BBQs and meat dishes like kebabs and burgers.

Often called sodium bicarbonate or baking soda, bicarbonate of soda is used in home baking to raise soda breads, or for adding to gingerbread and Amercian style pancakes. It is often combined with buttermilk, or yogurt as it needs an acid to activate.

Bay leaves, also known as laurel leaves have been used to enhance dishes for centuries due to their distinctive aromatic flavour. Try adding to soups, stocks, casseroles, stews and sauces.


Our Pine kernels are the edible seeds from the pinus siberica variety. They have a wonderful sweet taste which is delicious by itself or to use in sweet or savoury dishes. Try lightly toasting them and adding to pasta, or of course use them to make fresh pesto with basil, olive oil and parmesan cheese.

Ground nutmeg is the powdered form of whole nutmegs. It is very strong and should be used sparingly. Use it in baking, particularly fruit cakes and mincemeat, it is also commonly used on baked custard tarts and rice pudding.

Fennel seeds have a wonderful sweet almost aniseed taste and are used extensively in Italian, Asian and Oriental cooking. Try grinding them in a pestle and mortar with some chilli, lemon juice, garlic and olive oil and use as a rub for pork or chicken on the BBQ.


Chives are the smallest species of the onion family and have been used for centuries to flavour soups, potatoes and fish. They also make a delicious additions to dressings and sauces.

Scrummy nuggets of golden honeycomb in a delicious milk chocolate coating

A delicious aromatic blend of spices for all types of Chinese food. Try mixing some five spice, dark soy sauce and sweet chilli sauce and use as a marinade for meat, then either grill, stir fry or BBQ

Popular in North African Cuisine, cous cous is actually the name of a dish and not the semolina from which this is made. It is formed into little pasta balls, steamed and dried. It has a light fluffy texture when cooked.To Prepare:Take 1 part cous cous to 2 parts water or stock. Simply add the boiling water/stock to the cous cous, stir and cover. After 10...

Cloves take their name from the French ‘Clou’ which means ‘nail’ which they closely resemble. They have always been highly valued as a commodity, so much so that in the 18th Century they were worth more than gold! They are extremely aromatic and are used in both sweet and savoury dishes. As these cloves are ground, they are very strong and therefore you...

Crunchy sweet peanuts covered in premium Belgian chocolate...absolutely, completely, totally and utterly gorgeous!

Delicious crystallised ginger enrobed in smooth sweet milk chocolate.


We pride ourselves on only using the best ingredients, and our Deluxe Mixed Nuts are no exception. Great as a snack, or for use in home baking, these nuts are natural and unroasted, packed full of protein and are also a source of fibre.

Celery salt is a blend of ground celery seeds and sea salt. It is a great addition to soups, stews and casseroles thanks to its subtle flavour. Celery has been used for centuries to enhance stocks and different dishes. Try using instead of regular salt the next time you make some homemade soup, or why not try as a seasoning in your salad dressing?

Ground allspice is not a mixture of spices but a single spice taken from ‘Pimento’. It has an aromatic almost peppery sweet flavour and is the main ingredient for many Caribbean dishes including Jamaican Jerk. It is also commonly used in Sausages where its almost smokey flavour enhances the taste.



Our whole Californian almonds are from the 'non pareil' variety and extra no.1 grade, which is the best you can get! They are also a good source of fibre, so make a super snack. They are also fantastic in many types of baking especially sweet desserts.

Chopped Sayer dates from the Middle East, lightly rolled in rice flour to prevent sticking together. Perfect for flapjacks, cakes and plenty of other home baking recipes!

Brazil nuts are delicious and great as a tasty snack. Even though these Brazils are currently pieces, they are still just as delicious! They are grown wild in the pristine rainforests of the amazon, but, despite their name, mostly come from Bolivia. The brazil nut trees can grow for up to 1000 years, so in eating brazil nuts you can help save the rainforest!

We believe that our salted peanuts are simply the BEST! We use smaller South American peanuts to give a rounder, more balanced flavour

A delicious whole grain rice. It has a lovely ‘nutty’ taste to it and is a tastier alternative to white rice.Directions for use: Rinse well in cold water before use. Place in boiling water, allow to come back to the boil, then cover and cook on a very low heat for approximately 30 minutes or according to taste.



A deliciuos wholesome wholegrain pasta made by the artisans at Granoro in Bari, Italy, using solely 100% organic Italian semolina. Rich in fibre with just one portion giving you 30% of your daily recommended intake. Try as a healthier alternative to traditional white pasta.Cooking time - 8 minutes

Oatbran is the extracted outer husk of the oat grain.Directions for use: Simply sprinkle over your breakfast cereal. No need to cook like porridge.

As the most popular bean in America and Northern Mexico, Pinto beans are rightly associated with Tex-Mex, Burritos and refried beans. But this isn't all you can do with them! They're lovely in salads, and can make delicious stews or spicy beans, pairing deliciously with smoked paprika.Directions: Soak beans in cold water for a minimum of 8 hours (or...

A deliciuos wholesome wholegrain pasta made by the artisans at Granoro in Bari, Italy, using solely 100% organic Italian semolina. Rich in fibre with just one portion giving you 30% of your daily recommended intake. Try as a healthier alternative to traditional white pasta.Cooking time: 7 minutes

Improved Recipe!Our Bombay Deluxe is not just our best selling savoury snack, but also a king amongst all snacks! A wonderfully flavoursome spiced blend of Bombay Mix with added salted cashews and raisins.

We believe our Californian walnuts are the best you can eat as they are naturally sweet and never bitter. Try snacking on them or sprinkling over salads or breakfast cereals. They are also a source of protein and fibre.

Black peppercorns have been used throughout the world for centuries as their strong flavour compliments almost every dish! These coarse ground peppercorns can be used in the same way as freshly milled whole peppercorns to season any dish.

Popular in North African Cuisine, cous cous is actually the name of a dish and not the semolina from which this is made. It is formed into little pasta balls, steamed and dried. It has a light fluffy texture when cooked.To Prepare:Take 1 part cous cous to 2 parts water or stock. Simply add the boiling water/stock to the cous cous, stir and cover. After 10...

Deliciously chewy cranberries coated in a scrummy yogurt flavoured coating.

Caraway seeds have a sweet almost aniseed flavour which is used predominantly in Scandinavian and Eastern European cooking. Try adding them with a knob of butter to gently sauteed cabbage.

A delicious fragrant rice from Pakistan which has a unique and delicate flavour. Enjoy with a good curry or use as an accompaniment to any meal. Directions for use: Rinse/ Wash the rice thoroughly before use. Place 2 measures of rice to 3 of water in a saucepan with a tight fitting lid. Add a pinch of salt, bring to the boil and then put the lid on the...

When we create our blends, we always want them to be the best, and our Supreme is the best of the best! Delicious premium nuts, our super sweet jumbo raisins, plus tangy cranberries all help to make this our best mix and we firmly believe it is the most supreme blend available!

Made from ground dried mustard seeds, mustard powder can be used as a flavour enhancer, or mixed with a little vinegar and water to create mustard.

Our currants are the best grade and are guaranteed to be sweet and juicy!They have a fabulous rich taste and are perfect for all types of home baking especially Christmas puddings, Eccles cakes and bread & butter puddings.

These deliciously spicy roasted peanuts are most difinitely the best chilli peanuts we've ever found! One taste and you'll be hooked!

An aromatic and flavoursome blend of spices, which are perfect for Thai stir fries, or as a marinade or rub for meat on the BBQ or grill.

Juniper has a light aromatic sweet flavour which is fantastic in stews and casseroles with Game. Try adding to a Venison and red wine stew.

Lemon grass is used extensively in Thai and Eastern cuisines. It is wonderfully aromatic with a strong lemon flavour which is great in Thai soups, curries and rice dishes.


Used all over India for their amazing deep red colour, but especially in the Kashmir region where they are the key ingredient in a Rogan Josh curry, Kashmiri chillies have a milder taste than regular fiery hot chilli powder. Their more delicate flavour is delicious in any home made curry.

A fantastic version of our ever popular cous cous made from 100% durum wheat semolina. You can use it in just the same way or as an alternative to pasta.To prepare, boil in plenty of salted water until 'al dente', approx 5-6mins.

Cloves take their name from the French ‘Clou’ which means ‘nail’ which they closely resemble. They have always been highly valued as a commodity, so much so that in the 18th Century they were worth more than gold! They are extremely aromatic and are used in both sweet and savoury dishes.

Paprika is a wonderfully flavoured spice made from grinding dried red hot peppers. Our hot Spanish variety is traditionally used to add heat and flavour to cured meats and especially Chorizo. You can add paprika to any stew, hot pot or casserole for a rounded earthy flavour.

A delicious whole grain rice with a delicate perfume of fragrant basmati.Directions for use:Rinse well in cold water before use. Place in boiling water, allow to come back to the boil, then cover and cook on a very low heat for approximately 20-30 minutes or according to taste.

Made from ground dried mustard seeds, mustard powder can be used as a flavour enhancer, or mixed with a little vinegar and water to create mustard.

Semolina is from wheat flour and is the basis for making pasta. Traditionally served as a pudding, it can be used in many different ways including baking and bread making. It is also fantastic on roast potatoes; simply par boil your potatoes, then sprinkle some semolina over them before roasting them in olive oil!

Stronger and more earthy flavour than the yellow variety. High in fibre, they make a delicious addition to stews, casseroles and soups.Directions for use:Use 3 measures of cold water to 1 of peas. Place in a saucepan and bring to the boil. Skim off any scum that forms. Reduce heat to a simmer and cook for approx 30 mins or until tender. Add salt to taste.

Our Easy cook rice is quick and easy to cook with no sticking!Directions for use: Bring a pan of water to the boil and add the rice. Bring back to the boil, then lower the heat and simmer until tender (approx 10-15 mins). Add salt if required. Delicious with olive oil, chopped parsley and crushed garlic.

Celery salt is a blend of ground celery seeds and sea salt. It is a great addition to soups, stews and casseroles thanks to its subtle flavour. Celery has been used for centuries to enhance stocks and different dishes. Try using instead of regular salt the next time you make some homemade soup, or why not try as a seasoning in your salad dressing?

A great tasting sweet and fruity snack that is naturally colourful. It adds an extra dimension to baking of all sorts, especially cakes and biscuits.

Thyme is a wonderfully perfumed garden herb originally from the Mediterranean. Although it has a strong flavour, it blends well with other herbs and is the basis for French Herbes de Provence and Bouquet Garni. It is great with all types of meat as well as stews, soups and casseroles.

Semolina is from wheat flour and is the basis for making pasta. Traditionally served as a pudding, it can be used in many different ways including baking and bread making. It is also fantastic on roast potatoes; simply par boil your potatoes, then sprinkle some semolina over them before roasting them in olive oil!


Our whole Californian almonds are from the 'non pareil' variety and extra no.1 grade, which is the best you can get! They are also a good source of fibre, so make a super snack. They are also fantastic in many types of baking especially sweet desserts.



Scrummy sun drenched raisins in a delicious milk chocolate coating.


Caraway seeds have a sweet almost aniseed flavour which is used predominantly in Scandinavian and Eastern European cooking. Try adding them with a knob of butter to gently sauteed cabbage.

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavour makes it an alternative to white rice or cous cous. Black quinoa has no difference in taste to the more common white, but does add a lovely colour to your dish! Originally from the Andes, it has been eaten for centuries. Directions:Wash before use to remove the natural...



Pecans have a similar taste to walnuts, but are much sweeter. They are great as a snack or can be used in many types of home baking. Try making a banoffee pie with pecans...delicious!


Macadamias have an almost ‘buttery’ taste and have a texture similar to brazils. They are lovely on breakfast cereals and in nutty flapjacks, and can also be used in home baking.

Crunchy roasted peanuts liberally covered in a smooth and delicious yogurt flavoured coating.

These little seeds are fantastic for Japanese and Far Eastern Cuisine. Traditionally added to salty snacks, sushi rolls and noodles, they can also be added to most dishes as a tasty condiment. They also go really well on desserts, natural yogurt, or porridge where their rich nutty flavour comes to the fore.

Simply dehydrated ground onions, onion powder is most commonly used in seasonings and blends. It's also great in salad dressings or in marinades for BBQs and grills as its flavour is evenly distributed in any blend you create.

White mustard seeds, often also known as yellow mustard seeds come from the mustard plant and are used extensively in pickles, preserves and chutneys.

Hazelnuts can be enjoyed as a snack or used in cooking and baking. They also go superbly well in nut roasts and make an interesting alternative to chestnuts in stuffing. They're also delicious sprinkled over salads or to accompany roasted veg, like butternut squash.

An extremely flavoursome and aromatic herb with a distinctive taste. Great with lamb, poultry and vegetables, rosemary is a versatile herb. Try roasting some potatoes with a good pinch of rosemary, a few garlic cloves, olive oil and half way through cooking, some white wine for the best roast potatoes!

These have a delicious flavour, texture and aroma and provide a major source of many essential nutrients. They are fantastic in Asian food, such as Dall, and also added to soups and casseroles.To Cook:No soaking required. Red Lentils lose their shape when cooked unlike whole lentils. Rinse and place in a saucepan with clean cold water covering by 3cm....

Ground cumin has a wonderful pungent aroma. It is used extensively in Asian cuisine, forming the basis of most curries. Middle Eastern and North African cuisine also use this wonderful spice often with lamb for Tagines, Kebabs or pilafs.