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'.
Also known as Flax seeds, golden linseeds are cultivated in the cooler climates of northern America, Europe and Asia. A good way to get the best from them is to soak them first. Put one heaped dessert spoonful of seeds into a glass, cover with water and leave overnight. Add the swollen seeds and water to a drink such as fruit juice or a smoothie, or to...
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...
An extremely flavoursome and aromatic herb, dill has an almost aniseed taste and compliments most fish dishes. Try baking salmon in foil on a bed of lemon and dill with a drizzle of olive oil...
Our pinhead oatmeal is milled as a complete wholegrain, meaning the entire oatgrain is used. Sometimes known as 'steel cut' oats, pinhead oatmeal is delicious as a slow cooked porridge or to make oat biscuits.
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...
Super tasty and super hot, our chilli rice crackers have not just a delicious crunch, but also a lip smackingly good chilli kick too!
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.
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.
Parsley has a lovely fresh scent and flavour and has always been a popular herb. It makes a good addition to any stew, casserole, soup, marinade or dressing.
Enhance your baking with these bright green cherries!
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!
Roasted peanuts coated in a crunchy shell flavoured with soy sauce and seaweed.
We believe that our salted peanuts are simply the BEST! We use smaller South American peanuts to give a rounder, more balanced flavour
Garlic powder is made from dried ground garlic cloves. It has many uses and is a super addition to rubs, spice blends and marinades, as it has a sweeter milder taste than fresh garlic.
A delightfully aromatic blend of herbs and spices with citrus infusions to help you create delicious Tex-Mex creations at home!Directions - Sautee onions before adding 2 tsp of Fajita seasoning to the pan. Fry for a minute or 2 before adding either meat, fish or vegetables. Add a little water, cover and cook gently until ready.
Pumpkin seeds have a great sweet and nutty flavour. They can be used in many types of baking, particularly in bread, but are also fantastic as a high protein snack. Try toasting them until slightly coloured, then add a splash of soy sauce.
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.
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.
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...
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...
Delicious crunchy baked rounds of rice with a good measure of curry lovelyness! Our curry crackers are a great alternative for those wanting something milder than our firesome chilli crackers.
A fantastic, natural mix of delicious fruit, nuts and seeds. A great option for a mid workout snack or after exercise refuel, our deluxe fruit and nut is a source of protein and fibre. It really is a nutty, fruity, seedy super snack!
Delicious crunchy sweetened slices of banana. Perfect as a snack or broken up and sprinkled over muesli and breakfast cereals!
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.
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?
Crunchy sweet peanuts covered in premium Belgian chocolate...absolutely, completely, totally and utterly gorgeous!
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.
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.
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.
Our Bombay Mix has always been very popular, no doubt down to the fact that not only is it damn good, it’s damn hot too!
Our seedless raisins are from the Thompson variety of grape and are a sweet and juicy raisin. They have been used for generations in home baking and now increasingly as a snack as just a tablespoon counts towards your 5-a-day fruit intake.
A flavoursome blend of spices to marinate meat, fish or vegetables. Simply mix 1 part Tandoori Masala with 12 parts natural yogurt and blend well with your meat or fish. Leave in the fridge overnight or for at least 2 hours before grilling, baking or flame roasting on the BBQ!
Our plain peanuts are extremely versatile and can be used for many different purposes. They’re great in home baking, and also just to snack on, especially once toasted. They are also extensively used in Creole and Indonesian cuisines.
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.
Ground coriander is a wonderfully perfumed spice which is used extensively in Asian and Mexican cuisine. Along with cumin, it is the basic spice for most curries and adds a delicate sweet flavour.
'Hey Amigo! with flavours this good, this new Desperado mix should be outlawed'. A Mexican inspired blend of peanuts and corn with subtle spices and flavours. Mucho tasty!
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.
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.
Crunchy sweet peanuts covered in premium Belgian chocolate...absolutely, completely, totally and utterly gorgeous!
Our chilli powder comes from India and is extra hot! It has a lovely dry heat which can compliment any dish.
A small creamy sweet oval bean that is best known for its use in Baked Beans!
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.
Large pieces of lemon peel delicately preserved in sugar for a great flavour. Ideal for use in home baking, either as an ingredient or decoration.
Also known as Flax seeds, golden linseeds are cultivated in the cooler climates of northern America, Europe and Asia. A good way to get the best from them is to soak them first. Put one heaped dessert spoonful of seeds into a glass, cover with water and leave overnight. Add the swollen seeds and water to a drink such as fruit juice or a smoothie, or to...
Rice flour is made by stone grinding the inner grain of rice once the outer husk has been removed. It is commonly used in Asian cuisine but is also a great alternative to wheat flour as it does not contain naturally occuring gluten.Although this product doesn't contain gluten, it is packed in an environment containing wheat, barley, rye and oats.
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.
A medium blend of spices which is great in many different curries, or as a marinade, a rub or to give extra depth of flavour to other recipes.It's also fab as a base for Singapore style fried noodles - simply stir fry some onions and strips of ginger, add a teaspoon of Madras curry powder, then when nicely coated, your other vegetables or meat, a touch of...
We've been searching for a premium chocolate covered brazil for a long time, and now the search is over! Delicious real Belgian chocolate smothered over crunchy whole brazil nuts - can it get any better? We don't think so!
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!
An indulgent mix of almonds, brazils, cashews and peanuts in a delicious sweet yogurt flavoured coating
A great tasting, healthy meal kit - just add water and cook!
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.
It's the classic taste combo that shouldn't work, but really does! Smooth, tangy yogurt around plump, sun-soaked raisins makes a delicious snack that it's alright to love.
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.
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.
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.
Also known as Nigella Seeds and Kalonji, Onion seeds are used in many Indian and Asian dishes. They can be fried at the beginning of a dish along with mustard seeds and other whole spices to make a wonderful fragrant base to a curry. They are perhaps more commonly seen on (or in) Naan bread.
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
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.
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?
Our red glace cherries are slightly darker and come from the South of France and have an incredibly good flavour. They are perfect for home baking and great for cake decorating and also for use as an ingredient. Our favourite is cherry and coconut cake!
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.
Prunes are the dried version of 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.
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!
Black mustard seeds, often also known as brown mustard seeds come from the mustard plant and are used extensively in Indian and Asian cuisine.
White mustard seeds, often also known as yellow mustard seeds come from the mustard plant and are used extensively in pickles, preserves and chutneys.
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 flavoursome blend of culinary herbs, based on the traditional French Herbes de Provence. Perfect for any dish and especially good with chicken and fish.
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.
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
A spicy and flavoursome blend of spices to create fantastic pickles, chutneys and pickled onions.
Yellow split peas have a sweeter flavour than the green ones and contain both soluble and insoluble fibre. They are also an excellent source of folic acid and thiamin, another B vitamin. and also supply some manganese, potassium, and iron.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...
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....
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...
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!
Aleppo chilli flakes are a delicious alternative to regular chilli. They aren't as fiery, and have a fruity, almost sweet flavour with a hint of earthy cumin to their taste. Used extensively around the Levant and Eastern Mediterranean, they are delicious added to marinades, stews, grilled meat or vegetables, pasta or rice dishes.
Our bombay deluxe is not just our best selling savoury snack, but also a king amongst all snacks! A wonderfully flavoursome spiced blend of traditional bombay mix and crunchy garlic sticks, our signature softer Gathia sticks, salted almonds and premium South American roasted peanuts.
Deliciously chewy cranberries coated in a scrummy yogurt flavoured coating.
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.
Black beans have a mild earthy sweet taste and velvety texture that hold their shape well. They are ideal with spicy flavours and hot seasonings.Directions for use:Soak the beans overnight in cold water. After soaking, replace water and bring to a fast boil in a large pan. Let them cook for 10 minutes and then simmer for approx 30-45 minutes or until...