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Super tasty and super hot, our chilli...
Our plain peanuts are extremely...

Baking powder is used as a raising agent in home baking. As a general rule, 1 teaspoon of baking powder would be added to 100-150g flour.

An excellent quality milk chocolate from Belgium with a high 32% cocoa solid content. Ideal for all types of home baking. Recipe 823.Thick Fluidity

Premium quality Bourbon vanilla from Madagascar. Vanilla pods add such a wonderful flavour to so many sweet dishes and desserts, they are an essential for all home bakers! You can use them whole in your sugar pot to give a subtle hint of vanilla, or simply split them open with a sharp knife and scrape out the delicious black seeds inside and add to your...


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.

A wonderfully rich naturally unrefined sugar. Delicious in home baking or sprinkling over hot porridge!

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.

Fenugreek is a highly aromatic seed which is partially responsible for the overall smell/taste of curries.Usage:Fenugreek seeds are usually fried or roasted at the beginning of a recipe before adding the other ingredients. Other recipes call for fenugreek to be ground or crushed - this calls for a good quality pestle and mortar since the seeds are quite...

A spicy-sweet sauce made from a blend of soya based ingredients with an array of spices and local specialities, including salted plums, sesame and chilli peppers.Shrimp with Hoisin SauceStir fry 1 tablespoon of minced garlic and 350g (12oz) shrimp for 2 minutes. Add 120g (4oz) each of green and red bell peppers, 2 tablespoons of Hoisin sauce and 1...

Fenugreek is a highly aromatic seed which is partially responsible for the overall smell/taste of curries.Usage:Fenugreek seeds are usually fried or roasted at the beginning of a recipe before adding the other ingredients. Other recipes call for fenugreek to be ground or crushed - this calls for a good quality pestle and mortar since the seeds are quite...


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.

Pink Peppercorns are actually berries and not peppercorns at all! They have an almost sweet flavour and go very well in sauces and stocks. They have been used for decoration too for centuries thanks to their wonderful natural pink colour.Pink peppercorns are much softer than regular peppercorns, so care should be taken if used in a pepper mill (they don't...

A fiery spice blend of chillies, garlic, onion and basil. Originally from Portugal, use as a rub or marinade for BBQs and roasts. Try mixing with some olive oil and freshly squeezed lemon juice to add an extra zing!Use approx 1tsp of spice blend per person (or more if you're feeling brave!)

Whole allspice is 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.

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...

A long time favourite, now totally upgraded to chunkier tastier ginger covered in deliciously decadent Belgian dark chocolate.

Probably our best selling nut, salted cashews have always been popular so we only ever buy the best whole cashews and have them lightly roasted and salted for the best flavour. Perfect for enjoying with a drink at any time!

Cumin has a very strong fragrant flavour which is very commonly used in Indian and in particular, North African cuisine where it is the predominant flavour found in Tagines and many authentic kebabs. Try grinding some and adding to home made burgers for an extra aromatic flavour!

White pepper comes from black pepper which has been allowed to stay on the tree for longer before harvesting. It benefits by having a stronger more fragrant flavour than black pepper and is used extensively in Chinese cuisine.


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 herb, marjoram has a fresh citrus and pine flavour. It is used extensively in Mediterranean cooking and is one of the herbs in ‘Herbes de Provence’.

1-Step recipe sauce.A thick, honey and soy bean based, oriental barbeque sauce. The rich tangy sweet taste gives new dimension to barbequed, baked or grilled meat, especially chicken wings.Can be used as a marinade or brush-on.Also ideal as a stir-fry sauce.

A delicious blend of walnut halves and pieces which is ideal for all types of home baking or simply for snacking on as they are sweet and not bitter. Like most nuts walnuts are a good source of protein and fibre so can be enjoyed as part of a healthy diet.

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...

A delicious white Italian rice which is the basis for Risotto.Directions for use:Do not rinse before use as the starch is essential for a creamy Risotto. Simply fry some chopped onion in olive oil and when soft, add the rice and fry it until it has lost its ‘white’ appearance. In the meantime, have some stock simmering in another pan and ladle in a...

Traditionally used for many southern Indian dishes, such as idlis and dosas. ground rice is a coarser version of rice flour. It can also be used to make a smoother version of rice pudding.

A wonderfully aromatic spice, Cardamom can be used in sweet and savoury dishes. Traditionally used in Indian and Asian cooking, it is delicious infused with cream to make ice cream.

A great blend of herbs and spices to enhance any dish! Cool with Chicken, Fabulous with Fish, Sensational with Steaks and Really good with Roasted veg, our all purpose seasoning can be used as a marinade, rub or simple ingredient. Also great in dressings!

A small creamy sweet oval bean that is best known for its use in Baked Beans!To cook: Soak overnight in clean cold water. Drain and replace water to cover beans by 5cm. Fast boil for 10 mins. Reduce the heat and simmer for about 45 mins or until tender. Drain and save cooking water as this can be used in recipes requiring liquid.You can also freeze the...

Red kidney beans are delicious either on their own or in recipes. They make a lovely addition to summer salads, but are better known as the star ingredient in a good chilli - with or without the 'carne'!!Directions for use:Soak the beans overnight in cold water. After soaking, replace water and bring to a rapid boil in a large pan, for 10 minutes before...

Our dried apricots come from the central Asian country of Tajikistan. Although the fruit is small in size, they make up for it in colour, flavour and taste! Enjoy straight out of the pack or try soaking them and enjoying with Greek yogurt.

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...

A perfect mix to use as a base for a soup or to add extra thickness and goodness. Just add vegetables and stock for a hearty soup!Directions: Add Soup Mix to an existing thin soup or stock. Bring it to the boil and then simmer for 30-60 minutes. Cooking time may be reduced by soaking the soup mix overnight beforehand.

For great tasting sweet and sour dishes. Also delicious as a dipSweet and sour chickenDust 350g (12oz) chicken with corn starch. Deep fry until cooked. Bring 1/2 cup of sweet and sour sauce to the boil. Add 115g (4oz) each of pineapple, green and red bell peppers. Cook through. Add the chicken and toss to coat.

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

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.

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 herb, marjoram has a fresh citrus and pine flavour. It is used extensively in Mediterranean cooking and is one of the herbs in ‘Herbes de Provence’.

Store in a cool and dry place.Keep refrigerated after opening and consume within 8 weeks.


Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavour makes it an alternative to white rice or couscous. Originally from the Andes, it has been eaten for centuries. Directions:Wash before use to remove the natural saponin, then cook like rice with one part quinoa to 2 parts water for approximately 15 minutes, or until the...

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.


With a minimum Cocoa solid content of 70.5%, this superb Belgian chocolate is ideal for all types of home baking with a rich and distinctive flavour. Recipe 70-30-38.Thick Fluidity


Sumaq is the ground spice of the sumaq berry widely used across the Middle East. It gives dishes a tangy flavour, similar to lemon but more fragrant. Try adding to hummous, salads and meat as a garnish.

An excellent quality Belgian dark chocolate with 53% cocoa solids. Great for all types of home baking. Recipe 811.Thick fluidity

Deliciously dark and different, these crunchy whole roasted coffee beans are coated in dark chocolate; gorgeous with an espresso...

A great blend of Italian style herbs which is perfect for pizzas, pasta dishes, grilled meat, barbeques and roasted veg.

We only use the best ingredients for our unique mixes, and these mixed nuts and raisins are no different.We use a great mix of nuts and super sweet and tangy raisins to make a super tasty mix.


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 Honey Cashews are incredibly good and have become a real favourite amongst our customers. They are gently roasted and caramelised in sugar and honey to give a fantastic taste with added crunch!

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.


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...


White pepper comes from black pepper which has been allowed to stay on the tree for longer before harvesting. It benefits by having a stronger more fragrant flavour than black pepper and is used extensively in Chinese cuisine.

A wonderfully rich naturally unrefined sugar. Delicious in home baking or sprinkling over hot porridge!

An excellent quality white chocolate from Belgium with a cocoa content of 28%. Use in all types of home baking and deserts. Recipe W2Thick Fluidity

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

A fantastically tasty, crunchy and spicy blend of chilli crackers, chilli peanuts, corn snacks and pretzels. So good, you won't be able to put it down!

A spicy and flavoursome blend of spices to create fantastic pickles, chutneys and pickled onions.

Hot and pungent, black pepper has been used as a condiment for centuries. Use on all types of dishes to add flavour.

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 in dried leaf form it is ideal as a garnish to add to any curry.

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 16-20mins). Add salt if required.Delicious with olive oil, chopped parsley and crushed garlic.

Made from sun ripened chilli, ready to use with roasted or cold cut meat, kebab or just add to give you favourite dish a sizzling kick.Store in a cool, dry place. Once opened, keep refrigerated and consume within 8 weeks.

Use grated in sausages, meats, soups, egg dishes, vegetables, preserves, puddings, fruit pies, custards, advocaat and mulled wine.One whole nutmeg grated equals 2-3 teaspoons of ground nutmeg.

White pepper comes from black pepper which has been allowed to stay on the tree for longer before harvesting. It benefits by having a stronger more fragrant flavour than black pepper and is used extensively in Chinese cuisine.

Also called cassava, arrowroot is used mainly as a thickening or gelling agent. It can be used as a substitute for cornstarch or wheat flour in recipes (for thickening):2 parts arrowroot=1 part cornstarch1 part arrowroot=1 part wheatflour

Whole allspice is 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.



A light golden natural cane sugar, demerara sugar can be used for home baking, in hot drinks and is especially good on porridge.

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!


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....

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...

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.

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....

Dried onion flakes are great in soups, casseroles and Asian cuisine. They have a strong onion flavour and best all, don’t make you cry when using them!

Our Honey Cashews are incredibly good and have become a real favourite amongst our customers. They are gently roasted and caramelised in sugar and honey to give a fantastic taste with added crunch!

They have a mild nutty flavour and are delicious sprinkled on salads or cereals and good to bake with. They are also great toasted especially when mixed with a small amount of soy sauce to make a fabulous tasty high fibre snack.

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!

Carol Anne dark chocolate raisins are actually posh chocolate raisins for grown ups! They are absolutely delicious and a little less sweet than traditional milk chocolate raisins.

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....

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...


Black peppercorns have been used throughout the world for centuries as their strong flavour compliments almost every dish! Try keeping some of these cracked peppercorns by your cooker to add a sprinkling to any savoury dish.

Desiccated coconut is obtained from the dried pulp of fresh coconuts. Try it in home baking with red glace cherries to make a fantastic cherry and coconut cake, or just sprinkle over mild curries such as Korma.

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....

Premium quality Bourbon vanilla from Madagascar. Vanilla pods add such a wonderful flavour to so many sweet dishes and desserts, they are an essential for all home bakers! You can use them whole in your sugar pot to give a subtle hint of vanilla, or simply split them open with a sharp knife and scrape out the delicious black seeds inside and add to your...

Some say that the ‘big bits’ from our Bombay Mix are the best part. These ‘big bits’ are known as Gathia, they are very lightly spiced and have a subtle flavour and a satisfying crunch!

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.

Fenugreek is a highly aromatic spice which is partially responsible for the overall smell/taste of curries. Use at the end of cooking a curry to add a delicate fragrant taste.

Deglet Nour, from the Arabic 'Date of Light', these delicious pitted dates have a gorgeous sweet and caramel flavour. They can be enjoyed in home baking, but are wonderful as a snack straight from the packet!*As a natural product, these dates can vary in softness from time to time*