Seasoning for Beef

Considerably hot with a unique flavour combination using three different chillies: the fruitiness from seedless chilli flakes, heat from Birdseye chilli and texture from long chilli. Our Chilli Salt is a great all-rounder and can be used instead of regular salt on pizza, pasta, steak or any other meal that needs a kick. Warning: this salt is addictive.

Flavour Notes: Spicy, salty

Cuisine: South East Asian

Heat Level: 3/5

Inspired by the classic flavours of American barbecue, BBQ Glaze Spice helps create a family feast to be eaten with sauce-stained fingers. Also delicious added to burger patties, onion wedges, sticky wings or glazed ribs - the possibilities are endless! Use as a marinade or a dry meat rub for beef, lamb, pork or chicken. And of course, it can be reduced to a magnificent sweet, sticky glaze that is the work of mere moments.

Flavour Notes: Sweet, smoky, savoury

Cuisine: American

Heat Level: 0/5

Hot, hot, hot! But oh, so delicious. Harissa is consumed in its native Tunisia as an accompaniment to couscous, grilled meats and slow-cooked stews. It is a versatile chilli blend that can be used in many ways. This spicy seasoning can be stirred into soups and stews, used as a dry rub, mixed with plain yoghurt to marinate chicken or as a dip, or combined with diced tomatoes to spoon onto kebabs and wraps.

Flavour Notes: Punchy, fiery, smoky, fragrant

Cuisine: Tunisian

Heat Level: 4/5

Inspired by the age-old Yucatan dish cochinita pibil, this rub helps you cook an authentic Mexican family favourite at home. With smokiness and a mild, earthy heat from chipotle, and vibrancy from the traditional annatto seed, this blend is a sure-fire hit for lovers of Mexican food. Make low-and-slow pulled pork to serve in tacos, burritos, with rice and beans, in sliders or as a pizza topping. This versatile blend also makes a delicious chipotle mayo and combines well with beans for a vegetarian taco filling.

Flavour Notes: Smoky, savoury, earthy, medium heat

Cuisine: Mexican

Heat Level: 3/5

Shichimi Togarashi ("shichi" meaning "seven" and "mi" meaning "taste"; "togarashi" is Japanese dried red chilli) is a popular Japanese seven-flavour seasoning, containing dried chilli mixed with several distinct spices.

Often just called shichimi, there are variations to the formula depending on which region in Japan you travel to - often, more than seven spices are included. Use as a condiment for spicing udon noodles, soups, nabemono (one-pot dishes) and yakitori. Its delicious crunch is irresistible.

Flavour Notes: Nutty, bright, fragrant, mild strength heat

Cuisine: Japanese

Heat Level: 2/5

Viva Tex Mex! The official dish of the US state of Texas, chilli con carne literally means 'chilli with meat' and is often referred to as just 'chilli'. Ours is a delicious and fiery blend that's hard to beat. Packed full of Mexican chillies and cumin, this blend is perfect in tacos, spicy casseroles and bean soup.

Flavour Notes: Fiery, savoury, earthy, complex

Cuisine: American

Heat Level: 3/5

Smoky, savoury and moreish, Spanish Skewer & BBQ Spice conjures the flavours of pinchos morunos, a tapas-style meat (usually pork) skewer eaten throughout Spain.

Impress at your next barbecue with Spanish skewers of meat, seafood and sweet vegetables, or gather friends around a glorious seafood paella. Squeeze fresh lemon over food before serving to really enhance the flavours.

Flavour Notes: Smoky, savoury, earthy

Cuisine: Spanish

Heat Level: 0/5

Garam masala is a popular Indian spice blend, made differently in every house and region of the country. In Hindi, 'garam' means hot, and 'masala' means spice, referring to the blend’s typical pungency from big and bold spices like cardamom, ginger and cumin. Containing no chilli, our garam masala is perfect for making an aromatic curry for the whole family. It’s one of the most versatile Indian blends and pairs well with chicken, vegetables and legumes.

Flavour Notes: Warmly spiced, aromatic, earthy

Cuisine: Indian

Heat Level: 0/5

In this blend, we have tried to capture the uniqueness and diversity of the Australian bush. From the explosive Tasmanian native pepperberry to the astringent desert bush tomato, your palate will be taken on a journey throughout Australia. Used sparingly, it can be added to an array of dishes as a delicious substitute for regular pepper.

Flavour Notes: Peppery, fragrant, earthy, bright

Cuisine: Australian

Heat Level: 0/5

A key feature of Ethiopian and Eritrean cooking, Berbere gives wats (stews) of meat, vegetables or lentils their signature flavour.

This classic East African blend is a fruity, fiery, powerhouse blend with strong flavours of chilli, cardamom and fenugreek. It is used in staples like doro wat (chicken stew) and misir wat (red lentil stew), and is typically eaten with injera, a fermented flatbread. Berbere's richness also complements red meat and oily fish.

Flavour Notes: Fiery heat, earthy, fruity

Cuisine: African

Heat Level: 4/5

Our great grandmother Rosa taught us how to make this traditional Hungarian gulyás and we still love it! With classic flavours of paprika and aromatic stewing spices of onion, garlic, celery and bay leaf, this versatile blend may also be used to braise meats and vegetables, and to flavour any tomato-based dishes such as minestrone and red sauces.

Flavour Notes: Earthy, savoury, mildly smoky

Cuisine: Hungarian

Heat Level: 0/5

Chermoula has been an integral part of the Moroccan kitchen since it was discovered in Northern Africa in the 7th century. This blend gives a spicy, true North African flavour. Traditionally used to flavour fish, it is particularly suited to tuna, swordfish, salmon or monkfish, served with crushed black pepper, salt and fresh lemon. It is also delicious as a flavouring for lamb or poultry, especially when grilled, barbecued or roasted.

Flavour Notes: Herbaceous, mild heat, savoury, zingy

Cuisine: African

Heat Level: 2/5

Asian Wok Spice showcases the classic balance of flavours found in Asian cooking - sweet, sour, salty, pungent, bitter. This magnificent medley beckons the fragrant heat of a gleaming wok to complete its magic of mere moments. Whether stir-frying noodles, meat, vegetables or tofu, Asian Wok Spice adds fresh, authentic flavours to be happily savoured with the lively jostling of chopsticks. Mild in heat, more chilli may be added to taste.

Leave the slow cooker in the cupboard. This blend lets you whip up a deliciously creamy stroganoff in just 30 minutes with minimal fuss. Featuring porcini mushroom, cumin, paprika and mace, the blend adds a depth of flavour reminiscent of a dish cooked for many hours. This is fast, wholesome comfort food for the whole family.

Flavour Notes: Rich, earthy, warmly spiced, umami-rich

Cuisine: Eastern European

Heat Level: 0/5

Satay (or sate) is a dish of marinated meats traditionally skewered onto the midrib of the coconut leaf and served with a peanut sauce.

Malay Satay blend is sweet, fresh and warm, evoking the sunny joy of feasting on sticks of smoky succulent meat with friends and family. Use this to make a satay sauce or to marinate meat.

Be whisked away to the wide open spaces of Argentina's Pampas region with Chimichurri spice. Its original Basque name tximitxurri (translating to 'a mixture of everything'), refers not only to the array of ingredients, but to the versatility of its use which is influenced by geography, family traditions and the individual cook. This blend of herbs and spices makes the ultimate accompaniment to grilled or roasted meats, whether used as a zingy marinade before cooking or poured over meat or vegetables after grilling.

Flavour Notes: Herbaceous, savoury, slightly smokey

Cuisine: Argentinian

Heat Level: 0/5