Spices for Curries

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

A fragrant, authentic Sri Lankan spice blend that makes for delectable mild coconut curries celebrating seafood, poultry, vegetables and nuts. Named in honour of Suja, a revered Sri Lankan elder and gifted cook who understood the complex, nuanced flavours of traditional Sri Lankan dishes.

Try our Sri Lankan Cashew, Chicken or Beetroot curries with this blend.

Flavour Notes: Warmly spiced, aromatic, earthy

Cuisine: Sri Lankan

Heat Level: 0/5

In just 30 minutes and with only a few simple ingredients, you can make busy weeknight dinners a breeze by preparing delicious, creamy Butter Chicken at home. A classic family favourite, complete the dish with an aromatic blend that is wonderful not only with meat, but also in a vegetarian curry of pumpkin, carrots, cauliflower and even potatoes. Combine our spice mix with coconut cream, butter and tomato paste to create a rich, perfectly spiced dish for a Maharajah!

Flavour Notes: Aromatic, Warm, Savoury

Cuisine: Indian

Heat Level: 0/5

Recreating Japan's favourite Katsu-style curry is so easy with this blend. Make a mild and silky sauce that's delicious with chicken, beef or vegetables. Noodles and rice also pair well with the heady mix of spices including cumin, fenugreek, ginger, thyme, allspice, cardamom and star anise. Leftovers make a moreish karepan - Japan’s answer to a toastie. This mix will fast become a go-to in your family's dinner repertoire.

Flavour Notes: Warming, slightly sweet, savoury

Cuisine: Japanese

Heat Level: 0/5

Originating in Punjab, Tandoori chicken is a world-beloved dish of succulent chicken pieces tenderised in yoghurt and spices and baked in a clay oven.

Our Tandoori Masala balances sharp savouriness with warm, earthy, fruity, sweet and bitter tones to create a full-bodied blend perfect for roasting chicken. Try this on hot buttered popcorn for something different!

Flavour Notes: Warming, mild heat, earthy

Cuisine: Indian

Heat Level: 2/5

Moderately hot with fruity tones, Madras Curry Masala is a typically strong South Indian curry blend. As it releases its flavours after only a short cooking time, it may be added towards the end of cooking in dishes such as pumpkin soup. Madras Curry Masala is an accommodating blend that will suit most meat, vegetables and even fruit.

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.

Experience the lively jostling flavours of an authentic laksa with Laksa Lemak bend: it's a fragrant mix of warm, sunny spices, crushed tropical leaves and sweet pungent shrimp.

A popular Southeast Asian dish and one of the national foods of Singapore and Malaysia, laksa is a thick spicy coconut noodle soup typically topped with prawns, cockles, fish cakes and beansprouts. Making it is joyful in its sheer simplicity.

Originating from Central Thailand, kaeng khiao wan, meaning 'sweet-green curry', describes not its taste but its particular creamy green colour.

Milder than our Red Curry Blend, Green Curry Blend combines the zesty fragrance of tropical leaves, subtle bitterness of lemon rind, sweet heat of green chillies and wild savouriness of dried shrimp. Fish sauce gives the dish its requisite saltiness and coconut milk or cream tempers its heat. This is an easy-going dish that suits most kinds of vegetables, meat or seafood.

The colour of South Indian Seafood Masala reminds of an Indian bride's henna, applied to her hands before her wedding; the deeper the colour, the deeper her love! This gentle but full-flavoured blend suits all manner of seafood, whether in a classic Keralan fish curry or as a fabulous dry rub on pan-seared salmon. Also a favourite among vegetarians, this spice blend makes an easy dahl using red lentils.

Flavour Notes: Fragrant, mild heat, slightly sweet

Cuisine: Indian

Heat Level: 2/5