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

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.

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.