Indian Spices

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

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

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 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

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

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

Asafoetida has a pungent, unpleasant smell when raw, but when cooked it delivers a smooth flavour similar to leek or sautéed onion. It is made from the dried white resinous sap extracted from a variety of giant fennel which is difficult to handle, so starch is added to make it more manageable. Yellow Asafoetida is blended with turmeric and is used in Indian vegetarian cooking and low FODMAP diets.

From the same family as dill, caraway and cumin, ajowan seed is widely used in Indian dishes, especially in the state of Gujarat. Its thyme-like aroma and taste matches well with vegetables, particularly in soups, stews and casseroles. Sprinkle it on bread before baking for a sharp and bitter, yet pleasant, cumin-like taste. Also known as: Ajwain, Bishop's weed, Carom

Not to be confused with green cardamom, brown cardamom pods are dark brown, oval shaped and about 2.5cm long. Also commonly known as black cardamom, they have a distinctly astringent aroma though not bitter, with a coolness similar to mint. They give a delicious smoky taste to marinades, casseroles, and butter chicken and tandoori curries. Also known as: Elaichi, tsao-ko, winged cardamom.

The signature spice of the famous chai tea, cardamom is sweet and aromatic with camphoric tones. This bright, complex flavour brings sophistication to cakes, biscuits, puddings, scrolls and French toast; curries and stews; rice dishes; stewed and preserved fruits; red meats; and drinks. This ground cardamom is milled from mature pods into a fine powder, offering a more concentrated flavour than the whole pod and ready to use straight from the jar.

The signature spice of the famous chai tea, cardamom is sweet and aromatic with camphoric tones. This bright, complex flavour brings sophistication to cakes, biscuits, puddings and scrolls; curries and stews; rice dishes; stewed and preserved fruits; red meats and milky beverages. This whole pod is picked while still immature, ideal for infusing whole into simmering curries and rice, or splitting open to release the seeds and their aromatic oils.

The signature spice of the famous chai tea, cardamom is sweet and aromatic with camphoric tones. This bright, complex flavour brings sophistication to cakes, biscuits, puddings and scrolls; curries and stews; rice dishes; stewed and preserved fruits; red meats; and milky beverages. These are the loose seeds removed from the pod, ready to add whole for a slow infusion or crush fresh for a more concentrated flavour.

Cassia - also known as Dutch cinnamon or baker's cinnamon - is bolder than true cinnamon. Cassia's sweet and spicy fragrance and flavour is more intense than that of cinnamon. Its slight bitterness makes it distinctly different from cinnamon and gives its sweetness depth. Cassia is delicious in more robust sweet dishes such as fruit cakes, strudels, compotes and crumbles. It is often used in curries and stews for a balancing sweetness.

Cayenne pepper, contrary to its name, has nothing to do with pepper: it's a blend of hot chillies selected to provide a balance of heat. Use instead of chilli powder or even pepper. Great in scrambled eggs, frittatas and quiche. Also known as: Aleva, bird pepper, cow horn, guinea spice, hot chilli powder.

Heat Level: 8/10

This semi-hot chilli from the northern region of India has a wonderfully bright red hue with a fruity and fresh chilli aroma. A good all-round chilli to add to curries and sauces, seafood and poultry dishes, or quickly blanched vegetables in a light sauce.

Flavour Notes: Medium heat, fruity chilli flavour

Cuisine: Indian

Heat Level: 2/5

Open a jar of our Cinnamon and once you smell the difference, you’ll realise that not all cinnamon is the same.
Ceylon cinnamon (Cinnamomum verum - literally 'true cinnamon') is grown in Sri Lanka and has a sweeter, more floral and delicate character than anything you've likely used before. Our A Grade is the finest tier available, with a high essential oil content and an exceptional fragrance straight from the jar.
Subtly sweet and woody, cinnamon imparts a delicate warmth that melds and harmonises other flavours. It is beautiful used in baking, porridge and warm drinks, or added to savoury Moroccan and Indian dishes such as tagines and curries for a subtle, aromatic sweetness.