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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.

Maria and Eva take you into their homes to share the spices, seasonal rituals, traditions and recipes from their German heritage that bring their families around the table. Learn how to use spices in simple ways to elevate your cooking and discover key principles for spicing different types of food.

Find comfort in more than 80 recipes, such as salted orange marmalade, lavender-crumbed chicken schnitzel and spiked brown cherry cake. Explore Maria and Eva's treasured rituals including egg dyeing at Easter, Mothers' Day mushroom foraging and the Bunter Teller, a plate of colourful cookies to share at Christmas time.

Kindred will inspire you to come together with your loved ones, discover the food paths of your own kin, and transform your cooking and baking with rhythms that sustain you into the future.

This blend is fundamental in all countries that border the Eastern Mediterranean, from Egypt to Lebanon and as far south as Ethiopia. The direct translation simply means spice, however, this spice is more mysterious and complex than the translation suggests. Complements lamb dishes of all kinds: shanks, roasts, or cutlets are greatly enhanced by Saudi Baharat. Season to taste.

Flavour Notes: Fragrant, warmly spiced, earthy, rich

Cuisine: Saudi Arabian

Heat Level: 0/5

Our take on the ever-popular Thai dish, Pad Thai is made in a flash and packed full of vegetables and protein, and contains only low GI sugars. Preparation is key and cooking is fast, so pull out your wok and make this family favourite part of your weekly repertoire.

Flavour Notes: Aromatic, savoury, bright, slightly sweet

Cuisine: Thai

Heat Level: 0/5

All parts of the coriander plant are edible, with the seeds releasing a lemony citrus flavour when ground. Coriander seeds complement both sweet and savoury foods and are often dry roasted to enhance and alter the aroma. Found in many different cuisines around the globe, the uses are plenty, from curries to pickling, and sausages to cakes. These whole seeds are best toasted and ground fresh, or left whole for pickling or infusing into slow-cooked dishes.

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

Journey through some of the world's most-loved curry traditions with the Curry Collection Gift Pack.

From the bold spices of India to the aromatic warmth of Thailand and the deep, savoury flavours of Japan, this collection celebrates the diversity and comfort of curry nights. Matching recipe cards provide inspiration for creamy, fragrant and richly spiced dishes.

Featuring original artwork packaging by Australian artist Emma Sheehan, this ready-to-gift collection is perfect for anyone who loves exploring global flavour.

Himalayan Pink Salt offers a distinctive mineral-rich flavour. Born of the Jurassic era, this 250-million-year-old, hand-mined salt has been shielded from pollution for centuries. This fine grain is ideal for even seasoning in baking, rubs and brines where a coarser grind wouldn't dissolve as easily.

Aleppo Peppers are highly desirable for their fresh, fruity flavour and the mild heat that builds slowly on the palate. Aleppo Peppers have a salty, oily flavour that distinguishes them from their crushed red pepper or paprika siblings. These lustrous lacquer-red flakes will add an extra bit of heat and drama to your favourite dishes.

Heat Level: 3/10

Used for its vibrant red colour and full-bodied flavour, paprika is slightly pungent, yet sweet with only faint bitter undertones.

Bohnenkraut, also known as summer savoury, has a flavour akin to a combination of marjoram, sage and thyme. It is sweeter, more delicate and less bitter than its close relative, winter savoury. As its German name suggests - bohnen 'bean', kraut 'herb' - it is a must in any German bean dish, especially bean soup. In Bulgaria, it is mixed with paprika and salt to replace salt and pepper on the table and is called sharena sol, or 'colourful salt'.

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

Ever had a lovely piece of white fish that encapsulates the song of the sea and not quite known how to prepare it? Our balance of warm, savoury and floral notes adds rich flavour without overpowering the natural sweetness of fish. Fish Spice is perfect for applying directly with oil, using in a batter mix or making a finishing sauce.

Flavour Notes: Warm, savoury, floral

Cuisine: European

Heat Level: 0/5

Be careful when you stick your nose into a bag of galangal and inhale - it is surprisingly hot and will trigger your sinuses as though you are sick in bed with the cold. Similar in taste to ginger, with fruitier tones, galangal is used in many Asian cuisines to give more punch than ginger.

Double Dutch Cocoa is milder in flavour compared to ordinary cocoa and is ideal for hot chocolate, baking and ice cream. Its dark colour, smooth flavour and low fat content make it a perfect substitute for regular chocolate in cooking. With a neutral pH level, it does not react adversely with baking soda.

Himalayan Pink Salt is prized for its distinctive mineral-rich flavour. Born of the Jurassic era, this 250-million-year-old, hand-mined salt has been shielded from pollution for centuries. The delightful grains of pink, red and white are ideal for grilling or roasting meat, fish or chicken. Himalayan Pink Salt is ideal in a salt grinder for use as table salt.

Venetian Gondola Spice is inspired by the floating city of Venice and its abundance of fresh seafood. It is the perfect ingredient in linguini ai frutti di mare or other seafood dishes with an Italian influence.

This spice blend is best when gently fried in olive oil at the start of cooking so that the garlic and onion soften, and the aromas from the various spices are released. A pantry staple, it can be easily used as a garlic-flavoured base for lasagne, pasta, soups and stews.

Flavour Notes: Garlicky, savoury, aromatic

Cuisine: Italian

Heat Level: 0/5

Mild seedless chilli is made by deseeding the fruit of long chilli to remove some of the heat, then chopping to form a crushed flake. Excellent in pasta, risotto and other dishes where you want visual appeal and just a friendly suggestion of heat. Its bright colour lifts barbecue seafood marinades and poultry dishes. Seedless chilli also sticks to food better than its seeded counterpart.

Heat Level: 6/10

Feel Good Hot Chocolate has been expertly crafted from a balanced blend of pure double Dutch cocoa, toasty Australian wattleseed, açaí berry, Victorian sea salt, cassia and unrefined low GI coconut sugar. It's one of our very favourite ways to enjoy chocolate and feel good.

Flavour Notes: Chocolatey, slightly sweet, warmly spiced

Cuisine: European

Heat Level: 0/5

Rose petal powder is used extensively in Middle Eastern cuisine, particularly Persian and Turkish flavours. Used for its floral aroma, symbolism and decorativeness, rose petal powder was made popular in Australia by chef Yotam Ottolenghi with his beautiful rose harissa.