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Bring Korean flavours to your home cooking with this lively, aromatic blend that packs a punch. Chilli and garlic fans will love this blend. Gochugaru chilli delivers a warm and lingering heat with sweet and smoky undertones, enhanced by the bold flavour of garlic and the nuttiness of sesame and mustard seeds. Use in homecooked Korean BBQ and stews or add to homemade kimchi. As versatile as it is delicious, this blend is also a fantastic finishing spice for sprinkling over pizza, amplifying sauces, elevating soups or any dishes that need a quick chilli-garlic boost.

Flavour Notes: Smoky, warm, garlicky, nutty

Cuisine: Korean

Heat Level: 1/5

Rumoured to have originated from the cold lands of Siberia, garlic (like its relative, the onion) has been gracing dishes since ancient times, and remains one of the most universal ingredients in kitchens around the world. In powder form, its flavour is punchier and more concentrated than fresh garlic, and it blends evenly into rubs, marinades and dressings.

This tuberous rhizome has been travelling across oceans since Chinese navigators began growing it in planter boxes onboard their vessels. Versatile and well represented in many cuisines, ginger in its powdered form can be added to stir-fry dishes, noodles and rice, sauces and marinades.

Use these nutty, crunchy and striking coloured seeds to lift Asian dishes and modern desserts. Coat meat or fish in sesame seeds before cooking for flavour, colour and crunch. Popping up in desserts like tuiles and macarons, ice creams and eclairs, cakes, panna cottas and doughnuts, black sesame is the new poppy seed!

The famous phrase 'open sesame' derives from the popping sound akin to a lock spring opening that a ripened sesame pod makes as it bursts open. These hulled seeds are immensely popular in cooking all over the world and form the base for kitchen staples like tahini, hommus and sesame oil. In Mexican cooking, it is used in sauces for mole or adobo. Sesame is also widely used to decorate artisanal breads.

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

Recreate the quintessential Greek street food classic at home in just 30 minutes! This versatile and convenient blend is perfect for bringing the taste of Greece into your cooking. Souvlaki Spice Rub will infuse meat, veggies, halloumi, and even tofu with warm and herbaceous Mediterranean notes. A mild midweek favourite for every family!

Flavour Notes: Mediterranean, savoury, earthy

Cuisine: Greek

Heat Level: 0/5

Complex and bold, Native Red Gum Smoked Salt comes from the Eyre Peninsula in South Australia. These sea salt flakes have been smoked over Australian native red gum for 72 hours. The smoking results in a unique and aromatic finishing salt which adds natural depth to both savoury and sweet dishes. To be used as a finishing salt on meats, seafood, salads, soups, vegetables and even desserts to add a rich, smoky flavour.

The secret to Crunchy Pork Crackling Rub is its perfect balance of salt, umami, citrus and herbs, using fennel seed, lemon myrtle, bay leaf and garlic. Rubbed into the cuts of pork skin, it creates the crunchiest, tastiest crackling. All you need is three to four teaspoons of spice rub and your piece of pork, nothing else. Read our blog for essential tips and tricks to make pork crackling like a pro.

Flavour Notes: Salty, zesty, herbaceous, floral

Cuisine: European

Heat Level: 0/5

Elevate your favourite egg dishes with our savoury and herbaceous Everyday Eggs Blend, carrying the freshness of tarragon, the sweetness of paprika and a hint of earthiness from mushroom powder. Whisk it into scrambled eggs, fold it into omelettes or add to a frittata mix.

Flavour Notes: Savoury, herbaceous, lightly earthy

Cuisine: European

Heat Level: 0/5

Picture a provincial Greek taverna, with heady wafts of oregano and grilled meats drifting from the kitchen. Our Greek Grilling Spice captures those classic flavours of oregano and garlic, with native lemon myrtle standing in for citrus, rounded out with rosemary and other warming spices. Mix with oil and marinate before grilling or frying, or rub into roasts such as a leg of lamb. Its bright, herbaceous and savoury notes suit seafood just as well, or sprinkle over fried saganaki for a fragrant lift.

Flavour Notes: Herbaceous, garlicky, zesty, Mediterranean

Cuisine: Greek

Heat Level: 0/5

Za'atar is a zesty, floral, aromatic Middle Eastern blend with an unmistakable nutty textural crunch. Traditionally eaten by dipping unleavened bread first in olive oil and then in the spice itself, or baked onto flatbread as a paste.

Flavour Notes: Zesty, herbaceous, nutty

Cuisine: Middle Eastern

Heat Level: 0/5

Gingerbread Spice makes a sweet, spiced biscuit or cake enjoyed throughout the world. Germans appreciate it as lebkuchen; in France, pain d'épices; in Brazil, pão de mel; and in the UK, US and Australia, good old-fashioned gingerbread. A highly versatile blend, it also pairs well with chocolate, smoothies and savoury dishes like roast pumpkin.

Flavour Notes: Warmly spiced, intense, aromatic

Cuisine: German

Heat Level: 0/5

No fresh garlic on hand? No problem! Our Garlic Lovers' Spice can be used as a quick substitute for any recipe calling for garlic. A carbohydrate's best friend, use it with bread, pasta and potatoes. Combine soft butter and Garlic Lovers' Spice for an easy garlic butter, to be spread on a sliced baguette for the perfect garlic bread. For a garlicky mashed potato, add 1 tsp when mashing. This will quickly become a pantry staple, earning its place beside the salt and pepper!

Flavour Notes: Garlicky, savoury, slightly herbaceous

Cuisine: European

Heat Level: 0/5

The world's most expensive spice, saffron is the stigma plucked from the purple-flowered crocus. Each flower has only three stigmas, and a five-acre plot yields between 500 and 750g of this hand-picked spice. This B-Grade saffron includes a touch more of the natural yellow style alongside the red stigma, giving it a slightly milder colour and flavour than A-Grade, at a more accessible price.

Oishii Instant Ramen Blend makes a quick and tasty miso broth that contains no nasty additives and delivers punchy flavour. Use this blend to create a yummy - or as they say in Japan, "Oishii" instant ramen broth, topped with noodles and your favourite condiments for a delicious midweek meal for all the family.

Flavour Notes: Umami-rich, savoury, lightly sweet

Cuisine: Japanese

Heat Level: 0/5

When you open a jar of Cardamom Pistachio Sugar, you smell the spice kitchens of India: warm, lingering aromas of bittersweet cardamom dressed in golden brown sugar and roasted pistachio nuts. Caramelise it on a crème brûlée, sprinkle over zabaglione or Greek yoghurt, or make an Indian praline.