Made from the skins of dried chilies. It is extremely hot and an essential base for all vindaloo recipes, providing considerable zest and flavor. Please note that chili powder is also known as cayenne pepper. This is to distinguish it from the Mexican 'chili' variety which contains cumin, garlic, and oregano.

An authentic blend of exotic spices used by generations since the days of the Raj. Excellent for adding flavour to sauces, soups and rice.

A convenient alternative to seeds. Can be added to soups. Keeps well, replace every 12 months or so. Available in 100g bag.

A traditional blend of aromatic spices from a secret recipe used since the days of the Raj. Garam Masala literally means mixed or blended hot spices

A useful alternative to using fresh garlic in preparing Indian pastes. Mix in with butter and herbs to make your own garlic bread. Available in 100g bag.

Ground Ginger is used extensively in Indian and Oriental cuisines. A convenient alternative to fresh ginger and an essential ingredient for preparing pastes and marinades. Fresh ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. Tender young ginger can be sliced and eaten as a salad. Sometimes the roots will produce green sprouts which can be finely chopped and added to a green salad. In the West, dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea. Pickled ginger is a delicious accompaniment to satays and a colourful garnish to many Chinese dishes. Preserved ginger is eaten as a confection, chopped up for cakes and puddings, and is sometimes used as an ice cream ingredient.