Curry powder is incredibly popular, because it's a convenient way of turning almost any meal into a curry. Of course, there is no set formula for curry powder as such: each different brand contains different ingredients in different ratios. We supply a variety of different types, and also large economy-sized bags.
Garam Masala is considered a sort of "staple spice" of India. It is a mix of typical curry spices including coriander, cumin, cloves, cumin, pepper, cardamom, chillies and anise. It is usually sold quite mild, and you can add chilli to taste.
Coriander is used throughout most tropical world cuisine, and is a staple constituent of most curry powders. It comes in many forms including seeds, powder and leaves. Because coriander is so important, we sell it in huge bags so you will never run out. We also sell coriander plants, so that you can grow your own.
Cinnamon and Cassia are part of the same family. Cinnamon is sweeter and more delicate than cassia and more popular in European cuisine, whereas Cassia is popular in China and India. Both are known as "cinnamon", and hence they are often confused with each other. Here we explain the difference.
Star Anise is similar in flavour to aniseed, and is commonly used in Chinese cooking, as well as in India. It can be crushed or used whole, and is a very strong spice with many medicinal uses. Star anise is also used in mulled wine, and does have a slightly more "Christmassy" flavour than normal aniseed.
Cloves are familiar to most people, and were one of the first spices to be imported into Europe. They are found throughout all cuisine, including curries, sweets and mulled wine, and are also used to make pomanders and incense. They have strong anti-microbial and anaesthetic properties and are commonly used for medicinal purposes.
Turmeric is a bitter root-spice related to ginger, though its flavour is bitter and it is used differently. It imparts a subtle richness to curries, and also gives them a yellowish colour. Turmeric is also considered to be good for the stomach, and has antimicrobial properties that explain its ubiquity in Indian cooking.
Paprika is essentially a mild form of chilli powder, made to impart flavour rather than heat to dishes. It is made from particular types of capsicum which are grown for their particular flavour. There are two main types: Hungarian Paprika, and Spanish (Smoked) Paprika.
Garlic is a well-known and familiar flavouring. We supply a range of forms of garlic including paste, powder and flakes that make it quicker and easier to cook with garlic, with no peeling or chopping required. They also offer very good value for money.
Nigella Seeds are also commonly called Black Onion Seeds or Kalonji Seeds. They are small black seeds which are bitter and peppery in flavour. They are used mostly in Indian cuisine and are an ingredient of naan bread.