Toor dal is the most widely used dal in India. This ochre-coloured split pea has a slightly sweet, nutty flavour.

Deggi Mirch is a unique, age-old blend, processed from special varieties of colourful Indian red chillies. It is mildly hot and imparts glowing natural red colour to curried dishes making them palatable.

A tropical herb of the ginger family. A colourful, mildly aromatic and versatile spice used in most Indian dishes. Use sparingly. Turmeric keeps for only a few months so replace regularly. Available in 100g bag.

Spice blend for chickpeas. Channa Masala is spicy masala chickpeas – and can be as mild or as hot as you like it! It is a classic North Indian vegetarian dish – and is either eaten with rice or bread.

One of the world's oldest and most useful spices. Use to make authentic garam masala and in various dals and pilau rice. Has a vast range of uses in all types of cooking.

Coriander seed is possibly the most important ingredient in Indian curries and dried roasted Coriander seeds or dhana dal are eaten as a snack. Coriander seeds are also an essential ingredient in tagines. Coriander goes well with ham and pork, especially when orange is included. It enhances fish dishes and, with other spices, may form a delicious coating for spiced fish or chicken, rubbed into the scored flesh and grilled. Try frying a few seeds with sausages to add an unusual flavour. Coriander complements chili and is included in many chili recipes, such as harissa, the hot North African red pepper sauce. It may be added to cream or cottage cheese.