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Dal Makhani is a traditional slow cooked, rich curry with black gram and red kidney beans. This medium hot dish has black gram and tomatoes blended into a thick richly spiced butter sauce, slowly cooked to produce a perfect melting taste. Ideally served as a main dish with jeera rice, naan bread or chapatti. Or serve as a side dish accompaniment to an Indian meal.

A healthy type of seed - use in salads and baking. Toast for extra flavour!

Orange Food Colour

One of the most commonly used Indian spices.These are normally sauteed in hot oil, and impart a delicious mild nutty flavour to most Indian vegetable dishes. Available in 100g bag.

Peeled and ready to use tomatoes. Perfect for adding to curries and stews. Can be used to make your own Pasta sauce.

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

Food colour

One of five a day Easy to make Contains protein Mouth-watering flavour

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

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.

A mixture of authentic spices lightly roasted before grinding and blending to bring out their highly aromatic flavours. Delicious on all roast and grilled meat dishes. Tandoori masala is used for tandoori cooking. Tandoor ovens are traditional Indian clay ovens used to cook meats and vegetables in a kind of barbecue. The tandoori masala is mixed with yoghurt and the meat is coated with the mix and left to marinate before cooking in the tandoor oven.

Top-op Cooking Salt 1.5 Kg (All purpose cooking salt) The ideal choice of cooking and preserving

Whole Green Peas are small and round. They are most commonly eaten boiled or steamed. They have a sweet flavour and starchy texture, and are very similar to yellow peas.

Natco Popping Corn kernels are easily made into delicious American style popcorn. Selected from maize specially grown for its popping capacity, they are harvested from the golden fields of Nebraska. Available in 500g.

This creamy textured large pea holds its shape well and is a staple of Indian and Middle Eastern cuisine. Often used as a base for houmous, spicy dips, and salads.

White pepper is simply the berry with the outer skin removed which gives a slightly milder and delicate flavour than black pepper. Ground white pepper is made from ground whole white peppers. Use in light coloured or cream sauces and stews to add flavour without the black speckles of black pepper.

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.