Pigeon peas are an important legume crop. The Indian subcontinent, eastern Africa and Central America, are the world's three main pigeon pea-producing regions. The dried peas may be sprouted briefly, then cooked, for a flavour different from the green or dried peas.
This aromatic spice has an aniseed-like taste and is used in Chinese spice blends. Great on spare-ribs, crispy duck, roast chicken, and in beef soups and stir fries. Best used sparingly and can be ground before use.
Available in 50g jar.
A flavour similar to thyme but much stronger. Used in Indian breads, gram flour snacks and also goes well with fish. Ajwan seeds are a common ingredient in balti cooking and in bhajias and pakoras. Also known as Carom or Lovage.
Available in 100g jar.
AVAILABLE IN 1KG
An essential ingredient in curry and masala mixtures
Strongly aromatic, spicy and slightly bitter in taste
Cumin can be used ground or as whole seeds
The second most popular spice in the world after black pepper
Alubia Beans are also known as White Kidney Beans and Cannelloni beans. Beans and pulses are naturally low in fat high in fiber and rich in protein.The recipes made from Alubia beans are popular among vegetarian. Alubia Beans a compulsory part of a menu on special occasions in Punjab. Alubia Beans most commonly eaten beans in traditional Indian cuisine. Alubia beans recipe is very simple to make and are rich in taste too.