The Spice Shop

Argan Oil organic, 250ml This Moroccan oil, pressed from the nuts of the Argan tree, is very nutty in taste and is usually added to Tagines or Cous Cous dishes. Unit price: £21.00 (approx. €23.52)

Arrow Root, 100g A starchy powder produced from a tropical tuber of the same name. It is used to thicken sauces, soups, puddings and other cooked food. Much more potent then wheat flour and far easier to digest. It also hasn't got that chalky taste that cornflour has. Add to cold liquids first, then add to the cooking dishes. Unit price: £2.25 (approx. €2.52)

Chilli Jelly, 213g This delicious chilli jelly is a must-have in any cupboard. Try it simply spread on cheese toast, or added as a condiment on the table with BBQed food. Unit price: £4.99 (approx. €5.59)

Chipotles in Adobo, 450g Smoked jalapeno chillies in a rich Adobo sauce. absolutely delicious. Net weight 250g Unit price: £6.95 (approx. €7.78)

Dried Shrimps, 100g Used in many SouthEast Asian dishes, especially with rice or noodles. Once opened keep the rest of the packet in the freezer. Unit price: £5.99 (approx. €6.71)

Fish Sauce (Nam Pla), 725 ml A sauce made from salted and fermented fish, quite salty so take it easy when adding it to your Thai or Vietnamese dishes. Unit price: £4.99 (approx. €5.59)

Ghee (butter), 500g Used in many Indian dishes. Ghee is a bit like clarified butter but with a nutty and caramelised aroma. Unit price: £4.99 (approx. €5.59)

Gum Arabic (Gum Mastic), 10g The resin of a variety of acacia trees, this is a natural additive, tasteless, colourless, odorless, and is used to thicken, emulsify and stabilize foods such as candy, ice cream and sweet syrups. Unit price: £2.55 (approx. €2.86)

Jasmin Flowers, 50g Can be used in soups, drinks, teas, salads, sauces and cakes. Unit price: £3.99 (approx. €4.47)

Lavender, 50g This beautiful French Lavender is organic and can be used to add to food, sweets, puddings, herb mixes and teas. Unit price: £5.95 (approx. €6.66)

Lemon Peel Granules, 50g Natural lemon peel ground down to fine granules. Use in baking, spice blends and drinks. Unit price: £2.95 (approx. €3.30)

Mexican Pure Cocoa Powder, 50g Extra Brute cocoa powder, not like your normal one. Very tasty and a little goes a long way. Try it in Mole sauces as well as in ice creams. Unit price: £3.99 (approx. €4.47)

Orange Flowers, 50g Add to soups, sauces, sweets, teas and anywhere you want a delicate orange flavour without the citral sour taste. Unit price: £3.99 (approx. €4.47)

Orange Peel, 50g Natural orange peel granulated for your cooking, baking or drinks making. Unit price: £1.99 (approx. €2.23)

Oyster Sauce, 180g Essential to Asian cooking, this sauce is made from oysters, brine and soy sauce. Unit price: £2.99 (approx. €3.35)

Preserved Lemons "Home made", 250g Essential in Moroccan dishes. Cut the rind into small strips and add to salads or cous cous, or add a few strips when cooking a Tagine. Unit price: £4.99 (approx. €5.59)

Rice Vinegar, 500ml Used in SouthEast Asian cooking, from marinades to dips and sauces. A sweet flavour with a slight acidity. Unit price: £2.99 (approx. €3.35)

Rose Petals, 50g Natural Moroccan Rose Petals used for teas, in tagines, salads, soups and in baking. Unit price: £5.95 (approx. €6.66)

Shrimp Paste, 200g Shrimp paste, sometimes also called Trassi, is a salty fishy paste used sparingly in SouthEast Asian dishes such as rice, soups, curries and sauces. Unit price: £3.99 (approx. €4.47)

Sloeberries, 50g Used in Gin making, or try in chutneys and preserves. Unit price: £1.95 (approx. €2.18)

Sundried Tomatoes, Tuscany, 100g Semi-dried tomatoes, sweet and soft. No need for long soaking or cooking with these. Unit price: £1.75 (approx. €1.96)

Tamarind Blocks with seeds, 250g This needs to be soaked then strained to get the seeds out. It has a sweet, sourish, fruity taste. Added to curries it can moderate the heating effect of chillies and hot spices. Unit price: £2.50 (approx. €2.80)

Thai Green Curry Paste, 400g The success of Thai cooking depends on the complex combination of flavours in a curry paste, sauce, soup or dip. This paste is the solution. Vegatarians beware: all our Thai curry pastes contain shrimp paste. Unit price: £4.99 (approx. €5.59)

Thai Massaman Curry Paste, 400g This paste derives its name from the Muslim traders who brought spices to Thailand. It has a rich, warm flavour and is medium to hot. Unit price: £4.99 (approx. €5.59)

Thai Penang Curry Paste, 400g A rich and creamy paste. Mix with coconut milk and you have an instant curry. Medium hot. Unit price: £4.99 (approx. €5.59)

Thai Red Curry Paste, 400g This is one is the hottest of all Thai curries. You can tone it down a bit by adding more coconut milk and lime juice. Unit price: £4.99 (approx. €5.59)

Thai Sweet Chilli Sauce, 700ml This is my ketchup nowadays. Use it as a dip or add to marinades or on cheese toast. No kitchen should be without this great sauce. A big bottle like this should hopefully last for a while but don't tell the kids they just ravage it. Unit price: £5.50 (approx. €6.16)

Thai Yellow Curry Paste, 400g This one is the mildest. Unit price: £4.99 (approx. €5.59)

Tom Yum, 227g This Thai sour, hot, chilli condiment is a must in soups, sauces, curries and salads. Unit price: £3.99 (approx. €4.47)

Yeast granules, 50g This is a bakers yeast, used in baking to act as a leavener. Unit price: £1.95 (approx. €2.18)

Aniseeds, green

Try making shortbread flavoured with aniseed: Mix 4 oz butter + 2 oz sugar. Add 6 oz plain flour and 2 tsp aniseeds. Roll the dough out to 1/2" thickness and stamp out biscuits. Chill for 20 mins then bake at 190°/gas 5 for 15-20 mins. Cool on the tray.

Roasted Curry hot

Brown onions in oil or ghee, add coarsely chopped ginger, meat, and spice mix (1 teaspoon per person), roll around, cover with stock and cook until meat is done. Finish by stirring in organic coconut milk or plain yogurt.

Parsley

Make a parsley sauce for white fish: make a thin bechamel and add single cream and lots of dried parsley before serving. Delicious! You can also make a kidney cleansing tea from dried parsley.

Byriani Curry Blend

Mix diced beef with spices and natural yogurt and leave to marinade for at least three hours, or better, overnight, in a pot. Cook basmati rice until half-done. Cover the marinated meat with rice; poke few holes through the rice to the bottom of the pot, and pour some oil into them. Cover the pot and cook for half an hour, or until meat is done, then leave on low heat for another 15 minutes. Recipe by Mr. K.