Agar Agar Natural Gelatine, 50g Also called Kanten, or Japanese gelatine, this tasteless dried seaweed acts as a setting agent instead of gelatine and has far greater setting properties, so less is required than when using normal gelatine.Suitable for vegans etc. Unit price: £4.95 (approx. €5.54)
Arrow Root, 50g 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)
Citric Acid, 50g The powdered extract of fruits such as lemons, limes, pineapples and gooseberries. Adds a sour taste to spice blends and is a natural compound, so don't be scared of using it when you want that tangy flavour in a marinade. Unit price: £2.99 (approx. €3.35)
Coconut Milk, 400ml A very rich and creamy milk. If you dont need a whole tin for a dish, then freeze the rest. It can be kept for up to 6 months. Unit price: £2.99 (approx. €3.35)
Creamed Coconut, 198g A block of coconut cream, keep in fridge after opening. Unit price: £2.99 (approx. €3.35)
Curing Salt, 100g This salt is ideal for Salt beef, and curing of all meats. 95% Salt 5% Potasium Nitrate (Salt Peter) Unit price: £3.95 (approx. €4.42)
Fish Sauce, 200ml Same as the Nam Pla but smaller. Unit price: £2.99 (approx. €3.35)
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)
Instant Yeast, 50g This is a bakers yeast, used in baking to act as a leavener. Unit price: £2.50 (approx. €2.80)
Jasmine Flowers, 35g 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: £4.99 (approx. €5.59)
Orange Peel, 50g Natural orange peel granulated for your cooking, baking or drinks making. Unit price: £2.95 (approx. €3.30)
Oyster Sauce, 180g Essential to Asian cooking, this sauce is made from oysters, brine and soy sauce. Unit price: £2.99 (approx. €3.35)
Rice Vinegar, 355ml Used in SouthEast Asian cooking, from marinades to dips and sauces. A sweet flavour with a slight acidity. Unit price: £4.50 (approx. €5.04)
Rose Petals Organic, 50g Natural Moroccan Rose Petals used for teas, in tagines, salads, soups and in baking. Unit price: £5.95 (approx. €6.66)
Sambal Oeleck - Oelek - Ulek, 200g This Indonesian chilli sambal is served with almost any meal and is used in the cooking of a curry. Hot but very tasty. Unit price: £3.99 (approx. €4.47)
Sloeberries, 50g Used in Gin making, or try in chutneys and preserves. Unit price: £2.25 (approx. €2.52)
Sundried Tomatoes, Tuscany, 100g Semi-dried tomatoes, sweet and soft. No need for long soaking or cooking with these. Unit price: £2.99 (approx. €3.35)
Tahini, 300g Sesame Seed Paste Unit price: £3.99 (approx. €4.47)
Tamarind Blocks with seeds, 200g 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: £2.99 (approx. €3.35)
Tamarind Concentrate, 200g jar Easy to use. just add 1-2 teaspoons of the paste into the dish or marinade. Unit price: £3.45 (approx. €3.86)
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 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)



Chilli con Carne mix
Brown onions and minced beef in oil, add water, soaked beans, and spice (1 teaspoon per person - make sure some bay leaves make it into the pot), chopped tomatoes, and cook until done. Make a huge pot to last you a week, as it gets better with time. I normally add some chillies as well.
Hungarian Goulasch mix
Brown onions and diced beef in lard, add water and spice (1 teaspoon per person) and cook until meat is done. I normally cook a pot to last me a week, and for each meal I transfer a bit to a smaller pot and add potatoes (which is good but not Hungarian-orthodox). Serve topped with sour cream. Gets better each day.
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.
Ajowan - Carom - Kings Cumin
East African chicken soup is awesome with ajowan! Brown some onions and crushed peanuts or cashews in oil, add chopped up chicken leg - skin bones and all, they add to the flavor - brown on all sides, cover with water and cook with cumin and ajowan seeds until done; finish by stirring in a can of coconut milk. The ajowan balances out the sweetness of nuts and milk; really good quick soup.