Spices for vegetarian/vegan cuisine

Curry Anapurna, piquant with roasted aromas, 14 components for lamb and tandoori.

Mild curry with a floral, fruity note. Perfect for poultry, prawns and vegetable curries, from our own blend.

Vadouvan all-purpose seasoning for roasted vegetables, bowls, pasta and stews.

A fermented Indo-French blend with complex umami depth.

A piquant yet light curry with lemongrass, also for curry vinaigrette and mayo.

A very mild family curry with 18 components, warm, rounded and lightly sweet.

A seasoning blend for creamy mashed potatoes, stamped potatoes and bakes. From our own workshop, with fine roasted aromas.

Garam Masala with 15 roasted ingredients, deeply savoury for curries and stews.

Ground turmeric – a classic for curries, lentil dals and golden milk.

Curry Kashmir – north Indian blend with a bold roast and a chili kick.

Ground cumin – a key spice for curries, falafel and chili con carne.

Avocado Kick with sumac and sesame. A crunchy topping for toast and bowls.

Fresh garden herbs, an all-purpose blend for salads, dips and vegetables.

Cumin, warm and earthy. For couscous, curries and beans.

Curry Goa, South Indian, fruity-hot, with 18 components.

Umami Booster – The secret ingredient for intense flavor

Oriental Vegetable Magic with saffron, pomegranate and rose. For couscous and pilaf.

Ducca, an Egyptian sesame blend. A classic with flatbread and olive oil.

Also called vinegar berry, it is a dried stone fruit and the most Turkish spice of all.

Curry Dragon, our hottest blend with Bhut Jolokia and a raspberry note.