Products

Garam masala, 1kg. The North Indian finish: cinnamon, cardamom, clove, cumin, coriander and black pepper, warm rather than hot. You add it at the e...

Garlic powder, 1kg. Dried garlic, one strength, no peeling. A rub, a marinade, a bread dough, a pizza bench and a pasta seasoning all take it when ...

Ground ginger, 1kg. Warm, a little hot, slightly citrus. Gingerbread, cookies and spice cake take it. A curry powder, a chai masala and a marinade ...

Gram flour, 1kg. Besan, ground chickpea. Pakora and bhaji batter start here. Dhokla, besan ladoo and a breakfast cheela use it. A curry thickens wi...

Green cardamom pods, 1kg. Sweet, floral, strong. A coffee service cracks them for Arabic qahwa. A cafe puts them in karak and in masala chai. Birya...

Omega Green Lentils Whole are whole green lentils supplied in a 1KG pack for restaurants, caterers and home kitchens. They hold their shape when co...

Skinless hazelnuts, 1kg. Blanched, so a pastry kitchen is not rubbing skins off a hot tray. Praline and gianduja start here. A hazelnut chocolate s...

Dried lemons, 1kg. Whole loomi, sour and a little smoky. A Gulf kitchen pierces them and drops them into machboos or a biryani. Persian gormeh sabz...

Lemon salt, 1kg. Omega. Citric acid crystals, the dry sour for cooking, not a shaker of table salt with lemon flavour. A kitchen bag. A stew that w...

Dried mint, 1kg. Stronger than a bunch of fresh mint, and it keeps. A mezze station sprinkles it on labneh and on a yoghurt dip. Lentil soup gets i...

Moong dal, 1kg. Split yellow mung beans, skins off. They cook fast and break down into the everyday dal. Tadka moong, kichari, a sambhar that uses ...

Whole green mung beans, 1kg. Sprout them for a salad or a stir-fry. Cook them whole when you want the bean, not the split dal. Sundal and other sna...

Mustard seeds, 1kg, whole. A South Indian tadka starts when they crackle in oil, then sambhar, rasam or dal gets that fat poured over it. Bengali f...

Ground nutmeg, 1kg. Warm and sweet-spicy, ready to grate's job already done. Cakes, custards and pies take a pinch. Béchamel takes it. A garam masa...

Product Description Omega Nutmeg Whole (Jaifal) is a 1KG pack of whole nutmeg seeds from Omega. Whole nutmeg is preferred over pre-ground — grated ...

Onion powder, 1kg. Dried onion, same strength in every rub, no peeling and no water in the mix. Marinades, soups, stews and a sauce base take it. A...

Omega Peanut Shelled Skinless are shelled, blanched peanuts supplied in a 1KG pack for restaurants, caterers and home kitchens. With the red skin a...

Pecan nuts, 1kg, shelled. Buttery and sweet. Pecan pie is the dessert. Praline and butter pecan ice cream are the others. Granola, a breakfast bar,...

Pine nuts, 1kg. Shelled, buttery. Pesto is the sauce that uses them by the handful. Kibbeh and a rice topping use them. Baklava and ma'amoul take t...

Peeled pistachios, 1kg. Skins off, so the green shows in ma'amoul, kunafa, baklava, ice cream and a macaron. A rice garnish uses the same nut. You ...

Omega Pistachio Powder is a 1KG pack of ground pistachio from Omega. Pistachio powder is essential for Middle Eastern patisserie — baklava, kunafa,...

Pistachio sticks, 1kg. Slivered, even pieces, for the top of a kunafa or a baklava, for a gelato, for a cake, for mandi or biryani, and for muhalab...

Poha, flattened rice, 1kg. Omega. Rice pressed into flakes that soften in minutes. The base of a quick Indian breakfast, and of chivda. A kitchen b...

Black raisins, 1kg. Larger and a bit tarter than the golden ones. Fruit cake, scones and bread take them. Jewelled rice and pilaf take them. Irania...