Products

Golden raisins, 1kg. Sultanas, sweeter and softer in taste than black raisins. Hot cross buns, oatmeal cookies, scones, fruit cake and a Christmas ...

Dried red kidney beans, 1kg. Meaty, and they hold their shape if you cook them properly. Rajma is the North Indian pot. Chili con carne is the othe...

Split red lentils, 1kg. Masoor dal. They cook fast and go soft and creamy. Everyday Indian dal, shorbat adas, and koshary all use them. A soup thic...

Whole red lentils, 1kg. Brown on the outside, red inside, and they hold their shape better than the split dal. Whole masoor, a dal that should stay...

Rice flour, 1kg, fine. Naturally gluten-free. Dosa and idli batters take it. Thai and Vietnamese cooking use it. A fritter batter gets crisper with...

Rice flour, 400g, fine and naturally gluten-free. The smaller bag, for a home kitchen or a small restaurant that is not milling dosa batter every m...

Semolina, 1kg. Coarse durum wheat. Sooji halwa, upma and rava idli take it. Basbousa, ma'amoul and harissa cake take it. Gnocchi alla romana and a ...

Black sesame seeds, 1kg. Nuttier than white sesame, and a little more bitter. Gomashio, a black sesame paste, Chinese sweets, Korean banchan, and a...

White sesame seeds, 1kg. The everyday sesame. Grind them for tahini and for hummus you are making from paste you mill yourself. Halva uses them. A ...

Omega Soya Wadi is a 1KG pack of soya chunks (nutri nuggets) — textured vegetable protein made from defatted soy. 100% vegetarian and naturally hig...

Star anise, 1kg. Whole stars, liquorice and anise, very strong. Pho broth takes one or two. Chinese five-spice and a red braise take them. Biryani ...

Ground sumac, 1kg. Omega packs the red, tart Levantine spice. Za'atar gets its colour from it. Fattoush gets its sour note. Grilled meat gets a las...

Toor dal, 1kg. Split pigeon peas. Sambhar is built on them. Gujarati dal and a daily dal with rice use them. Rasam and other regional dals take the...

Turmeric powder, 1kg. Golden, earthy, a little bitter, and it stains. Curries, dals and rice take it. Middle Eastern stews and pilafs take it. Gold...

Urad dal, 1kg. Split skinless black gram. Dosa and idli batter need it with the rice. Dal makhani uses it. Vada, papad, pickles and a daily dal use...

Walnuts, 1kg, shelled halves and pieces. Slightly bitter, buttery. Brownies, banana bread and walnut cake take them. Muhammara is the dip. A walnut...

Navy beans, 1kg, the small white bean. Creamy, mild, the bean in a Boston baked bean pot and in a British baked bean if you are making them yoursel...

Ground white pepper, 1kg. Sharper than black pepper, and no dark specks. Béchamel, hollandaise and a white sauce take it so the sauce stays pale. H...

Whole white peppercorns, 1kg. Sharp, and they do not leave black specks in a pale sauce. A brine, a pickle, a stock or a Chinese braise takes them ...

Omega Whole Cashew Nuts are premium-grade whole cashew kernels — creamy, buttery and naturally sweet. A versatile 1KG pack for snacking, roasting, ...

Whole Kashmiri chillies, 1kg. Dried, vivid red, mild. A curry gets its colour from them without the burn of a hotter chilli. Rogan josh is the dish...

Za'atar, 1kg. Thyme, sumac, sesame and salt. Manakish is the flatbread: oil, then a heavy scatter of this, then the oven. Bread dipped in oil and z...

Hamachi, 2kg. This is a single sashimi-grade hamachi (Japanese yellowtail) fillet, farm-raised in Japan, weighing approximately 2KG. Hamachi is one...

Oreo, 144 wrapped biscuits. Each piece is about 36.8g. Chocolate wafers with a cream filling, wrapped one by one, so a tray or a mini-bar can hand ...