Omega

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...

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...

Kashmiri chilli powder, 1kg. Deep red, milder than a hot chilli powder. You use it when the curry has to look red and the guest should still be abl...

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...

Whole cloves, 1kg. Strong. A few buds are enough for a biryani or a pot of masala chai. Gingerbread, fruitcake, mulled wine and a garam masala you ...

Black-eyed peas, 1kg, dried. Soak them, then cook them. An Indian kitchen makes lobia. A Southern kitchen makes Hoppin' John. African and Caribbean...

Ajwain seeds, 1kg. Whole carom seeds, small and pungent, with a thyme and oregano note. An Indian kitchen puts them in paratha, in a samosa filling...

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 ...

Crushed black pepper, 1kg. Coarse, so you see it and you taste it in pieces. Steak au poivre is the plate. A dry rub for the grill uses it. Salami ...

Whole long red chillies, 1kg, dried. Medium heat. A tadka for dal drops one or two into the oil. A Hyderabadi or Chettinad paste soaks them first. ...

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...

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...

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...

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...

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...

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...

Whole fennel seed, 1kg. Omega packs the sweet, anise-like seed Indian pots, Italian sausage, and fish rubs all use. A kilo is a kitchen bag, not a ...

Pearl barley, 1kg. Omega packs the whole grain with a mild, nutty taste and a chew that survives a long soup. Kitchens that make broth, stew, and g...

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...

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...

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...

Dried chickpeas, 14mm, 25kg. Omega's large grade is the pea hummus, falafel, and chana masala want, plump and consistent once cooked. The sack is f...

Kala chana, 1kg. Dried black chickpeas, smaller and earthier than the white ones. A Punjabi kitchen cooks them as kala chana masala. Sundal and oth...

Ground cardamom, 1kg. Warm, floral, already powdered so a chai station is not cracking pods at the rush. Masala chai is the daily use. Biryani take...

Omega flax seeds, 250g. Whole linseed, mild and nutty, the kind you stir in rather than taste on their own. Cafes and breakfast counters use them i...

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...

Chaat masala, 1kg. Tangy, salty, a little funky from the black salt, with dried mango and cumin in the blend. A chaat station dusts it on the plate...

Omega channa dal, 1kg. Split Bengal gram, the split brown chickpea, with a nutty flavour and a firm bite once it is cooked. Indian and South Asian ...