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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...

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...

Ponzu, 1.8 litres. Otafuku blends soy with Japanese citrus, so the sauce is brighter and lighter than straight soy. Japanese restaurants keep this ...

Pantai sriracha, a 730ml bottle. Thai chilli sauce with heat, garlic, sweetness and a tang, smooth enough to drizzle or dip. Restaurants, cafes and...

Sweet chilli sauce for chicken, 4.5 litres. The same sweet, mild, garlicky dip, in a bottle a fryer can portion from all service. Fried chicken is ...

Sweet chilli sauce, 730ml. Sweet, mildly hot, garlic and a little tang. The dip for fried chicken, spring rolls and fish cakes. A glaze for grilled...

Cornflour, 400g. Paradise is a fine starch for thickening and for a lighter fry coat. Mix it with cold water first. Dump it into a boiling pot and ...

Egyptian rice, 10kg. Short grain, the rice that holds together for koshary, for mahshi, and for Egyptian rice with vermicelli. It takes up flavour ...

Phoenix glutinous rice flour, 500g. Fine white flour milled from sticky rice, for chewy Asian sweets and dumplings. Pastry shops use it for mochi, ...

Mung bean vermicelli, 200g. Glass noodles, translucent when they are cooked, made from mung bean starch. Spring rolls, fresh or fried, take them. H...

Tapioca flour, 500g. Phoenix mills cassava into a fine starch with almost no taste of its own. Sauces thicken clear, and doughs pick up the chewy b...

Qaryah large fresh eggs, a carton of 360. Twelve trays of thirty large eggs. Breakfast kitchens and bakeries buy the case when eggs are in the fry-...

Ghee, 1.6kg. QBB. Clarified butter, milk solids removed, so the fat takes high heat and keeps a nutty taste. A tin, not a small jar. No need to ref...

Rolled oats, 500g. Porridge is the breakfast. Overnight oats and a breakfast bowl use the same flake. Cookies, granola bars and muesli take them. A...

Quaker whole oats, a 900g resealable bottle. Rolled whole oats that cook into porridge and also soak overnight. Cafes and hotel breakfast use the b...

Creamy peanut butter, 340g. Smooth, the kind you spread. A cafe puts it on toast and in a sandwich. A kitchen stirs it into a satay or a gado-gado ...