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White bulgur, 1kg. Parboiled cracked wheat, the fine pale grade. Tabbouleh is the salad. Kibbeh is the meat-and-grain dish. A pilaf, a stuffing for...

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...

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...

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...

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 ...

Omega Chia Seeds are a 1KG pack of whole chia seeds — small, nutrient-dense seeds that absorb liquid and form a gel, widely used in puddings, smoot...

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...

Chilli flakes, 1kg. Crushed dried red chilli, medium heat, with the flecks you can see on the plate. A pizzeria keeps them for the pie and for the ...

Chilli powder, 1kg. Ground red chilli for heat and for colour. Medium to hot. An Indian curry and a tandoori marinade take it by the spoon. A stir-...

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...

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. ...

Ground cinnamon, 1kg. The warm sweet spice a bakery weighs into rolls, cookies and cakes. Masala chai takes a pinch. Biryani and some curries take ...

Cinnamon sticks, 1kg. Whole quills. You simmer them in biryani, in a stew, in a tagine or in a mulled pot, then you lift them out. Masala chai take...

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 ...

Ground coriander, 1kg. Mild, lemony, a little sweet. Indian curries and a curry powder blend start with it. Garam masala uses it. Middle Eastern an...

Coriander seeds, 1kg, whole. Toast them and grind them when you want the smell that powder has already lost. Curries, a garam masala, a curry powde...

Ground cumin, 1kg. Warm, earthy, a little nutty, ready to spoon. Middle Eastern, Indian and North African pots all expect it. Curries, rice, marina...

Cumin seeds, 1kg. Whole, so you can bloom them in oil for a tadka. Dal and curry start that way. Biryani and pulao take a spoon of seed. Pickles an...

Curry powder, 1kg. A ready blend in the Indian style: turmeric, coriander, cumin, fenugreek and warm spices already together. A kitchen uses it whe...

Omega Desiccated Coconut is finely shredded, dried coconut with a clean white appearance, natural sweetness and nutty flavour. A versatile baking a...

Omega Dried Cranberry is a 1KG pack of dried cranberries from the USA, adding tart fruit flavour and a chewy texture to breakfast bowls, baked good...

Omega dried prunes, a 1kg pack. Soft, sweet dried plums with a chewy bite, for a snack or for the pot. Bakeries and kitchens use them in cakes and ...

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 ...

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...