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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 ...

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...

Whole green lentils, 1kg. They hold their shape, which is why a salad and a mujadara use them instead of a lentil that collapses. Shorbat adas, a F...

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...

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...

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...

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...

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...