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Dried figs, 1kg. Naturally sweet, soft if they are fresh in the bag, and full of fibre. A snack, a cheese board, a fig bar, a scone or a cake takes...

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...

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 ...

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...

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...

Skinless hazelnuts, 1kg. Blanched, so a pastry kitchen is not rubbing skins off a hot tray. Praline and gianduja start here. A hazelnut chocolate s...

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...

Skinless peanuts, 1kg, shelled and blanched. The red skin is already gone, so a kung pao, a Thai curry or a peanut sauce looks clean. Indian chikki...

Pecan nuts, 1kg, shelled. Buttery and sweet. Pecan pie is the dessert. Praline and butter pecan ice cream are the others. Granola, a breakfast bar,...

Pine nuts, 1kg. Shelled, buttery. Pesto is the sauce that uses them by the handful. Kibbeh and a rice topping use them. Baklava and ma'amoul take t...

Peeled pistachios, 1kg. Skins off, so the green shows in ma'amoul, kunafa, baklava, ice cream and a macaron. A rice garnish uses the same nut. You ...

Pistachio sticks, 1kg. Slivered, even pieces, for the top of a kunafa or a baklava, for a gelato, for a cake, for mandi or biryani, and for muhalab...

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...

Black raisins, 1kg. Larger and a bit tarter than the golden ones. Fruit cake, scones and bread take them. Jewelled rice and pilaf take them. Irania...

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 ...

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...

Turmeric, Gold grade, 1kg. Ground, with more colour and more smell than a standard turmeric, the grade a kitchen uses when the curry or the golden ...

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 ...

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...

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 ...

Bourbon vanilla pods, 250g. These are the plump, oily pods pastry uses for ice cream, crème brûlée, panna cotta, and pastry cream. Madagascar is wh...

Crab sticks from Osaki, 500g, frozen. These are Japanese-style kanikama made from white-fish surimi, and the texture is firm. They are made in Japa...