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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 ...

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...

Omega Green Lentils Whole are whole green lentils supplied in a 1KG pack for restaurants, caterers and home kitchens. They hold their shape when co...

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...