Spices & Seasoning

Dried fenugreek leaves, 50g. A-1 packs kasuri methi, the herb North Indian curries finish with. The smell is gently bitter, a little like maple. Yo...

Cayenne powder, 1kg. Ann's. Ground cayenne, bright red, with a clean heat that builds. A kitchen pouch for a station that seasons all day, not a sm...

Dried basil, 500g. Bayara. Whole dried leaves, warm, sweet, and a little peppery. The herb for Italian and Mediterranean cooking when fresh basil i...

Whole cinnamon, 500g. Bayara packs the quills, not a powder, so you infuse and then lift them out. Curries, biryani, and stews take a stick. So do ...

Coriander seed, whole, 1kg. Bayara. Warm, citrusy, a little nutty. Toast and grind it when you want the smell. A kitchen bag for cooks who don't wa...

Cumin powder, 1kg. Bayara. Ground cumin, warm, earthy, a little bitter. A catering bag for a kitchen that uses cumin every service. Not a 40g jar. ...

Dried thyme, 500g. Bayara. Warm, a little minty and lemony. The herb in a bouquet garni, in zaatar, and in herbes de Provence. A restaurant bag. A ...

Orange food colour, 100g. The same idea as the yellow: icing, buttercream, fondant, batter and drinks, built up in small amounts until the orange i...

Yellow food colour, 100g. A drop at a time, into icing, buttercream, fondant, custard, batter or a drink, until the shade is right. A little goes a...

Seedless tamarind, a 400g block. Sour, sweet and fruity. Soften it in warm water and it goes into the pot. You skip the soak-and-strain you do with...

Gram flour, chakki, 1kg. Datar. Stone-ground besan from chickpeas. Nutty, a little sweet, high in protein, and naturally gluten-free. The bag may s...

Madras curry powder, 500g. Hotter and sharper than a mild curry powder. Chillies, coriander, cumin, turmeric, fenugreek, mustard seed and pepper ar...

Ajwain seeds, 1kg. Whole carom seeds, small and pungent, with a thyme and oregano note. An Indian kitchen puts them in paratha, in a samosa filling...

Bay leaves, 500g, dried and whole. You drop them into a stock, a stew or a biryani and you pull them out before the plate goes out. They scent the ...

Whole black peppercorns, 1kg. Grind them for the mill so the smell is there. Leave them whole in a brine, a pickle, a stock or a slow stew so the h...

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...

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 ...