Omega

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...

Almond powder, 1kg. Fine ground almonds, the flour a pastry kitchen uses for macarons, for gluten-free baking, and for marzipan. It contains almond...

Whole almonds, 1kg, skins on. A pastry kitchen toasts them, a snack bowl serves them, and a dessert bench chops them for baklava, kheer or halva. B...

Blanched almonds, 1kg, skins off. The white nut, for marzipan, for a French pastry, and for a Middle Eastern sweet where the brown skin would show....

Dried apricots, 1kg. Sweet-tart and chewy. A snack bowl, a fruit cake, a granola bar or a scone takes them. A tagine and a lamb stew take them for ...

Pearl barley, 1kg. Omega packs the whole grain with a mild, nutty taste and a chew that survives a long soup. Kitchens that make broth, stew, and g...

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 ...

Bicarbonate of soda, 1kg. Omega. Pure baking soda, the leavener that reacts with acid in a batter. A kilo for a bakery and a home kitchen that bake...

Black-eyed peas, 1kg, dried. Soak them, then cook them. An Indian kitchen makes lobia. A Southern kitchen makes Hoppin' John. African and Caribbean...

Crushed black pepper, 1kg. Coarse, so you see it and you taste it in pieces. Steak au poivre is the plate. A dry rub for the grill uses it. Salami ...

Ground black pepper, 1kg. The everyday seasoning, fine, so it disappears into a sauce, a gravy, a soup, a rub or a marinade. A restaurant fills 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...

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...

Omega Cashew Nut Broken is a 1KG pack of broken cashew pieces — the same cashew flavour as whole kernels at a more economical price, and well suite...

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. ...