Omega

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 ...

Cinnamon sticks, 1kg. Whole quills. You simmer them in biryani, in a stew, in a tagine or in a mulled pot, then you lift them out. Masala chai take...

Whole cloves, 1kg. Strong. A few buds are enough for a biryani or a pot of masala chai. Gingerbread, fruitcake, mulled wine and a garam masala you ...

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 ...

Omega flax seeds, 250g. Whole linseed, mild and nutty, the kind you stir in rather than taste on their own. Cafes and breakfast counters use them i...

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...