Omega

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 ...

Omega Soya Wadi is a 1KG pack of soya chunks (nutri nuggets) — textured vegetable protein made from defatted soy. 100% vegetarian and naturally hig...

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...