Revered as “The Head of Shop” combination of spices throughout Morocco, Tunisia and Algeria, this complex blend contains unusual surprises such as orris root and galangal.

A tangled combination of allspice berries, chillies and thyme, our Jerk blend can be used in a wet marinade or dry rub for chicken, beef, pork, vegetables and seafood.

A blend from India and Sri Lanka, contains roasted spices which are intensely aromatic and mesh beautifully when cooked with chicken, coconut milk and tomatoes.

An Ethiopian classic blend with tremendous complexity, this fiery mix of chillies, spices, fenugreek and ajwain seeds is traditionally used in stews (wot) or can be rubbed onto a favourite cut of steak or lamb.

Custom blended to perfection, this mix forms the basis for creating classic tandoori chicken and prawns. It also serves as an integral component in making our butter chicken and paneer.