(heat 4/10)

Making a curry with sesame oil, soy sauce, and the caraway seeds in the spice blend may sound unusual, but the result is delicious. Try the chicken and the beef versions.

Serves: 4-6

(heat 2/10)

An unusual and mild curry using a combination of curry spices, soy sauce and rice wine. Our blend contains star anise, szechwan pepper and fennel seeds. Goes well with chicken, beef or pork.

Serves: 4-6

(heat 5/10)

The lime and lemongrass in this coconut-based recipe means that it tastes more like a Thai curry than any of our others. Gorgeous as a vegetarian meal, and check out our recipe for an Indonesian lamb curry!

Serves: 4-6

(heat 5/10)

Do not confuse this with a typical North Indian korma! Cooked with lemongrass, lime and coconut milk, and with fennel and star anise in the spice blend, this is a really tangy, medium curry for chicken or fish.

Serves: 4-6

(heat 9/10)

A delicious creamy beef curry. Coming from Sumatra it should be very hot, but we have toned it down a little.

Serves: 4-6

(heat 5/10)

An unusual curry with fennel seeds and star anise. Cooked using soy sauce, beef, green beans and potatoes, it is an Indonesian version of the Thai Massaman curry. Also really good as a vegetarian option, or with chicken.

Serves: 4-6

(heat 9/10)

This was one of our first spice blends, and contains szechwan pepper and star anise. The recipe contains pineapple, which may seem unusual but is a fundamental part of Malaysian cooking. It adds a sweet tang to this very spicy dish, and tinned really is better than fresh!

Serves: 4-6

(heat 6/10)

Spicy chunks of chicken served with a sweet and sour (and hot!) dipping sauce.

Serves: 4

(heat 5/10)

This is a delicious, quite dry meat curry, which benefits from being cooked as long as possible. The perfect way to cook venison if you have a surfeit! This spice blend can also be used to make a Panaeng Curry.

Serves: 4-6

(heat 5/10)

A very traditional beef curry. We suggest the potatoes and beans to reduce the saltiness of the dish, and it is delicious with chicken. It is not particularly hot so feel free to add your own fresh chillies.

Serves: 4-6

(heat 4/10)

Use our blend to make a traditional Malay chicken satay, or a more unusual Indonesian version which is perfect with beef or pork.

Serves: 4-6

(heat 2/10)

This is a Singapore curry for the European members of the Yacht club, as remembered by Andrew. Not too spicy, but with that all-important ingredient - tinned pineapple! - this is a real mixture of Malay flavours with a good dose of traditional British curry! This curry is dedicated to Wing Commander Neville Shorrick, who was there too!

Serves: 4-6

(heat 5/10

A tomato & yoghurt curry cooked by Hindus in Singapore for the Festival of Light, Deepavali (Diwali). It combines fennel seeds and star anise with garam masala, cumin and coriander. This was originally a Bitspicy seasonal speciality, but has proved so popular (and so delicious!) that we have made it a permanent fixture in our shop.

Serves: 4-6

(heat 6/10)

A tangy sweet & sour chicken curry using coconut milk, vinegar and sugar. We’ve kept the spices at a medium heat, but it should be a hot curry so be generous with the chillies if you’re not feeding the family!

Serves: 4-6

(heat 6/10)

We use a lot of lovely smoky chipotle chillies in our blend, as well as cumin and smoked paprika. You’ll find our vegetarian recipe here

Serves: 4-6

(heat 3/10 or 9/10)

Use this blend for tacos, fajitas, enchiladas and lots of other dishes. Sometimes you only need a spoonful so we are offering this in a handy big bag size! Available in family-friendly or hot versions. Buy a pot containing 150g of the spice blend, or choose a refill bag to add to your own container.

Serves: 4-6

(heat 5/10)

Our version of chana masala. A very popular combination which heats up nicely next day should you have any leftovers!

(heat 5/10)

A tangy but creamy curry using very traditional regional spices and flavours. The sauce is made from coconut and tomato with a hint of lemon. We suggest adding chicken with vegetables and beans, but perfect as a vegan curry.

Serves: 4-6

(heat 2/10)

Everyone loves a Dhansak, and our version is healthy as well as tangy and tasty! This Parsee curry is very mild as it stands, so do add those optional chillies. If you enjoy a curry-house Dhansak we give you the recipe for that, too. Also take a look at our Malabar curry recipe which uses these spices but is a slow-cooked dry lamb curry.

Serves: 4-6

(heat 4/10)

A tomato-based curry which works well with beans (legumes), chickpeas, green beans and cauliflower. In fact just about all vegetarian/vegan options! We have even added rhubarb chunks! But also, dare I say, lovely with beef or lamb!

Serves: 4-6

(heat 5/10)

A simple and delicious mixture of rice and pulses. Lovely on its own as a vegan dish or served with other curries. Perfect as the base for kedgeree (see our full recipe for this and other ideas). serves: 4

(heat 1/10)

This is the traditional lentil accompaniment to Indian food. A very simple, non-spicy side-dish, a traditional tarka dahl would have whole spices fried and stirred in at the end, or you can add them at the start as we suggest.

Serves: 6-8

(heat 5/10)

A very spicy rub which can be used with any meat.

Serves: 4-6

(heat 6/10)

This is a blend that you probably think of as a lamb sausage found in Northern Africa, and the southern parts of Europe which have absorbed some of their culture. We have made it quite spicy with lots of cayenne, but it is the large proportion of caraway seeds which gives it a distinctive flavour.

Serves: 4-6

(heat 6/10)

Our North Indian Meatballs spice mix contains dried mint, which adds a lovely flavour when combined with the fresh coriander - another vital ingredient. If you’re not a fan of too much heat (or cooking for the family), hold back some of the spices and use a plain tomato sauce made with our secret sauce, water, tomato puree and coriander. The flavour of the meatballs will filter through the sauce but the heat won't, making it much more child-friendly. Also a delicious vegetarian option (see our Cook’s Notes).

Serves: 4-6

(heat 1/10)

Practising till we were sick of the sight and taste of them, we have finally perfected our onion bhajis. The trick is to mix the onions with the flour and spices a good hour before cooking. This gives the onions sufficient time to 'sweat' and create enough liquid to bind it together (an attractive image, I know!). Also, flattening them against the bottom of the pan or wok when they first go in helps to hold them together.

Serves: 4-6

(heat 6/10)

The classic mix of North Africa and South Med. We have given you a very traditional cooking method, but this is such a versatile blend that we use it in everything: spicy bolognese, spicy lentil casserole, spicy pizza base. Sometimes you’ll just need a spoonful to really lift a dish! Buy 150g in one of our special storage pots, or pick up the same size refill bag if you have your own container. Visit our cookbook section for other recipe ideas.

(heat 1/10)

For the perfect pilau rice! Our recipe gives you the spices to make a huge feast's-worth in a mix of white and yellow.

Serves: 20

(heat 6/10)

A lovely vegetarian main course or side dish - spinach and potato are a great combination. Also makes a delicious Mauritian curry for lamb and chickpeas!

Serves: 4-6

(heat 2/10)

We include this in many of our spice blends. A vital part of many South Asian dishes, you can add just a spoonful to soups, mayonnaise, sauces and grilled food. Buy it in one of our special pots, or also available in a refill bag if you have your own container.

(heat 3/10)

A simple fresh blend which is ideal for chicken and potatoes, as well as livening up warm salads and grilled food. Sometimes you’ll just need a spoonful to really lift a dish! Buy 150g in one of our special storage pots, or pick up the same size refill bag if you have your own container.

The perfect way to try out our spices mixes, including the Dhansak, Sri Lankan Curry, Cochin Curry and Indonesian Sulawesi Curry.

Four of our hottest curries spice mixes from South Asia and South-East Asia - Sri Lankan, Goan Red, Indonesian Padang and Malay - packaged together as a team.

This family-friendly tin contains a selection of our mildest curry spices including our Korma, Dhansak, Bangladesh and Seletar Yacht Club curries.

A ready-filled tin of delicious curry spices to cook four delicious vegetarian curries: Lentil Dahl, Chickpea and Potato Curry, Keralan Curry and Smoky Chilli.

Four delicious BBQ spice blends in our lovely gift tin. The perfect gift for barbecue lovers!

Our best-selling spices mixes, which cover all flavours, regions and heat levels!