A classic Middle Eastern mix that combines pepper, cinnamon, clove, nutmeg, and gentle aromatics. Rub on meats, toss through roasted vegetables, or stir into rice and lentil stews. Balanced and versatile, it adds depth without harsh heat, turning simple pans into aromatic plates with a softly sweet spice and a comforting savoury backbone.

Small pack of whole cloves for occasional festive cooking. Drop a few into chai or simmer with rice and stews to perfume gently. They store well and deliver instant warmth when you need classic spice for guests or weekend treats.

Whole coriander seeds that lend nutty, citrus depth to pickles, masala mixes, and tadkas. Toast lightly before grinding for maximum aroma. Their versatile flavour suits lentils, vegetables, and curries, making them a pantry essential for adding freshness and warmth to any traditional or fusion recipe.

Whole garam masala containing cardamom, cloves, bay leaves, and cinnamon sticks for slow-cooked dishes. Use in biryanis or simmering stews to release deep, layered aroma. Perfect for special occasions when you want full-bodied, traditional flavour straight from your spice box.

Balanced seasoning of salt, herbs, garlic, and pepper for instant flavour. Shake over fries, roast potatoes, and grilled chicken, or whisk into dressings and marinades. It lifts vegetables, rice, and snacks in seconds, giving busy kitchens a reliable shortcut to tasty, crowd pleasing plates without complicated prep.

Crispy Egyptian blend of roasted nuts, sesame, and spices for dipping with olive oil and warm bread. Sprinkle over roasted vegetables, hummus, and salads for texture, nutty flavour, and aroma. It delivers gourmet crunch to quick snacks and meze without extra effort, perfect for entertaining or easy family plates.

Falafel seasoning that balances cumin, coriander, garlic, and herbs for fragrant patties. Add to soaked chickpeas before grinding, then fry or bake until crisp outside and soft inside. Also tasty in hummus, roasted vegetables, and marinades, giving home cooks a simple way to create Levant style flavour any night.

Five pepper blend of black, white, green, pink peppercorns and allspice for layered warmth and aroma. Grind fresh over steaks, eggs, pasta, and salads for bright spice and complexity. Attractive in a clear grinder, it perfumes plates like a restaurant while keeping flavours lively and well balanced.

Gentle green peppercorns with soft heat and fresh citrus notes for creamy sauces, steaks, and delicate fish or chicken. Lightly crush to release fragrance, or simmer whole for subtler warmth. They lift buttery pan sauces without harshness, bringing polish to weeknight mains and special dinners.

Fruity, intense habanero heat for hot sauces, jerk marinades, and bold curries. Use sparingly and balance with lime, garlic, and herbs for a lively warmth that lingers. Ideal for tacos, grills, and dishes that welcome real heat with tropical character, turning simple food into exciting meals.

Kaffir lime leaves that infuse bright citrus perfume into curries, soups, and stir fries. Tear or bruise before adding, then remove before serving for a clean finish. Their distinct aroma pairs beautifully with coconut milk, lemongrass, and ginger, moving weeknight meals toward fresh Thai inspired flavours at home.

Lebanese seven spice that blends cinnamon, allspice, black pepper, cloves, nutmeg, coriander, and ginger. Use as a rub for meats, stir through stews, or season rice for warm, rounded flavour. Gentle heat and sweet spice make it family friendly and ideal for Mediterranean style cooking any day.

Pink peppercorns with floral, lightly sweet spice and delicate crunch. Crush gently over seafood, salads, and soft cheeses, or use whole for elegant garnishes. Their rose colour lifts presentation while keeping flavours soft and refined on simple plates that feel special.

Aromatic vanilla pods for custards, cakes, and creamy desserts. Split and scrape the seeds, then steep pods in milk or cream to capture full flavour. Natural vanilla gives bakery quality fragrance and luxurious depth to homemade ice creams, puddings, and festive sweets.

Whole aniseed with sweet liquorice warmth for biscuits, breads, spice mixes, and herbal teas. Toast lightly to release oils, or infuse in syrups and milk for desserts. Comforting aroma complements fennel, cardamom, and citrus, adding classic confectionery notes to everyday cooking.

Whole pimento berries offering clove, cinnamon, and pepper notes in one. Crack or grind fresh for jerk, stews, pickles, and spiced cakes. Whole form holds flavour longer, giving pantries flexible, cosy spice suited to hearty mains and holiday baking.

Zaatar of thyme, sesame, sumac, and salt for an earthy, tangy sprinkle. Mix with olive oil for a classic dip, dust over flatbreads, or finish eggs and salads. Toasty and lemony, it adds Middle Eastern brightness and everyday versatility to snacks and family meals in seconds.

Bay leaves that add subtle herbal perfume to biryani, stews, and lentils. Simmer whole, then remove before serving for clean layered aroma that complements stronger spices. A small pack suits occasional use and tidy, well organised pantries.

Bay leaves in a generous pack for frequent cooking. Use in rice, stocks, and slow braises to round flavours gently. Their mellow woody scent ties masalas together for balanced, comforting meals across the week.

Birds eye chillies with intense fruity heat for curries, pickles, and chilli oil. Use sparingly since a small amount heats entire pots. Great for spicy seafood and Thai style stir fries, delivering bright warmth that lingers and lifts simple sauces and marinades.

Birds eye chillies in a handy small pack for occasional fiery cooking. Pound into pastes, infuse oils, or slice into marinades when you want sharp lively spice without buying large quantities. Perfect for compact kitchens.

Black cardamom pods that bring smoky camphorous depth to biryanis, nihari, and slow stews. Use whole for hearty aroma that withstands long cooking. They pair beautifully with cloves, cinnamon, and pepper for restaurant style warmth.

Black cardamom in a smaller pack for neat storage. Add a pod or two to meat gravies and pilafs for rustic depth and satisfying savour in everyday pots. Ideal for trying this bold spice without waste.

Kala jeera with delicate nutty sweetness distinct from regular jeera. Toast briefly and sprinkle over rice, raita, or kebabs for refined aroma and gentle lingering flavour. Ideal when you want subtle jeera character with an elegant finish.