Spices, Herbs & Seasoning

Whole: jeera, dhaniya, black pepper, black mustard seeds, methi seeds, fennel, green cardamom, cloves, cinnamon bark, red chillies and bay leaves. Ground: haldi, chilli, extra hot chilli, crushed chilli, dhaniya, jeera, ginger, garlic powder, cinnamon, paprika, black and white pepper, garam masala, tandoori masala and the hot, mild Madras and Caribbean curry powders.

Yes, from Greenfield. Lebanese 7 spice is the allspice, cinnamon and black pepper blend for kofta, shawarma and rice; a tablespoon per 500g of lamb mince or boneless chicken thigh is enough. Harissa spice is the dry blend, and the harissa chilli paste on the pastes page is the wet version. The same shelf has hot smoked paprika, pink peppercorns, kaffir lime leaves and rose petals for biryani.

Mix the sachet with a little oil, and yogurt or lemon if you like, coat the meat and leave it for thirty minutes or overnight in the fridge, then grill, roast or air-fry as usual. Nine flavours: peri-peri and spicy peri-peri for chicken wings, tandoori delight for chicken legs, lamb chops and steaks for lamb front chops, Turkish mix grill, BBQ special, garlic and herb, garlic chilli chicken and grilled fish.

Rajah makes one for each: chicken seasoning for a whole chicken or thighs, lamb seasoning for chops and roasts, and beef and steak seasoning for a ribeye or burgers. For a barbecue, the BBQ, jerk, hot and spicy, chilli and lemon and garlic and coriander seasonings work on any cut, and the all purpose seasoning is the one to keep by the stove. The Nando's peri-peri rub is here too.

On their own page. This page is single spices, herbs and seasonings; the dish-by-dish packets, biryani, nihari, karahi, haleem and the rest, are on the recipe masala mix page, and ginger and garlic paste and curry pastes are under cooking pastes and sauces. All three belong to the Spice Bazaar and ship in the same box as your meat, so spices never add a second delivery charge. TRS fried onions for biryani are listed here as well.