Spices

Black Pepper (Whole)

Whole, sun-dried Ceylon black peppercorns, bold, pungent and high in piperine.

• Whole
• Coarse cut
• Fine cut
• Crushed
• Powder

Cardamom Whole

Whole green cardamom pods enclosing aromatic seeds, for slow cooking and grinding fresh.

• Whole
• Fine cut
• Powder
• Tea-bag cut

Ceylon Turmeric Powder

Ground Ceylon turmeric root, earthy and golden for curries and spice blends.

• Powder
• Whole

Chai Mix

Blend of warming spices like cinnamon, cardamom and ginger for brewing masala chai.

Chili Powder

Finely ground red chilli adding even heat and colour to curries and sauces.

• Powder
• Crushed
• Flakes
• Whole

Cinnamon Leaves

Dried Ceylon cinnamon leaves with a warm, clove-like aroma for flavouring and distillation.

Cinnamon Sticks

Cut lengths of Ceylon cinnamon bark for infusing curries, drinks and syrups.

• Sticks (quills)
• Chips
• Coarse cut
• Powder
• Tea-bag cut

Clove Whole

Whole dried Ceylon clove buds, warm and pungent, for cooking and pickling.

• Whole
• Coarse cut
• Fine cut
• Powder
• Tea-bag cut

Cocoa Beans

Whole roasted cocoa beans, the raw material for grinding into nibs, mass and chocolate.

Cocoa Coarse Cut

Coarsely cut roasted cocoa, deeply chocolatey, for brewing and confectionery.

Cocoa Nibs

Crushed roasted cocoa beans, crunchy and intensely chocolatey, with no added sugar.

• Nibs
• Fine-cut nibs

Cocoa Powder

Ground cocoa with a rich, bitter chocolate flavour for baking and beverages.

Cumin Whole

Whole cumin seeds, warm and nutty, for tempering, grinding and pickling.

• Whole
• Powder

Curry Leaves Whole

Whole curry leaves, fried in oil to release a nutty, aromatic flavour.

• Whole
• Powder

Curry Powder

Ceylon curry powders, roasted and unroasted, plus blends made for each kind of curry.

• Roasted
• Unroasted
• Hot
• Masala
• Chicken
• Beef
• Lamb
• Pork
• Fish
• Dhal
• Vegetable

Fenugreek Seed Whole

Hard golden fenugreek seeds, slightly bitter, used in tempering and spice blends.

• Whole seed
• Powder

Garcinia Whole

Whole dried goraka segments, blackened and hard, added to curries for sour depth.

• Whole
• Powder
• Tea-bag cut

Garlic Powder

Dehydrated ground garlic, savoury and pungent for seasoning blends and rubs.

Ginger Powder

Finely milled dried ginger, sharp and spicy, for bakery, beverages and curries.

• Powder
• Whole
• Slices
• Coarse cut
• Fine cut

Mace Whole

Whole dried mace blades, the orange aril surrounding the nutmeg seed.

• Whole
• Coarse cut
• Powder
• Tea-bag cut

Mustard Seed Whole

Whole mustard seeds for tempering, pickling and grinding into condiments.

• Whole seed
• Powder

Nutmeg without Shells

Shelled nutmeg kernels, the warm aromatic seed ready to grate or grind.

• Without shells
• With shells
• Coarse cut
• Powder

Onion Powder

Dehydrated ground onion, savoury and slightly sweet for seasoning blends.

Tamarind Whole - Seedless

Whole tamarind pods with seeds removed, leaving the sticky, sour fruit pulp ready to use.

• Whole, seedless
• Paste
• Powder

Turmeric Extract

Concentrated turmeric extract standardised for curcumin, a deep golden ingredient.

Turmeric Latte Mix Powder

Turmeric blended with warming spices into a golden-milk latte drink mix.

Vanilla beans

Cured, aromatic vanilla pods packed with tiny seeds for infusing desserts, custards and syrups.

• Beans
• Grade A beans
• Grade B beans
• Powder

Vanilla Extract

Liquid extract drawn from cured vanilla beans, lending warm flavour to baking and confectionery.

White Pepper Whole

Whole Ceylon white peppercorns, ripe berries with the skin removed, for clean, sharp heat.

• Whole
• Powder