Cuisines

Bring a sweet-smoky heat to adobo sauce, moles, soups and salsa

For traditional, champurradas hot chocolates

Elegant bento box for meals on the go

A mellow, sweet, and chocolately chilli often used in mole sauces. 

Jumbo-sized morels, perfect for mushroom sauces or risottos

Bring a sweet-smoky heat to adobo sauce, moles, soups and salsa

For pasta, bread and cakes

A knowledgeable, authentic and accessible introduction to Japanese cookery - lavishly illustrated and clearly written.

Unique tomato-like fruit used in Mexico’s famous salsa verde

Used to make Chinese sticky rice parcels, and in sweet coconut-milk desserts

Use to infuse syrups or custards for macarons, and marshmallows, or use directly in marinades

Add the lemon-liquorice flavours to salad dressings, soups and stews

Enhance sauces with cheese-like, fermented flavours

For bringing authentic, hot-sweet spice to Middle Eastern tagines and tabbouleh

Core umami-rich ingredient in Chinese cooking - just add to stir-fries or stews, or pound into a thick paste

Potent alkali used to make ramen noodles, bagels, pretzel and for home brewing

Perfect for béarnaise sauces and chicken salad dressings

Strong wood-smoke flavours and mild heat. Great in stews, soups and marinades