This famous Japenese blend is used to add depth of flavour and spice.

The fruit of the Evergreen Pine tree. They add a piney aromatic flavour to meat dishes.

This great lttle syrup is great to add a jolt of flavour to stir frys or asian style dishes. Great on seafood.

All you need to make the base for a Laksa. This paste is from the Penang region of Malaysia. There are many different Laksa's in the region, this is a general blend. It is simple to make, just follow instructions on the label.

Use this mixture to sprinkle onto your lamb, in a curry or casserole. Try rubbing into a roasting joint. A Middle East influence.

Died leaves of the Kafir lime plant. They impart a robust lime flavour to dishes.

Dried limes. An essential in many middle eastern marinades and seasonings.

The most common kitchen spice blend of the Middle East. Usually used with meat dishes. This spice is found in all the middle eastern countries. It is modestly powerful. Remember that you can always add more, removing it is difficult.

This blend is found in a large number of countries. Use a topping for breads and flat breads can be added to a roast or used as a marinade.

The dried outer sking of the Nutmeg. Has a similar but individual flavour.

This blend is used for meat dishes in Malaysia.

Malaysian's love Chicken Curry and it is found all over Malaysia and surrounding countries.This is typical of the paste used to prepare the dish. Simply follow the labels instructions for a great dish.

The famous Chilli Salsa so loved in Malaysia by all sectors of the country and regardless of ethnic origins.

A classic condiment for roast and grilled lamb. Also good with pork and roasted vegetables.Ours is made on a base of apple with malt vinegar and plenty of mint. I also love this with cheese.

Try this classic sauce with roast meats (especially lamb).