A rice based condiment widely used in Japanese cooking.

When the Moguls invaded India they brought with them, many Persian foods, this is one of them. This is a general mixture used to perk up lots of dishes or as a rub for meats.I love it mixed with real cream to marinade some good beef and grilled.

This spice blend is used in Morocco to marinade and flavour meat dishes. This blend is the most common blend found in the souks and markets of Morocco. It is also found in the bbq meats on sale in the streets

The classic marinade found all over Morocco

Mushroom Tomato Garlic Sauce

Mussaman Curry Paste Mussaman is a curry that owes its origins to the Muslim people of both Thailand and Malaysia. It is a spicy curry that works very well with beef or lamb or goat. Mussaman curry is made having both meat and a vegetable, usually potato

One of the most popular spice blends we have, this is great on foods before cooking. North African marinade or sauce for chicken, fish or white meats. Add lemon juice and olive oil to taste. Eitrher rub into meat before cooking or pour some at serving

One of the most popular of all Middle Eastern pastes... try this on chicken, fish and vegetables. Simply rub on and roast or grill.

This is called the king (Ras) of spices and contains as many as 19 different spices. It is an absolute essential in Moroccan and Middle Eastern cooking.A marinade for meats, fish and vegetables. Found in CousCous and Tajines.

The great dipping sauce of Thailand.

An Indian seed that has a strang onion flavour.

The great dipping sauce of Vietnam.

The kernal of a tropical fruit. Used as a condiment or flavour.

Made in the old way with anchovies and spices. Left to steep for many months.

A great ham glaze with instructions, can also be used on other cold meats