Condiments & Pastes

Made with chilli, capsicums and spices, this essential Moroccan paste is delicious with lamb. Try painting this on lamb chops before grilling. A Middle East/Morocaan condiment used in a myriad of dishes. You can also add this to wet dishes.

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

A delicious condiment to use with curry, fish, meats and vegetables. Made from chillies that are sweetened with apple and cooked long and slow. It is great with fish.

A hot and fiery Middle Eastern red pepper paste with the addition of rose that both flavours and mellows it. Used in a myriad of dishes.

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

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.

A traditional accompaniment to rich meats. Try with strong flavoured cheese. Ours is made from frozen Cranberries that are grown in Canada.

A well loved condiment to use with pork, turkey, game roasts.

Traditional and much loved Thai green curry. The recipe for a great Green Curry meal is on the label, it is simple and very easy to follow.

From the courts of Imperial Russia this delicious sweet mustard is fantastic with beef, amazing with ham, dressings and sauces. This mustard has all the heat, but is modified by sweetness. My all time favourite mustard.

A sauce found across much of SE Asia. It will vary in each country and is always delicious on BBQ'd food.

The classic Thai red curry paste that is so good with beef. We give a complete recipe for making a great Red Curry on the label and the instructions are simple.

Contains Tomato, garlic, ginger, chilli, onions, spices, sugar, peanut oil.
500 grams of chicken in bite sized pieces, ( I like boneless and skin on)
Fry the chicken in batches in 1 tablespoon peanut oil until 90% cooked browned.Set asside.
Do not clea

A classic Thai curry paste for lighter meats. To make a great duck curry... buy a cooked cut up (leave the bones in) duck from your have Chinese BBQ shop, make up the recipe according to our label and simple mix together. Delicious

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.