Moz’s (pickled) onion rings – a mmm… recipe

Moz's (pickled) onion rings
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Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
Ingredients
  1. 3 large red onions, peeled and sliced into half moons
  2. 4 tbsp olive oil
  3. 6 dried bay leaves, crumbled (or 1 tsp Herbes de Provence)
  4. ½ tsp marjoram
  5. Pinch of ground allspice
  6. 125ml Aspalls cider or red wine vinegar
  7. 1 Isle of Wight garlic clove, finely chopped
  8. 1 tbsp dark brown sugar
  9. Large pinch whole cumin seeds
  10. Maldon sea salt flakes to taste
Instructions
  1. Separate the onion slices into half moons and mix with all the other ingredients until well coated.
  2. Leave covered in an airtight container, either at room temperature for three hours, or overnight in the fridge, shaking or stirring occasionally.
  3. Use within two days (but unlikely to last that long as they are so delicious), or store in a sterilised jar for up to a year.
mmm... and glug... http://mmm-glug.co.uk/
All ingredients are available from mmm… and glug…

The onions came from the Grainger Market.

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Simone’s spicy smoked paprika wedges – a mmm… recipe

Spicy smoked paprika wedges
Serves 4
These wedges smell seriously amazing when they are cooking – even better they taste great too! The paste also works well with chicken wings and drumsticks (adjust cooking times accordingly) and makes a lovely marinade for BBQs too. It isn’t a recipe – just something you can put together in a couple of minutes and makes your kitchen smell amazing (did we mention that before?)
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
  1. 1 tsp of smoked paprika/pimenton (we used sweet smoked, but you can also use semi-sweet or hot smoked)
  2. 2 tbsp of Mutti tomato puree (the double concentrate purees work best)
  3. 3-4 tbsp of oil (we used our Herdade Portuguese olive oil – but you can also use rapeseed oil too)
  4. 600 – 700g of uncooked potatoes cut into wedges, cubes, chips or whatever you fancy
  5. Juice of half a lemon
  6. Parsley to garnish (optional).
Instructions
  1. Mix the paprika, puree and oil together in a dish
  2. Put your potatoes in a pan and add the paste
  3. Put a lid on the pan and shake for a few seconds to coat the potatoes
  4. Season with salt and pepper
  5. Add the coated potatoes to a pre-heated oven tray (oven set to 220°C/428°F) and leave for ten minutes
  6. Then turn the potatoes and reduce the oven temperature to 180°C/356°F and cook for a further 35 minutes or until they start to char
  7. Just before serving squeeze the juice of one lemon onto the potatoes and garnish with parsley (optional).
Notes
  1. If you are feeling like a bit more heat use our Gran Luchito smoked chilli ketchup instead of tomato puree – spicy!
mmm... and glug... http://mmm-glug.co.uk/
All of the ingredients came from mmm…

The potatoes came from the Grainger Market.

More recipes from mmm…

Cool Chile Co at mmm…

We love our Mexican flavours at mmm… and so do our customers, especially our weekly deliveries (including fresh corn tortillas) from the wonderful Cool Chile Co.

cool-chile-logoThey began small, importing a handful of chilli varieties and selling them from their market stall, first in Portobello and then in Borough Market, London.

Whilst travelling in México, they researched (ate), tested (ate), tasted (ate) and when they got home began to produce their own salsas, sauces and pastes, faithfully using traditional Mexican recipes and their delicious imported chillies.

What we sell at mmm…

Cool Chile Co Chile AnchoChile Ancho – whole (80g) – heat scale 3/10

Ancho means ‘broad’, due to the large shoulders of this chilli.

It’s tobacco and dried fruit flavour combines well with tangy guajillos.

Ancho is indispensable in Mole Poblano sauces, salsas and stews.

Whole Anchos can be stuffed whole, cut into strips ‘rajas’ or puréed for sauces.

Cool Chile Co diced AnchoChile Ancho – diced (40g) – heat scale 3/10

Simply sprinkle diced anchos into the pot during cooking or toast briefly in a dry pan to release the flavours.

Soak in hot water for 10 mins and purée with some of the soaking liquid.

Or add to soups, sauces, stews and salsas. Ancho is indispensable in Mole Poblano sauces, salsas and stews.

Cool Chile Co Ancho powderChile Ancho – powder (60g) – heat scale 3/10

Powdered chillies are easy and convenient as they require no soaking, so can be added directly to your dishes.

Fry a little onion and garlic in oil and add 1/2 – 1 tsp of powder.

Then use the mixture as a base for rice or bean dishes, soups or stews. Ancho is indispensable in Mole Poblano sauces, salsas and stews.

Cool Chile Co Chipotle (Meco)Chile Chipotle – whole Meco (40g) – heat scale 5/10

Chipotles are smoke-dried jalapeños, with thick flesh.

They are a medium hot, dried chilli with a soft smoky flavour.

Chipotles add great depth of flavour to soups, stews and sauces.

They can be used whole for a subtle flavour or diced for a stronger flavour.

Cool Chile Co Chipotle (Morita)Chile Chipotle – whole Morita (40g) – heat scale 7/10

A hot, dried chilli with a strong tobacco flavour.

Chipotles are smoke-dried jalapeños, with thick flesh and add great depth of flavour to soups, stews and sauces.

Wipe clean, remove stem and seeds. Open out flat and toast briefly in a dry pan until a nutty aroma is released. Soak in just boiled water for 15 mins, drain and purée.

This purée can be added to soups, stews, sauces or salsas.

Cool Chile Co diced chipotleChile Chipotle – diced (40g) – heat scale 7/10

Chipotles are smoke-dried jalapeños, with thick flesh.

They are a hot, dried chilli with a soft smoky flavour that add great depth of flavour to soups, stews and sauces.

Simply sprinkle into the pot during cooking or toast briefly in a dry pan to release the flavours.

Use chipotles in soups, stews, salsas and sauces.

Cool chile Co chipotle powderChile Chipotle – powdered (40g) – heat scale 7/10

Chipotles are smoke-dried jalapeños, with thick flesh.

They are a hot, dried chilli with a soft smoky flavour that add great depth of flavour to soups, stews and sauces.

Powdered chillies are easy and convenient as they require no soaking, so can be added directly to your dishes.

Use chipotles in soups, stews, salsas and sauces.

Cool Chile Co Chile De ArbolChile De Árbol – whole (60g) – heat scale 8/10

De àrbol means tree-like as this chilli plant grows sturdy and has a woody stem.

De àrbol chillies are related to cayenne varieties.

Àrbols, can be crushed and put on top of pizza, into stews and soups.

They make intense hot sauces, including harrisa.

Cool Chile Co diced ArbolChile De Árbol – diced (25g) – heat scale 8/10

A hot, dried, diced chilli with a distinctive grassy flavour.

Árbol has a searing, clean heat, use in seafood broths or home-made hot sauces.

Simply sprinkle into the pot during cooking or toast briefly in a dry pan to release the flavours. 

Use Àrbol to add heat in a myriad of dishes, also good sprinkled on top of pizzas.

Cool Chile Co Guajillo chilliesChile Guajillo – whole (60g) – heat scale 3/10

Guajillo means little gourd, due to it’s shape. 

A mild, dried chilli with a tangy tea and pine flavour Guajillos make tasty, brick red sauces and stews.

Wipe clean, remove stem and seeds. Open out flat and toast briefly in a dry pan until a nutty aroma is released.

Soak in just boiled water for 15 mins, drain and purée. This purée can be added to soups, stews, sauces or salsas.

Cool Chile Co diced GuajilloChile Guajillo – diced (40g) – heat scale 3/10

A mild, dried, diced chilli with a tangy tea and pine flavour. Guajillos make tasty, brick red sauces and stews.

Simply sprinkle into the pot during cooking or toast briefly in a dry pan to release the flavours.

Then soak in hot water for 10 mins and purée with some of the soaking liquid.

Add the purée to add to soups, stews, salsas and sauces.

Cool Chile Co powdered GuajilloChile Guajillo – powdered (60g) – heat scale 3/10

A mild chilli powder with a tangy tea and pine flavour. Guajillo makes tasty, brick red sauces and stews.

Powdered chillies are easy and convenient as they require no soaking, so can be added directly to your dishes.

Chile guajillo is useful in stews and mixes well with the fruitier chile ancho, try in enchilada sauces.

Cool Chile Co Habanero chilliesChile Habanero – whole (20g) – heat scale 10/10

Habaneros are grown in the Yucatan, where delicious salsas like Xni pec are served on most tables.

An extremely hot, dried chilli with a tropical fruit flavour.

Big heat with big flavour, eat with caution.

Habaneros are fantastic in salsas and sauces.

Cool Chile Co diced HabaneroChile Habanero – diced (40g) – heat scale 10/10

An extremely hot, dried diced chilli with a tropical fruit flavour.

Big heat with big flavour, eat with caution.

Habaneros are fantastic in salsas and sauces, the flavour matches the heat which does not linger, leaving you wanting more.

Habaneros are grown in the Yucatan, where delicious salsas like Xni pec are served on most tables.

Cool Chile Co diced JalapenoChile Jalapeño – diced – (40g) – heat scale 7/10

Hot, green dried, diced jalapeño pieces with a sweet herbaceous flavour.

Jalapeños are thick fleshed and hot. Fresh they are red or green with cork like markings on the skin. 

Smoke dried they are called chipotles.

Can be used in salsas, breads and dressings. Or add to soups, stews, salsas and sauces.

Cool Chile Co Mulato chilliesChile Mulato – whole (60g) – heat scale 3/10

Mulatos are related to ancho chillies, but ripen to a brown colour rather than red.

A mild chilli with a deep herbaceous flavour that can be stuffed whole, cut into strips ‘rajas’ or puréed for sauses.

Mulatos are an indispensable ingredient in Mole Poblano sauce (a rich chilli, nut and cocoa sauce).

Cool Chile Co diced MulatoChile Mulato – diced – (40g) – heat scale 3/10

Mulatos are related to ancho chillies but ripen to a brown colour rather than red.

A mild, dried, diced chilli with a deep herbaceous flavour.

Mulatos are an indispensable ingredient in Mole Poblano sauce (a rich chilli, nut and cocoa sauce).

Simply sprinkle into the pot during cooking or toast briefly in a dry pan to release the flavours, soak in hot water for 10 mins and purée with some of the soaking liquid.

Cool Chile Co New Mexico Red chilliesChile New México Red – whole (60g) – heat scale 3/10

New México Red chiles are revered in Northern México and used in dishes such as guisado de res soronense.

A mild, dried chilli with an earthy but zingy flavour.

New México red are used to make brick red sauces for enchiladas and stews.

Purée for sauces, it is so light you will not need to add tomato.

Cool Chile Co Pasilla chilliesChile Pasilla – whole (60g) – heat scale 4/10

Pasilla means little raisin, so called because of it’s flavour.

A medium hot, dried chilli with a rich, herbaceous and dried fruit flavour.

Pasilla is perfect in Mole Poblano sauce.

Or pasillas can be stuffed whole, cut into rings and fried for soups garnishes, like tortilla soup or puréed for sauses like salsa borracha ‘drunken salsa”.

Cool Chile Co diced PasillaChile Pasilla – diced (40g) – heat scale 4/10

A medium hot, dried, diced chilli with a rich, herbaceous and dried fruit flavour. Pasilla is perfect in Mole Poblano sauce.

Simply sprinkle into the pot during cooking or toast briefly in a dry pan to release the flavours, soak in hot water for 10 mins and purée with some of the soaking liquid.

Add to soups, stews, salsas and sauces.

Cool Chile Co powdered PasillaChile Pasilla – powdered (60g) – heat scale 4/10

A medium hot, chilli powder with a rich, herbaceous and dried fruit flavour.

Pasilla is perfect in Mole Poblano sauces, soups, salsas and stews.

Powdered chillies are easy and convenient as they require no soaking, so can be added directly to your dishes.

Pasilla means ‘little raisin’ due to its flavour. It also mixes well with chocolate, can be used in chocolate cake or muffin recipes.

Cool Chile Co Piquin chilliesChile Piquín – whole (30g) – heat scale 9/10

Piquín means ‘little flea’ due to it’s shape, it also grows wild and called chile tepín.

A very hot, dried chilli with corn and nut flavours.

Piquín can be used in hot sauces, stews and broths.

Perfect cracked in to a cup of hot seafood broth.

Cascabel chilliesChile Cascabel – whole (60g) – heat scale 4/10

Cascabel means ‘little rattle” due to the noise it makes when you shake it.

A medium hot, dried chilli with a rounded nutty flavour. Cascabel mixes well with tomatillos and makes beautiful deep red sauces and stews.

Purée with tomatillos for a salsa or mix the purée with orange juice and clove for a marinade for meat.

Cool Chile Co Chipotle KetchupChipotle ketchup (270g) – heat scale 6/10

A spicy ketchup made with smoked dried chipotle chillies, which give this tangy but sweet ketchup a smoky depth of flavour.

Perfect for burgers, chips or grilled sandwiches.

Mix with mayonnaise and lime for seafood cocktails or brush on meat near end of cooking, for a smoky, sticky glaze.

Cool Chile Co Habanero Hot SauceHabanero Hot Sauce (150g) – heat scale 10/10

An extremely hot sauce made from habanero chillies.

The ‘King of chillies’ give this hot sauce a big, fruity, floral flavour with a searing heat.

Great on avocados, fish, grilled meats, baked potatoes and in soups and stews.

Use sparingly due to chilli heat.

Cool Chile Co Chipotle SalsaChipotle salsa (270g) – heat scale 5/10

A spicy tomato salsa with coriander and smoked chipotle chillies.

Those chipotle chillies give this spicy salsa a fresh, but rich smoky flavour.

Use for a dip for chips.

Or heat gently for a quick ranchero sauce for fried eggs and tortillas.

Tomatill salsa Tomatillo Salsa (270g)  – heat scale 3/10

A spicy salsa made with tomatillos, coriander and hot green chilli.

Tangy tomatillos (small, green, sour fruits) give this salsa a distinctive zingy flavour.

Use as a dip or blend with avocado for a richer dip.

For enchiladas or chilaquiles, heat the sauce thinning as necessary with water or stock.

Chipotle in adoboChipotle in adobo (185g) – heat scale 7/10

Smoked, diced chipotle chillies in a tomato and vinegar sauce.

Mix with mayonnaise, ketchup or fresh salsa.

For soups, stews and sauces stir in 1 tsp at a time to taste.

For marinades brush on meat, fish or corn on the cob before grilling.

Achiote pasteAchiote paste (100g)

Annatto seeds, know as ‘achiote’ in México, have a mild, earthy flavour and bright red colour, making them a perfect ingredient in a marinade base.

Dissolve in a little of the paste in vinegar or a mix of fresh lime and orange juice and add salt to taste.

Use to marinate fish or meat before roasting, steaming or barbecuing or use to colour and flavour rice dishes.

Mole Poblano pasteMole Poblano paste (100g) – heat scale 3/10

A savoury paste made with dried chillies, dried fruit and cocoa. Dilute to make a Mole Poblano sauce.

Mole Poblano is traditionally served on poached chicken or turkey with white rice on the side.

But it is equally delicious served with a little refry and rice in a taco or with fried eggs and tortillas.

EpazoteEpazote (25g)

A dried, cut leaf, pungent herb.

Mexican epazote has a citrus or medicinal flavour, which works well with black bean dishes and seafood stews.

Use sparingly whilst cooking, due to strong flavour

Try a little espazote sprinkled in a quesadilla.

Mexican oreganoMexican Oregano (25g)

A dried, cut leaf, spicy herb. Mexican oregano has a strong, spicy and aromatic flavour. It can be added to soups, stews and salsas.

Rub between fingers over dishes whilst cooking or to serve. The friction helps release fragrant oils.

Use sparingly due to strong flavour.

Use in dishes such as pozole, pink pickled onions and salsas.

Black bean kitBlack Bean kit (250g)

Dried black turtle beans, spices, epazote and recipe to make Mexican style black beans and refry.

Mexican black beans, known as ‘frijoles de olla’ are common to central and south México.

Cook these beans with onion to make this dish, or add included packet of smoked paprika to make refry.

Eat as a side dish with warmed tortillas, or make them into refy for tortas and tacos or as a warm dip with corn chips.

Cowboy Bean kitCowboy Bean kit (250g)

Dried pinto beans, spices, bay leaves and recipe to make Mexican style pinto beans and refry.

Mexican cowboy beans, known as ‘frijoles de charros’ are typical to northern México, cook these beans with onion, green chilli and tomato to make this dish, or add included packet of smoked paprika to make refry.

Eat as a side dish with warmed tortillas, or make them into refy for tortas and tacos or as a warm dip with corn chips.

Chile Con Carne kitCool Chile Con Carne kit (220g)

This kit makes a chilli con carne which is most similar to a northern Mexico dish called ‘carne con chile’ (which translates as ‘meat with chilli’).

This kit allows you to cook with or without the beans and serves two people as a main or four as side dishes.

Includes black beans, chile guajillo, Cool Chile Con Carne Spice Mix, chile ancho, chile chipotle morita, epazote, chile de árbol and recipe sheet.

Hibiscus flowersHibiscus Flowers (50g)

Dried flowers for infusing drinks and sauces.

Hibiscus, known as ‘flor de Jamaica’ in México, has a tart, cranberry-like flavour.

It is used to make a delicious, ruby coloured drink called Agua Fresca de Flor de Jamaica.

Can be used to make mulled hibiscus tea, syrups for puddings or in cocktails, such as margaritas.

Masa harina for tortillasMasa Harina for tortillas and tamales (500g and 1kg)

Finely ground maize flour for making soft corn tortillas.

This special grind is not only used to make tortillas but also sopes, gorditas and other antojitos/snacks.

The tamale special grind will help to make light and fluffy tamales (Mexican steamed corn dumplings).

Blue corn tortillasFresh corn and blue corn tortillas – 15 cm – (300g packs of 13)

15cm disks of corn, made using Mexican Masa Harina – use warm to wrap food.

These tortillas when warmed make great soft tacos, quesadillas and enchiladas or use as an accompaniment to meals.

When stale they fry beautifully to make totopos.

We get deliveries of the corn and blue corn (pictured) tortillas every Friday at mmm… You will find them in our fridge.

Want to know more?

Thanks to Cool Chile Co for the information and images on this page.

Anandas Gourmet spice kits at mmm…

Looking to try the taste of India but don’t know where to start, or just don’t have the time, well try Ananda’s Gourmet spice kits from mmm…

Ananda hails from Hyderabad in Southern India, traditionally a land of Nawabs and kings. 

Anandas spice kits - shopping listHer cooking is very much influenced by Moghul cooking, which has its own distinctive traditions and flavours. 

She gives her utmost attention to picking the right kind of spices, which add a distinct aroma and taste. 

Her spice kits provide all of the spices you need, in each to use packs, to create a gourmet meal of your own.

Each pack includes a shopping list (handily sized to fit in your wallet or purse) so you know exactly what you need to purchase to create a delicious meal, all of the spices and a step-by-step recipe to create a spicy feast at home.

What we sell at mmm… 

Anandas Hyderabadi Chicken Biryani curry kit at mmmHyderabadi chicken Biryani – this dish hails from the royal kitchens of Nawabs and is renowned for its mouth-watering aroma.

This luxurious recipe combines rice and chicken in a single dish, and although more complicated than a simple curry, has been simplified to bring an extravagant indian feast to your table.

The chicken is marinated in a wide selection of spices and herbs in yoghurt mixture and layered with partially cooked rice; saffron infused milk and caramelised onions resulting in a melt-in-the-mouth dish.

Aloo gobi masala – a fragrant dish that is a staple curry of the Indian family dinner table.

Aloo (potatoes) and Gobi (cauliflower) are combined with spices to make a quick side dish to any indian bread or rice. 

Anandas Goan Prawn Curry kit at mmmGoan prawn curry – the coastal town of Goa combines Indian and Portuguese culinary influences and flavours, along with the abundance if fresh seafood.

Anandas’ Goan Prawn Curry is made with ground coconut and chillies and blended with aromatic spices of coriander, pepper and garlic.

Fresh, pre-cooked and peeled king prawns are the most convenient and work best with this recipe.

The pungent sauce is an ideal partner to steamed rice or any indian bread.

Meryala Kodi Vepudu – this spicy dry dish originates from the Southern India province of Chettinad.

The region was on a historic spice trade route and is famous for combining flavours of star anise, tamarind, chilli and cloves.

Meryala (pepper cloves) chicken fry is a dry dish, and brings the impact of cloves balanced with the aromas of green and yellow peppers.

It goes well with cucumber raita (yoghurt and cucumbers), steamed rice, naans or rotis.

Anandas Matar Paneer Masala Curry kit at mmmMatar paneer masala – paneer is an Indian cheese with a firm texture and mild flavour.

This aromatic, creamy and mild vegetarian curry combines paneer with the sweetness of fresh green peas.

Serve with naan bread for a simple lunchtime meal or as a side dish with pilau rice.

Murgh Makhani (butter chicken) – Murgh Makhani is originally a Punjabi dish. It is rich, creamy and full of flavour making it an all time favourite curry to prepare and eat.

The dish is made in two stages. Firstly, the chicken is marinated in a spicy yoghurt marinade and grilled, and then added to a delicious creamy tomato curry sauce.

It is best enjoyed with the classic accompaniment of rice and naan bread.

Kheema aloo – this is a popular spicy minced lamb or beef dish from the North-West Frontier.

Lean minced lamb or beef and potatoes are combined with the aromatic spice of cinnamon, cloves and cardamom.

Whether as a lazy Sunday brunch dish served with bread rolls, or as an accompaniment to an evening meal served with puris, rice or naan, Kheema Aloo is comforting and punchy.

Anandas Hyderabadi Lamb Korma curry kit at mmmHyderabadi lamb korma – Hyderabad is a South Indian city, which was once the hub of the Mughal Empire.

The region remains famous for its sumptuous food, evocative or royal banquets.

In this dish, marinated lamb is enriched with a paste of coconut and poppy seeds, and slow cooked till tender.

It is mildly spiced, and can be served with rice or naan bread.

Chana masala (chickpea curry) – Chana Masala is a typical Northern Indian dish.

Traditionally, chickpeas, spices and tomatoes are simmered together for hours to produce a delightful sauce.

Anandas’ recipe is easy and just as delicious – a rich masala vegetarian dish is ready in minutes.

Chana Masala makes a great side dish served with any Indian bread, or pilau rice.

Tadka Dal (lentils) – the perfect accompaniment to any Indian curry, mixed with rice or enjoyed on its own.

This recipe is delicately flavoured with caramelised onion and sweetened with tomato to make a simple wholesome and easy to prepare dish.

Tadka refers to the final tempering of the lentils with hot spices, which are gently fried to release their fragrance and flavours.

Kodu Kura (chicken curry) – Kodu Kura quite simply translates as chicken curry, but is a sophisticated dish prepared with cinnamon, cardamom and cloves.

The light curry is cooked at the final stage in a creamy yoghurt mixture combined with cashew nut, coconut and poppy seed paste to give it a korma consistency, and finished with a splash of lemon or lime. 

Want to know more?

Thanks to Anandas Gourmet for the images and information on this page.

Asharun Spices at mmm…

MEET ASHARUN SPICES AT MMM… – come and see (and taste) the spicy delights of Asharun Spices at mmm… from 12.30pm on Saturday, 16 August.

Everyone at mmm… agrees with Asharun Spices that with quality ingredients and a simple set of instructions you really can cook amazing spiced meals all at home.

They have a fabulous selection of hand-blended spice kits, all with a shopping list and simple to follow recipes.

These carefully written cooking instructions give options for the Hob, Oven, Aga or Slow Cooker. Perfect for fast or slow cooking.

Asharun Spices select the finest spices, temper them, carefully stone grind making sure that the oil in the spices is released and then hand blend.

However none of this happens until we make our latest order.

Asharun Spice Kits add dried chilli flakes (not chilli powder) just enough to give flavours.

The option is your to add a fresh chilli to your taste. That makes the Madras mild too… but with the full flavour of black cardamom and curry leaves.

What we sell at mmm…

Indian spice mixes – mains

  • Chick Pea Curry  – Masala mix
  • Spiced Aubergine  – Masala mix
  • Madras  – Masala and onion mix
  • Korma  – Masala and coconut mix
  • Pasanda – Masala and almond mix
  • Tikka Masala – Masala and onion mix
  • Rogan Josh – Masala and onion mix
  • Jalfrezi – Masala and onion mix
  • Balti – Masala and onion mix.

Indian spice mixes – sides

  • Bombay potato
  • Saag aloo spice mix
  • Aloo gobi spice mix
  • Tarka dhal
  • Pilau rice
  • Onion bhaji kit
  • Naan bread kit.

Tex-Mex spice kits

  • Fajita herb and spice mix
  • Tex-Mex chilli beef herb and spice mix (uses beef skirt – our top tip is Oliver and Eden in the Grainger Market).

Moroccan

  • Lamb tagine spice mix
  • Chicken tagine spice mix
  • Mqualli (fish) tagine spice mix
  • Ras el Hanout – a unique blend of fourteen spices created for home-made gourmet Moroccan cuisine.  The literal translation from Arabic is “head of the shop” implying that it is the best (or top) of the shop.

Want to know more?

Please note: as we deal with small suppliers, many of which make our orders from scratch or depend on seasonal ingredients, it is always best to check with us in advance if there is a specific product you want.

Thanks to Asharun Spices for the information on this page.

An A to Z of herbs, spices and chillies at mmm…

We have a vast array of the best quality spices, herbs and chillies at mmm… – from everyday basil and bay leaves to hard-to-find sumac, za’atar, saffron and three types of smoked ‘pimenton’ paprika.

Here is an A to Z (but by no means exhaustive) list of herbs, spices and more available at mmm…

We keep on adding to our list each week. Don’t ask if we stock it – just ask where it is!

Please note: We get weekly deliveries of our spices to ensure their freshness and are subject to stocks being available.

So please check ahead if there is a particular ‘hard to find’ herb or spice that you need and we will be happy to keep it back for you.

And even better – during the summer we get super fresh UK-grown chillies at mmm…

Keep watching this page, our website and our Tweets for more fresh chilli news.

A

Achiote paste – Annatto seeds, know as ‘achiote’ in México, have a mild, earthy flavour and bright red colour, making them a perfect ingredient in a marinade base.

Dissolve in a little of the paste in vinegar or a mix of fresh lime and orange juice and add salt to taste.

Use to marinate fish or meat before roasting, steaming or barbecuing or use to colour and flavour rice dishes.

Achiote seedAchiote seed (annatto seed) – this lentil shaped seed is brick-red in colour and is used to impart a yellow/orange colour to Latin American or Spanish cooking.

It can be used in place of saffron and will impart a slightly peppery, nutty taste to food.

May be used whole, ground or infused in oil.

African Grains of Paradise – 

Ajwan seedAjwain (or Ajwan) seed – a pungent, bitter fruit-pod from the Bishops Weed plant.

Although not a true seed it is known as a seed and is similar in appearance to caraway.

This spice has a strong thyme taste and should be used sparingly.

Use in speciality Asian dishes. In particular, it goes well in dahls, breads, vegetable dishes and chutneys.

Allspice berries – ground – Finely ground Allspice berries. See below.

Allspice wholeAllspice berries – whole – the dried berry of an evergreen tree indigenous to Central America and the Caribbean.

It was traditionally harvested by young men with climbing skills. Allspice was named by early European visitors because the warm flavour seemed to combine the flavours of cumin, cloves and nutmeg.

It is used in Caribbean regional cooking, as an ingredient in pickling vinegar and as an essential ingredient in the mix of spices for mulling wine and ale.

AmchoorAmchoor (Mango powder) – Amchoor, also known as mango powder, is made from dried unripe mangoes and has a sour, bitter flavour.

It is widely used in North Indian cooking to flavour chutneys, pickles and vegetable dishes.

Use sparingly!

Anardana (ground pomegranate seeds) – 

Aniseed whole - aniseAnise (or whole aniseed) – the seeds of an annual plant related to Cumin and Fennel.

Indigenous to the Eastern Mediterranean it is now widely cultivated in Europe and Central America.

Its mild, liquorice flavour is used in Middle Eastern cooking, particularly vegetable based dishes.

Anise Star (Star Anise or China Star) – the star shaped fruit of an evergreen shrub indigenous to southern China and Vietnam.

Star anise - anise starBoth the fruit case and the seeds have a strong aniseed flavour and may be used whole (remove before serving).

They can also be ground as found in traditional Five Spice Mix.

Use sparingly wherever an aniseed flavour is required.

Aniseed – whole – see Anise.

Annatto seed (achiote seed) – this lentil shaped seed is brick-red in colour and is used to impart a yellow/orange colour to Latin American or Spanish cooking.

Achiote seedIt can be used in place of saffron and will impart a slightly peppery, nutty taste to food.

May be used whole, ground or infused in oil.

Use to marinate fish or meat before roasting, steaming or barbecuing or use to colour and flavour rice dishes.

Advieh rice seasoning – 

Arrowroot – the starch extracted from the tuberous roots of a perennial plant indigenous to Central America.

ArrowrootArrowroot is now also cultivated in Africa and South East Asia.

Widely used as a thickening agent as it produces a thick gel when mixed with hot water.

In the past this was considered a useful source of nutrition for those with weak stomachs.

Asafoetida – a highly pungent gum extracted from the flower stalks of a herbaceous perennial native to Afghanistan.

AsafoetidaAsafoetida is widely used throughout Southern Asia to flavour rice, vegetable dishes and chutneys.

It typically works as a flavour enhancer and, used along with turmeric, is a standard component of Indian cuisine.

Asafoetida is used particularly in lentil curries, such as dal, as well as in numerous vegetable dishes.

An acquired taste!

B

Baharat – 

Balti stir fry mixBalti Masala (Balti stir fry mix) – see below.

Balti stir fry mix (Balti Masala) – A blend of curry spices well suited to the ‘Balti’ style of cooking.

This style of cooking, ‘legend’ has it, was developed in Birmingham using the traditional Indian Balti frying pan for British style Indian curries.

Barberry – whole

BasilBasil (sweet basil) – this leafy annual is native to the Middle East and South Asia but is now cultivated widely throughout the sub-tropical zones.

Egypt and Turkey are the main commercial producers.

The leaves have a strong, pungent taste that compliments fish and meat dishes, particularly those containing tomatoes.

Basil is one of the most widely used herbs and is essential to Mediterranean and Arabic Cuisine.

Basil – Thai holy basil

Bay leavesBay leaves (or sweet laurel) – a large tree native to the Eastern Mediterranean but now grown throughout the sub-tropical zones.

The dried leaves of Bay have been used since ancient times as a food flavouring.

They are an essential ingredient in Mediterranean, Middle Eastern and Asian cooking.

One or two leaves will add a piquant lemon flavour to fish, meat or vegetable dishes. Remove before serving.

BBQ seasoning – a blend of spices used as a marinade for meat or fish to be cooked on the barbeque.

Beetroot powder – 

Berbere – 

Biryani spice mix – 

Bouquet GarniBouquet Garni – together with Fines Herbes and Herbes de Provence, Bouquet Garni is one of the classic herb mixtures of French cuisine.

It contains Marjoram, Thyme, Rosemary, Parsley and Bay Leaves.

Traditionally the herbs would be added to a dish tied up in a muslin pouchette which would be removed before serving.

The flavour compliments meat or tomato based dishes.

C

Cajun seasoningCajun seasoning – a spice mixture typical of the Cajun region of the southern United States.

Add to boiled, braised or fried dishes.

Works particularly well with fish and chicken dishes.

Cajun blackening spice – 

Caraway seed – the seeds of a slender biennial plant native to a wide region covering Central Europe, the Middle East and Asia.

Caraway seedCaraway seeds are similar in flavour to aniseed and can be used whole or ground.

Caraway seeds are frequently used in baking. The seeds found in most types of rye bread are caraway seeds.

Caraway seed is also used in flavouring curries, sausages and are sometimes used in pickling and brining as well.

It pairs rather well with garlic, and also with pork and cabbage.

Cardamom – ground

Cardamom wholeCardamom whole (green pods) – cardamom is indigenous to South India, but is now cultivated extensively in Central America.

The green or straw coloured seed pods contain small black seeds that have a strong lemon flavour.

It is an indispensable ingredient in Indian cooking.

Crack the seed pods by crushing before use and remove before serving.

An interesting addition to cooked fruit!

Cardamom – pods (green) – see above.

Cardamon – pods (black)

Caribbean jerk spice rub

Cassia - cassia barkCassia (cassia bark) – the bark of a tree closely related to cinnamon.

It is indigenous to China and now cultivated throughout South Asia and Indonesia.

A five-inch piece added to rice or fish dishes will empart a cinnamon flavour.

Remove before serving.

Cayenne pepperCayenne pepper – traditionally, the ground, dried, fruit of a variety of capsicum indigenous to the Cayenne area of northern South America.

In reality, it is an alternative name for Chilli Powder.

Beware, Cayenne Pepper is very hot and should be used sparingly.

Celery leaf

Celery salt – A popular way of using ground celery seed. Use instead of salt in fish or chicken dishes or as a sprinkle on salads or vegetables.

It is particularly favoured with quail eggs.

Celery seedCelery seed – the seeds of the fleshy plant widely grown as a vegetable and indigenous to Southern Europe and North America.

The strong celery flavour that the seeds impart is much favoured by cooks in Central Europe.

Celery seed has a very strong flavour, especially when ground, so use sparingly.

It goes well with vegetables and eggs.

Chai spices

Chat masala

Chermoula

Chervil

Chicken seasoning – a blend of herbs and spices that enhance the flavour of all poultry dishes.

Use as a rub before roasting or cooking chicken in a casserole dish.

Crushed chilliesChilli – crushed – whole chillies chopped into 3-4mm pieces for ease of use.

The chilli gets distributed more evenly throughout the dish.

Beware, Crushed chillies are very hot and should be used with caution.

Lovely sprinkled on pizza or added to pulped tomatoes to make a simple pasta sauce.

Ground chilliChilli  – ground – produced in most tropical countries but supplies available in the UK usually come from southern India, Pakistan or China.

Depending on the t of chilli pepper used powders range from the mildly hot to the downright dangerous and vary in colour from pale yellow/pink to deep red.

We try to always stock a medium hot chilli powder with a strong orange red colour.

See also Cayenne pepper

Chilli  – pepper

Chilean Alino

Chillies wholeChillies – whole – the dried seed pods of a variety of capsicum widely cultivated in the tropics.

Chillies, particularly the seeds, are very hot and should be handled with caution.

They are used in Indian cooking, both in the whole state as well as crushed or ground.

See also Chilli – ground above.

If used whole, the Chilli is usually removed before eating.

Chillies – dried ancho (poblano)

Chillies – dried bird’s eye

Chillies – dried chipotle meco

Chillies – dried chipotle morita

Chillies – dried d’arbol

Chillies – dried guajillo

Chillies – dried New Mexico red

Chillies – dried habaneros

Chillies – dried piquin

Chillies – dried naga

Chillies – dried bhut jolokia

Chillies – dried ‘ghost’

Chillies – Kashmiri – powder

Chili en polvo

Chinese 5 spiceChinese 5 Spice – also known as ‘five spice mix’.

The classic spice mixture of Chinese cooking.

The mix is made by grinding Star Anise, Fennel Seed, Cinnamon and Black Pepper.

A teaspoon full added to a chicken or beef stir-fry dish will give it the rich aniseed flavour associated with Chinese cuisine.

Chives – the fleshy leaves of a plant indigenous to Europe and North America, which is closely related to onion and garlic.

ChivesChives are one of the “fines herbes” of French cuisine, which also include tarragon, chervil and/or parsley.

It is widely used as a garnish with a mild onion flavour.

Chives enhances salads and vegetable dishes, particularly potatoes.

It goes well with cheese or mayonnaise dips.

Cinnamon  – bark (cinnamon sticks) – the bark of an evergreen tree indigenous to Sri Lanka but cultivated throughout the tropics.

Cinnamon sticksThe bark curls into sticks when being cut.

Cinnamon is one of the most widely used spices.

Its warm sweet aromatic flavour is an essential part of South Asian and Indonesian cooking.

Use a five-inch piece in meat, vegetable, fish or rice dishes.

It can also be used to flavour rice pudding or other milk based dishes.

Cinnamon – ground (cinnamon powder) – the finely ground bark of the cinnamon tree.

Cinnamon ground - powderSee also cinnamon bark/sticks above.

This popular spice is one of the essential ingredients of Indian and Indonesian cooking.

Its warm sweet aromatic flavour is also widely used in baking.

Cinnamon – sticks (Sri Lankan)

Cinnamon – sticks (Mexican)

Cloves – ground – finely ground whole cloves (see below).

Use sparingly instead of whole cloves when the clove bodies would detract from the dish.

Use with stewed or baked fruit, fruit puddings, Christmas pudding and sweet sauces.

Cloves wholeCloves – whole – cloves are the dried, unopened flower buds of an evergreen tree indigenous to the Moluccas Islands (“The Spice Islands”).

They are now cultivated throughout the tropics particularly East africa and Indonesia.

Cloves was one of the earliest spices to reach Europe and is prized for its strong, sweet, aromatic flavour.

It is particularly well suited to flavour pork or ham dishes and is also used with stewed or baked fruit. Remove before serving.

Coriander - groundCoriander – ground – finely ground coriander seed plays a part in almost every regional cooking style.

In particular Indian, Malay, Mexican and Middle Eastern.

Its warm, aromatic flavour is fully developed after frying in oil at a high temperature for a minute or so.

It is an indispensible ingredient in most curry powder/masala mixes.

Coriander leafCoriander – leaf – the dried leaves of the coriander plant have a strong aromatic flavour similar to that of ground coriander.

It is used as a garnish in North African, Middle Eastern and Indian cooking.

It can be used with vegetables, fish and in cream dips.

Coriander leaf also provides an interesting alternative to parsley.

Coriander – seed – the seed of a hardy annual indigenous to the Eastern Mediterranean area.

Coriander seedIt is now cultivated throughout the temperate zones.

After pepper, coriander is probably the most widely used spice.

The seeds have a warm, aromatic flavour, but because of the indigestible husk they are usually used in the ground form.

The seeds may be ground using a mortar and pestle or coffee grinder.

The best way to get the maximum flavour out of coriander seeds is to dry-fry them.

Seeds are ready when the warm aroma is released. Remove from pan and cool.

Seeds can then be used whole or crushed. See also – Coriander – ground above.

Creole seasoning

Cumin groundCumin – ground – finely ground Cumin Seed. See below.

Widely used in South Asian cooking.

To obtain the best flavour, fry first in oil at a high temperature for a minute or so.

Cumin gives a warm aromatic lemon flavour to meat, fish or egg dishes.

Cumin – seed – the seeds of a plant related to parsley and indigenous to the Eastern Mediterranean.

Cumin seedIt is now widely cultivated throughout the sub-tropical zones.

Cumin seeds have a full aromatic lemon flavour and are often used ground. See Cumin -ground above.

To prepare the seed yourself, first roast in a hot, dry, frying pan for a few minutes and then grind using a mortar and pestle or a coffee grinder.

Cumin is an important ingredient in Indian and Middle Eastern cooking and is also used as a topping for bread.

Cumin seed blackCumin – seed (black) – also known as Royal Cumin Seed, these are a species of Cumin cultivated in Central India.

Reputed to have a superior flavour to Cumin Seed they are particularly suited to vegetarian dishes.

Dry roast in a pan and grind finely before use.

Use as Cumin – seed (see above).

Curry leaves – the leaves of a bush indigenous to South India.

Curry leavesThese leaves smell like curry powder, hence the name.

They have a sharp, bitter, aromatic flavour.

They are widely used in Sri Lankan and South Indian cuisines to add flavour to meat, fish, vegetable or lentil dishes.

Remove the leaves before serving.

Curry powder – Biryani spices

Curry powder – Madras

Curry powder – Medium

Curry powder  – Mild

Curry powder  – Thai Green

Curry powder – Thai Red

D

Dhansak spice mix

Dill herb leafDill  – herb (Dill – leaf) – the leaves of an annual plant originating from the Mediterranean but now widely cultivated.

Dill Leaf has been used as a food flavouring since ancient times.

It has a particular aromatic piquante flavour and is typically used to garnish soups, salads, vegetable and fish dishes.

It is widely used in Arabic, Central European and Scandinavian cooking. See also Dill – seed below.

Dill seedDill – seed – the dried seeds of the Dill plant.

It is used to flavour the vinegar in pickles, particularly pickled gherkins.

Finely ground it may be added sparingly to soups and sauces.

It is widely used in Arabic, Central European and Scandinavian cooking.

See Dill Leaf above.

Dukka (Dukkah)

E

Epazote

F

Fajita seasoningFajita seasoning – A spicy mix of chilli, onion, garlic salt, paprika, mustard, pepper, oregano, lemon, nutmeg and cinnamon.

Use as a rub or in a marinade to produce the Mexican dish of grilled meat or fish ‘fajitas’.

Perfect with our Mexican Masa Harina (corn) tortillas we have delivered each week at mmm…

Fennel seedFennel seed – the seeds of a plant related to Dill and native to the Mediterranean area. It is now widely cultivated in all temperate zones.

Its mild, aromatic, liquorice flavour enhances meat and fish dishes.

You’ll get more flavour out of fennel seeds by grinding or dry frying them.

To grind, either pound in a pestle and mortar, put them in a sealed bag and bash with a rolling pin or whizz up in a small, clean coffee grinder.

To dry fry, heat up a pan, tip in the seeds and, over a medium heat, brown for a couple of minutes, tossing them around the pan frequently.

Fenugreek (methi) – ground – finely ground Fenugreek seeds. See below. Use sparingly.

Fenugreek leafFenugreek (methi) leaf – the dried leaves of the Fenugreek plant. See Fenugreek – seed below.

Used as an alternative to ground Fenugreek when a less sharp flavour is required.

The dark green leaves add interest to many vegetarian dishes.

Widely used in Indian and Middle Eastern cooking.

Fenugreek seed - methiFenugreek (methi) – seed – fenugreek is a small annual plant which is widely distributed throughout Asia and the Mediterranean.

It has been used as a culinary spice since the earliest times.

It is mainly grown commercially in India and North Africa.

You’ll get more flavour out of fenugreek seeds by grinding or dry frying them.

To dry fry, heat up a pan, tip in the seeds and, over a medium heat, brown for a couple of minutes, tossing them around the pan frequently.

Fish seasoningFile (Sassafras) powder

Fish seasoning – a herbal mix of orange peel, fennel seed, parsley, chives, tarragon and chervil.

The mix perfectly compliments fish dishes.

Add half a teaspoon per person during the cooking process.

Chinese 5 spiceFive spice mix – also known as Chinese 5 Spice.

he classic spice mixture of Chinese cooking.

The mix is made by grinding Star Anise, Fennel Seed, Cinnamon and Black Pepper.

A teaspoon full added to a chicken or beef stir-fry dish will give it the rich aniseed flavour associated with Chinese cuisine.

Fleur de Sel

French lavender – the flowers of a perennial shrub native to the Mediterranean region.Lavender

Now more widely cultivated for its popular aromatic properties.

It can be used in southern European and Middle Eastern cooking as an interesting alternative or addition to traditional herbs.

It can also be used with Herbes de provence.

G

Galagal groundGalangal – ground – the finely ground dried root of a plant closely related to ginger.

It is native to South and East Asia and is widely used as an aromatic spice with a warm ginger-like flavour.

It is an essential ingredient in many Thai and Indonesian dishes.

See Galangal – root below.

Galangal – root

Garam MasalaGaram Masala – a generic name given to a mixture (masala) of ‘good’ spices kept in the kitchen of any Indian home.

The ingredients will vary depending on availability.

Our everyday, always stocked Garam Masala is a mixture of coriander, cinnamon, cloves, nutmeg.

Use as a ‘curry powder’ or sprinkle on savoury dishes, particularly vegetarian dishes, before serving.

Garlic bulbs – unsmoked

Garlic bulbs – smoked

Garlic chips granulesGarlic – granules (Garlic – chips) – related to the onion, garlic is a native of Asia but is cultivated throughout the warmer zones.

Together with black pepper, it is probably the most widely used food flavouring in the world.

Garlic chips are made by cutting up dried cloves of fresh garlic.

Half a teaspoon is equivalent to a medium sized clove of fresh garlic.

Garlic powderGarlic powder – finely ground dried garlic cloves.

It is much stronger than garlic chips so use sparingly.

Garlic powder will easily absorb water vapour and ‘cake’ so always store in an airtight container in a dry environment.

See Garlic – granules/chips above.

Garlic saltGarlic salt – garlic Salt is a mixture of salt and ground garlic, plus an anti-caking agent.

It provides a convenient way of using garlic.

It should always be stored in an airtight container in a dry environment.

See Garlic – granules/chips for general information on garlic.

Goan Xacuti curry powder

Ginger rootGinger root – the dried fleshy, tuberous rhizomes of a perennial plant indigenous to South East Asia, but now cultivated throughout the tropics.

Culinary use of ginger usually calls for the finely ground root (see Ginger – ground below).

But whole root ginger is widely used in the preparation of pickling vinegar.

Ginger ground – the finely ground, dried root of the Ginger plant (see Ginger root above).

Ginger groundGinger has been used since ancient times and is widely used in Asian and Caribbean cooking.

It is also a popular flavouring in many bakery products.

The dried root is difficult to grind in the domestic environment, so is usually purchased ready ground.

It gives a strong, warm, hot, aromatic flavour and should be used sparingly.

Goma Shio

Grains of Paradise

Cardamom wholeGreen cardamom  (Cardamom whole/green pods) – cardamom is indigenous to South India, but is now cultivated extensively in Central America.

The green or straw coloured seed pods contain small black seeds that have a strong lemon flavour.

It is an indispensable ingredient in Indian cooking.

Crack the seed pods by crushing before use and remove before serving.

An interesting addition to cooked fruit!

H

Harrisa paste

Harrisa paste (fresh – in our fridge)

Harissa spice mix (just blend with olive oil and garlic)

Herbes de ProvenceHerbes de Provence – Herbes de Provence is one of the classic herb mixtures used in French cuisine alongside Bouquet Garni and Fines Herbes.

Exact recipes vary, but our everyday, always stocked blend contains marjoram, thyme, rosemary, parsley.

This fragrant mixture of dried herbs typical of southern French cooking has a more robust flavour than Fines Herbes.

It is well suited for use in flavouring soups and casseroles.

Hibiscus flowers – 

Himalayan pink salt – 

I

Indian five spice – panch phoran – 

Iranian Advieh rice seasoning – 

Iranian sabzi ghormeh – 

J

Jalfrezi Curry Powder

Jalfrezi Mix

Jerk seasoningJerk seasoning – a Caribbean seasoning comprising pepper, salt, coriander, paprika, sugar, chilli, allspice, cumin, nutmeg, and bay leaves.

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice.

Jerk seasoning is traditionally applied to pork and chicken.

But it can be used as a rub or a marinade for most meat and fish.

Juniper berriesJuniper berries – the dried berries of a large evergreen shrub native to the northern areas of Europe and Asia.

Juniper has a strong, aromatic flavour that has been widely used in cooking since the earliest times.

It is the essential flavouring in gin and also complements game, rabbit and hare dishes.

Use sparingly and remove the berries before serving.

K

Lime leavesKaffir lime leaves (lime leaves) – the dried leaves of the Kaffir tree, indigenous to South East Asia.

It should not be confused with leaves from the European Lime (Linden) tree.

Much used in Thai and Indonesian cuisine, lime leaves impart a strong, aromatic lime flavour to stir fry and water based dishes.

Use whole and remove before serving or use ground.

Kashmiri chillies – powder

Korma curry powder

L

Lamb seasoningLamb seasoning – a herb and spice mixture perfect for lamb.

Sprinkle on a roast or barbeque lamb before cooking.

One tablespoon will season a medium sized (2kg) joint.

Our always stocked mix ingredients include rosemary, thyme, mint, pepper, bay leaves and garlic.

Lavender (French lavender) – the flowers of a perennial shrub native to the Mediterranean region.

Lavender

Now more widely cultivated for its popular aromatic properties.

It can be used in southern European and Middle Eastern cooking as an interesting alternative or addition to traditional herbs.

It can also be used with Herbes de provence (see above).

Lemon grassLemon grass – the dried stems of a fleshy grass-like plant that is indigenous to South East Asia.

Lemon grass has a delicate lemony flavour and is much used in Thai and Indonesian cooking.

Dried lemon grass can be used to flavour to a variety of south east Asian dishes.

Added to Thai and Malay-style dishes it gives a distinctive flavour which makes them quite different from Indian curries.

Use sparingly (1tsp per four persons) in vegetable and chicken dishes.

It can be ground in a coffee grinder for a stronger flavour.

Lemon myrtle – 

Lemon pepper – 

Lime (Kaffir) leaves – see Kaffir lime leaves above.

Loomi – shade dried limes

Long pepper

M

Mace – ground – the coarsely ground oily powder produced from Whole Mace (see below).

It has a rich aromatic flavour similar to but not as robust as nutmeg. It is ideally suited to milk and cheese based dishes.

Mace wholeMace – whole – mace is the dried outer covering of the seeds of the nutmeg tree.

It is indigenous to the Molucca Islands, but is now cultivated widely in the tropical zone.

The ‘blades’ of mace have a flavour which is similar to that of nutmeg but which is not as strong.

They can be used whole in pickling spice or milk puddings (remove before eating).

There is a wider culinary application for ground mace – see above.

AmchoorMango powder – also known as amateur.

It is made from dried unripe mangoes and has a sour, bitter flavour.

It is widely used in North Indian cooking.

This includes flavouring chutneys, pickles and vegetable dishes.

Use sparingly!

Marjoram

Methi (fenugreek)

Methi (fenugreek) leaves

Mexican oregano

Mexican salsa mix

Mint

Mixed herbs

Mixed spice

Mulled cider spices

Mulled wine spices

Mustard powder

Mustard seeds – black

Mustard seeds – brown

Mustard seeds – yellow

N

Nigella seed (onion seeds/Kalongi)

Nutmeg – ground

Nutmeg – whole

O

Onion Seed (Nigella seeds/Kalongi)

Oregano

Oregano – Mexican

P

Paella seasoning

Panch phoran (Indian five spice)

Paprika/pimenton – Spanish – sun-dried mild

Paprika/pimenton – Spanish – smoked (hot)

Paprika/pimenton – Spanish – smoked (sweet)

Paprika/pimenton – Spanish – smoked (semi-sweet)

Paprika – Hungarian (sweet for goulash)

Parsley

Pepper – black coarse

Pepper – black ground

Pepper – white ground

Peppercorns  – black

Peppercorns  – cracked black

Peppercorns – cubeb

Peppercorns  – green

Peppercorns – long pepper

Peppercorns  – mixed

Peppercorns  – pink

Peppercorns  – Szechwan

Peppercorns – Tellicherry

Peppercorns – White

Peppercorns – Vietnamese

Peppercorns – Wynad

Pickling spice

Pilau rice spices

Piri Piri seasoning

Pizza topping mix

Poppy seed

Poppy seed – white

Poudre de Colombo

R

Ras-el-Hanout

Rogan Josh curry powder

Rogan Josh mix

Rosemary

Rose petals

S

Sabzi ghormeh

Saffron – Do La Mancha

Saffron – Spanish Grade A

Sage

Sage – wild

Salt – Himalayan pink

Sambar powder

Savory – wild

Sea salt – coarse

Sea salt – fine

Sea salt – Maldon (Welsh)

Sea salt – Maldon (Welsh) – smoked

Sel Gris

Sesame seed

Shade dried limes (aka Loomi)

Shichimi Togarishi

Shrimp paste

Spearmint

Star Anise

Steak seasoning

Sumac – ground

Sumac – berries

Sweet Thai basil

T

Tagine seasoning

Tamarind – paste

Tamarind – root

Tandoori Masala

Tandoori mix

Tarragon

Tellicherry black peppercorns

Thai Creen curry mix

Thai holy basil

Thai Red curry mix

Thyme

Thyme – wild

Tikka masala

Tikka masala curry powder

Tsire powder

Turmeric

Turmeric – root

V

Vanilla bean

Vanilla paste

Vanilla pods

Vietnamese black peppercorns

W

Wasabi powder

West Indian curry powder

Wild sage

Wild savory

Wild thyme

Wynad black peppercorns

Y

Yellow mustard seeds

Z

Za’atar – Palestinian blend (we also sell Zaytoun Palestinian olive oil)

Za”atar – Lebanese blend

Want to know more?

Thanks to Green Cuisine and Seasoned Pioneers for the herb and spices information for this page.

Bims Kitchen at mmm…

A firm favourite at mmm… Bim’s Kitchen is the creation of husband and wife team James “Bim” (pictured below with mmm… owner Simone Clarkin at a tasting in our shop) and Nicola Adedejire.

The small family business makes an award-winning range of own-recipe African-inspired food products including sauces, ketchups, marinades, hot sauces and chutneys.

They use ingredients native to or commonly used in Africa like baobab fruit, cashew nuts, alligtor pepper, cubeb and hibiscus flowers amongst others, to make easy-to-use sauces and condiments

SBims Kitchen at mmm - tastingome of their recipes had long been enjoyed by friends, family and work colleagues who actively encouraged them to develop a range of retail products for others to enjoy.

Others have been created as their business has grown and they found new and ever more tasty and interesting things to make with our unique range of ingredients.

Whatever Bims Kitchen product you try from mmm…, you are in for a real treat!

What we sell at mmm… (heat ratings in brackets)

African Lemon, Garlic and Pepper Sauce (none) – a mild piquant sauce with a delightful flavour. A great condiment for meat, fish, vegetables or tofu.

ideal as a dipping sauce for spring rolls, gourmet crisps, fried, grilled or roasted meat and fish; on burgers, hot dogs or can be used to “spice up” salad dressings, mayonnaise, coleslaw or marinades.

Makes a great marinade for pork, chicken and fish and a tasty salad dressing. Also a great ingredient for stir-fries and stews.

Spicy African Ketchup (medium) – a bit more exciting than your usual ketchup! Great as a dipping sauce for spring rolls, gourmet crisps, fried, grilled or roasted meat and fish; on burgers, hot dogs or can be used to “spice up” salad dressings, mayonnaise or coleslaw.

Add some lemon juice and oil to create a tasty marinade or add to mayonnaise/plain yoghurt to create a tasty dip or sandwich spread. Also a great cooking ingredient.

Spicy African BBQ Sauce (medium) – very moreish and smoky, packed full of flavour and a delightful marinade for pork/beef ribs, chicken or use as a pour-on condiment.

African Baobab BBQ Sauce (none) – another great sauce made with baobab fruit- a delightful smoky marinade for ribs, chicken etc. and an all-round condiment which is also great with vegetable dishes.

Hot African Baobab BBQ Sauce (high) – this BBQ Sauce combines the fantastic flavour of the original with added cayenne and birdseye chillies! The new sauce is a delightful marinade for pork/beef ribs, chicken or use as a pour-on condiment or stir-fry sauce.

African Lemony Piri Piri (medium) – perfect as a marinade especially for making delicious grilled chicken and pork, but equally great with lamb and fish.

Can be used as a cooking sauce or added to mayonnaise/plain yoghurt to create a tasty dip or sandwich spread or added to rice, pasta or noodles.

Hot African Lemony Piri Piri (high) – this is for chilli heat lovers- a hotter version of Bim’s Lemony Piri Piri! Use like the Lemony Piri Piri Sauce when you want more heat.

African Chilli Coconut Relish (high) – a lovely blend of real coconut, red chilli, alligator pepper, tomato, lemon juice and other spices.

Great with steak, burgers, cold meat, pate, fish, cheese or mix with beaten egg for a delicious omelette. A great stir-fry ingredient- especially with prawns.

African Baobab Chilli Jam (high) – a great chilli jam which uniquely combines the African baobab fruit in a tangy, very flavourful recipe.

Delightful with meat, fish, vegetables, eggs, cheese or some  past and noodles. It makes a tasty marinade or dipping sauce and can spice-up your favourite stew or stir-fry.

African Baobab Pepper Jam (none) – the baobab chilli jam without the chilli! It is delightful with meat, fish, vegetables, eggs, cheese or with pasta and noodles.

Makes a tasty marinade or dipping sauce and can spice-up your favourite stew or stir-fry.

Hot African Pepper Sauce (very high) – Bim’s first hot sauce made with a blend of chillies, roasted red peppers and other exotic ingredients including ginger, oregano, alligator pepper, cubeb, fruity hibiscus and lots of garlic and lemon juice.

Perfect for adding extra heat and flavour to any dish as a pour-on sauce on eggs, vegetables, meat and fish or in marinades, sauces, casseroles and stews.

Fiery African Pepper Sauce (very, very high) – Bim’s latest and hottest sauce which adds a fiery kick to any dish.

African Peanut Curry Sauce (medium) – made from a special blend of ingredients including roasted peanuts, coconut milk, dried ginger, garlic, alligator pepper, cubeb pepper, lemon and tomatoes.It contains everything in a jar to create a delicious meat, fish or vegetable curry, or just on its own with rice.

African Tomato and Cashew Curry Sauce (medium) – made with tomatoes and roasted cashew nuts as well as Bim’s special blend of herbs and spices.

This is a great cooking sauce for cooking meat, fish or vegetables.

Want to know more?

Please note: as we deal with small suppliers, many of which make our orders from scratch or depend on seasonal ingredients, it is always best to check with us in advance if there is a specific product you want.

Thanks to Bims Kitchen for the information on this page.