The Zen Baker at mmm…

Every Saturday morning we sell hand-made artisan bread from Northumberland-based The Zen Baker.

Zen Bakers

Zen Baker is a family business who make all of their products by hand using traditional skills and methods before they are baked to perfection.

They pride themselves on the care and attention they take over their hand products.

Adam and Vicky are as passionate about the North East as they are about producing and experiencing the very best food, so they use the highest quality ingredients available from our beautiful area.

They wholeheartedly believe that this reflects in the flavour and quality of their baking, and we think that you will too.

What we sell at mmm…

The range changes regularly but our core Zen Baker breads include:

  • The legendary black pudding and caramelised onion ‘piggy’ loaves
  • Honey and oat
  • Seeded Viking
  • Tiger loaves
  • Treacle loaves
  • Focaccia – sun-dried tomato; black olive; and rosemary/sea salt
  • Malted rye
  • Red rye and onion
  • Date and walnut loaves
  • Giant garlic and cheese loaves
  • Anadama (New England) loaves
  • Wholemeal tin loaves
  • And more …

Want to know more?

 

 

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.

Wildon Grange at mmm…

adam-wildon-grangeWe have stocked Wildon Grange at mmm… for a number of years originally through Dot and Richard Ritzema who produced homemade salad dressings and marinades, chutneys and flavoured balsamic vinegars from their farmhouse kitchen in Teesdale.

The business is now run by Adam Guy (see right), a long-time family friend, who hand-makes all the products in small batches to offer something for every set of tastebuds – and is just as loved at mmm… as ever.

The recipes are all original, being named after family members, some of whom have more than two legs.

What we sell at mmm…

Blueberry_BalsamicBlueberry balsamic
A legendary sensation at mmm…

This balsamic enlivens any salad or stir fry and is beautiful with fruit or even on  ice cream!

Also delicious for marinating venison, duck and game, as a glaze for roasting veg, a dip for almost anything, or drizzle over fish.

So popular we sometimes have to hide it so everyone can enjoy it!

Apple_BalsamicApple balsamic
Enlivens any salad or stir fry and is beautiful with fruit.

Also delicious for marinating pork, duck and game, as a glaze for roasting veg.

Works as a dip for almost anything or drizzle over fish.

Cranberry Balsamic
Enlivens any salad or stir fry and is beautiful with fruit.Cranberry_Balsamic

Also delicious for marinating turkey, duck and game.

Or use as a glaze for roasting veg, a dip for almost anything.

Try drizzling over fish.

Pomegranate Balsamic
Pomegranate_BalsamicEnlivens any salad or stir fry and is beautiful with fruit.

Also delicious for marinating venison, duck and game.

Try it as a glaze for roasting veg, a dip for almost anything.

Try a drizzle over fish.

Catherine’s Celebration Cranberry Sauce
A delightful cranberry sauce infused with orange and port, delicious all year round.

Cranberry sauce isn’t just for Christmas!

Figgy_PearFrancesca’s Fantastic Figgy Pear Relish
An enticing fusion of eight fruits, hints of Eastern spices and ginger.

Wonderful with cheese, meats or new potatoes.

Spread it on crusty bread or service with quiche or pate and much more!

  • Awarded 2 GOLD STARS at the 2010 Great Taste Awards.

Christophers_CosmicChristopher’s Cosmic Carrot
A divine caramelised carrot with peppers and chilli.

Delicious with cheese, meats, new potatoes and pasta,

Spread it on crusty bread or service with quiche or pate and much more!

  • Awarded 3 GOLD STARS at the Great Taste Awards 2007
  • Voted No. 1 Chutney in Britain by The Independent Newspaper.

lucys_dressingNEW – Lucy’s Lovable Salad Dressing

Enjoy Lucy’s Loveable, beautifully combining fresh zesty lemon with the distinctive flavours of dill and chives, perfect with any salad.

Also a delicious marinade for fish or pork, a dip for prawns, mixed through pasta or noodles and drizzled over potatoes or stir fry.

Further uses include as a marinade for chicken or fish, and as a drizzle over potatoes or pasta.

Sarahs_DressingSarah’s Sublime Ginger and Lime Dressing
Fusing together a zingy lime hit and a ginger kick which adds distinction to any salad.

Also delicious as a marinade for chicken or salmon.

Try as a dip for prawns.

Or mix through into pasta or noodles and drizzled over potatoes or stir fry.

And much more!

Leos_DressingLeo’s Luscious orange and balsamic dressing
A beautiful and unique fusion of balsamic and orange, enlivening any salad.

Also delicious for marinating lamb, duck or fish.

Try it as a glaze for roasted veg or a dip for almost anything.

Or mix through into pasta or noodles or drizzle over potatoes or stir fry.

And much more!

Izzys_DressingIzzy’s Interesting Italian Dressing – an exciting blend of garlic, herbs and tangy peppers, which adds an interesting twist to any salad.

Also delicious as a marinade for chicken or sausages.

Try it as a dip for almost anything, mixed through into pasta or noodles and drizzled over potatoes or stir fry.

And much more!

Georges_DressingGeorge’s Gorgeous Garlic and Honey Dressing – a sophisticated smooth blend of garlic, honey and mustard which excites any salad.

Also delicious for marinating chicken or pork.

Try it drizzled over potatoes or into stir fry or as dips for almost anything and mixed through into pasta or noodles.

And much more!

Dots_Salad_DressingDot’s Delicious Salad Dressing – a traditional blend of mustard and herbs, delightful on any salad.

Also delicious as a marinade for chicken or pork.

Try it as a dip for almost anything, mixed through into pasta or noodles and drizzled over potatoes or stir fry.

And much more!

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 Wildon Grange for the information (and images) on this page.

Newcastle trader wants views on market’s future

A local business has taken to social media to get views on the opening hours of Newcastle’s Grainger Market after being inundated with customers wanting to shop more often.

mmm… and glug… who are based in the 180-year-old venue, has set up an online survey to get the views of existing and potential market shoppers, ahead of a poll of traders by Newcastle City Council.

The food and drink store, which has over 17,000 followers on Twitter and Facebook, wants Newcastle City Council and other traders to look at consistent opening hours, as well as Bank Holiday and Sunday openings.

The business set up the survey after being regularly asked as to why the market closes at 5.30pm most days and is closed every Sunday and public holidays.

Simone Clarkin, 51, who set up mmm… six years ago, says the market needs to change to reflect the views of today’s shoppers and that changes could create new jobs and a boost to the local economy.

She said: “Barely a day goes by when customers who shop in the whole market and other traders bemoan the early closing hours or the lack of Sunday and holiday shopping.

“We appreciate that the market has a tradition dating back to 1835, but times change, as do people’s working and home lives.

“Even in the short time that we have been in the Grainger Market it is amazing to see the number of new and exciting businesses opening up.

“This has ranged from Italian pizza makers and hand made jewelry shops to pet boutiques and a soon to be opened French Crêperie.

“Established traders have also taken up the mantle to make it Newcastle’s most enjoyable independent shopping venue, generating millions of pounds for the local economy each year.

“We want to get existing and potential shoppers’ views so we can share them with Newcastle City Council and other traders to help shape the long-term future of the market.”

The survey results (top level with individual comments removed) are here – Grainger Market customer survey results – June 2014

The results of the poll of traders/businesses/tenancies are here – Grainger Market Traders poll – June 2014

Trotter’s Independent Condiments at mmm…

What we love most at mmm… about Fife-based Trotter’s Independent Condiments is how they specialise in sourcing, developing and producing products that are unusual or unobtainable in the British market.

Byam Trotter, the owner of Trotters intends to keep increasing the range as they discover and develop new products.

Their most recent additions, which we stock at mmm…, are Mojito Marmalade and A bloody Shame (see below).

What we sell at mmm…

A bloody shame at mmmA Bloody Shame – Byam Trotter loves bloody Mary cocktails and he is a big fan of Bloody mary Chutney, but he had never found one where you can taste the vodka.

His friend Rosanna suggested we just take the Vodka out and call it ‘A Bloody Shame’. So that’s what he did.

Great as a pizza topping, with cold meats and baked potatoes, sandwiches, a pasta sauce or as salsa for crisps and tortillas.

Trotters pepper jelly and dipping sauceSweet pepper dipping sauce – is made using the same Peppers (scotch bonnet and sweet) as Trotter’s Hot Pepper Jelly.

The dip, unlike the jelly, is runny with bits of pepper in it for a different texture and consistency and can be used for different things.

Great with crisps, tempura prawns, salad dressings, stir drys, mayonnaise (as a dip), pate, egg mayo sandwiches and omelettes.

Uncle Allan’s Chutney – is a raw fruit chutney made from apples, onions, dates and sultanas.

Instead of cooking, the chutney it sits in a vat and socks in Malt vinegar for a few days before going into the jars where it sits for at least a month to mature before selling.

It also benefits form a subtle kick from a hint of Cayenne Pepper. Great with mature cheeses, sandwiches, cold meats, leftover lunches and picnics.

Mojito jelly – is literally a Mojito turned into jelly. It is non-alcoholic, whether that is a good thing or not we will leave to your own judgement but you can still taste the rum and it is delicious.

Great with oily fish such as mackerel and salmon, oysters, lamb (as a mint sauce), ice cream and arm desserts such as crumbles (it will melt into a nice sauce).

Trotters mostardo at mmmMostarda – is an Italian recipe which is a fruit based condiment that gains quite a kick from a healthy jolt of powdered mustard and mustard seeds.

It is one of the standard condiments served with cold meats in Northern Italy. The condiment also goes extremely well with any cheese but is especially good with hard cheese.

Great with making any sandwich into a luxury lunch, ploughman’s, cold meats and mixed leaves, bacon roll, cold meats, baked potatoes, coleslaw, cheese, beans (yes, really), shepherds pie, curries, stews, casseroles and porridge!

Suzanne’s marmalade – a seville orange marmalade with the addition of lap sang Souchong tea to give it a smokey aroma.

The name comes from the Leonard Cohen song of the same name ‘Suzanne’ where one of the lyrics is “She brings you tea and oranges that come all the way from china.”

Check out recipes using Trotter’s Independent Condiments here.

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 Trotters Independent Condiments for the information on this page.

Opening hours – mmm… and glug…

Find us

Find us

We are are at 10-13 Grainger Arcade, Newcastle upon Tyne, NE1 5QF – the large-glassed area of the Grainger Market where the cafes, flower shops and plant stalls are.

We are directly opposite the rather lovely Pumphreys Coffee Brew Bar (where you can get the best espresso and cappuccino in the UK – officially) . The nearest entrances to mmm… and glug… are directly opposite T*sco (we can’t bring ourselves to say the full T word) on Clayton Street or opposite Wilkinsons on Nun Street.

Opening hours:

  • Monday – 9am until 5pm
  • Tuesday – 9am until 5.30pm
  • Wednesday – 9am until 5pm
  • Thursday – 9am until 5.30pm
  • Friday – 9am until 5.30pm
  • Saturday – 9am until 5.30pm
  • Sunday – sadly we are closed on a Sunday (we wish we weren’t but the whole market is closed – but we do live in hope …)

Get in touch

Please note: You must be over 18 in the UK, or above the legal drinking age in the country you reside in, to purchase and consume alcohol.

The Garlic Farm on the Isle of Wight

We are delighted to have increased our range of garlic-based goodies from The Garlic Farm on the The Isle of Wight at mmm…

The range, which is seasonal so please check for updates, includes:

Garlic_hampersExtra large Iberian garlic – this garlic has been grown for the Garlic Farm by their partners in Spain.The variety is very similar to our own Iberian Wight which produces large round cloves of medium strength garlic.

Great for Mediterranean and tapas style dishes where you do not want to over power the fresh simple flavours of the cooking.

Oak smoked garlic bulbs – smoked garlic is partially cooked; expect it to keep 4-6 weeks from date of purchase. This is outstanding stuffed inside a roast chicken and slow cooked.

Black garlic – if you have not had this before, it really is quite special. Naturally heat-aged over a period of months this garlic is a highly sought-after ingredient in top restaurants world wide.

It’s perfect sweet syrupy flavour and garlic undertones make it a very versatile ingredient with a host of culinary uses. It is also delicious simply as a snack without the fear of garlic breath.

Garlic mayonnaiseGarlic mayonnaise – a thick, smooth & creamy garlic mayonnaise tasting as it should. There’s no turning back.

Toasted garlic mayonnaise – a mayonnaise that has an addictive quality with creamy garlic flavours. Add liberally as a topping to a traditional steak sandwich served with French fries, and fresh crisp salad.

Perfect with grilled meats, or when used simply as a dip.

Garlic mayonnaise with mint (limited edition) – mayo, garlic and mint? Try this with Lamb kebabs or mix into a new potato salad.

Garlic mayonnaise with chilli (limited edition) – our classic garlic mayo with a bit of bite. Perfect as a dipping sauce, with sausages or why not try a chilli mayo coleslaw?

Garlic Farm hot garlic pickle at mmmHot garlic pickle – finely chopped garlic mixed with many complex flavours including distinctive black onion seed, chilli and cumin.

A fantastic partner for sausages and red meats and pies. Also serve with Indian curries such as lamb or as a condiment to South Indian dishes.

Fig, apple and garlic chutney – a fruity temptation from the Garden of Eden. This rich fruity chutney partners well with cheese and game dishes.

With the perfect sweet/sour balance it also compliments curries, casseroles and rice dishes.

Vampire relish – hot tomato salsa with garlic – a blood-red tomato salsa with serious garlic undertones makes this the ideal associate for home made burgers and sausages and a must for pre-barbecue snack with tortilla chips.

Try Vampire Relish as an alternative to tomato sauce or to stir through your pasta dish. Alternatively, this delicious tangy relish is simply addictive when used as a dip.

Garlic, olive oil and white balsamic vinaigrette – a classic vinaigrette that will enliven any summer salad. The perfect blend of Greek olives with garlic undertones.

Chilli and garlic dressing – great for enlivening salads, pastas and fish dishes, this is an outstanding gourmet dressing with a real garlic and chilli kick.

Gourmet Mediterranean mix – the perfect antipasti mix of Cornichons, Silver Skin Onions, Sweet Snacking Garlic Cloves & Sun Dried Tomatoes. Can be served as a snack, tapas or tossed into salads.

Sweet snacking cloves in oil with chilli – whole garlic cloves marinated in oil with chilli flakes.

A slightly fiercer bite and very popular with all those who like the tanged heat of chilli with their sweet and crunchy garlic clove. Ideal to pass around as tapas or crunch with a beer or wine.

Gourmet Mediterranean mixSweet snacking cloves in oil with herbs – whole garlic cloves marinated in oil with mixed herbs. Sweet and crunchy without the biting heat of fresh garlic.

This won’t linger on the breath yet assures you that its garlic goodness is still there. Ideal to pass around as tapas or crunch with a beer or wine.

Sweet snacking cloves in oil with herbs – whole garlic cloves marinated in oil with mixed herbs. Sweet & crunchy without the biting heat of fresh garlic.

This won’t linger on the breath yet assures you that its garlic goodness is still there. Ideal to pass around as tapas or crunch with a beer or wine.

Garlic puree – easy to use garlic purée – the essential aid for the gourmet chef. Suitable for almost any dish where garlic is required and especially when time is of the essence.

No peeling, crushing, slicing. Just open and squeeze!

The garlic salt collection – enhance almost any conceivable dish with a simple twist of one of our four garlic salts.

Each has its own distinctive character and application and deserves it’s space in the spice cupboard of the garlic lover.

Want to know more?

Thanks to The Garlic Farm on the Isle of Wight for the garlicky information on this page.

Little Salkeld Watermill flours at mmm…

We have an ever growing range of flour from local organically-grown through to authentic Italian ’00′ flour.

We pride ourselves on always looking to find new ranges of flours and are delighted to be stocking stoneground flours from Cumbrian-based Little Salkeld Watermill.

The Penrith-based mill is one of the country’s few working waterpowered corn mills still producing stoneground flour the traditional way.

What we sell at mmm…

  • 100% Wholewheat
  • 85% Wholewheat
  • 100% Rye
  • Granarius (malted wheat flour)
  • Four Grain (which contains Barley, Rye and Oats and Wheat).

Download a guide to getting the best from Little Salkeld Watermill flours or using Little Salkeld Watermill flours with a bread maker.

Want to know more?

Thanks to Little Salkeld Mill for the information on 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.

Mr Vikki’s and the ‘ChilliMafia’ at mmm…

Mr Vikki’s is one of mmm…’s longest standing suppliers and never ceases to amaze and surprise us with his spicy, hot and tasty products.

We are proud to stock more Mr Vikki’s products than any other shop in the country – and long may it continue.

All recipes are unique and made by Adam (Mr Vikki’s) Marks.

He makes Mr Vikki’s in small batches from fresh ingredients and freshly milled spices, and doesn’t compromise on quality, using fresh chopped ginger, garlic and various types of fresh chillies.

We get regular deliveries of Mr Vikki’s at mmm… and the range is always popular so please do check ahead if you are after a specific product.

What we sell at mmm…

The classics …

Mr Vikkis at mmmMr Vikki’s chilli jam – our best seller! Great to use instead of a ketchup or relish, in sandwiches, in a stir fry or as a marinade, the list goes on!

Mr Vikki’s XXX hot chilli jam – this is a tribute to the multi-award winning Chilli Jam but for those who like it hotter!

Mr Vikki’s Queen Naga – if you like it hot the Queen Naga is for you! A 50g jar – small but explosive!

Mr Vikki’s King Naga – an ‘8 chilli’ rating, full of flavour probably the hottest natural chilli pickle in the UK.

Mr Vikki’s Emperor Naga – an ‘everyday’ Naga pickle! A unique South East Asian inspired pickle, great in sandwiches, burgers and with all savoury foods that need a bit of heat.

Add to mayo then mix in some chicken for a lush filling for sarnies or baked spuds! It’s a product to play about with and see what you can do with it. Warning though – very addictive taste!

Pickles and chutneys

Mr Vikki’s banana habanero – hot banana with fresh root ginger, great with curry, chicken and anything spicy.

Packed with fresh ginger, bananas and has a kick of Habanero chillies. A ham sandwich will never be the same again!

Mr Vikkis banana habaneroMr Vikki’s lime pickle – authentic tangy and fresh lime pickle with a hint of chilli.

Mr Vikki’s hot brinjal (aubergine) piquin pickle – an Indo-Mexican pickle, the rich classic Brinjal pickle made with fresh aubergines lifted with Mexican piquin chillies that have been roasted to give a nutty smokey flavour.

A great modern sandwich pickle with a good punchy chilli flavour, good with cheese also. Put it on toast then cheese on top and grill for a superb snack.

Hot tamarind chutney – tamarind is painstakingly extracted by hand from the pod, then mixed with roast spices, smokey chipotle chillies, sugar, fresh chopped ginger and fresh garlic, cooked slowly overnight to give a hot sweet and mouth wateringly sour chutney.

Fab mixed with fresh chopped bananas for an instant relish. A great Bar-b-que smokey flavour from the chipotles comes through. Marinade strips of lamb overnight, stir fry and serve in wraps with a little Greek yoghurt and salad.

Can be served with poppadoms and as a sandwich pickle.

Mr Vikki’s mango chutney – mango chutney with a hint of fresh chillies and fresh garlic. Goes with anything you fancy, including cheese sandwiches.

Mr Vikki’s tomato and nigella chutney – this is used on everything – colder hot food, cheese meats, fish and more. Sweet and sour tomato flavour with distinctive Nigella (onion seed) taste and is lightly spiced.

Mr Vikki’s carrot pickle – crispy carrots, spices and warming spices great with sandwiches, cheese, or as a side for all savoury foods and with poppadoms on the pickle tray.

Sauces and ketchups

Mr Vikki’s Harry’s roast chipotle BBQ sauce – lip smackin’ bone sucking, tongue tingling greatness!

Made to make you smile from ear to ear just the same as the sauce will be on your face when you devour those baby back ribs smothered in Harry’s Roast Chipotle BBQ Sauce.

Just perfect on a bacon sarnie, sausage butty or hot dog. Add some to mayo for a cheeky BBQ dip or a bit to stew to give it that smokey BBQ edge.

Smoother chicken and bacon with melted cheese and you will never need to leave the house again!

Mr Vikki’s hot coriander sauce – an amazing sweet chilli sauce, perfect for dipping into, drizzling over salads or using as a sweet chilli marinade!

Mr Vikki’s ‘Hot Stuff’ Scotch bonnet and mango sauce – Mr Vikki’s original chilli sauce made with 50% Scotch Bonnet chillies and fresh mango for a luxury fragrant hot chilli sauce.

Mr Vikki’s Max’s urban ketchup – a spicy tomato ketchup with an interesting spice blend and just a little kick of chillies.

Mr Vikki’s Thai sweet chilli habanero sauce – made for those who love Mr Vikki’s flavours but like something a little less hot. This mild Thai sauce delivers on both counts!

The result is a tangy oriental sauce with a touch of heat, and we mean a touch of heat. This sauce is really designed for everyone to enjoy. Superb with prawns, chicken or as a sauce for dipping.

Mustards

Mr Vikkis mustardsMr Vikki’s chipotle mustard – a lush creamy wholegrain mustard with divine chipotle chillis to give it an edge of chilli and a great flavour dimension.

Perfect lashed on ham or beef sarnies and goes great with cheese. It makes a wicked cream sauce for steak and goes extremely well with a good pork pie!

Mr Vikki’s piri piri mustard – a wholegrain mustard with Birdseye chillies. Great with cold meats, grills and sandwiches!

 Mr Vikki’s Guy Fawkes Mustard – a super hot English mustard with a hint of lemon to give you a really amazing flavour to compliment any cold meat.

Guy Fawkes is Mr Vikki’s product without even a hint of chilli. We doubt you’ll be disappointed by the lack of chilli – this mustard really is super hot!

The ‘ChilliMafia’

Mr Vikkis ChilliMafia Nasty Naga NutsNo 1 Capo Di Tutti – if you like a ‘Boss of Bosses’ ketchup, this is the one. Smoky, rich and fiercely hot.

No 2 Roast Piri Piri – a flavoursome piri piri Birds Eye chilli sauce that is fiery and great on all foods. Use like ketchup as a marinade or for stir fries.

No 3 The Jamaican – a hot Jamaican pepper sauce with fragrant jerk spices. Use like a chilli sauce or as a marinade for meat, fish or vegetables and grill for an authentic jerk-style flavour.

No 4 Bangkok Sriracha – a rich Thai-style sauce. Use like ketchup or as a rub for roasts and barbeques. Can also be added to soups and stews or used as a stir fry sauce.

Nasty Naga Nuts 2 – roasted salted large cashew nuts with super hot naga, sea salt, spices and extra virgin rapeseed oil.

Eat using a spoon is Mr Vikki’s advice!

Want to know more?

Thanks to Mr Vikki’s for the information on this page.