Food store books place in Maunika Gowardhan’s heart

A Newcastle-based food store is celebrating its latest inclusion in a national cookbook with a book signing this weekend.

mmm…, based in the Grainger Arcade in Newcastle city centre, is playing host to local chef Maunika Gowardhan for a signing of her newly-published book, ‘Indian Kitchen’ this Saturday (27 June) from 12 noon.

The food store is described by the Mumbai-raised chef as being a, “haven in the heart of the Grainger Market for quality spices, alongside oils, vinegars, chutneys and flour.”

Maunika GowardhanThe award-winning store has also previously been recognised in two best-selling cookbooks by BBC Masterchef and owner of Mexican restaurant chain Wahaca, Thomasina Miers.

Maunika was born and raised in Mumbai, India and is now based in the UK.

‘Indian Kitchen’, published by Hodder and Stoughton, is based on simple and enticing dishes that have been part of her family for generations.

As well as being a private chef, Maunika also writes a food column for a Vogue India and has featured in international food and lifestyle publications, including The Independent, Red Magazine, Sunday Telegraph and Jamie Magazine.

As well as being able to meet Maunika, have copies of her book signed and get cooking advice, food fans will also be able to sample dishes from her cookbook.

Simone Clarkin, owner of mmm…, is excited to not only be hosting the signing, but to also feature in her third nationally-published cookbook.

She said: “Maunika is a regular shopper with us and is always giving us useful advice on which herbs and spices to stock, as well as tips on how to use them.

“We were so pleased that she included us in her wonderful new cookbook, ‘Indian Kitchen’ and we know that many of our customers are looking forward to Saturday’s signing.”

The event is free and being held at mmm…, 10-13 Grainger Arcade, Newcastle upon Tyne from 12 noon to 2pm on Saturday, 27 June.

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.

More recipes from mmm…

Christmas at mmm… and glug…

If you are looking for food and drink gifts this Christmas then we have the answer for you.

At mmm… and glug… we source products from local suppliers and small family companies further afield, who all make tasty food and drink with care, taste and passion.

All of these Christmas at mmm… and glug… gift ideas are supplied in high-quality card boxes with shredded paper and a clear front. Samples are available to see in our shop.

These gifts are just an idea of what we do. If you want us to make up something different or unique, then just ask.

Please visit mmm… and glug… to order your box or shop online to have your hampers made up to collect or be delivered anywhere in the UK.

Delivery in time for Christmas? When you order online we will get in touch to you arrange the date(s) that you would like your hamper(s) delivered on.


Traditional Christmas hamper – option 1

Proof of the Pudding Original Alnwick Rum Christmas Pudding (225g); Potts Brandy Sauce (275g); Potts Toffee & Whisky Sauce (275g); Trotters Mostarda or chutney (340g); Crellow Fruit Jelly (227g); Summer Harvest Bramble & Juniper Dressing (250ml); JR Jam (295g); Hawkshead Relish Salted Caramel Sauce (200g); Your Piece Oatcakes (140g); Peters Yard Mini crackers (100g); Kitty’s Ginger Wine (35cl); Peelham Farm Organic Air Dried Ham (55g); Isle of Wight Garlic Farm sweet garlic cloves in olive oil (340g); Loopy Lisa Fudge (100g); Asharun Spices Mulled wine mix; and Davenports Chocolates Buttonettes (150g).

christmas-mmm-glug-1500x1000-2Cost – £80.

Traditional Christmas hamper – option 2

Proof of the Pudding Original Alnwick Rum Christmas Pudding (225g); Potts Brandy Sauce (275g); Potts Toffee & Whisky Sauce (275g); Trotters Mostarda or chutney (340g); Crellow Fruit Jelly (227g); Summer Harvest Bramble & Juniper Dressing (250ml); JR Jam (295g); Hawkshead Relish Salted Caramel Sauce (200g); Your Piece Oatcakes (140g); Peters Yard Mini crackers (100g); Kitty’s Ginger Wine (35cl); Peelham Farm Organic Air Dried Ham (55g); Isle of Wight Garlic Farm sweet garlic cloves in olive oil (340g); Loopy Lisa Fudge (100g); Wildon Grange Celebration Cranberry Sauce (275g); Asharun Spices Mulled wine mix; The Garlic Farm Toasted Garlic Mayonnaise (255g); Olives Et Al Boozy Nocellara Olives (165g); The Garlic Farm Mint Sauce with Garlic (185g); Great Glen Game Venison Salami (75g); Davenports Chocolates Gift Box )150g); Truffle Hunter Truffle Oil (100ml); Mr. Fitzpatrick’s Cranberry and Pomegranate (500ml).

Cost – £120


‘Alternative’ Christmas hamper – option 1

Asharun Spices Main (20g); Asharun Spices Starter (20g); Bim’s African Peanut Curry Sauce (360g); Etruscany Wild Game Ragu (180g); Just so Italian Sweet Sicilian Olives (150g); Cool Chile Co Mayan Drinking Chocolate (150g); Isle of Wight Garlic Farm Luxury Black Garlic Pesto (285g); Mr. Vikki’s Cranberry Chilli Jam (210g); Mr. Vikki’s North Indian Curry christmas-mmm-glug-1500x1000-2Paste (200g); Panpepato (200g); Mic’s Chilli BBQ Sauce (275g); South Devon Chilli Farm Chocolate (100g); and Olives et Al Mixed Nut Selection (250g).

Cost – £65

‘Alternative’ Christmas hamper – option 2

Asharun Spices Main (20g); Asharun Spices Main (20g); Asharun Spices Onion Bhaji Mix (260g); Asharun Spices Starter (20g); Asharun Spices Starter (20g); Bim’s African Peanut Curry Sauce (360g); Etruscany Wild Game Ragu (180g); Just so Italian Sweet Sicilian Olives (150g); Cool Chile Co Mayan Drinking Chocolate (150g); Davenports Chilli Choc Truffles (150g); Gran Luchito Smoked Chilli Honey (250g); Hawkshead Chillililli (240g); Cumberland Honey Mustard (185g); Isle of Wight Garlic Farm Luxury Black Garlic Pesto (285g); Mr. Vikki’s Cranberry Chilli Jam (210g); Mr. Vikki’s North Indian Curry Paste (200g); Panpepato (200g); Mic’s Chilli BBQ Sauce (275g); South Devon Chilli Farm Chocolate (100g); and Olives et Al Mixed Nut Selection (250g).

Cost – £100


Boxing Day hamper – option 1

Isle of Wight Garlic Farm Onion Marmalade (245g); Little Doone Sweet Balsamic Dressing (250ml); Peter’s Yard Swedish Crispbreads (200g); Your Piece Oatcakes; Posh Pickles Preserve (230g); and Crellow Fruit Jelly (227g).

Boxing Day buffetCost – £30

Boxing Day hamper – option 2

Isle of Wight Garlic Farm Onion Marmalade (245g); Little Doone Sweet Balsamic Dressing (250ml); Peter’s Yard Swedish Crispbreads (200g); Your Piece Oatcakes; Posh Pickles Preserve (230g); Summer Harvest Bramble and Juniper Dressing (100ml); Crellow Fruit Jelly (227g); and Cumberland Honey Mustard (170g).

Cost £40

Boxing Day hamper – option 3

Isle of Wight Garlic Farm Onion Marmalade (245g); Little Doone Sweet Balsamic Dressing (250ml); Peter’s Yard Swedish Crispbreads (200g); Your Piece Oatcakes; Posh Pickles Preserve (230g); Summer Harvest Bramble and Juniper Dressing (100ml); Cumberland Honey Mustard (170g); Wildon Grange Fantastic Figgy Pear Relish (290g); Crellow Fruit Jelly (227g); and Silver & Green Marinated Olives (200g).

Cost – £50

  • Add a selction of local cheeses for an extra £15 (only available on click and collect)
  • Add the following wines for an extra £55  – 2012 Camel Valley ‘Cornwall ‘Brut (IWC Silver Medal Winner); and Sagrado Tawny Port.

Sweet treats hamper – option 1

Montezuma’s Chocolate Bars (100g) x 2; Hawkshead Relish Salted Caramel Sauce (200g); Bekaert’s Belgian Biscuit Butter (350g); and Handcrafted Fudge from the Northumbrian Fudge Parlour.

Cost – £20

Sweet treats hamper – option 2

montezuma-chocolateHawkshead Relish Salted Caramel Sauce (200g); Bekaert’s Belgian Biscuit Butter (350g); Handcrafted Fudge from the Northumbrian Fudge Parlour; Just so Italian Handmade Italian Sweet Biscuits (200g); Mexican Drinking Chocolate (150g); Davenport’s Chocolates Buttonettes (130g); Your Piece Baking Co. Shortbread Bites (150g); and Gustosecco Rice Pudding (150g min.).

Cost – £40

Sweet treats hamper – option 3

Montezuma’s Chocolate Bars (100g) x 3; Hawkshead Relish Salted Caramel Sauce (200g); Bekaert’s Belgian Biscuit Butter (350g); Handcrafted Fudge from the Northumbrian Fudge Parlour (x2); Just so; Italian Handmade Italian Sweet Biscuits (200g); Mexican Drinking Chocolate (150g); Davenport’s Chocolates Buttonettes (130g); Davenport’s Chocolates Buttonettes (130g); Your Piece Baking Co. Shortbread Bites (150g); Gustosecco Rice Pudding (150g min.); Venchi Cocoa & Hazelnut Spread (40g); and Panforte (200g).

Cost – £55


Masala Dabba spice boxMade in India (cooked in Britain)

Meera Sodha’s ‘Made in India’ book and a Masala Dabba (traditional Indian spice tin).

Plus seven spices to get you cooking up a storm:

Amchoor Mango Powder, Asafoetida, Cardamom Pods, Kalonji Onion Seeds, Fenugreek Seeds, Coriander seeds and Cumin Seeds.

Cost – £35


A taste of Spain – option 1

Delicioso Ali Olli Garlic Mayonnaise (175g); Delicioso Salsa Brava (185g); Bomba Paella Rice (500g); Spicy Smoked Asturian Chorizo (250g); and Paella Seasoning Sachets (15g).

Coast – £25.

A taste of Spain – option 2

Delicioso Ali Olli Garlic Mayonnaise (175g); Delicioso Salsa Brava (185g); Bomba Paella Rice (500g); Spicy PaellaSmoked Asturian Chorizo (250g); Smoked Asturian Charcuterie (250g); Paella Seasoning Sachets (15g); El Rey de la Vera smoked paprika (75g); Leyenda Roasted Piquillo Peppers (314g); and Sardinellas (111g).

Cost – £35

A taste of Spain – option 3

Delicioso Ali Olli Garlic Mayonnaise (175g); Delicioso Salsa Brava (185g); Bomba Paella Rice (500g); Spicy Smoked Asturian Chorizo (250g); Smoked Asturian Charcuterie (250g); El Rey de la Vera smoked paprika (75g); Leyenda Roasted Piquillo Peppers (314g); Sardinellas (111g); Pedro Ximenez Sherry Vinegar (250ml); Jose Lou Arbequina Olives 355g; and Habitas Fritas (125g).

Cost – £50

A taste of Spain – option 4

Delicioso Ali Olli Garlic Mayonnaise (175g); Delicioso Salsa Brava (185g); Bomba Paella Rice (500g); Spicy Smoked Asturian Chorizo (250g); Smoked Asturian Charcuterie (250g); El Rey de la Vera smoked paprika (75g); Leyenda Roasted Piquillo Peppers (314g); Sardinellas (111g); Pedro Ximenez Sherry Vinegar (250ml); Jose Lou Arbequina Olives 355g; and Habitas Fritas (125g) – plus a copy of Rick Stein’s ‘Spain’.

Cost – £80

  • Add the following wines for an extra £30 – Pazo das Tapias Alma de Tinto Mencia (Spanish, medium dry red) and Cop de Ma Garnacha Blanca (Spanish, medium dry white).

Say it with flours – option 1

bread kneadingLittle Pod Coffee Extract (100ml); Little Pod Chocolate Extract (100ml); Mexican Gourmet Vanilla Pod (two pod pack); Salamandra Dulce de Leche (280g); and Arabica Spice Orange Blossom water (240ml).

Plus a mmm… flour voucher worth £15.

Cost £50.

Say it with flours – option 2

Little Pod Coffee Extract (100ml); Little Pod Chocolate Extract (100ml); Mexican Gourmet Vanilla Pod (2 pod pack); Salamandra Dulce de Leche (280g); and Arabica Spice Orange Blossom water (240ml).

Plus a mmm… flour voucher worth £15 and ‘The Great British Bake Off Big Book of Baking’.

Cost – £65


A bit of Mr Vikki’s – option 1

King Naga (110ml); Banana Habanero (210g); Chilli Jam (215g); Chipotle Sauce (140ml); and Harry’s Smokin Ranch Sauce (250g).

Cost – £25 

New Mr Vikki's chilli jamA bit of Mr Vikki’s – option 2

King Naga (110ml); Hell Hot Habanero (110ml); Hot Goan Curry Paste (200g); Brinjal Piquin (210g); Chilli Jam (215g); Thai Sweet Chilli Sauce (140ml); and Hot Lime Pickle (210g).

Cost – £35

A bit of Mr Vikki’s – option 3

King Naga (110ml); Queen Naga (50g); Banana Habanero (210g); Hot Goan Curry Paste (200g); Brinjal Piquin (210g); Chilli Jam (215g); Chipotle Sauce (140ml); and Harry’s Smokin Ranch Sauce (250g).

Cost – £45

A bit of Mr Vikki’s – option 4

King Naga (110ml); Queen Naga (50g); Banana Habanero (210g); Hot Goan Curry Paste (200g); Brinjal Piquin (210g); Chilli Jam (215g); Hot Coriander Sauce (210g); Thai Sweet Chilli Sauce (140ml); Chipotle Sauce (140ml); Harry’s Smokin Ranch Sauce (250g) and Keswick Market Curry Sauce.

Cost – £55


A taste of the Middle East – option 1

Arabica Spice Wild Sumac (60g); Arabica Spice Za’atar Special Blend (60g; Arabica Spice Rosewater (240ml); Seasoned Pioneers Dukkah (30g); Seasoned Pioneers Harissa (27g); Asharun Spices Lamb Tagine Spice Kit (20g); and Asharun Spices Ras-El Hanout Spice Kit (20g).

Cost – £25

A taste of the Middle East – option 2

SumacArabica Spice Wild Sumac (60g); Zaytoun Za’ata Spice Mix (80g); Arabica Spice Rosewater (240ml); Arabica Spice Orange Blossom water (240ml); Seasoned Pioneers Dukkah (30g); Seasoned Pioneers Harissa (27g); Asharun Spices Lamb Tagine Spice Kit (20g); Asharun Spices Ras-El Hanout Spice Kit (20g); and Saffron (1g).

Cost – £35

A taste of the Middle East – option 3

Arabica Spice Wild Sumac (60g); Arabica Spice Za’atar Special Blend (60g; Arabica Spice Pomegranate Mollasses (240ml); Arabica Spice Rosewater (240ml); Arabica Spice Orange Blossom water (240ml); Arabica Tahini (300g); Seasoned Pioneers Dukkah (30g); Seasoned Pioneers Harissa (27g); Asharun Spices Lamb Tagine Spice Kit (20g); Asharun Spices Ras-El Hanout Spice Kit (20g); Zaytoun Maftoul Couscous (250g); Zaytoun Freekeh (250g); and Saffron (1g).

Cost – £50

A taste of the Middle East – option 4

Arabica Spice Wild Sumac (60g); Arabica Spice Za’atar Special Blend (60g); Arabica Spice Pomegranate Mollasses (240ml); Arabica Spice Rosewater (240ml); Arabica Spice Orange Blossom water (240ml); Arabica Tahini (300g); Seasoned Pioneers Dukkah (30g); Seasoned Pioneers Harissa (27g); Asharun Spices Lamb Tagine Spice Kit (20g); Asharun Spices Ras-El Hanout Spice Kit (20g); Zaytoun Maftoul Couscous (250g); Zaytoun Freekeh (250g); and Saffron (1g).

Plus a copy of top ten bestselling ‘Persiana’ by Sabrina Ghayour.

Cost – £65


Down Mexico way – option 1

Cool Chile Chipotle Salsa (270g); Cool Chile Mexican Al Pastor Kit (52g); Doña Chonita Mole Sauce (350g); Kankun Mexican Chipotle Sauce (150ml); La Costena Salsa Verde ; and Mexican Drinking Chocolate (150g).

Cost – £25

Down Mexico way – option 2

Ancho chilliesCapsicana Ancho Poblano Chillies (30g); Capsicana Chipotle Chillies (30g); Cool Chile Co. Achiote Paste (100g); Cool Chile Co. Mexican Oregano (25g); Gran Luchito Smoked Chilli Paste (150g); KanKun Habanero Sauce (150ml); Cool Chile Co. Masa Harina (500g); Tomatillos (tinned) (340g); and Mexican Drinking Chocolate (150g).

Cost – £45

Down Mexico way – option 3

Capsicana Ancho Poblano Chillies (30g); Capsicana Chipotle Chillies (30g); Capsicana Mexican Cinnamon (50g); Cool Chile Co. Achiote Paste (100g); Cool Chile Co. Mexican Epazote (25g); Cool Chile Co. Mexican Oregano (25g); Gran Luchito Smoked Chilli Paste (150g); KanKun Habanero Sauce (150ml); La Morena Chipotle in Adobo (200g); La Morena Refried Beans (440g); Cool Chile Co. Masa Harina (500g); Otomi Gourmet Mexican Vanilla Pod (2 pod pack); Tomatillos (tinned) (340g); Cool Chile Co. Margarita Rim (70g); and Mexican Drinking Chocolate (150g).

Cost – £55

  • Add ‘Wahaca – Mexican Food to Cook at Home’ by Thomasina Miers for £15.

A taste of Italy – option 1

Etruscany Wild Game Ragu (180g); Herb Mix for Pasta (80g); Pasta Nero di Seppia (250g); Salt Flakes with Black summer truffle (30g); and Panforte Tuscan cake (200g).

Cost – £30

A taste of Italy – option 2

PastaEtruscany Wild Game Ragu (180g); Herb Mix for Pasta (80g); Pasta Nero di Seppia (250g); Salt Flakes with Black summer truffle (30g); Farro (500g); White Balsamic Condiment (500ml); Salted Capers (100g); Ferron Risotto Rice (250g); and Panforte Tuscan cake (200g).

Cost – £45

A taste of Italy – option 3

Farro (500g); Castelluccio Lentils (500g); White Balsamic Condiment (500ml); Salted Capers (100g); Black Truffle Carpaccio (50g); Truffle Hunter Black Truffle Linguine (250g); Squid Ink (4g); Ferron Risotto Rice (250g); ‘00’ Flour (1Kg); Planeta Extra Virgin Olive Oil DOP Val di Mazara (500ml); and Panforte (200g).

Cost – £65

  • For an extra £30 add the following wines – Fattoria dei Barbi Brusco dei Barbi (full-bodied Italian red) and Vigneti del Salento Verdecca Puglia (medium-dry Italian white).
  • Add Gino D’Acampo’s ‘Gino’s Italian Escape- a Taste of the Sun’ for an extra £15.

Hot and spicy – option 1

Cool Chile Co Habanero Hot Sauce (150g); The Chilli Jam Man Bhut Jolokia Chilli Jam*; Mr Vikki’s King Naga (110g); Edible Ornamentals Inferno Chilli Sauce; and Bim’s Kitchen Hot African Pepper Sauce (100ml).

Cost – £25

Naga chillies at mmmHot and spicy – option 2

Cool Chile Co Habanero Hot Sauce (150g); The Chilli Jam Man Bhut Jolokia Chilli Jam*; The Chilli Jam Man Squealers Pork Scratchings (90g)*; Mr Vikki’s King Naga (110g); Edible Ornamentals Inferno Chilli Sauce; Bim’s Kitchen Hot African Pepper Sauce (100ml); and South Devon Chilli Farm Extreme Chilli Chocolate (100g).

Cost – £35

Hot and spicy – option 3

Cool Chile Co Habanero Hot Sauce (150g); The Chilli Jam Man Bhut Jolokia Chilli Jam*; Chilli Jam Man Bhut Jolokia Flakes; The Chilli Jam Man Squealers Pork Scratchings (90g)*; Mr Vikki’s King Naga (110g); Mr Vikki’s Queen Naga (50g); Edible Ornamentals Inferno Chilli Sauce; Bims Kitchen African Baobab Chilli Jam (215g); Bim’s Kitchen Hot African Pepper Sauce (100ml); and South Devon Chilli Farm Extreme Chilli Chocolate (100g).

Cost – £50

* Want a veggie friendly version of our Hot and Spicy Hampers? Please order then call us on 0191 222 1818 or email info@mmm-glug.co.uk and we will arrange.


Oh so garlicky – option 1

Isle of Wight Smoked Garlic Bulb ; Isle of Wight Garlic Bulb ; Isle of Wight Toasted Garlic Mayonnaise (255g); Isle of Wight Hot Garlic Pickle (282g); Isle of Wight Sweet Garlic Cloves in Oil with herbs (340g); and Little Doone Garlic Sweet Balsamic Dressing (250ml).

Cost – £25

Smoked garlicOh so garlicky – option 2

Isle of Wight Smoked Garlic Bulb ; Isle of Wight Garlic Bulbs (x2); Isle of Wight Toasted Garlic Mayonnaise (255g); Isle of Wight Hot Garlic Pickle (282g); Isle of Wight Sweet Garlic Cloves in Oil with herbs (340g); Yellowfields Garlic Rapeseed Oil (250ml); Little Doone Garlic Sweet Balsamic Dressing (250ml); and Delicioso Ali Olli Garlic Mayonnaise (175g).

Cost – £35

Oh so garlicky – option 3

Isle of Wight Smoked Garlic Bulb ; Isle of Wight Garlic Bulbs (x2); Isle of Wight Toasted Garlic Mayonnaise (255g); Isle of Wight Hot Garlic Pickle (282g); Isle of Wight Sweet Garlic Cloves in Oil with herbs (340g); Yellowfields Garlic Rapeseed Oil (250ml); Bims Kitchen African Lemon, Garlic and Pepper Sauce (250ml); Little Doone Garlic Sweet Balsamic Dressing (250ml); Falksalt Sea Salt with Wild Garlic (125g); Cumberland Honey Mustard with Garlic (170g); Isle of Wight Garlic Farm Roast Garlic Jam (240g); and Delicioso Ali Olli Garlic Mayonnaise (175g).

Cost – £50


Christmas wines – case of 12

Prosecco corkWhite Wines: Heartland Stickleback White (Australia, medium dry); Stopham Estate Pinot Blanc (England, dry); Valentin Bianchi Finca Los Primos Torrentes (Argentina, dry); and Chateau Nicot Blanc Bordeaux (France, off-dry).

Red Wines: Painter Bridge Zinfandel (USA, medium-bodied); Vesevo Beneventano Aglianico (Italy, medium-bodied); Quinta Do Sagrado Mutante (Portugla); Gilles Louvet Corbierres (france, medium-bodied); and Pazio Das Tapias Alma De Tinto Mencia (Spain).

Sparkling Wines: Camel Valley ‘ Cornwall Brut’ (England, award-winning dry sparkling white) and Fiol Prosecco (Italy, extra dry).

Port: Sagrado Tawny Port .

Cost – £225


Local beersLocal beers and ales – mixed case of 12

Mixed case of 12 500ml bottles of our local favourites, including beers and ales from Allendale Ales, Durham Brewery, Jarrow Brewery, Mordue Brewery, Panda Frog Brewery (330ml), Three Kings Brewery, Tyne Bank Brewery and Wylam Brewery.

At least six different breweries will be included in the case, including any seasonal specials or limited edition beers (where available).

Cost – £42

Allendale Ales – mixed case of 12

Cost – £42

Cullercoats Brewery – mixed case of 12

Cost – £45

Cullercoats Brewery – three bottle gift box

Cost – £12

Durham Brewery – mixed case of 12

Cost – £45

Jarrow Brewery – mixed case of 12

Cost – £42

Jarrow Brewery – three bottle gift box

Cost – £11

Mordue Brewery/Panda Frog Brewery – mixed case of 12

Cost – £42

Tyne Bank Brewery – mixed case of 12

Cost – £45

Tyne Bank Brewery – three bottle gift box

Cost – £12

Wylam Brewery – mixed case of 12

Cost – £42

Wylam Brewery – three bottle gift box

Cost – £42


British beersBritish beers and ales – case of 12

Mixed case of 12 500ml bottles of our UK favourites, including beers and ales.

At least six different breweries will be included in the case, including any seasonal specials or limited edition beers (where available).

Cost £TBC


Beers of EuropeBeers of Europe – case of 12

Mixed case of 12 bottles of our European favourites, including beers from Belgium, Germany, Italy, Czech Republic and Scandinavia.

Cost £TBC

Beers of Europe – three bottle gift box

Cost – £TBC


US_beers_hamper_test_imageBeers and ales of the USA – case of 12

Mixed case of 12 bottles of our favourites beers and ales from the USA.

Case will include a mixed selection from Brooklyn Brewery, Anchor Brewery, Founders Brewing, Left Hand Brewing Company, Flying Dog and Sierra Nevada.

Cost £TBC

Beers of the US – three bottle gift box

Cost – £TBC


Please check online for further beer and wine hamper options towards Christmas, including mini-kegs to order.

Please note: Photographs are for illustration purposes only. Please check the contents of your chosen hamper before placing your order.

As many of our products are handmade by small artisan producers, we may supply alternative item(s) should stock be unavailable. Replacement items will be of an equal or greater value and we will advise you of any changes prior to your order being despatched. 

The information contained in our Christmas leaflet or on this website may contain technical inaccuracies or typographical errors. All liability of mmm food and drink ltd. for any loss, damage or inconvenience caused as a result of reliance on such information is expressly excluded to the fullest extent permitted by law. 

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.