Thai-namite Our aromatic blend of delicious, rich ingredient is suffused with coriander, lemongrass and galangal. Suitable for Vegetarians Gluten Free

This paste was born out of the colourful, bustling streets of downtown Sylhet, Bangladesh, an absolute paradise for street food fanatics. Grab a rickshaw to the night markets to see what’s sizzling on the grills - it’s how we discovered this delicious paste.

Madras was originally a pre-prepared blend of spices supplied to the British Raj, and you can still find a version of it in supermarkets today. The British Madras that evolved from it is now a curry classic, one generally not for the faint-hearted. But this bonanza of chillies is very much a British/South Asian adaptation. If like us you travel to the streets of Chennai - formerly Madras - you’ll find a considerably more sophisticated blend of spices. We’ve paid homage to the regional variant here, crafting out very own fresh Madras blend.

We discovered this sensational sauce in Kandy, Sri Lanka, where the streets sing endlessly with Tuk Tuks and colourful chatter, under the gaze of cloudy green mountains. If you know where to look, you’ll find all kinds of cultural wonders - like the Temple of the Tooth - as well as frenzy of fragrant street food dishes. The deliciously creamy korma is a classic - and tastes even better when cooked very slowly as they do in Kandy.

Rogon was originally a Persian creation, which made its way across the continent with the Mughal Empire. However, nowhere took to its exquisitely rich tomato-based recipe quite like the people of Kashmir. There on streets nestled amongst the magnificent Himalayan mountains, it was celebrated and perfected. We’ve recreated their take on that creamy work of art, a rich delight that’s at its best with lamb, onions and Kashmiri chillies.

A very hot Scorpion chilli sauce with a tangy pineapple kick and a garlic & ginger punch. The scorpion chilli is one of the hottest known to man, and our adventurers have captured its essence for this punchy and surprisingly versatile sauce. By doing as the Trinidadians do - adding pineapples - the scorpion's sting is tamed. Resulting in a sauce you can use throughout the day, giving salad

A very hot Scorpion chilli sauce with a tangy pineapple kick and a garlic & ginger punch. The scorpion chilli is one of the hottest known to man, and our adventurers have captured its essence for this punchy and surprisingly versatile sauce. By doing as the Trinidadians do - adding pineapples - the scorpion's sting is tamed. Resulting in a sauce you can use throughout the day, giving salad

A very hot Scorpion chilli sauce with a tangy pineapple kick and a garlic & ginger punch. The scorpion chilli is one of the hottest known to man, and our adventurers have captured its essence for this punchy and surprisingly versatile sauce. By doing as the Trinidadians do - adding pineapples - the scorpion's sting is tamed. Resulting in a sauce you can use throughout the day, giving salad

An irresistible infusion of spices, coconut, mango & chillies. Kuala Lumpur is barely 150 years old but its local treasures are ancient - the Batu caves, with its tribes of macaques, date back 400 million years. The city’s rich, welcoming atmosphere has given birth to countless street food gems inspired by cultures across Asia - taste the best at Jalan Alor Night Market.

A very hot Scorpion chilli sauce with a tangy pineapple kick and a garlic & ginger punch. The scorpion chilli is one of the hottest known to man, and our adventurers have captured its essence for this punchy and surprisingly versatile sauce. By doing as the Trinidadians do - adding pineapples - the scorpion's sting is tamed. Resulting in a sauce you can use throughout the day, giving salad