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

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.

This multi award winning marinade is sensational used as a marinade for chicken or fish.

An aromatic sauce bursting with fragrant coriander and juicy tomatoes to bring out the creamy coconut and tangy tamarind for a mouth-watering combination of fragrance and spice perfect for fish.

A nutty rich Korma packed with cashew nuts, coconut and poppy seeds and then combined with subtle flavours of chilli and mint to create the perfect accompaniment for vegetables.

Punchy red chillies bring a subtle kick to this medium spiced sauce with the fusion of onion and cumin adding a sweet burst to a mouth-watering mix of flavours perfectly tailored to bring out the best in lamb.

A fusion of smoky paprika, aromatic fenugreek leaves and sweet jaggery to provide the perfect flavour to chicken

Packed full of flavour Hot sauce

Cook in to make a delicious curry with Japanese influences or use as a meat rub

This multi award winning marinade is sensational used as a marinade for chicken or fish.

A spicy Southern style marinade that’s just made for chicken or ribs but doesn’t have to be used solely as a marinade.

Fresh and spicy flavours with cumin and basil. Use to make peri peri chicken or patatas bravas: fry cubed potatoes, drain and dress with red chilli sauce.

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