Super New Spice Packs

Choose any three of the above Spice Packs for just £5.95 - that's a saving of saving £1.40 on the individual prices. For details of all the spice blends, check out the listings below. Just select your three Spice Packs from the ten available on pull down menu below.

Choose any five of the above Spice Packs for just £9.95 - that's a saving of saving £2.30 on the individual prices. For details of all the spice blends, check out the listings below. Just select your five Spice Packs from the ten available on pull down menu below.

Cajun cuisine originates in the state of Louisiana, with the descendants of French Canadians. It is a gutsy, robust combination of spicy French and Southern flavours.

This bold, full-flavoured blend of spices can be sprinkled directly onto meats prior to grilling or added to a range of Cajun classics such Jambalaya or Gumbo.  Sprinkle over potatoes prior to roasting or over French fries for a spicy twist.

70g

Fajitas are an increasingly popular Tex Mex dish. Originally from the Rio Grande Valley of Texas, Fajita is Spanish for ‘little belt’, named after the beef skirt that was commonly used. These days chicken and pork are more popular ingredients.

Cut 4 chicken breasts (or any other meat) into strips. Add 3 tbsp Fajita mix, strips of green pepper and onion for 5 minutes over a medium heat until cooked through. Serve with grated cheese, soured cream, spicy tomato salsa & guacamole, wrapped in warmed tortilla breads.

70g

Click on the dishes for recipe suggestions
Beef Fajitas Chicken Fajitas with Tomato Salsa

Harissa is the classic Tunisian spice blend which has travelled across north Africa to become a daily addition to meals. This fiery, aromatic and colourful spice blend can be found as a paste as well as in powdered form. Add some heat to your chicken or veg dishes. Simply coat chicken pieces with a little oil and a sprinkle of the spice mix, fry and serve with pitta and a dollop of Greek yoghurt. Delicious!

70g

Or check the recipes below
Harissa Chicken with Herbed Couscous

Jamaican Jerk cuisine is made up of spicy, robust flavours. The name Jerk refers to the flavours and method of cooking in a pit fire. A simple barbecue or grill will surfice!

This seasoning should rubbed generously into meats such as chicken or pork, with a little oil. Alternatively, marinade meat for a few hours in a liquidy paste of equal parts oil and lime juice with generous seasoning. Barbecue or grill at a medium temperature until cooked through.

70g

Slow Roasted Jerk Pork Annie Bell's Glastonbury Jerk Chicken

Piri Piri is the name used in Mozambique for the African birdseye chilli. There are a number of dishes, sauces and spice blends based on the fresh flavour of the chilli.

Mix this Piri Piri blend with a little lemon juice and olive oil for a marinade for chicken, prawns, steak or pork and cook as required. Alternatively, sprinkle over chicken or salmon towards the end of grilling. This blend of spices also works well sprinkled onto pizzas or even cheese on toast.

70g

This complex mix of aromatic flavours is made up of more than 20 herbs, spices & flowers. The blend comes from Moroccan Souks, or spice merchants, who make it a point of honour to create the finest blends.

Ras el Hanout spice blend will enhance any dish but it is particularly good rubbed into lamb before cooking or added into Moroccan tangines and stews. Delia Smith sites Ras el Hanout as one of her 'cheat' ingredients, suggesting adding a desertspoon to rice before boiling.

60g

Nigella Lawson's Moroccan Roast Lamb Jamie Oliver's Beef Tangine

Middle Eastern Chicken with Apricots

Tacos are a traditional Mexican lunchtime dish, consisting of a tortilla and a variety of fillings. These usually include a spiced meat of some kind and a variety of garnishes. Fry a large, diced onion and add 1lb minced beef (or strips of chicken or pork), 3tbsp tomato paste and 3tbsp Taco Tastic seasoning. When meat is starting to brown, add 100ml water and simmer for 30 mins. Serve in hard or soft tacos with fresh coriander leaves, lime juice, grated cheese, lettuce, tomato and pickled Jalapenos. 70g Quick Chilli Bean Wraps

This mild, aromatic curry blend is so popular that it has been called Britain’s true national dish. In fact Tikka Masala has its origins not in India but in a curry house in Glasgow!

Dry fry 4tbsp spice, stirring over a medium heat until room is filled with odour. Do not burn. Add 6 tbsp oil to disolve spices (you can remove later). Add 1 large onion and fry, stirring until browning. Add 4 diced chicken breasts & cook gently for 4-5 mins, stirring. Add 4 tbsp tomato paste & 1 can chopped tomatoes. Simmer for 30 mins. Serve with rice & sprinkle with corriander leaves.

70g

Vindaloo curry comes from Goa, in India. It is notorious for its extreme heat. Christian Goans use pork but Hindus prefer lamb, chicken or duck.

Dry fry 4tbsp spice, stirring over a medium heat until room is filled with odour. Do not burn. Add 6 tbsp oil to disolve spices (you can remove later). Add 1 large onion and fry, stirring until browning. Add 4 diced chicken breasts (or any meat) & cook gently for 4-5 mins. Add 4 tbsp tomato paste & 1 can chopped tomatoes. Simmer for 30 mins. Serve with rice & sprinkle with corriander leaves.

70g

Za'atar is a key ingredient of Lebanese cuisine but is popular across the Middle East. This blend of thyme, sesame seeds, bitter Turkish sumac and salt is a really easy way to add a little Middle Eastern zing to your food. It is very versatile and an easy way to add flavour to flat breads, roasted meats and salads.

Split pitta breads down the middle, brush with olive oil sprinkle liberally with Zatar and grill until brown. Alternitely, marinade chicken kebabs in a mixture of olive oil and Zatar, with a splash of wine vinegar before grilling.

70g

Yotam Ottolenghi's Roasted Chicken with Zatar & Lemon

Hugh Fearnley-Whittingstall Suggests Avocado Salad with Crispy Zatar Bread