Base Ingredients
The building blocks: spice mixes, marinades, pastes and prepared bases that sit behind every other recipe in the collection.
Baking Sweet bases such as frangipane, sugar syrups and almond cream, used inside other bakes.
Curry Paste Wet pastes from Thai, Indian and other traditions that form the backbone of curries.
Curry Powder Dry blends ground for curries, dals and dry rubs.
Herbs Herb blends, oils and pastes for finishing or flavouring.
Marinade Wet and dry preparations for tenderising and seasoning protein before cooking.
Sambal Indonesian-style chilli condiments: fiery, aromatic, served at the table or stirred into the pan.
Sauces Foundational sauces used as components in larger recipes.
Spices Whole and ground spice blends, including creole, jerk, garam masala and many more.
Syrup Sweet syrups for soaking sponges, glazing pastries and finishing desserts.
Vegetables Prepared vegetable bases, including purées, confit and aromatics.