This versatile spice blend is traditionally used in North Indian, Pakistani and Afghan cooking. Although the spices used vary between regions, after much testing we have chosen this flavoursome, medium blend for a truly authentic taste.
Add to yoghurt (or almond milk) to make a marinade for chicken, fish, paneer, lamb or vegetables. Can be cooked under the grill, in the oven, on a BBQ, or use to season vegetables, soups, samosas, pakoras and more.
Coriander, cumin, chilli powder, black pepper, cinnamon, fenugreek, cardamom, cloves, ginger powder, garlic powder and nutmeg. 35g
Melanie has always loved cooking. As a child, hosting an imaginary cookery show from her treehouse, she could make anything with just water, plastic pans and sawdust from her Dad's workshop. Inspired by 6 months in India, spices replaced sawdust as Mel perfected her repertoire of superb home-cooked curries. Three kids later, and with no time for complicated recipes, Mel's signature curries looked set to become a thing of the past - unless she could find a serious short-cut. Spice Pots was launched in 2013 from her home kitchen (sawdust free) in East Lothian and now anyone can make a delicious curry, without the hassle. You won't find any long ingredients list and complicated recipes with Spice Pots. It's simples! Each aromatic pot is still hand-filled in Scotland and contain only the finest spices - no fillers, no nasties. The pots are gluten free and contain no sugar or salt.