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Spicy Alchemy - Spicy, peppery, and mildly sweet, this Ethiopian Berbere packs some flavour. The backbone of Ethiopian and Eritrean cooking, berbere is a spice blend that encompasses the distinctive flavours of North Africa.

Rub into meats, chicken, fish or tofu before cooking. Add to lentils and grains, soups and stews. Enjoy the complex, exotic aromas and flavours.

List of ingredients
Dried chillies, salt, black pepper, coriander, cumin, cloves, allspice, ginger, cardamom, ajwain seeds, nutmeg.

Berbere is traditionally used on baked fish and other meats. In western cooking the dry mix adds a tantalising spiciness when rubbed onto red and white meats or tofu before grilling, roasting, barbecuing or pan-frying. Try adding in a tbsp or two to your lentil or grain dish to create an Ethiopian classic.
For something different, pound together 1.5 tbsp caster sugar, a handful of fresh mint and ¼ tsp berbere (or to taste) and toss through freshly chopped pineapple.

Berbere paste (see below) adds flavour to stews, soup and casseroles when used as a delicious curry-like base.
Berbere paste
Fry one chopped onion in 1 tbsp olive oil, add a tbsp mild paprika, 3 tbsp berbere spice blend and fry for 5 minutes. Remove and allow to cool before stirring in refrigerator.
Lasts 2 weeks.

This dressing is fresh, tangy and vibrant. Packed with a punch, this dressing is perfect as a dipping sauce for rice paper wraps or use to dress an Asian coleslaw. Saute chicken or pork mince till cooked through, add a handful of mint and coriander, toss with chilli, lime and ginger and serve in a crisp lettuce cup.

This dark chutney is made with apple, dried apricots, dates and raisins, and, of course, beer. I use Twisted Ankle dark beer which I get from The Laboratory in Lincoln. It is great on a cheese board and with cold meats, serve with a good bread such as sourdough, toasted.

This chutney is so addictive it won’t last long. Great with any vegetable dish, barbecued chicken or spicy roast lamb and couscous and is good in a cold meat sandwich. A spoonful or two is also excellent in a Moroccan tagine to give it depth of flavour, served as a condiment with any Middle Eastern dish and it goes perfectly with blue cheese. Its sweetness also goes well with tart Greek yogurt.

The fragrant touch of orange flower water will have you dreaming of the East. It can be served with any cheeses and is especially good with Eastern pastries such as spanakopita and is a natural accompaniment to chicken or lamb.

A perfect dressing for fresh salads, with it's subtle lemony notes refreshing your palette. Great to use on it's own as a dipping sauce and versatile enough to add that added secret ingredient to a simple chicken or fish dish.

Arabic for “Top of the Shop” , this king of spices is complex, rich, colourful and aromatic. Some recipes my contain up to 80 different ingredients. We’ve left out a few, including Spanish Fly and hashish, the result is a versatile and aromatic blend that hits every layer of your taste buds.
Sprinkle over chicken and fish or lamb before panfrying, grilling or baking.
Use over roasted vegetables.
Add to rice and cous cous.
Ingredients
Turmeric ,paprika, nutmeg, cumin, coriander, cardamom, allspice, dried rose petals, ginger, cinnamon, chilli powder black pepper, dried lavender, fennel, fenugreek, cloves, cayenne pepper.

A toasty, sweet spice experience.
This blend originated in Japan. Though it's not super-spicy the seaweed lends unami, sesame and hemp seeds bring texture to the table, orange zest adds floral, sweet notes and ginger contributes a bit of a zing.
Traditionally sprinkled over soups, noodles, yakitori and tempura.
Sprinkle over seared salmon or tuna on rice.
Try on soft eggs or fresh avocado.
Scatter over baked chicken, salads and roast vegetables.

A curious salt for curious people.
Szechuan peppercorns, with their citrus flavour and stealthy ability to leave the mouth tingling, mixed with a ping of salt.

This classic Chinese seasoning is used in Szechuan cooking as a rub for meat or poultry or as adip ping salt for fried food.
Add to stir fries and noodle dishes.
Great on steak, pork chops and roast chicken
Sprinkle over wedge and chips
Weigh, then dry tofu, toss in arrowroot, then fry. Sprinkle with Szechuan pepper salt.
In a big bowl, mix well drained prawns, cornflour and a splash of dry sherry and coat prawns well. Fry till cooked through and crispy. Drain on kitchen paper. Serve with a bowl of Szechuan pepper salt.
Ingredients
Sea salt, szchuan pepper

Tandoori masala is a fruity, sweet and warming bouquet of spices.
Mix 1 tsp of Tandoori spice blend with ¼ cup of Greek style to coat cubed red meat, especially lamb, chicken, firm fish or prawns. Marinate at least 1 hour but up to 24hours then thread onto skewers and roast on a hot plate. Serve with lemon.
Cook some cubed chicken in the same way, then add to a spicy, buttery tomato sauce to create Chicken Tikka Masala
Use to spice up some lentils.
Add some spice to your hummus
Sprinkle over vegetables or cubed tofu and roast.
Ingredients
Coriander, cumin, dried chilli, cinnamon, cloves, turmeric, ginger, salt, pepper.

A spice blend hero. Versatile enough to be rubbed into a leg of lamb or sprinkled over popcorn.
Use as a seasoning over avocado or tomatoes.
Mix with olive oil, drizzle over flatbread and lightly toast.
Season meat or seafood before cooking.
Toss vegetables or chickpeas with a little olive oil and za’ata before roasting. 
Make a dip by mixing za’ata with well drained Greek yoghurt.
Stir into mashed potato or season baked potato wedges.
Garnish hummus with za’ata
Sprinkle over fresh popcorn, go on, give it a try!
Ingredients
Sesame seeds, sumac, thyme, oregano, cumin, coriander.