Bit Spicy

Singapore-inspired spices

Here is our full list of spice blends. Click on the name to go through to the shop page where you can buy various quantities, and view the recipe and ingredients. Or click here for our search button to find your favourite spice blend or recipe.

3 Chilli Phall (heat scale 11/10)
Not an authentic Indian dish, this is everyone’s idea of the ridiculously hot curry! We have included it in our collection just in case people are worried they will find our mixes too mild, or just like to show off!.  The hottest chilli in the world, the naga, is one of the three we use.  Feel the slow build-up of heat and have yoghurt and bread on stand-by! 

Each packet contains two inner bags, the main one and the chilli bag, a mixture of the hottest dried chillies. For maximum heat, cook the contents of the chilli bag in the oil first to allow the chillies to develop to their fullest extent, then add the other spices. You can leave out some or all of the chilli bag should you wish, but this does rather defeat the purpose of the curry! CONTAINS MUSTARD

Auntie Ang’s Chinese curry (heat scale 2/10)
Auntie is a polite but familiar way of addressing a Chinese close family friend in Singapore. This curry is very traditional but totally unlike a South Asian or South-east Asian dish. It is very mild and yellow in colour. Lovely with just chicken and potatoes, but throw in some mushrooms, water chestnuts and bamboo shoots too!

Bangladesh Curry (heat scale 3/10)
This includes our special Indian ‘6-spice’ mix and has a very unusual flavour. Black onion, black cardamom and black mustard seeds are all in there as well as fennel! Works well with beef, lamb or chicken. CONTAINS MUSTARD

British Curry – 1970’s-style! (heat scale 2/10)
We have come up with a tantalising version of the ordinary curry powder you can buy in any corner shop. We are not pretending that it is a wildly new product that will change the way you cook, but it might just  bring a new edge to old favourites. So dust off your tartan flares and platform shoes and have a retro dinner party!  For other ideas click hereCONTAINS MUSTARD

Burmese chicken curry (heat scale 4/10)
This recipe has ingredients that you may not consider to be traditional for a curry, such as sesame oil, soy sauce and carraway seeds, but they blend to create a delicious and unusual sauce.

Chaat masala (heat scale 3/10)
This is a tangy blend for marinating chicken, or adding a spicy zing to potatoes. CONTAINS MUSTARD

Chickpea and potato curry (heat scale 4/10)
This is a recipe suitable either as a vegetarian main course or a side dish served with meat curries. Leftovers make a delicious soup!  CONTAINS MUSTARD

Dahl (heat scale 2/10)
This is the traditional lentil accompaniment to Indian food. A very simple, non-spicy side-dish. A traditional tarka dahl would have whole spices fried and stirred in at the end, but we also give you the recipe for adding the spices at the start of cooking. CONTAINS MUSTARD

Dhansak (heat scale 2/10)
A very mild Parsee curry from Persia, made with lentils. Lovely with chicken and/or a selection of vegetables such as spinach, cauliflower, aubergine and potato. CONTAINS MUSTARD

Enchiladas (mild version heat scale 2/10; hot version 9/10)
This can be traditionally cooked either with a red tomato sauce, or a green sauce which uses tomatillos. We have grown these in our greenhouse but they take up a lot of space for not very much fruit, so we would recommend buying them in tins as you would ordinary tomatoes. They are easily available online.

Fajitas (mild version heat scale 2/10; hot version 10/10)
This is a very familiar Mexican dish but made with our own mix of home-ground, and in some cases home-grown, chillies. Beware, the hot is very hot!

Garam Masala (heat scale 2/10)
Traditionally stirred into plain dishes at the end of cooking to add more flavour. An Indian larder basic you might think, but we are discovering that having our own blend helps lift our spices above the competition. Even something simple like a korma is transformed with our garam masala. Hand-ground and blended, like everything we do, this looks, smells and tastes nothing like a supermarket offering. CONTAINS MUSTARD

Goan Green Curry (heat scale 5/10)
This recipe from Goa, on the west coast, is a classic Indian curry. Its name comes from the large quantity of fresh coriander found in the recipe, as well as the dried mint in our spice blend. Easily one of our most popular products.

Goan Red curry (heat scale 9/10)
This is a very hot dish and similar to a vindaloo. However, we have not simply added more chillies. There are 14 spices in the mix, of which our dried habanero makes up maybe 5%. You may wonder why we are using something that sounds so Spanish in our Indian recipe, but chillies originate from Central America. We use over 10 different chilli varieties in our mixes, and this one just happens to suit this recipe the best. If you like really hot curry you probably grow your own chillies, so add as many as you like - we won't be offended! Failing that, the phall is at the top of the page!  CONTAINS MUSTARD

Indonesian Aceh curry (heat scale 5/10)
Aceh (pronounced achay) is a province in Northern Sumatra, part of Indonesia. Arab traders initially introduced Islam to this region from where it spread throughout the islands. This Arab/Indian influence means that this particular recipe uses ginger rather than galangal (see our secret sauce recipe). 

Indonesian Korma (heat scale 5/10)
This is the Southeast Asian version of a perennial favourite, but with lemongrass and coconut instead of almonds. It is also a little hotter! Delicious with prawns!

Indonesian Padang curry (heat scale 9/10)
Padang is to be found halfway down Sumatra, and is known for its hot food. The recipe is set out for beef or lamb, but goat is also an option.

Indonesian Sulawesi curry (heat scale 5/10)
Sulawesi, in Indonesia, is an odd-shaped island with 4 archipelagos. The spice islands to the south-east were fought over by the Portuguese, Dutch and English in the 16th and 17th centuries, and are home to those fabled spices, the clove and nutmeg. In the late 17th century England's holding was swapped with the Dutch for an island on the North American seaboard. This settlement was renamed New York. This is a delicious curry with a coconut base and the addition of potatoes and a slosh of soy sauce. We have recently tried it with both chicken and butternut squash, and both work fabulously.

Kashmiri Lamb Curry (heat scale 5/10)
This is a delicious dish, which even people who don’t really like lamb will enjoy. It is creamy and mild. You can also try the lime and spice mix as a bbq marinade (see BBQ recipe ideas). CONTAINS MUSTARD

Keema Peas (heat scale 3/10)
This is a delicious Indian recipe, which you will rarely find in a restaurant, although I have occasionally asked for it and they have made it specially. That is because when you already have the spice mix it is incredibly easy! If you’ve had enough spag bol and shepherd’s pie, try  this for size! Made to a very family-friendly heat level, most people would probaby enjoy it with a couple of extra chillies. CONTAINS MUSTARD

Keralan curry (heat scale 4/10)
This South Indian blend is a traditional vegetarian curry but also works really well with meat. CONTAINS MUSTARD

Kichiri (heat scale 5/10)
This is such a simple and delicious vegetarian meal on its own, or wonderful served with other curries. If you do not want to soak the split peas overnight you can try with green lentils, which hold their shape very well.  Try adding eggs and potatoes for something more substantial. CONTAINS MUSTARD

Korma (heat scale 2/10)
We have included this recipe in case you are having a dinner party and know that curry-cowards will be attending! A very traditional mild curry with almonds (no coconut). We have achieved a delicious flavour whilst holding back on the heat, partly thanks to our special garam masala, which we include in the blend. CONTAINS MUSTARD

Madras Curry (heat scale 8/10)
This is the classic restaurant curry! It just had to be included in our repertoire. Adding tomatoes towards the end of cooking gives a certain freshness to the fiery sauce. CONTAINS MUSTARD

Malay Kuantan dipping chicken (heat scale 6/10)
This recipe can be cooked on the barbeque or baked in the oven, served with salad and new potatoes. Spicy chicken pieces served with a simple dipping sauce. CONTAINS MUSTARD

Malay curry (heat scale 9/10)
This is a very hot curry with a lot of flavour; definitely a mix for the more adventurous diner! It contains pineapple, which may seem unusual but is an integral part of Malaysian cooking. Harvested pineapples would be left in huge piles by the road-side awaiting shipping to the local canning factory, and passers-by were welcome to help themselves. It adds a sweet tang to the sauce, and tinned really is better than fresh!

Malay Rendang (heat scale 5/10)
Rendang originates in Sumatra, from where it spread to Malaya. Traditionally made with water buffalo, but best with beef or venison, it is a quintessentially Indonesian/Malay dish. This is the Malay version – milder and not so dry. Cook it for as long as possible - the meat will melt away! See also our recipe for a Panaeng curry.

Marrakech Lamb rub (heat scale 5/10)
We say lamb, but you could use it with any meat as a very spicy rub. Use with caution!

Massaman curry (heat scale 5/10)
This is similar to rendang but with more sauce. It was heavily influenced by Muslim traders, hence the name. Delicious with new potatoes and green beans, but the sauce is quite fishy and salty so best with red meat and avoid prawns! Definitely not one for those with shell-fish allergies! CONTAINS CRUSTACEANS

Merguez (heat scale 7/10)

This is a spicy North African blend which you will know from the spicy lamb sausages. We give you several recipe suggestions, including a tagine. Also great with chicken.

North Indian Meatballs (heat scale 6/10)
These have a bit of everything – dried mint, which absorbs liquid while cooking to give a lovely flavour – and lots of fresh coriander. A very simple dish which, being meatballs, even small children should love, especially as it is so easy to spice up or cool down according to taste. Good for camping! Try with spaghetti! Try a beef version and make tangy burgers! CONTAINS MUSTARD

Onion bhajis (scale 1/10)

This blend contains gram flour and spices. All you add is salt and onions!

Peri peri (heat scale 6/10)
The classic mixture of Mediterranean herbs and North African spices. We give you lots of ideas on how to use it!

Pilau Rice (heat scale 1/10)
The traditional Indian companion to curry. This supplies you with enough to serve up to 20 people, so only one carton is needed to feed all your guests. CONTAINS ALMONDS

Sambhar spice (heat scale 6/10)
A zingy recipe with lemon that goes perfectly with spinach and potatoes. We also have a recipe for a Mauritian curry using lamb and chickpeas, for which this blend is perfect! CONTAINS MUSTARD

Satay – Indonesian spicy (heat scale 4/10)
This is a truly delicious beef satay recipe that goes perfectly with our peanut sauce. You can use fillet steak but you don’t have to – just make sure you really hammer it thin!

Satay – Malay-style (heat scale 4/10)
A more traditional chicken satay dish, although you can use other meat if you wish. Serve with our peanut sauce.

Singapore Seletar Yacht Club curry (heat scale 2/10)
This is a mild curry which takes Andrew back to the bad old days in Singapore, when he would be dragged out for a day’s sailing by his nautical enthusiast of a father. The most enjoyable days were when the sea was so becalmed that he preferred to spend the day in the yacht club bar (Andrew's father, not Andrew!), where the best thing (apart from the guard dog boa constrictor, which slept by day in the boat-yard, and prowled around freely at night) was the curry. We have done our best to replicate the flavour as Andrew remembers it. A true colonial feast, which we have dedicated to Wing Commander Neville Shorrick, who was there too! CONTAINS MUSTARD

Smoky chilli (heat scale 6/10)
Everyone makes chilli, but many are the times I have been to a restaurant or pub, or visited friends, and eaten a plate of minced beef with beans cooked in a tasteless tomato sauce. This combination contains lovely smoky chipotle chillies and smoked paprika, as well as oregano and cumin. Stirring in yoghurt is a good tip for cooling it down. Also a fantastic vegetarian option.

South Indian Cochin curry curry (heat scale 5/10)
This is a recipe suitable either as a vegetarian main course or a side dish served with meat curries. It has a lovely tangy but creamy flavour brought about by lemon juice and lots of fresh coriander. CONTAINS MUSTARD

Spicy Potatoes (heat scale 5/10)
Excellent served as a vegetarian option or side dish with meat curries. Better than Bombay Potatoes! CONTAINS MUSTARD

Sri Lankan Chicken Curry (heat scale 8/10)
This is supposed to be a really hot curry but with a lot of flavour, but it is so delicious we have toned it down so people are not put off by the heat level. A very popular blend. Add your own fresh chillies if you want to. CONTAINS MUSTARD

Taco  (heat scale 3/10 or 10/10!) – perfect for chicken ,beef, or veggie options! The hot one is really hot!

Tandoori Chicken (heat scale 3/10
This recipe can be cooked on the barbeque or baked in the oven, served with salad and rice. Chicken on the bone is traditional, but use breast rather than all leg or thigh. Full of flavour without being spicy! CONTAINS MUSTARD

Tikka Masala (heat scale 2/10)
This is another restaurant staple, without which no collection would be complete! The spice mix is also perfect for marinades in the barbeque season (see our BBQ recipes). Eat with the sauce given in our recipe or try simply grilled with salad and raita.  CONTAINS MUSTARD