“Helping adventurous souls achieve culinary inspiration”www.seasonedpioneers.co.uk

WORLDWIDE SEASONINGREFERENCE GUIDE

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SEASONED PIONEERS...

Key to the symbols used throughout this guide...

W: Available in whole format e.g. seed, pod, bark or leafC: Available in cut formatCr: Available in crushed formatG: Available in ground formatF: Available in freeze-dried formatP: Available in a paste formatO: Also available in organic FT: Also available as FairtradeDR: Traditonally dry-roasted and blendedV: Suitable for vegetarians and vegansN: Contains nuts

HR - heat rating: scales from:

mild

sultry

spicy

explosive!

volcanic!

Welcome

Seasoned Pioneers’ Worldwide Seasonings Reference Guide aims to give you a real insight into the vast array of seasonings that are available from each corner of the globe. Spices, chillies, herbs, specialist seasonings and spice blends are vital ingredients in capturing the distinctiveness of each cuisine, as well as bringing a whole host of diverse flavours to your cooking. The guide looks at each worldwide cuisine in turn, giving detailed information about each ingredient - its flavour, heat rating and suggestions on how to use them to bring out the best flavours in your cooking, whilst seeking to act as a source of inspiration for you in your kitchen.

CONTENTSHow it all began Page 4

Unique packaging Page 5

India Pages 6-8

South India Page 9

Vietnam Page 10

Thailand Page 11

Indonesia Page 12

Japan Page 13

China Page 14

Africa Pages 15-16

Morocco Page 17

Middle East Pages 18-19

Serving Suggestions Pages 20-21

Mexico Page 22

South America Page 23

Cajun and Creole Page 24

Caribbean Page 25

Mediterranean Pages 26-28

Worldwide Pages 29-31

Mulling Drinks Page 32

Ready-Crushed Ingredients Page 33

Gourmet Cooking Sauces Pages 34-35

Gifts Pages 36-37

Index Pages 38-39

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SEASONED PIONEERS

Seasoned Pioneers is an innovative company that has gained recognition as the expert in authentic and specialist seasonings, consistently highly commended by many leading food writers and chefs. The worldwide travels of Mark Steene, founder of the company, sparked a fascination with international seasonings. Mark said: “When I returned from travelling, I found that it was very difficult to buy the seasonings and blends I had used while I was abroad. Having the finest flavours from authentic spices really does make a difference to cooking – whether you want to create a certain dish or if you’re just experimenting. I wanted to share what I had learned, and hoped that by making these exciting authentic seasonings widely available that I would also offer inspiration to others.”

How it all began

Inside Seasoned Pioneers

Nowadays the small team at Seasoned Pioneers bring you an unprecedented international range of over 300 authentic spices, chillies, herbs, seasonings, specialist ingredients and spice blends, including an organic selection.

Each of the renowned collection of worldwide spice blends are handmade to traditional recipes, at the company premises in Wirral, North West England. Every spice blend is made in small batches, using up to fifteen carefully selected ingredients. The spices are dry-roasted, ground and blended, resulting in easy-to-use, rounded, authentic packages of flavour that capture the distinctiveness of cuisines from every corner of the globe. For ultimate flavour the authenticity of the ingredients is vital, as company director Matt Webster explains: “We insist on genuine ingredients from the very finest sources and only use traditional production methods. We hand blend and dry-roast all of our spice blends to authentic recipes, with no compromises. The result is an intensity of flavour that makes a real difference to your cooking.”

Gourmet results really can be achieved very easily and quickly. There are many ways in which the blends and seasonings can be used to enhance your cooking – from sprinkling into stir-fries, dressings, marinades, soups and stews to using as a rub for meat or vegetables before grilling and barbecuing - or even simply mixed with mayonnaise, yoghurt or crème fraîche to make an authentic great tasting dip.

Delia Smith

“There are important things to say about spices – not just in cakes but in all cooking, namely how to conserve their flavour, particularly once they are ground. There are two enemies of flavour. The first is light, the second is air.

Spices sold in glass jars are displayed under constantly glaring lights. Then once the jar is opened as more and more is used, it is exposed to more and more air.

For this reason I now only buy spices from a firm called Seasoned Pioneers. The spices are high quality and they cleverly pack them in foil packs to shield them from the light. Then when you begin to use them you can reseal them, eliminating any air.”

Our unique packaging

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Chillies

Kashmiri chilliesG / V / HR explosive!Sweet flavours overlay a fierce, explosive bite. Extremely popular authentic Indian chilli. Use wherever heat and great flavour desired.

Naga jolokia W / V / HR volcanic!THE hottest chilli worldwide by far this will give the ultimate ‘kick’. Use with caution wherever intense heat is required.

Black saltG / V / HR mildTangy flavour with sharp, smoky-sulphurous aroma. An important seasoning in many Indian relishes and pickles.

Himalayan pink saltCr / V / HR mildSubtle, distinctive flavour. Hand-mined from the Himalayan mountains, a unique salt from ancient seas over 250 million years old. For all gourmet culinary uses.

Salts

Spice BlendsBiryani spice blend G / DR / V / HR spicyFragrant blend with warm notes. Use to make authentic biryani.(Ingredients: cloves, black peppercorns, cinnamon, mace, black cumin, green cardamom, red chillies, black cardamom)

Bombay masala G / DR / V / HR sultryRich, sweet flavour with warm peppery-citrus notes. Excellent with vegetables and pulses. (Ingredients: toasted coconut, poppy seeds, sesame seeds, coriander seeds, black peppercorns, cumin, cardamom, cloves, cinnamon, curry leaves)

Cardamom masala G / DR / O / V / HR spicyWonderfully aromatic blend with cardamom, coconut and hot chilli flavours. Excellent in lamb and rice dishes. Great mixed with yoghurt as a marinade or coating for meat and poultry. (Ingredients: cardamom, coriander seeds, cinnamon, red chillies, black cumin, cloves, toasted coconut)

Char masala G / DR / O / V / HR sultrySweet flavour with powerful notes of cloves and cassia. Versatile spice blend. Especially good to flavour rice dishes.(Ingredients: cassia, cumin, cardamom, cloves)

Chat masala G / DR / V / HR sultryFresh, clean taste with tart notes. Traditionally used with fruit and vegetable-based salads. Ideal as a dry rub as well as to flavour vegetables.(Ingredients: cumin, red chillies, sea salt, amchoor, black peppercorns)

Dhansak spice blend G / DR / V / HR spicyThe tartness of fenugreek blended with earthy cumin and the citrus notes of amchoor and coriander. Use to make an authentic dhansak curry. (Ingredients: cumin seeds, cayenne pepper, turmeric, coriander seeds, amchoor, fenugreek seeds, cardamom)

Dopiaza spice blend G / DR / V / HR spicyBalanced sweet and tart notes. Use to make authentic dopiaza. (Ingredients: cumin, fenugreek seeds, turmeric, coriander seeds, red chillies, fennel seeds, cloves)

Garam masala, Indian G / DR / O / V / HR sultry - spicyRounded mix of hot, peppery and sweet spices. It is the essential Indian masala. Great in meat and poultry-based dishes. Use to spice and flavour soups. Excellent with onions, tomatoes and pulses (Ingredients: cardamom, cinnamon, black cumin, cloves, nutmeg, black peppercorns)

Goan xacuti curry powder G / DR / V / HR spicyAuthentic curry blend originating from Goa. Poppy, coriander and cinnamon give it a subtle sweetness while the red chillies give the blend its kick. Great with fish or chicken. (Ingredients: poppy seeds, coriander, crushed red chillies, cinnamon, black peppercorns, cumin, turmeric, cloves, aniseed, star anise, fenugreek, ajowan, cardamom, nutmeg)

Gujarati masala G / DR / V / HR spicySweet, peppery flavour overlaid with chilli. Versatile masala which is good in all curries, especially with chicken. (Ingredients: cumin, coriander seeds, black peppercorns, cardamom, sesame seeds, cloves, cinnamon, crushed red chillies, fennel seeds, ajowan)

Food & Travel MagazineGaram Masala -the classic Indian spice mix... from Seasoned Pioneers

INDIAFor adventurous cooks, India is a culinary delight. Exotic spices create an explosion of flavour, aroma and colour. Explore the amazing diversity of this vast subcontinent, from the more subtly spiced tastes of the north, to the aromatic Balti dishes and fiery spices of the south. A vital part of Indian cuisine is the many spice mixes called masalas and key to producing these authentic masalas is the art of dry-roasting and blending.

SpicesAjowan seedsW / V / HR spicyIntense thyme-like flavour with peppery notes. Great in Indian curries and pulses, fish and flavoured breads. Excellent mixed with tamarind and garlic as a fish rub.Amchoor (sun-dried mango)G / V / HR mildTangy citrus flavour with sweet, fruity notes. Used in north Indian vegetarian dishes, soups and stews. Good simply stir-fried with vegetables and in marinades to tenderise and flavour meat and fish.AsafoetidaG / V / HR sultryPungent tartness mellows on cooking to give a great, intense onion-like flavour. Small amounts greatly enhance vegetable and pulse-based dishes. Also excellent with fish.Black peppercorns (tellicherry and wynad)W / Cr / G / O / V / HR spicyTwo of the finest Indian black peppercorns with rich fruity flavours. Both are extremely versatile: the true worldwide spice.

Cardamom, black W / G / V / HR spicyIntense smoky, earthy flavour with notes of pine. An important spice in Indian cuisine which greatly enhances rice dishes, meat and vegetable curries as well as pickles. Use whole or the crushed seeds from the pod.

Cardamom, green W / G / O / FT / V / HR sultryWonderfully aromatic with a sharp, fruity flavour and warm smoky lemon notes, widely used in curries and masalas and great in rice dishes. Available as whole pods or seeds.Coriander seedsW / G / DR / O / V / HR mildWarm, sweet flavour with a hint of orange peel and pepper. Widely used in many curries, meat and poultry dishes as well as with vegetables and pickles. Also adds great flavour to soup stocks and in marinades.Cumin, black W / O / V / HR sultryDistinctive warm and slightly more tart flavour than white cumin. Used widely in many north Indian dishes. Excellent in rice dishes and breads.Fennel seeds W / O / V / HR mildWarm, fragrant liquorice and aniseed flavour with sweet notes. Used in many Indian dishes and masalas. Greatly enhances vegetables, pulses and lamb. Or simply chew after a meal for an excellent breath freshener.

Ginger rootW / G / O / FT / V / HR spicyHot, rich flavour with peppery-lemon notes. Highly versatile and used in many spice blends. Great with vegetables, especially sweet potato, pumpkin and squash. Also enhances fruit and many baked sweet dishes.

Poppy seeds white W / V / HR mildSweet, nutty flavour. Used in many indian curry dishes for flavour and texture.

Turmeric rootW / G / O / FT / V / HR sultryMusky tart flavour with light peppery ginger aroma. Imparts vivid deep yellow colour. Vital in spice blends and many vegetarian dishes, especially with beans and lentils. Excellent in rice dishes and with spinach, eggs and aubergines.

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Fenugreek seeds W / G / O / V / HR mild - sultryStrong tart flavour mellows when dry-roasted or fried. Used in many Indian dishes, as well as in Egyptian and Ethiopian breads. Goes well with rice, pulses, root vegetables and fish curries.

Mustard seeds (black and brown) W / O / V / HR spicyPungent with nutty flavour best developed by dry-roasting or frying in oil before use. Used in many south Indian dishes.

Spices

SOUTH INDIA

Herbs

Fenugreek leaves (methi) W / V / HR mildSpicy, slightly nutty flavour. Used in many Indian meat and vegetable dishes. Good cooked with rice, spinach and potatoes as well as for flavouring curry sauces. Goes well in omelettes too.

Spice Blends

Sambhar powderG / DR / V / HR spicyGreat nutty taste of roasted spices and dal overlaid with hot chillies. Popular in south Indian Brahmin vegetarian dishes. Use to flavour pulses and in soups.(Ingredients: channa and urad dal, turmeric, red chillies, coriander seeds, cumin, black peppercorns, black mustard seeds, fenugreek seeds, asafoetida)

Sri Lankan curry powder G / DR / V / HR: sultry - spicySweet, tart and fruity-spiced mix of flavours. Used in many Sri Lankan dishes, especially curries. Add shortly before serving for authentic flavour.(Ingredients: coriander seeds, fenugreek seeds, cumin, fennel, cayenne, cinnamon, cardamom, curry leaves, cloves)

Balti

Nigella seeds W / V / HR sultry - spicyPeppery, nutty flavour with tart notes. Dry-roast to fully develop flavour before sprinkling whole seeds over dishes. Enhances rice, root vegetables and pulses and adds a great flavour to roast potatoes.

Spice Blends

Garam masala, baltiG / DR / O / V / HR sultry - spicyHighly aromatic with clove and peppery notes. Gives authentic flavour to many Balti dishes. Use where curry powder is asked for in recipes to give an excellent flavour. (Ingredients: cumin, coriander seeds, cinnamon, black peppercorns, cloves)

Ruth Watson - Daily MailSeasoned Pioneers... in resealable foil pouches... there’s a huge array of authentic spice.

Tandoori masala G / DR / V / HR sultryMix of fruity, sweet and warming spices with tart notes. Essential masala for traditional style tandoori cooking. Mix with yoghurt to marinade chicken, as well as other meats and fish. (Ingredients: turmeric, ginger, cumin, coriander seeds, sea salt, black salt, amchoor, red chillies, cloves, mace, cinnamon)

Vindaloo spice blend G / DR / V / HR volcanic!Fiercely hot spice blend, used to make an authentic vindaloo curry. Try as a rub too – but don’t forget to wash your hands afterwards!(Ingredients: roasted cayenne chillies, turmeric, paprika, mustard seeds, roasted naga jolokia chillies, cumin seeds, cinnamon, cloves)

Anardana (dried pomegranate seeds)W / V / HR mildPleasant sweet-tart flavoured sticky, crunchy seeds. Great in curries, chutneys and with pulses and vegetable dishes. Soak in water before use or crush and sprinkle directly onto finished dishes as an all-purpose seasoning.

Beetroot powder G / DR / V / HR mildUsed in many Indian dishes mainly for the great vivid red colour it adds rather than for its flavour.

Jalfrezi spice blend G / DR / V / HR spicyMedium hot blend of 12 spices. Use to make an authentic jalfrezi with meat, fish or vegetables.(Ingredients: fenugreek seeds, cayenne, black peppercorns, red chillies, ginger, turmeric, cardamom, cumin, cloves, amchoor, coriander seeds, cinnamon)

Kashmiri masala G / DR / V / O / HR sultrySpicy-sweet Indian masala used in many traditional dishes and curries from the Kashmir region. Excellent with lamb and prawns.(Ingredients: black cumin, coriander seeds, black peppercorns, cardamom, cloves, cinnamon, nutmeg, mace)

Korma spice blendG / DR / V / HR mildFragrant blend with warm notes. Use to make authentic korma. A great all-purpose curry mix.(Ingredients: black cumin, mace, paprika, cinnamon, turmeric, black cardamom, black peppercorns, cloves, coriander)

Madras curry powder G / DR / V / HR spicyComplex mix of sweet, fruity and peppery spices overlaid with chillies. The traditional madras curry powder. Goes really well with lamb and pork. (Ingredients: coriander seeds, cumin, black peppercorns, crushed red chillies, turmeric, black mustard seeds, curry leaves, ginger)

Panch phoran W / V / HR sultryThe Indian ‘five spice’. A traditional mix of whole seeds with aniseed and tart flavours from Bengal. Roast with oil or ghee to give a spicy flavour before pouring over dal. Also great with fish.(Ingredients: fennel, fenugreek seeds, black mustard seeds, cumin, nigella)

Nigella Lawson Seasoned Pioneers: I’m a great fan of this company, which stocks just about every spice.

Pasanda spice blend G / DR / V / HR sultryMix of warm, spiced pepper flavours. To make authentic pasanda.(Ingredients: cumin, black peppercorns, turmeric, cloves, green cardamom, fenugreek leaves, red chillies, cinnamon, black cardamom)

Pilau rice spice mix G / DR / V / HR sultryTraditional mix of whole Indian spices. Essential spice mix for authentic pilau rice.(Ingredients: turmeric, cumin, cloves, cardamom, cinnamon)

Punjabi masala G / DR / V / O / HR sultry - spicyRounded, peppery spiced flavour with aromatic rose petals and citrus notes. Traditional masala of the Punjab region. An excellent versatile curry powder.(Ingredients: cumin, coriander seeds, black peppercorns, black cardamom, green cardamom, cloves, black cumin, cinnamon, ginger, fennel seeds, rose petals, mace)

Rogan josh spice blendG / DR / V / HR spicyFragrant blend with warm notes. Use to make an authentic rogan josh.(Ingredients: coriander, black cumin, paprika, cinnamon, black peppercorns, cayenne, roasted red chillies, green cardamom, black cardamom, cloves, nutmeg)

Rose petal masala G / DR / O / V / HR sultryIntensely aromatic with sweet rose and coconut overlaid with warm, spicy-peppery notes. Excellent for subtly spiced, aromatic poultry dishes. Also goes well in marinades and as a meat rub. (Ingredients: toasted coconut, black peppercorns, rose petals, cardamom, black cumin, cloves, cinnamon)

Specialist Ingredients

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vIETNAmExotic spices such as green peppercorns and galangal are blended with handfuls of fresh coriander, basil and mint for authentic Vietnamese flavour. Red chillies are mellowed by sweet coconut, peanuts and curry leaves. Aniseed and lemongrass adding their distinctive flavours. The result is a fascinating cuisine to tempt the most adventurous spirit.

Brian Glover, Home & GardensFor green and pink peppercorns, try Seasoned Pioneers

Anise seeds W / O / V / HR mildWarm, sweet liquorice flavour. Good with fish and shellfish. Enhances soups, stews and tomato-based sauces.

Black Vietnamese peppercorns W / V / G / HR spicyFor the true pepper lover seeking a gourmet pepper kick! Vibrant with strong spicy tobacco notes.

Green peppercorns W / V / HR sultry - spicyA warm to hot, fruity flavour that’s great with chicken, pork, fish and seafood. Combines really well with warm, sweet spices such as ginger and cinnamon.

Spices

Curry leavesW / V / HR mildMusky nutty and lemon flavour. Use whole or ground in many Vietnamese and Asian dishes. Great with lamb, fish, seafood, rice and vegetables.

Herbs

Galangal C / O / V / HR sultryPeppery, ginger flavour with hint of lemon. Use in Thai curry pastes, soups and stews. Soak in warm water for 20 minutes before use.

Zedoary root C / V / HR mild - sultryWarm and musky ginger-like flavour with tart notes. Used in many spice blends. Great with seafood, lamb and chicken dishes.

Guardian Weekend A delicious company called Seasoned Pioneers... And note the groovy custom-made packaging

Spices

THAIlANDAn incredibly delicate balancing act of the subtle and the explosive, the Thai cook skillfully creates bold yet simple flavours. Indian spices, Chinese style and Pacific flavours are fused into a cuisine of unique fragrance and taste. Mastering the culinary art of Thailand depends not on the number of ingredients used but in exploiting the flavour of each to the full.

Chillies

Birdseye chillies W / O / V / HR explosive!Sharp peppery flavour with explosive heat. Widely used in many Thai dishes for fiery, rounded heat.

Herbs

Lemongrass stalks, freeze-driedC / O / V / HR mildStrong citrus flavour with slight peppery notes. Crush or slice into small rings to release flavour. Used widely in Asian soups, stews and curries. Greatly enhances fish, chicken, beef, noodles and vegetables.

Thai holy basilW / V / HR mildDistinct musky flavour with mint and spicy notes. Used in authentic Thai cooking, including many meat-based curries.

Specialist Ingredients

Kapee, Thai shrimp pasteP / HR sultryIncredibly pungent shrimp-fish flavour and aroma. An essential flavour in many Thai fish dishes and curries. Dry-roast before using to fully develop flavour.(Ingredients: shrimp paste 80%, sea salt)

Spice Blends

Thai seasoning blendG / DR / V / HR spicyHeady citrus, spiced chilli Thai flavours. Great in Thai stir-fries and curries(Ingredients: galangal, birdseye chillies, coriander, green peppercorns, roasted garlic, sesame seeds, lemon powder, thai holy basil, lemongrass, kaffir lime leaves).

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Nick NairnSeasoned Pioneers... what a revelation - fabulous quality spices and authentic blends in efficient foil packaging

Bountiful seas and a climate ideal for vegetables and rice result in a most elegant, healthy and delicately flavoured cuisine with an emphasis on texture, flavour and colour in simple harmony. Fresh ingredients are expertly seasoned with dashi stock, shoyu soy sauce, gomashio, sansho pepper and the fiery wasabi.

jAPAN

Spices

WasabiG / V / HR spicy - explosive!Superb sharp, fiery heat. Essential Japanese condiment to complement sushi and noodle dishes. Enhances marinades and dressings too. Simply mix with water to a thick paste.

Peppercorns

Sansho pepperW / V / HR sultryTangy citrus flavour with gentle lingering heat. The essential authentic Japanese pepper seasoning. Widely used in many dishes and as a table condiment similar to pepper is in the West.

Spice Blends

GomashioG / V / HR mildSea salt with subtle nutty sesame notes. The essential authentic Japanese salt seasoning. Used in a similar way to salt is in the West. Especially good with rice, salads and vegetables.(Ingredients: sea salt, black sesame seeds)

Shichimi togarashiG / DR / V / HR spicyChilli heat overlaid with citrus and pepper notes. Used widely as a table condiment in Japanese cuisine, especially with soups and noodles. (crushed red chillies, orange peel, black sesame seed, white sesame seed, sansho pepper, ginger, nori)

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Ghillie BasanSeasoned Pioneers... Travelled the globe... roast-ed and ground roots, bark and seeds for aromatic spice blends.

Laos powder G / V / HR sultryTart, citrus flavour with ginger and cardamom notes. Greatly enhances curries, soups, stews and coconut-based sauces. Excellent with chicken and also seafood.

Spices

INDONESIARichly spiced and varied, the cuisine of Indonesia reflects the diverse nature of its many islands: fiery chilli heat is tempered with tart limes and tamarind together with aromatic herbs. Chillies, coconut and shrimp paste are combined to create spicy relishes known as sambals – a unique and popular feature of Indonesian cuisine.

Peppercorns

Black peppercorns (lampong)W / V / HR spicyPungent yet fruity and smoky. Packing a real pepper punch for the gourmet pepper connoisseur.

Herbs

Kaffir lime leavesG / W / V / F / HR mildClean, sharp citrus flavour and aroma and freeze-dried for maximum freshness. Essential in many Indonesian, Thai and Asian curries, soups and stir-fries. Great with chicken, fish, noodles and rice.

Spice BlendsSeven seas curry powderG / DR / V / HR sultry - spicyDelicately spiced flavour with citrus coriander and warm cardamom notes. Widely used in Indonesian curries, stews and sambals.(Ingredients: coriander seeds, cumin, celery seeds, cloves, red chillies, cassia, cardamom)

Specialist Ingredients

Tamarind paste P / V / HR mildTart, fruity flavour provides essential ‘tartness’ in many Indonesian and Asian dishes including curries, soups, marinades, pickles and chutneys. Used in Asia similar to the way lemon juice is used in the West.

Cubeb pepperW / V / HR sultryAuthentic Indonesian pepper with warm, slightly peppery flavour and notes of allspice. Great in meat and vegetable curries and stews.

Long pepper W / V / HR spicyHot peppery flavour with tart notes. Excellent with fish, in stews and in cheese dishes.

White peppercorns (muntok)W / O / V / G / HR spicyBiting hot, pungent, peppery flavour. While this is a highly versatile seasoning, it’s traditionally used in lightly coloured sauces and soups to retain their light appearance.

Cassia barkW / G / O / V / HR sultrySweet flavour with pungent, tart notes. Greatly enhances rich meats, pulses, squash, sweet potatoes and root vegetables.

Chinese Sichuan saltG / DR / V / HR mildSea salt warmed with sweet flavour of Sichuan pepper. All-purpose seasoning that can be used on everything. (Ingredients: sea salt, sichuan pepper)

Sichuan pepper (fagara) W / V / HR sultrySpicy sweet flavour with tangy notes. Great simply rubbed on poultry and meat before roasting, grilling or frying. Excellent with stir-fried vegetables.

Star anise W / G / O / V / HR sultryStrong liquorice flavour with warm, sweet notes. Use whole to infuse soups and stocks, or ground in many oriental dishes.

Spices

Harmony of flavour, colour and texture reflects the ancient Taoist principles of Yin and Yang - complementary negative and positive forces in balance. China has highly distinctive regional styles of cuisine including stir-fries and steamed Cantonese dishes, Pekinese noodles, dumplings and fire-pots, fiery spiced Sichuan flavours and rich, slowly braised Shanghai dishes.

CHINA

Chinese five spiceG / DR / V / HR sultryAniseed flavour overlaid with warm, peppery notes. A great seasoning for meat and poultry dishes. Excellent in stir-fries and also in marinades. (Ingredients: star anise, sichuan pepper, fennel seeds, cassia, cloves)

Specialist Ingredients

Elle MagazineSeasoned Pioneers... Captures the essence of the world’s cuisine. They smell divine too.

Mandarin / orange peelC / O / V / HR mildTart, citrus flavour. Used in many Chinese dishes. Especially good in stir-fries.

Spice Blends

Daily TelegraphThank Goodness for Seasoned Pioneers... it’s exhaustive list includes ‘grains of paradise’

Cloves, hand-selectedW / G / O / FT / V / HR sultry - spicyRich, hot fruity flavour with peppery notes. Highly versatile. Use with meat, marinades and in stews. Also enhances sweet baked dishes as well.

Grains of paradise (African pepper)W / V / HR sultry - spicyThis popular African seasoning has a strong peppery taste with fruity notes. Great with lamb, chicken, rice, tomatoes and vegetables. Use as an alternative to black or white pepper as an all-purpose condiment.

Spices

The African continent has been shaped by many influences including the Arabs, Portuguese, French and British. The result is the evolution of an intensely powerful cuisine. At its heart is the chilli pepper, which imparts an explosive fire to its many dishes rivalled only by the searing heat of the African plains themselves.

AfRICA

BerbereCr / DR / O / V / HR explosive!Explosive flavour with notes of cloves and allspice. Traditionally used as an African masala in Ethiopian stews. Great in stir-fries and as a rub. (Ingredients: red chillies, fenugreek seeds, ginger, black peppercorns, coriander seeds, cinnamon, allspice, cloves, cardamom, ajowan)

Harissa spice mixCr / DR / V / O / HRexplosive! - volcanic!Intensely powerful spiced chilli flavour. Simply mix with garlic and olive oil as required to make the traditional North African fiery condiment. Great as a dip and as a rub. (Ingredients: red chillies, coriander seeds, cumin, caraway, sea salt, mint)

Peri-peri seasoningCr / DR / V / HR explosive!Fiery flavoursome rub of Portuguese-Mozambique origin. Use as a rub before grilling or barbecuing for intense flavour. (Ingredients: piri-piri chillies, smoked paprika, lemon, roasted garlic, unrefined brown sugar, sea salt, black pepper, onion powder, nutmeg, oregano)

South African curry powderG / DR / V / HR sultryWarm and subtly spiced curry powder with sharp, tangy notes. Traditionally mixed with fresh ginger and garlic to make a curry paste. Excellent with all types of meat, fish and vegetable-based curries. Good as a rub too. (Ingredients: cumin, fennel seeds, coriander seeds, turmeric, cardamom, cinnamon)

Spice Blends

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ChilliesTsire powderCr / DR / V / N / HR spicySweet peanut with spice and chilli flavours. Traditional African meat coating. Dip meat in oil or beaten egg then sprinkle tsire over and grill or barbecue. Excellent simply sprinkled onto salads and vegetables.(Ingredients: roasted peanuts, red chillies, sea salt, allspice, coriander seeds, nutmeg, cloves, mace, cinnamon)

Tunisian five spiceG / DR / V / HR sultry - spicyModerately hot with rich, sweet peppery spiced notes. Great in lamb and vegetable dishes, stews and soups. Use as a spice rub on meat and fish.(Ingredients: nutmeg, black peppercorns, cloves, grains of paradise, cinnamon)

Tunisian tabilCr / DR / O / V / HR spicyHot chilli garlic flavour with coriander seed and caraway. Use in soups and stews. Excellent as a flavoursome all-purpose seasoning.(Ingredients: coriander seeds, toasted garlic, caraway, red chillies)

West African pepper seasoningCr / DR / V / HR sultry - spicySuperb mix of peppery flavours with chilli and ginger. Great as an all-purpose seasoning for meat, fish and vegetables. Use as a rub, in stews and soups, stir-fries or simply sprinkled over finished dishes.(Ingredients: black peppercorns, white peppercorns, allspice, cubeb pepper, crushed red chillies, ginger, grains of paradise)

Zanzibar curry powderG / DR / O / V / HR spicy Dry-roasted spice and chilli flavours tempered with sweet notes. Excellent in vegetable-based curries. Mix with olive oil and coat vegetables before roasting. Good as a spice rub too.(Ingredients: unrefined sugar, black mustard seeds, paprika, coriander seeds, cinnamon, cayenne, fennel seeds, cumin, fenugreek seeds, turmeric)

Habanero chillies (scotch bonnet)W / Cr / G / V / HR volcanic!Volcanic heat with rich smoky, fruity flavour. Great in fish stews, curries and salsas. Use wherever you want intense, flavoured heat.

Seasoned Pioneers... Berbere is a wonderfully rounded and fragrant blend... adds a hot spicy flavour to stews & marinades

Gourmet Club

Spice Blends

mOROCCOWith the searing heat of the Sahara in the south and the cooling waters of the Mediterranean to the north, Moroccan cuisine is more subtle and delicate than that of many other parts of Africa. Featuring an extensive range of aromatic and flavoursome spices, that are wonderfully combined to create sophisticated blends often used in traditional tagines.

La kama G / DR / O / V / HR sultry - spicyMellow sweet, peppery flavour. Great as a seasoning for soups and stews. Excellent with chicken and in tagines. (Ingredients: ginger, black peppercorns, turmeric, cinnamon, nutmeg)

Ras-el-hanout Cr / DR / O / V / HR sultryAmazingly complex mix of aromatic spices and herbs. Greatly enhances lamb, both as a rub and in tagines. Also superb simply stirred into boiling rice and couscous. (Ingredients: galangal, rose petals, black peppercorns, ginger, cardamom, nigella, cayenne, allspice, lavender, cinnamon, cassia, coriander seeds, mace, nutmeg, cloves)

Chermoula Cr / DR / V / HR sultry Delicately balanced spiced garlic, herb, citrus & salt notes. Traditional fish rub and marinade, use dry or mix with olive oil, garlic, lemon juice & chopped parsley or coriander. Superb on meat too. (Ingredients: paprika, cumin, garlic, lemon peel, sea salt, red chillies, black peppercorns, parsley, coriander, turmeric)

Delia Smith

Just imagine having to shop for galangal, rose petals, ginger, cinnamon, allspice, cardamom, cassia, coriander, mace, nutmeg and cloves. Well, hurray, you don’t have to because this all comes dry-roasted and blended from Seasoned Pioneers to bring, as they say, ‘the authentic taste of Morocco to your kitchen’

Nigel SlaterRas-el-Hanout... one of the most fragrant versions I have come across is available from the Seasoned Pioneers.

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Spices

Advieh (Iranian rice seasoning) Cr / DR / V / HR sultryFloral flavour of rose petals overlaid with warm cinnamon and aromatic cardamom notes. Simply boil rice with 2-4 tsp for authentic Iranian flavour.(Ingredients: cinnamon, rose petals, cardamom, cumin)

mIDDlE EASTThe Middle Eastern countries, including Syria, Egypt, Israel, Jordan and Iran, make for a fascinating mix of culture, religion and cuisine. Exploring unveils inspirationally flavoured and fragrant dishes for the adventurous cook. Middle Eastern cuisines are rivalled only by India in their passionate use of spices, a legacy of the Persian Empire’s control of the spice trade.

Herbs

Sumac berries Cr / V / HR mildIntense fruity tart flavour with great purple-red colour. Excellent all-purpose seasoning. Simply sprinkle on all dishes. Greatly enhances fish, shellfish, salads, rice, lentils and pulses.

Mint leaves W / O / V / HR mildRefreshingly sweet tangy flavour with lemon notes. Great in salads, stews, with vegetables, lamb and pulses.

Sabzi gormeh (Iran) Cr / DR / V / HR mildMix of herbal flavours with citrus lime notes. Used in traditional Iranian stews. Also excellent with rice. (Ingredients: lime powder, mint, parsley, chives, coriander, fenugreek)

Barberry W / V / HR mildSweet flavour with pleasant tart notes. Used to add a vital tart edge to rice dishes, stews and desserts.

Caraway seeds W / O / V / HR sultrySweet-spicy flavour with notes of mint, aniseed and orange. Great with potatoes and also goulash stews and in breads. Also goes well with duck, pork, onions and root vegetables.

Cinnamon barkW / G / O / FT / V / HR sultrySweet, warm flavour with citrus and clove notes. Use whole to infuse or ground in both sweet and savoury dishes, curries and stews. Particularly good with lamb, chicken, rice, aubergines and in tomato sauces.

Cumin (white)W / G / DR / O / V / HR sultryWarm, earthy flavour with tart notes. Highly versatile and used in many spice blends. Enhances curries, meat and vegetable dishes as well as couscous. Good with chicken, lamb, onions, rice and potatoes.

Rick SteinSeasoned Pioneers... all their spice blends are done in house by hand to strictly genuine recipes

Spice Blends

Nigella LawsonZa’atar, that wonderful Middle Eastern spice blend... with an intensely astringent tang

Kabsa (Saudi) G / DR / V / HR spicy - explosive!Fiery spiced blend tempered with citrus notes. Use in the classic Arabian kabsa dish of meat with rice. Excellent in stir-fries, marinades and as a meat rub.(Ingredients: cayenne, cinnamon, cumin, black peppercorns, nutmeg, cardamom, lime, cloves, coriander seeds)

Shawarma seasoning G / DR / V / HR spicyMix of warm, spiced pepper flavours. Used to make authentic Middle Eastern shawarma wrap. (Ingredients: allspice, black peppercorns, cinnamon, cardamom, cumin, coriander seeds, nutmeg, mace)

Zahtar (za’atar) Cr / DR / V / N / HR mildRoasted sesame flavour with tart sumac and thyme notes. Traditionally used as an all-purpose Middle Eastern seasoning. Simply sprinkle over vegetables, meat and salads. Mix with olive oil and use as a dip, starter or rub on chicken before roasting. (Ingredients: toasted sesame seeds, sumac, thyme)

Persian blue salt Cr / V / HR mild A rare salt mined in Northern Iran, the structure of the crystals create an optical illusion of blueness. The ultimate salt for the connoisseur, enhancing every dining table and dish it touches.

Rose petals W / V / HR mildIntensely aromatic, vivid scarlet rose petals. Used in many spice blends. Also great in cocktails and savoury dishes such as rice and marinades. Can be infused in syrup then added to desserts.

Bahar (Kuwaiti) G / DR / V / HR sultryThis traditional Kuwaiti blend has a sweet, spicy flavour with peppery notes. Great in stews, soups, with spinach and lamb (Ingredients: cinnamon, nutmeg, cloves, black peppercorns, ginger)

BaharatG / DR / O / V / HR sultry - spicyRounded earthy spiced flavour with peppery notes. Excellent in tomato-based sauces and soups as well as meat and vegetable stews. (Ingredients: paprika, black peppercorns, cumin, cloves, coriander seeds, cinnamon, cayenne, nutmeg, cardamom)

Dukkah (Egypt)Cr / DR / O / V / N / HR mild - sultryMix of roasted subtly spiced flavours with hazelnut, sesame and thyme. Traditional Egyptian street food. Use as a starter or dip mixed with olive oil. Great as an all-purpose seasoning simply sprinkled over meat and vegetables. (Ingredients: sesame seeds, hazelnuts, coriander seeds, cumin, sea salt, thyme, black peppercorns)

Hawaj (Yemenite)G / DR / V / HR sultryRounded, rustic earthy flavour with tart, peppery notes. Great in soups, vegetable dishes and as a rub for meat. (Ingredients: cumin, cardamom, turmeric, black peppercorns, coriander seeds)

Salts

Specialist Ingredients

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Spice blends are essential in producing authentic results in your kitchen - what would a tagine be without Moroccan Ras-el-Hanout, or Jambalaya without a genuine Cajun spice blend? All of our spice blends are balanced packages of flavour and so are highly versatile, very easy to use and great to experiment with… Here are a few suggestions to get you started!

Just add 1-2 tsp to olive oil, lemon juice & balsamic vinegar for a dressing with a kick!

Experiment too by using some other ingredients such as mustard, soy sauce, honey, lime juice, crushed garlic… the list is only limited by your imagination!

We recommend Creole in a dressing, or try simply sprinkling Dukkah or Zahtar over your salad.

Salad dressings Rub 2-4 tsp into scored meat, fish or vegetables and then grill or BBQ.

Gives an authentically spiced & highly flavoured coating. All the blends are great for this!

Rubs

Add 1-4 tsp to olive oil, honey & lemon juice, pour over scored meat & leave in the fridge for at least a couple of hours before cooking.

Pasanda is wonderful as a marinade or try Rose Petal Masala mixed with yoghurt.

Marinades

Simply stir-fry 2-4 tsp with meat, seafood or vegetables & serve with rice or noodles for a quick and tasty meal.

Our favourites are Thai seasoning blend, Indonesian Seven Seas, Shichimi Togarashi & Chinese Five Spice.

Stir-fries

Glazes

Mix 2-3 tsp with olive oil & spoon over roasting vegetables or meat for a superb spiced glaze.

Harissa is lovely for this with a bit of added garlic!

& don’t forget to experiment too…

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SERvINg SUggESTIONSDips

Mix 2-4 tsp with mayonnaise, crème fraiche or yoghurt for an extremely easy & tasty flavoured dip of your chosen cuisine!

Serve with tortillas, breadsticks or crudités. We love using Caribbean Poudre de Colombo or Creole spice blend!

Visit www.seasonedpioneers.co.uk for further information, recipes and ideas.

Follow us on Facebook and Twitter for our latest news.

Some exciting & simple ideas for you…

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Annatto seedsW / V / HR mild - sultrySubtle peppery tart flavour. Imparts great rich, red colour. Enhances beef, prawns, salt cod, okra, pulses, onions, rice and vegetables.

Spices

Native Aztec and Mayan dishes are dramatically blended with those of their Spanish conquerors to create exciting and powerful flavours. At its core is the wonderful chilli pepper with its myriad of varieties ranging from subtly warming, nutty flavours to volcanic heat. The result is a cuisine of stunning variety.

mEXICO

Epazote leavesW / V / HR mildThis essential Mexican herb has a tart citrus flavour. Great with black beans, molé, quesadillas, fish, pork, pulses and vegetables.

Mexican oregano C / V / HR mildIntense peppery flavour. Used in traditional Mexican dishes, soups, stews, dressings and tomato-based sauces.

Chillies

Ancho chilliesW / Cr / G / V / HR sultry - spicySweet and smoky with a hint of fruit, notably prunes. Great in sauces, stews, molé and meat rubs. A versatile store cupboard chilli.

Caribe chillies W / Cr / V / HR sultrySweet, tangy flavour. Excellent with fish and shellfish and in sauces, marinades and rubs.

Achiote paste spices G / DR / V / HR sultrySpicy, salty-garlic flavour. Traditionally mixed with orange juice and garlic to make recado rojo paste. Steam or bake with poultry or fish.(Ingredients: annatto seeds, black peppercorns, sea salt, coriander seeds, oregano, cumin, cloves)

Adobo spice rub Mexican Cr / DR / V / HR sultry - spicyWarm chilli with a spiced, herbal flavour. Use as a rub for meat or fish either straight from the pouch or mixed with garlic and lime juice.(Ingredients: sea salt, guajillo chillies, ancho chillies, bay, cinnamon, black peppercorns, thyme, cumin, cloves, oregano)

Fajita seasoningG / DR / V / HR spicyMix of spice, herb, chilli and garlic flavours. The authentic seasoning mix to make up fajitas.(Ingredients: cumin, paprika, sea salt, black peppercorns, roasted garlic, roasted red chillies, onion powder, cayenne, thyme, allspice, oregano)

Spice BlendsDe arbol chilliesW / Cr / V / HR explosive! - volcanic!Fresh, sharp flavour with explosive heat. Good in soups, stews, oils and vinegars.

Chilli powderG / DR / V / HR explosive!Chipotle, habanero, ancho and cayenne chillies blended with garlic and cumin to make a highly versatile chilli seasoning. Great in chilli con carne. (Ingredients: chipotle, ancho, habanero, cayenne chillies, roasted garlic, cumin)

Guajillo chillies W / Cr / V / HR sultry - spicySubtle spicy sweet flavour with tangy notes. Great in stews, salsas, soups and sauces. Particularly good in enchiladas.

Mulato chillies Cr / V / HR sultrySmoky flavour with hints of liquorice and cherry. Essential in the classic Mexican molé sauce. Great in soups, stews and sauces. Use wherever depth of flavour and heat is desired.

New Mexico red chillies Cr / G / V / HR sultrySweet, earthy, fruity flavour. Great in sauces, soups and relishes.

Pasilla chillies Cr / G / V / HR sultry - spicyIntense, smoky-liquorice flavour. Excellent with fish and seafood.

Piquin chillies W / Cr / V / HR explosive!Searing heat with smoky nutty flavour. Great in salsas and soups.

Herbs

The intriguing cuisines of South American countries mirror the diverse physical features and climates of this subcontinent. The soaring Andes, mountainous plateaux, fertile river valleys, lush forests of the Amazon basin, coastal deserts and oceans rich in marine life result in an unrivalled larder of ingredients. A passion for hot chilli sauce is the one culinary characteristic that all the countries share.

SOUTH AmERICA

Rick Stein“The spice you use must be the best you can find…It is vital to buy the best and freshest spices you can…Suppliers…Seasoned Pioneers”

Aji Amarillo G / V/ HR explosive!Unique fruity flavour with raisin and berry notes. Also known as the yellow or Peruvian chilli. Widely used in Peruvian cuisine and highly versatile - try in stews and sauces.

Aji Panca G / V/ HR sultry Distinctive dark red chilli with spiced fruit flavours. Widely used chilli with its versatile mild heat. Try in stews and sauces. Also good with fish.

Peruvian pink salt Cr / V/ HR mild Spring water salt, sun dried in ancient terraced ponds in the Peruvian Andes resulting in mineral rich mild crystals that particularly enhance fish, seafood, salads and vegetables.

Aliño (Chilean) W / V / HR mildMix of sweet and sharp herbal flavours. Simply rub into chicken, pork or fish and grill or bbq. Excellent in soups and casseroles. (Ingredients: rosemary, sage, marjoram, thyme, tarragon, mint, oregano, lemon balm)

Chillies

Salts

Spice Blends

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Spices

The steamy swamplands of Louisiana are home to Cajun and Creole cuisine. Fashioned from colonial influences, a stylish mix of French and Spanish sophistication together with the fire of Africa creates highly imaginative and powerful flavours such as crayfish and shrimp, heavily spiced in jambalayas and thick gumbo stews.

CAjUN AND CREOlE

Daily ExpressSeasoned Pioneers... perfecting not only special blends, but also a great way of keeping them fresh

Filé powder G / V / HR mild‘Subtle’ flavour with tart, citrus notes. Adds essential flavour and texture to many Cajun and Creole stews and soups, especially gumbo. Good with fish, meat and vegetable dishes.

Cajun blackening spice blendCr / DR / O / V / HR sultry - spicySalty garlic flavour with rich pepper and spice notes. The traditional Cajun ‘blackening’ blend: simply coat meat or fish and grill or fry in hot oil. (Ingredients: paprika, sea salt, black peppercorns, black mustard seeds, thyme, cumin, red chillies, cayenne, oregano)

Cajun spice blendCr / DR / O / V / HR spicy - explosive!Hot spiced chilli flavour with sweet herbal notes. Use to season gumbos and jambalayas. Excellent as a meat and fish rub and great in stir-fries.(Ingredients: cayenne, cardamom, cumin, black peppercorns, sea salt, fennel seeds, toasted garlic, coriander seeds, red chillies, oregano, thyme)

Creole spice blend G / DR / O / V / HR sultry - spicySalty garlic with rounded spice and onion notes. Excellent in stir-fries. Mix with olive oil and roast with vegetables. Great as a dip mixed with light mayonnaise or yoghurt.(Ingredients: sea salt, paprika, onion powder, black peppercorns, toasted garlic, cayenne, thyme, oregano)

Spice Blends

CARIBBEANExuberant, dynamic, hot and colourful all sum up the cuisine of the Caribbean Islands. Exotic fruits, such as yams and plantains, together with fish are expertly seasoned with fiery chillies and sophisticated spice blends. Each island’s cooking is distinctive, shaped from the cuisines of the many countries that have fought over these tropical paradises throughout the centuries.

Allspice berries W / G / O / V / HR sultry - spicyIntense peppery mix of flavours with nutmeg, cloves and cinnamon notes. Use as a condiment and with sweet potatoes, fruit and root vegetables.

Spices

Chillies

Chipotle chillies W / Cr / V / HR spicy - explosive!Smoky nutty flavour with sweet notes and fiery heat. Excellent in soups, sauces and stews.

Herbs

Thyme leavesW / O / V / HR mildSpicy flavour with hints of clove and mint. Use in slow-cooked stews and casseroles. Great with onions, lamb, mushrooms, pulses and tomatoes.

Spice Blends

Adobo spice rub CaribbeanCr / DR / O / V / HR sultry - spicySalty spiced flavour with earthy, liquorice and chilli notes. Great as a rub on meat or fish.(Ingredients: sea salt, cumin, crushed red chillies, fennel seeds, black peppercorns, oregano)

Caribbean bbq jerk rub G / DR / O / V / HR spicySweet spiced flavour with tart notes. Simply rub into meat, fish and vegetables and bbq or grill. Great in stir-fries and marinades.(Ingredients: onion, black peppercorns, sea salt, unrefined sugar, allspice, thyme, cayenne, nutmeg, cloves)

Poudre de ColomboG / DR / O / V / HR sultry - spicySpicy flavour with sweet, lemon notes. The Caribbean ‘curry powder’. Great with fish e.g. sprinkled on salmon or trout and grilled. An excellent dip mixed with light mayonnaise or yoghurt.(Ingredients: cumin, coriander seeds, fenugreek seeds, black peppercorns, black mustard seeds, turmeric, cloves)

Virgin Islands seasoningG / DR / V / HR sultrySea salt flavoured with sweet peppery spices and herbal notes. Good all-purpose seasoning. Use both on the table and in cooking.(Ingredients: sea salt, black peppercorns, nutmeg, cloves, rosemary, bay, thyme)

West Indian curry powderG / DR / O / V / HR sultry - spicySweet citrus, coriander flavour overlaid with peppery spiced notes and chilli. Great curry powder. Use with meat, fish and vegetables. Good in stir-fries, marinades and as a rub.(Ingredients: coriander seeds, ginger, turmeric, fenugreek seeds, black peppercorns, black mustard seeds, cumin, anise, cinnamon)

Food Director, Mary Cadogan is impressed with (Seasoned Pioneers) Poudre de Colombo... sharp spicy flavour that is superb with fish.

BBC Good Food Magazine

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Bella CookbookFor an authentic hot, smoky fla-vour, you can’t beat Seasoned Pioneers Spanish Pimentón... great for rubbing over meat or seasoning vegetables.

Spices

mEDITERRANEANWith sun-baked olive groves and rich, deep blue waters, natural ingredients are plentiful in the Mediterranean. Fresh fish and seafood, such as monkfish, anchovies and scallops are combined with garlic, olive oil, herbs, spices and sun-ripened vegetables to create simple yet distinctively flavoured dishes.

Herbs

BasilC / F / V / HR mildDistinctive warm peppery flavour with mint and clove notes. Great with tomatoes, pasta, pizza, aubergines, cheese, olives and chicken and fish. Bay leaves W / G / O / V / HR mild Strong, spicy flavour with tart notes. Use whole or crumbled in soups, stews and sauces. Great with beef, chicken, fish, pulses, tomatoes and rice.

Bouquet garni C / V / HR mildAromatic herbal flavours. Use in slow-cooked dishes.(Ingredients: marjoram, thyme, parsley, rosemary)

Garlic powder smoked G / V / HR sultry Pungent, smoky flavour. Highly versatile: an essential seasoning in every kitchen.

Herbes de Provence W / O / V / HR mildRounded mix of sweet and tart

herbal flavours with notes of fennel. Great in slow-cooked meat, poultry and game dishes. Enhances many root vegetable and tomato-based dishes. (Ingredients: thyme, fennel seed, savory, marjoram, rosemary, lavender)

Lavender French W / V / HR mild Delicate purple-blue flowers give intense sweet floral flavours with notes of citrus and mint. Use sparingly due to intense flavour: in baking & desserts and savoury dishes, good with lamb, chicken and simply scattered in salads. As a culinary decoration too.

MarjoramC / V / HR mildSweet, warm and spicy. Add right at end of cooking: good with chicken and fish, in salads, with eggs and mushrooms.

Oregano leavesW / O / V / HR mildSlight peppery flavour with tart, lemon notes. Excellent herb with pasta. Great with lamb, chicken, pulses, anchovies, aubergines and also in dressings and tomato-based sauces.

ParsleyC / F / V / HR mildThis essential culinary herb has a tangy spicy flavour with peppery notes. Use in sauces, stews and salads. Great with fish, lemon, eggs and vegetables.

Herbs

Nutmeg kernels W / G / O / FT / V / HR sultryRich warm flavour with sweet notes of clove. Great in both sweet and savoury dishes. Excellent in sauces and with pasta, lamb, fish and vegetables, especially spinach and onion.

Paprika, Spanish (mild and hot) G / V / HR mild and spicyIntense, pungent heat. Use in meat stews, with fish and shellfish, vegetables, soups and rice. Essential in traditional Catalonian romesco sauce and tortilla sofrito.

Pimentón, smoked (dulce and picante) G / V / HR sultry and spicyIntense smoky flavour with tangy notes. Great in stews, chicken, pork, fish and shellfish dishes. Enhances vegetables, soups and rice.

Saffron threads, La manchaW / O / V / HR mildDelicate yet intense warm musky flavour. Excellent with fish and rice, bouillabaisse, paella, risottos, tomato-based sauces, asparagus and spinach.

Salts

Cyprus white flakes W / V / HR mildDelicate white flakes of sea salt harvested in Cyprus with a subtle, pure and mild flavour, the perfect table salt.

Fleur de selCr / V / HR mildDelicate taste for the true salt connoisseur. Rich in minerals, a superb all-round gourmet salt.

Rosemary sea salt Cr / V / HR mildA naturally crunchy sea salt traditionally harvested from a Sicilian reservoir then blended with chopped rosemary. Perfect with lamb, potatoes and focaccia. (Contents: Sicilian sea salt, rosemary)

Rosemary leavesW / O / V / HR mildStrong, intense flavour with warm, tart peppery notes. Great with meat, especially lamb and pork. Excellent in slow-cooked dishes and with stuffed vegetables, pulses, tomatoes, potatoes and onions.

Sage leavesW / O / V / HR mildIntense musky flavour with warm, spicy notes. Adds great flavour to pasta sauces. Goes very well with duck and goose together with cheese, risotto, anchovies and onions.

Savory leaves W / O / V / HR mildSpicy flavour with warm, peppery pine notes. Greatly enhances beans and pulses, trout, goat’s cheese, eggs, tomatoes and onions.

TarragonC / V / HR mildSweet flavour with spicy liquorice notes. Highly versatile. Great with eggs, fish, poultry.

Sel grisCr / V / HR mildComplex taste of minerals and unrefined natural sea salts. Hand-harvested from French salt marshes. A true gourmet salt for all culinary uses.

Wild herb cooking sea saltCr / V / HR mildSea salt infused with wild grown herbs, pepper & lavender. Highly versatile: use wherever salt is required for enhanced flavour. (Ingredients: sea salt, thyme, lavender, black pepper, marjoram, rosemary, oregano, savory, tarragon)

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Spices

Celery seeds W / V / HR mild - sultrySharp, spicy flavour with citrus and nutmeg notes. Use whole in soups, stews, breads and curries.

Dill seedsW / O / V / HR mild - sultryWarm and slightly tart flavour with notes of aniseed. Good with shellfish, potatoes, breads, rice, soups and stews.

Juniper berriesW / O / V / HR mild - sultrySweet, warm flavour with hints of pine. Excellent in marinades and sauces for pork and game. Great with garlic so try using as a simple rub mixed with garlic and salt.

Mace bladesW / G / O / FT / V / HR sultryDelicate, warm flavour. Highly aromatic with slightly tart and lemon notes. Use in stews, shellfish stock, clear soups and sauces. Greatly enhances eggs, cheese, lamb, onion and potatoes.

Mustard seeds, yellowW / V / HR spicySweet flavour with hot, tart notes. Great in marinades and meat dishes. Also good with root vegetables.

WORlDWIDESpices have been at the centre of many wars throughout the ages. Peppercorns, known as ‘black gold’, commanded a value in excess of gold itself. Such high regard and value has resulted in these exotic ingredients developing an essential role in many world cuisines, making them vital to the creation of authentic dishes.

Paprika (Hungarian sweet noble) G / O / V / HR sultryRounded sweet flavour with slightly tart notes. Adds great colour and flavour to meat stews, fish and shellfish dishes. Enhances pulses and vegetables, soups and rice.

Poppy seeds blueW / V / HR mildSweet, nutty flavour. Use whole as a garnish and dressing and ground in both desserts and curries.

Sesame seeds W / V / HR mildRich nutty flavour. Use whole as a garnish, dressing and coating. Great with noodles, salads and vegetables.

Vanilla pods (Madagascar)W / O / V / HR mild - sultryDelicate, mellow sweet flavour with creamy, fruity notes. Great in many sweet dishes, such as ice cream, custard and cakes. Also used in many savoury dishes, with seafood, chicken and root vegetables.

Mixed peppercorns W / O / V / HR sultry - spicyVibrant mix of pepper flavours and heat with hints of allspice. A highly versatile and very attractive seasoning.(Ingredients: white peppercorns, black peppercorns, allspice, pink peppercorns, green peppercorns)

Peppercorns

Piri-piri chilliesW / Cr / V / HR explosive! - volcanic!Searing, explosive heat. Used to put the distinctive fire into many Portuguese dishes.

Chillies

Paella seasoning mixC / V / HR sultryMix of smoked Spanish pimentón and wild grown herbs for an authentic paella.(Ingredients: pimenton dulce, wild grown herbs: rosemary, thyme, oregano)

Quatre-épices G / DR / O / V / HR spicySpicy, peppery taste with sweet nutmeg and clove notes. Great with meat, especially pork. Adds excellent flavour to stocks, soups and stews.(Ingredients: black peppercorns, nutmeg, cloves, ginger)

Spice Parisienne (épices-fines)G / DR / V / HR sultry - spicyStrong earthy flavour with warm, tart notes. Superb with many meats, especially pork. Also good as a rub.(Ingredients: white peppercorns, nutmeg, paprika, cloves, thyme, cinnamon, basil, savory, bay leaves)

Spice Blends

Daily Telegraph Magazine

Seasoned Pioneers... small resealable foil pouches designed to retain freshness by protecting the spices from ultraviolet light, which can adversely affect the flavour.

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Herbs

Danish oak smoked sea salt Cr / V / HR mild Sea salt slowly smoked over an open fire of oak wood, delicious rubbed into barbecued meats or sprinkled over vegetables.

Garlic salt G / DR / V / HR sultryStrong salty-garlic flavour. A highly versatile, essential seasoning in every kitchen.(Ingredients: sea salt, roasted garlic)

Hawaiian red G / V / HR mildUnrefined sea salt rich in natural minerals with a mellow, unique flavour. For all culinary uses.

Murray river, (Australian)G / V / HR mildSubtle river salt with spicy notes. Sun-dried from the Murray river.For all culinary uses.

Salts

Chillies

Cayenne chillies G / O / V / HR explosive! - volcanic!Rounded, spicy flavour with explosive heat. Highly versatile. Use for heat and flavour in many dishes.

Red chillies Cr / V / HR explosive!Fiery heat with spicy, peppery flavour. Another highly versatile chilli.

Spice Blends

Celery salt W / V / HR mildSalt with herbal celery flavour. Great in soup stock, stews and salads. Excellent rubbed into meat and fish before grilling or barbecuing. Vital in a great Bloody Mary. (Ingredients: sea salt, celery seeds)

Fish curry spice blend G / DR / V / HR sultryBalanced mix of spiced flavours, with nutty poppy seeds, citrus coriander and chilli. Use in fish curries. Also great as a rub or in a stir-fry with fish. (Ingredients: white poppy seeds, paprika, coriander seeds, cumin, fenugreek seeds, red chillies, turmeric)

Khmeli-suneli (Georgia) G / DR / V / HR mild - sultryMix of sweet herbal flavours with warm, citrus spice notes. Great as a meat rub, in marinades and in vegetable soups and stews.(Ingredients: coriander seeds, clove buds, cinnamon, fennel seeds, mint, dill, savory, fenugreek leaves, marigold petals)

Lemon pepper seasoning G / DR / V / HR spicyCitrus mix of pepper, herb and garlic flavours. Highly versatile pepper based seasoning.(Ingredients: black peppercorns, lemon powder, roasted garlic, onion powder, coriander, thyme)

Malay curry powder G / DR / O / V / HR spicyBalanced mix of fiery, sweet and citrus flavours. Mix with garlic, lemongrass and coconut milk for an authentic Malay curry base.(Ingredients: cinnamon, cayenne, coriander seed, turmeric, cloves, galangal, cumin, cardamom)

Massalé (Mauritius) G / DR / V / HR spicyWarm, peppery spiced curry powder. Used in traditional Mauritian curries, known as massalés. (Ingredients: coriander seed, black peppercorns, cumin, cayenne, nutmeg, cloves, cardamom, cinnamon)

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Mixed (pudding) spice G / O / V / HR sultrySweet spicy flavour. Traditional blend used in cakes, biscuits, mincemeat and many puddings.(Ingredients: cinnamon, nutmeg, allspice, coriander seeds, cloves, mace)

Pickling spice W / V / HR sultry - spicyHot mix of sweet, peppery flavours. Traditionally used in vinegar to pickle vegetables and fruit. (Ingredients: cloves, black peppercorns, allspice, black mustard seeds, coriander seeds, mace, galangal root)

Mixed exotic peppercornsW / V / HR sultry - spicySuperb mix of peppery flavours. Warm, fruity notes of cubeb and grains of paradise. The ultimate gourmet spice mill blend.(Ingredients: white peppercorns, black peppercorns, grains of paradise, allspice, cubeb pepper, pink peppercorns, green peppercorns, sichuan pepper)

Pink peppercornsW / O / V / HR mild - sultrySubtle peppery flavour with sweet, fruity notes. Great vivid pink-red colour. Excellent with chicken, pork and fish and as an all-purpose seasoning.

Chives C / F / V / HR mildOnion flavour. Add without cooking to egg, cheese, fish and potatoes.

Coriander leaf C / F / V / HR mildRefreshing zingy flavour with pepper, lemon and mint notes. Widely used in many Asian and Middle Eastern curries, chutneys, spice pastes and soups.

Dill weed (aka leaf or tops)W / V / HR mildMild aniseed flavour with clean lemon notes. Great for pickling and with fish, eggs, rice and root vegetables.

Garlic W / G / DR / V / HR sultryPungent, hot flavour. A highly versatile, essential seasoning in every kitchen.

Lemon myrtle C / V / HR: mildZesty lemon flavour. Adds great citrus zing to many dishes. Great as a rub, in marinades and salad dressings.

Peppercorns Mixed herbs C / V / HR mildTraditional mix of herbal flavours. Highly versatile: great with tomato based sauces, pasta, omelettes and cheese.(Ingredients: thyme, marjoram, oregano, sage, basil, parsley)

Food & Travel MagazineWith their warm, sweet, pine-and-resin undertones, pink peppercorns are best used as a subtle aromatic spice... online from Sea-soned Pioneers.

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Mulling drink spices

Cajun café brulot spices W / V / HR sultryAuthentic Cajun after-dinner spiced coffee liqueur drink with a big kick. Made with coffee, sugar, brandy and Grand Marnier and dramatically set on fire. Full instructions on pack. (Ingredients: cloves, cinnamon, orange peel, lemon peel)

Caribbean sorrel rum spices W / V / HR mildTraditional Caribbean Christmas chilled punch drink. Simply infuse with sugar, water and rum. Full instructions on pack. (Ingredients: sorrel, cinnamon, orange peel, cloves)

Chai spicesG / V / HR sultryIndian chai is a spiced sweet, milky tea drink made with a wonderful blend of warming spices. Makes over 150 servings per pouch. Simply add to weak tea and serve with lots of milk and sugar as required. Full instructions on pack. (Ingredients: ginger, black peppercorns, cardamom, cloves)

mUllINg DRINKSFrom Europe to the Caribbean, spices such as cloves, nutmeg and cinnamon are traditionally mulled in hot wine, cider, whisky and rum resulting in wonderfully seasoned drinks. Be warmed by the hot, festive mulled wine, certain to banish the coldest winter’s day, or refreshed by the chilled sorrel rum punch of Jamaica.

The TimesExcellent spice mix, easy to use for your festive glass of mulled wine

Hot toddy spicesW / V / HR sultryGreat spiced whisky drink. Simply heat with water and whisky. Full instructions on pack. (Ingredients: cinnamon, cloves, lemon peel, nutmeg)

Mulled cider spicesW / V / HR sultryGreat hot spiced cider drink. Just heat up with sugar, water and cider. Full instructions on pack.(Ingredients: cinnamon, orange peel, cloves, allspice, star anise)

Mulled white wine spicesW / V / HR sultrySimply boil up the spices with sugar and water to release the flavour of the ingredients, then add the white wine and heat it through. Full instructions on pack. (Ingredients: cassia, clove buds, allspice berries, grains of paradise)

Mulled wine spicesW / O / FT / V / HR sultrySuperbly aromatic, spiced drink for warming those cold winter and festive days. Just heat up with sugar and water before adding wine. Full instructions on pack. (Ingredients: allspice, lemon peel, cinnamon, cloves, nutmeg)

READY-CRUSHED INgREDIENTS

Evening Standard

Seasoned Pioneers are as modern, trendy and slick as their name, website and packaging would have you believe.

Busy cooks will appreciate our ready-crushed Garlic, Red Chillies and Ginger in white wine vinegar.

These three handy jars offer the ultimate gourmet convenience, no peeling, no chopping, no crushing and the vinegar evaporates on cooking.

No peeling, no chopping or crushing

Simply essential store cupboard ingredients

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The inclusion of Seasoned Pioneers own herbs, spices, seasonings and spice blends is integral in the creation of a worldwide selection of outstanding gourmet cooking sauces of real provenance.

Indian Jeera & Tamarind Daal Sauce (v) HR sultryClassic Indian sauce with sweet nutty flavours of lentils and bell peppers enriched by tamarind and richly dry-roasted jeera.

Chinese Sichuan Plum and Mandarin Sauce (v) HR mildRichly flavoured Chinese sauce with plum and mandarin stir-fried with ginger and the classic five spice.

Mexican Manchamantel Sauce (v) HR sultryFruity Central Mexican sauce with pineapple and apricot enlivened with epazote, ancho and guajillo chillies.

Moroccan Fennel and Apricot Tagine Sauce (v) HR sultryFragrantly spiced Moroccan sauce with fennel, apricots and superbly aromatic Ras-el-Hanout.

Sri Lankan Curry Sauce (v) HR sultrySultry Sri Lankan curry tempered with rich coconut milk, fenugreek and curry leaves.

Traditional recipes are carefully followed and naturally cooked ensuring that there are absolutely no preservatives, colourings or additives needed to achieve the authentic flavours.

The variety of cuisines available and their simplicity to prepare will bring real tastes of far-flung places into your kitchen. Many are suitable for coeliacs and vegetarians.

No preservatives, no colourings, no artificial additives... No compromises.

gOURmET COOKINg SAUCESAuthentic flavours of world cuisine for the discerning food lover

Indonesian Rendang Sauce HR spicyClassic, subtly spiced Indonesian sauce enriched with creamy coconut, tamarind and galangal.

Cajun Jambalaya Sauce (v) HR spicyIntense, fiery sauce from Louisiana with sweet bell peppers, garlic and simmering Cajun spices.

Spanish Pimentón Bravas Sauce (v) HR sultryRichly aromatic Spanish sauce with succulent tomatoes, smoked pimentón and hint of piri-piri.

Vietnamese Kho Sauce HR explosive! Powerfully spiced yet sweet - Kho, the authentic Vietnamese braised stew sauce - fragrant with roasted flavours of aniseed, holy basil and lemongrass.

Thai Panang Sauce HR explosive!Intense zesty sauce with distinctive Thai flavours of holy basil, kaffir lime leaves and explosive birdseye chillies.

Each pouch provides 3 to 4 servings.

Suitable for:

Vegetarians Vegans Dairy Free Gluten Free Coeliacs

Chinese Sichuan Plum Y Y Y

Vietnamese Kho Y

Cajun Jambalaya Y Y Y Y Y

Moroccan Fennel & Apricot Y Y Y Y Y

Spanish Pimenton Bravas Y Y Y Y Y

Sri Lankan Curry Y Y Y Y Y

Indonesian Rendang Y Y Y

Thai Panang Y Y Y

Indian Jeera & Tamarind Y Y Y Y Y

Mexican Manchamantel Y Y Y Y Y

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Gifts

gIfTSChoose from a range of inspirational culinary selections. Each comes with authentic seasonings attractively boxed, many with a recipe and usage ideas booklet. Great gifts for all cooks and chefs.

The America’s SelectionDR / V / HR sultry – explosive!Selection of Caribbean, Mexican and Cajun chillies and spice blends.(Contents: pasilla and de arbol chillies, Creole, Cajun and poudre de Colombo spice blends) Chillies Selection V / HR sultry – volcanic!The definitive selection for chilli aficionados.(Contents: pasilla, chipotle, piri-piri chillies, birdseye and de arbol chillies) Delia How to Cheat SelectionAll ten of the Seasoned Pioneers’ seasonings that featured in Delia’s book ‘How to Cheat at Cooking’. Great as a gift or maybe for yourself! (Contents: poudre de Colombo, Goan xacuti curry powder, ras-el-hanout, cardamom masala, Indonesian seven seas, tsire, sambhar and tandoori masala spice blends, shrimp paste, tamarind paste)

Gourmet Peppercorns SelectionV / HR sultry - spicyCertain to add flavour to any store cupboard or dinner table…(Contents: black, mixed exotic and pink peppercorns, grains of paradise and sichuan pepper) Worldwide Gourmet Salt SelectionDR / V / HR mild - sultryStunning selection of the finest salts worldwide.(Contents: wild herb sea salt, Australian Murray River salt flakes, Chinese sichuan salt, fleur de sel, sel gris, Hawaiian red salt, Himalayan pink salt, Danish oak smoked sea salt, Persian blue and Peruvian pink salts)

Hot ‘n’ Fiery Selection DR / V / HR spicy – volcanic!The ideal selection for ‘fire lovers’...(Contents: berbere, poudre de Colombo, cardamom masala and Cajun spice blends, de arbol chillies)

Indian Selection DR / V / HR sultry – explosive!A selection of both essential and unusual Indian seasonings.(Contents: balti garam masala, Sri Lankan and cardamom masala spice blends, black cumin, ajowan) Mediterranean SelectionDR / V / HR mild- spicyMore subtly flavoured selection of herbs and spices.(Contents: smoked pimentón, oregano, savory, rosemary and quatre-épices spice blend)

Mulling Drinks SelectionV / HR mild - sultryInspirational gift of authentic worldwide drink spices...(Contents: mulled wine, mulled cider, hot toddy, sorrel rum and cafe brulot spices)

Worldwide Curry PowdersDR / V / HR sultry - spicyGourmet selection of ten authentic worldwide curry powders...(Contents: Zanzibar, South African, poudre de Colombo, West Indian, Madras, Gujarati, Indonesian seven seas, Malay, massalé, Sri Lankan)

Travel Spice Kitchen DR / V HR mild – explosive!10 essential spices and seasonings perfect for holidays, camping and caravanning. (Contents: roasted garlic powder, cracked black peppercorns, fleur de sel, mixed herbs, wild oregano, sweet Spanish paprika, chilli powder, Indian garam masala, Cajun and Chinese five spice blends)

Rick Stein Spices DR / V HR mild – explosive!Designed to complement Rick Stein’s India, this pack contains five of the spices you need to create the perfect curry. (Contents: roasted ground cumin and coriander, turmeric, asafoetida and Kashmiri chillies)

Delia’s Spices DR / V HR sultry – spicy A collection of five spices used in Delia’s Cakes and by the Delia Online Cookery School. (Contents: mixed spice, ground cloves, Fairtrade organic ginger, nutmeg and cinnamon)

Adventurous Worldwide SelectionDR / V / HR sultry – explosive!Genuine worldwide selection for the more adventurous cook.(Contents: ras-el-hanout, zahtar, berbere and Cajun spice blends, pasilla chillies )

Exotic Worldwide SelectionDR / V / HR spicy - explosive!Selection of authentic worldwide spice blends and chillies.(Contents: ras-el-hanout, poudre de Colombo, Creole and baharat spice blends, de arbol chillies)

Organic Worldwide SelectionO / DR / V / HR mild - spicyA taste of worldwide flavours for the organic cook.(Contents: balti garam masala and baharat spice blends, allspice, cloves, savory - all organic)

Asian Selection DR / HR sultry - spicyA selection of essential eastern flavours. (Contents: kapee shrimp paste, Chinese five spice, laos, tamarind, lemongrass)

The GuardianThe spice of life... this pack will set any cook’s pulse racing... good throughout the festive period and beyond from Seasoned Pioneers

Achiote paste spices, Mexico…22 Advieh, Middle East…18-19 Aji Amarillo, South America…23Aji Panca, South America…23 Ajowan seeds, India…6-8Allspice berries, Caribbean…25 Amchoor, India…6-8 Anardana, India…6-8 Ancho chillies, Mexico…22Anise seeds, Vietnam…10Annatto seeds, Mexico…22Asafoetida, India…6-8Bahar, Middle East…18-19 Baharat, Middle East…18-19Barberry, Middle East…18-19Basil, Mediterranean…26-28Bay leaves, Mediterranean…26-28 Beetroot powder, India…6-8 Berbere, Africa…15-16Birdseye chillies, Thailand…11 Biryani spice blend, India…6-8 Black peppercorns, India…6-8 Black peppercorns, Indonesia…12Black peppercorns, Vietnam…10Black salt, India…6-8Bombay masala, India…6-8 Bouquet garni, Mediterranean…26-28Café brulot spices, Mulling drinks…32Cajun blackening, Cajun & Creole…24Cajun spice blend, Cajun and Creole…24Caraway seeds, Middle East…18-19 Cardamom, black, India…6-8 Cardamom, green, India…6-8 Cardamom masala, India…6-8 Caribbean adobo rub, Caribbean…25 Caribbean bbq jerk rub, Caribbean…25Caribbean sorrel rum spices, Mulling Drinks…32Caribe chillies, Mexico…22 Cassia bark, China…14Cayenne chillies, Worldwide…29-31 Celery salt, Worldwide…29-31 Celery seeds, Worldwide…29-31 Chai spices, Mulling Drinks…32Char masala, India…6-8 Chat masala, India…6-8 Chermoula, Morocco…17Chilean alino, South America…23Chilli powder, Mexico…22Chinese five spice, China…14Chinese Sichuan salt, China…14Chipotle chillies, Caribbean…25Chives, Worldwide…29-31 Cinnamon bark, Middle East…18-19Cloves, Africa…15-16

INDEXCoriander leaf, Worldwide…29-31 Coriander seeds, India…6-8Creole spice blend, Cajun and Creole…24Cubeb pepper, Indonesia…12Cumin seeds, black, India…6-8Cumin seeds, white, Middle East…18-19Curry leaves, Vietnam…10Cyprus white flakes, Mediterranean…26-28 Danish oak smoked sea salt, Worldwide…29-31 De arbol chillies, Mexico…22Dhansak spice blend, India…6-8 Dill seeds, Worldwide…29-31 Dill weed, Worldwide…29-31 Dopiaza spice blend, India…6-8 Dukkah, Middle East, 18-19Epazote leaves, Mexico…22Fajita seasoning, Mexico…22Fennel seeds, India…6-8 Fenugreek leaves, South India…9Fenugreek seeds, South India…9Filé powder, Cajun and Creole…24Fish curry spice blend, Worldwide…29-31 Fleur de sel, Mediterranean…26-28Galangal, Thailand…11Garam masala, balti, South India…9Garam masala, Indian, India…6-8 Garlic, Worldwide…29-31 Garlic powder smoked, Mediterranean…26-28 Garlic salt, Worldwide…29-31 Ginger root, India…6-8Goan xacuti curry powder, India…6-8 Gomashio, Japan…13Grains of paradise, Africa…15-16 Green peppercorns, Vietnam…10 Guajillo chillies, Mexico…22 Gujarati masala, India…6-8 Habanero chillies, Africa…15-16Harissa spice mix, Africa…15-16Hawaiian red salt, Worldwide…29-31 Hawaj spice blend, Middle East…18-19Herbes de Provence, Mediterranean…26-28 Himalayan pink salt, India…6-8Hot toddy spices, Mulling Drinks…32Jalfrezi spice blend, India…6-8 Juniper berries, Worldwide…29-31 Kabsa spice blend, Middle East…18-19 Kaffir lime leaves, Indonesia…12Kapee, Thai shrimp paste, Thailand…11Kashmiri chillies, India…6-8Kashmiri masala, India…6-8 Khmeli-suneli, Worldwide…29-31 Korma spice blend, India…6-8La kama, Morocco…17Laos powder, Indonesia…12

Sage leaves, Mediterranean…26-28Sambhar powder, South India…9Sansho pepper, Japan…13Savory, Mediterranean…26-28Sel gris, Mediterranean…26-28Sesame seeds, Worldwide…29-31 Seven seas curry powder, Indonesia…12Shawarma seasoning, Middle East…18-19 Shichimi togarashi, Japan…13Sichuan pepper, China…14South African curry powder, Africa…15-16Spice Parisienne, Mediterranean…26-28Sri Lankan curry powder, South India…9 Star anise, China…14Sumac berries, Middle East…18-19Tamarind paste, Indonesia…12 Tandoori masala, India…6-8 Tarragon, Mediterranean…26-28Thai holy basil, Thailand…11Thai seasoning blend, Thailand…11Thyme leaves, Caribbean…25Tsire powder, Africa…15-16Tunisian five spice, Africa…15-16Tunisian tabil, Africa…15-16Turmeric root, India…6-8Vanilla pods, Worldwide…29-31 Vindaloo spice blend, India…6-8 Virgin Islands seasoning, Caribbean…25Wasabi, Japan…13West African pepper seasoning, Africa…15-16West Indian curry powder, Caribbean…25White peppercorns, Indonesia…12 Wild herb cooking sea salt, Mediterranean…26-28Zahtar, Middle East…18-19 Zanzibar curry powder, Africa…15-16Zedoary root, Thailand…11

Gift selections…36-37Gourmet cooking sauces…34-35Ready-crushed ingredients…33Serving suggestions…20--21

Lavender French, Mediterranean…26-28 Lemon myrtle, Worldwide…29-31 Lemon pepper seasoning, Worldwide…29-31 Lemongrass stalks, Thailand…11Long pepper, Indonesia…12 Mace blades, Worldwide…29-31 Madras curry powder, India…6-8 Malay curry powder, Worldwide…29-31 Mandarin / orange peel, China…14Marjoram, Mediterranean…26-28Massale, Mauritius, Worldwide…29-31 Mexican adobo rub, Mexico…22Mexican oregano, Mexico…22 Mint leaves, Middle East…18-19 Mixed exotic peppercorns, Worldwide…29-31 Mixed herbs, Worldwide…29-31 Mixed peppercorns, Worldwide…29-31 Mixed (pudding) spice, Worldwide…29-31 Mulato chillies, Mexico…22 Mulled cider spices, Mulling Drinks…32Mulled white wine spices, Mulling Drinks…32Mulled wine spices, Mulling Drinks…32Murray river salt, Australia, Worldwide…29-31 Mustard seeds, brown/black, South India…9Mustard seeds, yellow, Worldwide…29-31 Naga jolokia chillies, India…6-8New Mexico red chillies, Mexico…22 Nigella seeds, South India…9 Nutmeg kernels, Mediterranean…26-28Oregano leaves, Mediterranean…26-28Paella seasoning mix, Mediterranean…26-28Panch phoran, India…6-8 Paprika, Hungarian, Worldwide…29-31Paprika, Spanish, Mediterranean…26-28 Parsley, Mediterranean…26-28Pasanda spice blend, India…6-8 Pasilla chillies, Mexico…22 Peri-peri seasoning, Africa…15-16Persian blue salt, Middle East…18-19 Peruvian pink salt, South America…23 Pickling spice, Worldwide… 29-31 Pilau rice spice mix, India…6-8 Pimentón, smoked, Mediterranean…26-28 Pink peppercorns, Worldwide…29-31Piquin chillies, Mexico…22 Piri-piri chillies, Mediterranean…26-28Poppy seeds, blue, Worldwide…29-31Poppy seeds, white, India…6-8 Poudre de Colombo, Caribbean…25Punjabi masala, India…6-8 Quatre-épices, Mediterranean…26-28 Ras-el-hanout, Morocco…17Red chillies, Worldwide…29-31 Rogan josh spice blend, India…6-8Rose petal masala, India…6-8 Rose petals, Middle East…18-19 Rosemary leaves, Mediterranean…26-28Rosemary sea salt, Mediterranean…26-28 Sabzi gormeh, Middle East…18-19 Saffron threads, Mediterranean…26-28

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Oh, and yet another massive step for mankind. You no longer need endless jars of spices that have to be thrown out once a year - a couple of guys in Cheshire now import the finest spices from all around the world, then roast them and blend them into just the right combination for any country. So if you're feeling like Moroccan tonight and Goan tomorrow you've got it right there on your shelf in little resealable packs.

Delia Smith

www.seasonedpioneers.co.uk

Seasoned Pioneers Ltd. Unit 8 Stadium Court, Stadium Road, Plantation Business Park, Bromborough, Wirral, CH62 3RP, UK.

Freephone: 0800 068 2348 Tel: +44 (0)151 343 1122 Fax: +44 (0)151 343 1184

E-mail: info@seasonedpioneers.co.uk