Online Grocery Delivery in Dubai & the UAE

Coriander seeds, 1kg, whole. Toast them and grind them when you want the smell that powder has already lost. Curries, a garam masala, a curry powde...

Ground cumin, 1kg. Warm, earthy, a little nutty, ready to spoon. Middle Eastern, Indian and North African pots all expect it. Curries, rice, marina...

Cumin seeds, 1kg. Whole, so you can bloom them in oil for a tadka. Dal and curry start that way. Biryani and pulao take a spoon of seed. Pickles an...

Curry powder, 1kg. A ready blend in the Indian style: turmeric, coriander, cumin, fenugreek and warm spices already together. A kitchen uses it whe...

Whole fennel seed, 1kg. Omega packs the sweet, anise-like seed Indian pots, Italian sausage, and fish rubs all use. A kilo is a kitchen bag, not a ...

Garam masala, 1kg. The North Indian finish: cinnamon, cardamom, clove, cumin, coriander and black pepper, warm rather than hot. You add it at the e...

Garlic powder, 1kg. Dried garlic, one strength, no peeling. A rub, a marinade, a bread dough, a pizza bench and a pasta seasoning all take it when ...

Ground ginger, 1kg. Warm, a little hot, slightly citrus. Gingerbread, cookies and spice cake take it. A curry powder, a chai masala and a marinade ...

Omega Green Lentils Whole are whole green lentils supplied in a 1KG pack for restaurants, caterers and home kitchens. They hold their shape when co...

Dried lemons, 1kg. Whole loomi, sour and a little smoky. A Gulf kitchen pierces them and drops them into machboos or a biryani. Persian gormeh sabz...

Dried mint, 1kg. Stronger than a bunch of fresh mint, and it keeps. A mezze station sprinkles it on labneh and on a yoghurt dip. Lentil soup gets i...

Moong dal, 1kg. Split yellow mung beans, skins off. They cook fast and break down into the everyday dal. Tadka moong, kichari, a sambhar that uses ...

Whole green mung beans, 1kg. Sprout them for a salad or a stir-fry. Cook them whole when you want the bean, not the split dal. Sundal and other sna...

Mustard seeds, 1kg, whole. A South Indian tadka starts when they crackle in oil, then sambhar, rasam or dal gets that fat poured over it. Bengali f...

Ground nutmeg, 1kg. Warm and sweet-spicy, ready to grate's job already done. Cakes, custards and pies take a pinch. Béchamel takes it. A garam masa...

Product Description Omega Nutmeg Whole (Jaifal) is a 1KG pack of whole nutmeg seeds from Omega. Whole nutmeg is preferred over pre-ground — grated ...

Onion powder, 1kg. Dried onion, same strength in every rub, no peeling and no water in the mix. Marinades, soups, stews and a sauce base take it. A...

Crushed black pepper, 1kg. Coarse, so you see it and you taste it in pieces. Steak au poivre is the plate. A dry rub for the grill uses it. Salami ...

Ground black pepper, 1kg. The everyday seasoning, fine, so it disappears into a sauce, a gravy, a soup, a rub or a marinade. A restaurant fills the...

Whole black peppercorns, 1kg. Grind them for the mill so the smell is there. Leave them whole in a brine, a pickle, a stock or a slow stew so the h...

Ground white pepper, 1kg. Sharper than black pepper, and no dark specks. Béchamel, hollandaise and a white sauce take it so the sauce stays pale. H...

Split red lentils, 1kg. Masoor dal. They cook fast and go soft and creamy. Everyday Indian dal, shorbat adas, and koshary all use them. A soup thic...

Whole red lentils, 1kg. Brown on the outside, red inside, and they hold their shape better than the split dal. Whole masoor, a dal that should stay...

Semolina, 1kg. Coarse durum wheat. Sooji halwa, upma and rava idli take it. Basbousa, ma'amoul and harissa cake take it. Gnocchi alla romana and a ...