Spices & Seasoning

Cinnamon sticks, 1kg. Whole quills. You simmer them in biryani, in a stew, in a tagine or in a mulled pot, then you lift them out. Masala chai take...

Whole cloves, 1kg. Strong. A few buds are enough for a biryani or a pot of masala chai. Gingerbread, fruitcake, mulled wine and a garam masala you ...

Ground coriander, 1kg. Mild, lemony, a little sweet. Indian curries and a curry powder blend start with it. Garam masala uses it. Middle Eastern an...

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 ...

Green cardamom pods, 1kg. Sweet, floral, strong. A coffee service cracks them for Arabic qahwa. A cafe puts them in karak and in masala chai. Birya...

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...

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...

Star anise, 1kg. Whole stars, liquorice and anise, very strong. Pho broth takes one or two. Chinese five-spice and a red braise take them. Biryani ...

Ground sumac, 1kg. Omega packs the red, tart Levantine spice. Za'atar gets its colour from it. Fattoush gets its sour note. Grilled meat gets a las...

Turmeric powder, 1kg. Golden, earthy, a little bitter, and it stains. Curries, dals and rice take it. Middle Eastern stews and pilafs take it. Gold...

Whole white peppercorns, 1kg. Sharp, and they do not leave black specks in a pale sauce. A brine, a pickle, a stock or a Chinese braise takes them ...

Whole Kashmiri chillies, 1kg. Dried, vivid red, mild. A curry gets its colour from them without the burn of a hotter chilli. Rogan josh is the dish...

Za'atar, 1kg. Thyme, sumac, sesame and salt. Manakish is the flatbread: oil, then a heavy scatter of this, then the oven. Bread dipped in oil and z...

Fried garlic, 100g. XO. Already fried, crisp, and golden, with a strong savoury smell. A finishing crunch, not a raw garlic substitute. The pack sa...