Tandoori Masala Mix - Wild Elephant

Many of us took this year’s Working From Home stint to reflect on what we really want and need in our homes. Many started DIY projects. Others moved to a house with a garden. And everyone was suddenly really conscious about what they had in their pantries, cupboards and freezers. The mass-hoarding that happened at the start of the first lockdown was difficult to navigate, but thankfully there are a lot of ways to store emergency food supplies that would have prevented any worry. Here we’ll give you a list of nutritious foods that are easy to store for a long time. Grains and Flours Storing Grains is easy. Grains like bulgur, brown rice, spelt and barley keep well for months in an airtight container and are a great base for most meals. They are also great additives to vegan or gluten-free diets as many grains do not contain gluten but do contain a whole host of other nutrients to enrich a diet with. Flours, made from grains or things like almonds or soy, also keep really well in a pantry. In a clean, airtight container, they will last for several months. Flour is great to have in stock at all times; those times you crave some late-night pancakes? With flour in your house, you can whip some up in minutes! (Dried) Fruit We all need plenty of fruit in our diets. It contains many healthy vitamins and minerals and fibres. One of the notorious disadvantages of fruit is how quickly fruit goes off, and it is generally not seen as a food great for storage. How wrong we all were. There are so many varieties of dried fruit nowadays, that you never again need to worry about not having fruit in your pantry. Why not stock up on some delicious dried banana chips or goji berries? They are great toppings for oatmeal, yoghurt, and desserts, contain tons of vitamins, and last for ages in your storage cupboard! Another option is to can your fruits. It is a relatively easy process that requires a pot for boiling water, a jar (repurposed sauce jars are great), and an acidic component such as vinegar. Once the fruit is canned, it lasts months. Herbs and Spices Having a good spice rack is like having a good boiler; they are sure to improve your life for years to come. A broad selection of spices in your kitchen allows for experimental cooking, discovering new recipes, or just upgrading your current meals. As spices are dried plants, they will last for ages when stored right. Any airtight container will do just fine. And the added bonus is that herbs and spices can make even the plainest food extraordinary. Oils and Vinegar Oils such as olive oil and coconut oil are great to use for cooking and other health and beauty uses, and last for a year or longer when stored right. Generally, oil should be stored in a closed container, and kept in a cool, dry place. This is why they make a great pantry food to stock up on when you can. Vinegar or apple cider vinegar is also great for storing for long periods of time. They also should be kept in a dark, dry place. The great thing about vinegars is that they can be used to prolong the life of other foods such as fruits (see the Fruit section) or vegetables, are great for cleaning and can be used for dressings and sauces. Beans Dried beans or canned beans are both great to add to your pantry. Canned or dried they have a long shelf life at room temperature, they are a great source of protein, contain a lot of other essential nutrients, and are very filling when put in a meal. When you have dried beans, just make sure to store them in a cool, dry place, as getting them wet will shorten their shelf-life. As an added benefit, dried beans are also incredibly cheap, and super versatile. Seeds Seeds are a pantry staple. Seeds can be kept for months in a dry and dark place, preferably in an airtight container. They are great little boosts of nutrients and make great toppings for desserts, smoothie bowls, or oatmeal. Pumpkin seeds are also a great nibble on their own. If you are thinking of using all of that lovely flour you now keep in storage for some home-made bread-baking, why not use sesame seeds or poppy seeds to give your bread some extra texture and flavour? Why Should You Start Storing Foods? It is oftentimes not only time-consuming to go to the grocery store, but it can also get quite expensive. Oftentimes, buying in bulk works out much cheaper than buying little amounts every time. If you have a healthy pantry with a nice variety of products, you will always have a base for a meal on hand. You could also start your meal-prepping journey at the same time as building a food-storage. Meal prepping often works out much cheaper per meal than cooking every evening and is much less time-consuming, leaving you with more time to enjoy the little things in life. If you feel inspired by our blogs, why not sign up to our newsletter here? We will soon announce our brand-new recipe blog with loads of healthy, wholesome recipes to help you use some of the products in these blogs.

The best way to make your diet healthier is to cook more at home, and that’s always easier with a well stocked pantry. Whether you’re making elaborate meals or just quick snacks, having an array of whole foods at your disposal is overwhelmingly beneficial. Not only does cooking at home save money, but by opting for whole foods you can avoid all of those nasty additives that are far too dominant in ready meals. In this article we’ll go over some of the best whole foods to keep at hand in your kitchen, how to use them and most importantly their health benefits. 1. Rice, which one to pick and how to cook it perfectly.There are countless varieties of rice out there, so for now we’ll just cover some of our top picks, and some useful tips. The first thing to decide when cooking with rice is whether you want to use long, medium or short grain. Short grain rice (as the name suggests) is smaller than its counterparts, with a starchier texture, like sushi rice for example. Long grain rice, like basmati, on the other hand is longer, thinner and fluffier, making it a good all rounder. Finally medium grain rice fits in between the two, it has the size and shape of long grain rice, but with the texture of short grain rice, making it ideal for savoury creamy recipes like risotto. However, if you’re looking for the healthiest whole food option above all else, your best bet is to go for either long grain brown rice or wild rice. Both brown and wild rice are packed full of fibre, protein and a variety of vitamins and minerals, while also having low to middling glycaemic indexes, making both of them a great source of slow burning energy. Two top tips to cook rice perfectly every time. - It is always best to thoroughly wash your rice before you cook it, not just to remove any unwanted debris but also to remove excess starch. Excess starch is often what gives rice an unpleasant sludge-like texture which can derail an entire meal. - Different ratios of water to rice can drastically alter the texture of your rice, for example when cooking white rice, a ratio of 2:1 (liquid to rice) will produce a softer rice, whereas a ratio of 1:1 will produce a tougher chewier final result. 2. Quinoa, an amazing superfood.Quinoa is an incredible superfood that definitely deserves a place in your pantry, mainly because of its status as a complete protein. The term complete protein refers to a food that contains all 9 amino acids that humans can’t produce on their own. Outside of animal products, complete proteins can be quite hard to come by, making quinoa especially useful for those on plant based or vegan diets. As well as being protein-dense, quinoa is a great source of iron, magnesium, potassium, vitamin E and fibre. How to cook with quinoa.Quinoa is best used as an alternative to rice or couscous, and it is incredibly easy to prepare. Simply add quinoa to a pan with water, bring it to a boil and then simmer for around 15 minutes before draining, then fluff with a fork and enjoy. If you’re stumped and looking for a good place to start, we recommend this easy quinoa and bean salad, packed full of nutrients and great on a hot summer’s day. 3. Nuts, perfect for snacking, baking and cooking.Each nut is different, with their own uses, flavours and all important health benefits, and while we can’t cover all of them here, here are some of our favourites. - Almonds are packed full of healthy fats, protein, fibre and vitamins, making them one of the best nuts to incorporate into your diet. Whether you’re baking with them, using them to make flour or butter, or just snacking on them straight from the bag, they are truly incredible. - Walnuts are an amazing source of omega 3 fatty acids, in particular alpha linoleic acid, which is incredibly important in reducing inflammation and could even lower the risk of heart disease. Walnuts are incredibly versatile and work perfectly in salads, breakfasts, sauces, and of course in baking. - Brazil nuts are one of the best sources of antioxidants you can come by, but they also contain the vital nutrient, selenium. Selenium is crucial for countless bodily functions, including thyroid function and support of the immune system. Brazil nuts can make for a great snack, but they really shine when used in baking, or as a means to really boost the nutritional content of a meal. 4. Seeds, a quick and easy way to make a meal even healthier.Much like nuts, there are obviously too many types of seeds to cover here, so we’ll go through a couple of our best picks. - Pumpkin seeds contain a wide range of antioxidants that make them a powerful tool for maintaining a healthy heart and a good immune system. Raw or roasted, pumpkin seeds can be a delicious snack on their own, or work amazingly as a healthy salad topper. - Sunflower seeds, like walnuts, contain an abundance of fatty acids, in particular the fatty acid linoleic acid. On top of their healthy fat content, sunflower seeds are also rich in protein, magnesium and zinc, making them a great all-rounder. Just like pumpkin seeds, sunflower seeds work as a snack, in baking or as an ingredient in healthy savoury meals. Why you should stock your pantry with whole foods.These whole food staples we’ve mentioned above are just the start, there are so many more that deserve a place in your kitchen. Whether you’re looking for herbs, spices, proteins or fruits, by stocking up on whole foods, you can really give your cooking a significant healthy boost. Not only do whole foods contain far more nutrients than processed foods, they are also the best way to avoid harmful ingredients, while also keeping your bank account healthy at the same time. So don’t hesitate to jump into the world of Whole Foods, you’ll notice the difference in no time.

Derived from the Latin species ‘Spices’ are a type of seasoning predominantly used to add and enhance flavours in different meals. Spices can come from fruits, plants, seeds and bark. They can be used for many purposes as well as in cooking. Throughout history spices have been used in economical trading, decorative dyeing, perfumes and even for medicinal purposes. Black Pepper Black pepper corns come from the fruits of the black pepper vine. They hold the strong flavour out of all other coloured pepper corns and can be used hole and ground. When using hole pepper corns, you want to put them in dishes that need lots of flavour- red wine sauces, stews, soups and homemade stocks. The whole pepper corns give off a flavoursome kick, so be careful with the amount you use in your dishes. Ground black pepper is one of the most common types of seasoning and can be used in most savoury dishes. Black pepper is a typical herb (paired with salt) to be sprinkled on top of cooked meals to add to extra flavour for the taste buds. Cayenne Pepper Cayenne pepper is an adaptable spice that goes well with many savoury dishes. The unusual herb is packed with warmth and spice, but it is also a great flavour enhancer in drinks. The sweet smell can be deceptive to the taste buds, as the pepper has a quick spicey kick that lingers on the tongue. The powder and peppers are known to be used in small amounts as the kick is powerful and lasts a while. The pepper can also be used as an alternative to salt, for those considering their diet and cutting down on their sodium intake. Marinade for Chicken burgers and fish tacos, sprinkling on devilled eggs and scrambled eggs, dry rub for pork ribs, mix for salad dressings, herb for tomato sauces, spice for curries, soups and hot sauce, spice for chocolate- compliments sweet desserts with dark chocolate and cinnamon. Ginger Ginger originates from the same plant as the ‘turmeric’ spice. Ginger can be eaten raw from the root, but is more frequently eaten as a ground/dried powder. The famously sharp flavour that comes from this spice can be dulled down and changed, to a sweeter flavouring with heat or when dried overtime. This version is commonly used in baked goods, drink flavourings, desserts, and fillings. Raw-rooted ginger can be a great stock ingredient for curries, marinades, stews and soups. The root ginger can also be grated as extra flavouring on top of cakes and loafs. Interestingly, through history Ginger has been argued over, as of whether to call it a spice, or a herb. Though Ginger in the culinary world is a common spice, many cultures call it a herb after its healing properties. Medicinal ginger can be used to aid digestion, help with nausea and vomiting, and even promote healthy cholesterol and blood sugar levels. Cinnamon The cinnamon spice comes from, and is named after the inner bark of the Cinnamomum tree. The swirled sticks of cinnamon that we know, and love can also be dried and heated into a fine powder, for a reduced but sweeter flavour. There are two distinct types of Cinnamon (Cassia and Verum) used in different parts of the world. Cassia (Dark Cinnamon) is found in East Asia and most parts of the USA; it has a spicy and burnt flavouring and is used in many Chinese recipes. Verum (True Cinnamon) is a delicate type of cinnamon used in teas, cocktails and Mexican dishes, and it gives off a warm flavour. Some typical recipes for cinnamon are marinades and rubs for meats and pastries with sugar. Nutmeg The Nutmeg seed comes from the Myristica fruit in Indonesia. This mace spice has a sweet and warm flavouring, partnered with a pungent scent. The Myristica fruit is similar to the plum fruit and can be used to flavour meats, potatoes, vegetables, puddings and cakes. Nutmeg as a spice is famously used in the Christmas beverage Egg-nogg and occasionally in bechamel sauces, it all depends on your preference. Paprika Alongside salt and pepper, Paprika is one of the most common type of seasonings used worldwide. Originating from the red chilli pepper family, Paprika is a mixture of sweet and spicy peppers that are ground and dried to make a fine powder, that is sprinkled into and onto different foods. Paprika differs from chilli powder as it presents a sweet, earthy flavouring, whereas chilli powder has a strong spicy kick. Paprika works well in most roasted dishes, chicken dishes, stews, curries, paella, and more. It is a peppery spice that is incredibly versatile. On the health side of things, Paprika contains Capsaicin. Capsaicin is a compound containing anti-inflammatories, antioxidants, nutrients and minerals that can all be beneficial for our physical and digestive health. Turmeric This spice comes from the ginger flowering plant Curcuma longa. Renowned for its sharp mustard-like taste, Turmeric takes a bright yellow colouring when dried and ground down. This spice is used in cooking, and as a food and clothing dye. Turmeric is popular within South Asian and Middle Eastern cooking, working well in curries and stews. As for dyeing, Turmeric can be used alone as a natural yellow dye for most fabrics. It leaves a bright golden colour, and can be washed out or removed overtime from natural sunlight. Turmeric is also used as a colouring agent for foods such as cheese and butter to keep a consistent colouring throughout the seasonal changes. Cloves Similar to Nutmeg, Cloves are a flower bud originating from historic Indonesia. Deriving from the Syzygium Aramaticum Tree, Cloves are dried flower buds that have powerful flavourings and smells. They are used in an array of sweet and savoury dishes, Cloves can be a popular winter season spice, adding a warmth to stews, roasts, fruit desserts, mousses and even tea. However, be careful as they can be very overpowering. Intriguingly, they have the highest amount of aroma compounds out of all spices because they are party an essential oil. So be careful when you use it, it will bring a powerful scent alongside it. Cumin Originating from the dried fruit Cuminum, Cumin holds a savoury earthy flavour that pairs famously well with sweet and spicey herbs. Most commonly found in Asia and Africa, the spice itself holds an unusual warmth that works very well in rice dishes, soups, stews, savoury sauces and even pickled foods. Cumin is another powerful spice that can be overbearing in dishes, so less is definitely more. This spice is packed with flavonoids and antimicrobials making it a good addition to your diet. These compounds are great for overall clean health.