Turmeric Ginger Salt - The Earthy Blend - Asilia Salt - 140g

This warming healthy beverage is perfect for cold autumn and winter evening.

Immune-boosting, anti-inflammatory drink! A mix of powerful antioxidants and a boost from vitamin C in one glass! This carrot turmeric and ginger drink will stimulate your metabolism for faster digestion and support the healthy gut. Cheers!

Enjoy crisp-tender green beans tossed with blistered cherry tomatoes and golden fried garlic, all drizzled in a warm chilli-oil dressing. This vibrant side dish is perfect served warm or at room temperature, making it a delightful addition to any meal.

Ditch the sugary, syrupy artificial "Golden Milks". This is a bioavailable powerhouse designed for actual health. No fillers, no "magic powders"—just an earthy, anti-inflammatory hug in a mug. Proper fuel for a foggy morning.

A perfect side dish to accompany your Christmas dinner... or Sunday roast.

What is Turmeric? Turmeric comes from the Curcuma Longa plant, which grows in India and other Southeast Asian countries. The dried root of the Curcuma longa plant is ground into vibrant yellow turmeric powder and used as a culinary spice and traditional medicine. Historically, it was used in Ayurveda, traditional Indian and Chinese medicine. It was used to cure skin disorders, the digestive system, respiratory system and joints. What are the health benefits of turmeric? The potential health benefits of curcumin include preventing and helping to fight inflammation. It is used in the treatment of numerous inflammatory conditions for its anti-inflammatory effects. Turmeric's anti-inflammatory properties have been compared to non-steroidal anti-inflammatory drugs (NSAIDs). Another active ingredient in turmeric is turmerone. Some studies suggest turmerone can support cognitive performance due to its neuroprotective properties. Organic Turmeric also helps improve metabolism and lets your body burn a significant number of calories, leading to weight loss. Turmeric is also promoted as a supplement for a variety of conditions, including digestive disorders, arthritis, respiratory infections, liver disease, depression, allergies and many others. Turmeric usually doesn't cause serious side effects when consumed in moderation, and cooking with turmeric is not a problem. However, high doses of turmeric (especially in supplements) may have a blood-thinning effect and can increase bile production. People with liver or bile duct problems should not take turmeric supplements. How to use Turmeric Powder? Turmeric powder is an essential ingredient of curry spice and the most important ingredient in many Indian recipes like curries, samosas, and bhaji. It gives the dishes their distinctive, vibrant yellowish colour. You can use 1-2 teaspoons per serving and add it to your soups, sauces, stews, curries, drinks, lattes or smoothies.

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.

Stand in front of a shelf of salt these days and it can be baffling. Pink, grey, black, fine, coarse, flaky, cheap and expensive, all promising something a little different. The truth is that most salts are chemically very similar, but they vary in crystal size, mineral traces, how they are made and, above all, what they are best used for. Here is a clear guide to the main kinds of salt and which one to reach for depending on the job. First, a quick reality check Almost all edible salt is mostly sodium chloride. The differences between them, the trace minerals and subtle flavours, are real but small, especially given that we use salt in tiny amounts. So while the fancier salts have genuine charms, it is worth choosing them for their flavour, texture and how they suit a particular task, rather than expecting big health differences. Whatever salt you choose, health guidance is the same: keep your total salt intake within sensible limits. Everyday table and cooking salt Standard table salt is fine-grained, inexpensive and dissolves quickly, which makes it a practical all-rounder for cooking. It is usually heavily refined and often contains anti-caking agents to keep it free-flowing, and in some countries it is fortified with iodine. Its fine, even grains make it reliable for baking, where precise, consistent seasoning matters. If you prefer something less processed, a fine natural salt does the same everyday job without the additives. Himalayan pink salt Himalayan pink salt is a rock salt, mined rather than harvested from the sea, and its pretty pink hue comes from traces of minerals such as iron. It is unrefined and additive-free, with a clean flavour, which makes it a lovely everyday choice. The fine version is ideal for general seasoning and cooking, so our Fine Himalayan Salt works as a natural everyday salt. The Coarse Himalayan Salt is perfect for salt grinders and for brining, where you want larger crystals. Celtic and grey sea salt Celtic sea salt, traditionally hand-harvested along the coast of Brittany, is unrefined and keeps its natural moisture, giving it a soft, greyish colour and a gentle, mineral-rich flavour. It is a beautiful salt for cooking and, especially, for finishing, sprinkled over a dish just before serving to add flavour and a little texture. Our Celtic Grey Sea Salt from Guérande is a classic example, sun-dried and additive-free. Many people find its moist, mineral character means a little goes a long way. Flaky finishing salt Flaky sea salt has large, delicate, pyramid-shaped crystals that are made for finishing rather than cooking. Scattered over a finished dish, a caramel, a piece of roasted meat or even chocolate, it delivers little bursts of salinity and a satisfying crunch. It would be wasted stirred into a pot, where it simply dissolves, so keep it for the final flourish. Smoked salt for a barbecue depth If you love a savoury, smoky flavour, smoked salt is a wonderful thing to keep in the cupboard. It is made by slowly cold-smoking sea salt over wood, so the smokiness is entirely natural rather than a bottled flavouring. Hickory is a classic choice, giving a rich, mellow, barbecue-like character. Our Hickory Smoked Sea Salt Pyramid Flakes combine that smoky depth with delicate, hollow pyramid crystals that melt quickly, making them brilliant for finishing. Sprinkle them over roasted vegetables, grilled corn, chips, eggs, popcorn or even a rich chocolate dessert to add a moreish, savoury smokiness. Like other finishing salts, they are best added at the end so the flavour and texture really come through. Black salt (Kala Namak) Black salt, or kala namak, is a special case with a very particular use. It is a sulphurous rock salt with a distinctly egg-like aroma, and it is prized in Indian cooking and, increasingly, in plant-based kitchens. A pinch gives vegan dishes like tofu scramble a remarkably egg-like flavour. Our Kala Namak Fine Black Salt is the one to reach for when you want that savoury, eggy note. It is a seasoning for specific dishes rather than an everyday salt. Rock salt for grinders and brining Coarse rock salt and other large-crystal salts are the workhorses for specific tasks. Their big crystals are ideal for topping up a salt grinder, for making brines to flavour and tenderise, and for salt crusts and preserving. You would not usually season a finished plate with them, but for these jobs they are exactly right. One salt that is not for eating: Epsom salt It is worth clearing up a common source of confusion. Epsom salt is not a culinary salt at all. It is magnesium sulphate, a completely different compound, traditionally dissolved in a warm bath to soak tired muscles and aid relaxation. Our Epsom Bath Salts are for the bathroom, not the kitchen, so never use them for cooking. If a recipe calls for salt, it never means Epsom salt. Which salt for which need? To pull it all together: for everyday cooking and baking, a fine table or fine Himalayan salt is your reliable choice. For finishing a dish with flavour and texture, reach for a flaky or moist grey Celtic salt. For salt grinders and brining, use coarse Himalayan or rock salt. For vegan cooking that wants an eggy flavour, keep some black salt to hand. And for a relaxing soak rather than the dinner plate, that is where Epsom salt comes in. Different salt for different needs There is no single best salt, only the right salt for the job. Once you know that fine salts are for cooking, coarse salts are for grinders and brines, flaky and grey salts are for finishing, black salt is for that special eggy note, and Epsom salt is strictly for the bath, the shelf stops being confusing. Keep a couple that suit how you cook, use them thoughtfully and in moderation, and you will get the best from each.

Vanilla is so familiar that most people think of it as plain, even a byword for ordinary. The truth is almost the opposite. Real vanilla is one of the most labour-intensive crops on earth, and at its peak it has sold for more per kilogram than silver. Behind that unlikely price sits a fascinating story of orchids, hand pollination and patience. Here is why genuine vanilla is so precious, and why most of the vanilla flavour we eat is not really vanilla at all. Vanilla comes from a fussy orchid Vanilla is the seed pod of a climbing orchid, and orchids are notoriously demanding to grow. The plant needs a hot, humid tropical climate, plenty of time, and careful tending. Even in ideal conditions, a vine takes a few years before it flowers and produces pods. This is a slow crop from the very start, which is the first reason it is so costly. Every flower must be pollinated by hand Here is the detail that really explains the price. The vanilla orchid has a natural pollinator in its native Mexico, but almost everywhere else it is grown, that pollinator is absent. So each individual flower has to be pollinated by hand, one by one, by skilled workers. To make it harder, each flower opens for only about a day, so the timing has to be exact. Imagine hand-pollinating an entire plantation of flowers within a narrow daily window, across the whole flowering season. That intense, precise labour is built into every pod. The curing takes months Once the green pods are harvested, they are not ready to use. They must be cured over several months through a careful process of heating, sweating and slow drying that develops the deep, complex aroma we recognise as vanilla. Freshly picked pods barely smell of anything. It is this long, hands-on curing that turns them into the fragrant pods sold at a premium. Nothing about vanilla is quick. A fragile, concentrated supply Much of the world's vanilla comes from Madagascar, which leaves the global supply exposed. Tropical cyclones can damage a large share of the crop in a single storm, and when that happens, prices can soar. Vanilla has gone through dramatic price booms, and during the highest peaks it has indeed traded at levels comparable to, or above, silver by weight. High prices bring their own problems too, including theft from plantations and the temptation to pick pods before they are fully mature, which harms quality. Why most vanilla flavour isn't really vanilla Given all this, it is no surprise that the vast majority of vanilla flavouring in food is not made from the pod at all. Most is synthetic vanillin, a lab-made version of the single most dominant flavour compound in vanilla. It is vastly cheaper and it is what gives cheap "vanilla flavour" ice creams, biscuits and essences their taste. Real vanilla extract, by contrast, contains hundreds of aroma compounds working together, which is why it tastes rounder and more complex than the synthetic version. When a label says "vanilla flavour" rather than naming real vanilla or vanilla extract, it is usually the synthetic kind. Is real vanilla worth it? For everyday baking, good vanilla extract or a fraction of a real pod goes a long way, because the flavour is so concentrated. A single pod can flavour a whole batch of custard or a tray of biscuits, and the used pod can be popped into a jar of sugar to perfume it. Seen that way, even an expensive ingredient stretches further than you might expect. For special bakes, the depth of real vanilla is hard to beat, and knowing what goes into producing it makes it easier to appreciate. Vanilla earns its extraordinary price honestly: a slow-growing orchid, hand pollination flower by flower, months of careful curing, and a supply concentrated in storm-prone regions. Far from being plain, it is one of the most remarkable and hard-won flavours in the kitchen, and a reminder that the most ordinary-seeming ingredients sometimes have the most extraordinary stories.

Cardamom is one of the most rewarding spices to cook with, but it can also be one of the most puzzling. Do you use the whole pod or just the seeds? How much is too much? And how do you get the best from a spice that ranks, after saffron and vanilla, as the third most expensive in the world? This practical guide walks you through everything you need to cook with cardamom confidently, from your first pod to your favourite dish. Choosing the right cardamom Before you start, it helps to pick the right type. Green cardamom is sweet and aromatic, ideal for desserts, drinks and lighter dishes. Black cardamom is smoky and bold, made for slow-cooked, savoury cooking. Using the wrong one can throw a dish off balance, so match the cardamom to what you are making. If you only keep one, green cardamom is the more versatile all-rounder. Whole pods, seeds or ground How you use cardamom depends on the form you have. Whole pods are perfect for infusing flavour into a dish as it cooks, and they can be left in or fished out before serving. To release more flavour, lightly crush or bruise the pod with the flat of a knife so the aromatic seeds inside are exposed. For a more intense hit, remove the seeds and crush or grind them. Ground cardamom is the quickest option and blends straight into batters, doughs and drinks, though it fades faster, so use it while it is fresh. For the very best flavour, buy whole pods or seeds and grind them yourself just before cooking. Our Organic Black Cardamom Seeds come ready out of the pod, which makes grinding your own fresh powder quick and easy, while our Organic Ground Cardamom is there for when you want convenience. Cooking with cardamom in savoury dishes Cardamom is a cornerstone of savoury cooking across South Asia and the Middle East. Add a few bruised green pods to basmati rice or a pilaf as it cooks for a fragrant lift. Use black cardamom in slow-cooked curries, dals and biryanis, where its smoky depth has time to develop. It is also a key player in spice blends like garam masala, working alongside cumin, coriander and cloves. A little cardamom brings warmth and complexity to stews, tagines and marinades. Cooking with cardamom in sweet dishes On the sweet side, green cardamom truly shines. Stir ground cardamom into cakes, biscuits, pastries and doughnuts, or add it to rice pudding, custards and poached fruit. It pairs beautifully with other warm flavours like cinnamon, orange and vanilla, and with ingredients such as pistachio, almond, coffee and chocolate. It is the signature note in Scandinavian cardamom buns and countless Indian sweets, and just a pinch can make a simple bake feel special. Cardamom in drinks Some of the loveliest uses for cardamom are in the cup. Crushed green pods are essential to a good masala chai, simmered with tea, milk and other spices. A pod or two added to freshly ground coffee makes a fragrant, Middle-Eastern-style brew. Cardamom also works in hot chocolate, mulled drinks and warming winter cordials. Our Organic Green Cardamom Pods are perfect for infusing into any of these. How much to use Because cardamom is so aromatic, restraint is key. Start with less than you think you need, taste as you go, and build up gradually. A few pods are plenty for a pot of rice or a curry for four, and just a quarter teaspoon of ground cardamom can flavour a whole cake. Its potency is exactly why a premium spice can still be great value: a little delivers a lot. Getting the most from your jar To keep cardamom at its best, store it whole in an airtight container away from heat and light, and grind only what you need. Whole pods hold their aroma far longer than ready-ground powder, so buying pods and grinding fresh gives you the strongest flavour for your money. Treat this precious spice with a little care, and it will reward you across countless dishes, sweet and savoury alike.

If black pepper is the king of spices, cardamom is often called the queen. Fragrant, complex and highly prized, it is one of the oldest and most valued spices in the world. Yet for something so widely used, cardamom is surprisingly misunderstood. Green or black? Pods, seeds or powder? Here is a clear guide to everything you need to know about the queen of spices. What is cardamom? Cardamom is a spice made from the seed pods of plants in the ginger family. Each small pod holds a cluster of tiny, intensely aromatic seeds, and it is these seeds that carry the flavour. Native to the lush forests of southern India and now grown in places like Guatemala and Sri Lanka, cardamom has been traded and treasured for thousands of years. Its flavour is unmistakable: warm and sweet, with fresh, citrusy and almost minty notes. That aromatic complexity is why it works so beautifully in both sweet and savoury cooking, and why it has earned such a lofty reputation. Green cardamom versus black cardamom The first thing to understand is that not all cardamom is the same. The two main types are quite different in flavour and best suited to different dishes. Green cardamom is the more familiar variety. Its pods are small and pale green, and the flavour is sweet, floral and aromatic. This is the cardamom used in desserts, baking, chai and delicate rice dishes. Our Organic Green Cardamom Pods are a classic example, prized for their sweet, complex aroma. Black cardamom is larger, darker and dried over open flames, which gives it a bold, smoky, almost resinous flavour. It is used in hearty, slow-cooked savoury dishes rather than sweet ones. Our Organic Black Cardamom brings a deep, smoky richness to curries, biryanis and dals. The two are not interchangeable, so it is worth keeping both if you cook a lot. Pods, seeds or ground? Cardamom comes in a few different forms, and knowing which to use makes cooking with it much easier. Whole pods are the most versatile and the longest-lasting. You can add them whole to infuse a dish, or crush them to release the seeds inside. Cardamom seeds, taken out of the pod for you, save time and are handy when you want to grind your own fresh powder. Our Organic Black Cardamom Seeds are ready to use straight away. Ground cardamom is the most convenient of all, perfect for stirring straight into batters and drinks, though it loses its aroma faster than whole pods. Our Organic Ground Cardamom is milled from whole seeds for a fine, fragrant powder. Why is cardamom so prized? Cardamom is frequently listed as the third most expensive spice in the world, behind only saffron and vanilla. The reason comes down to how it is grown and harvested. The pods ripen at different times and must be picked by hand at just the right moment, which makes the whole process labour-intensive. Combine that with high demand and a flavour that no other spice can replicate, and it is easy to see why cardamom commands such a premium. The good news is that its flavour is so concentrated that a small amount goes a long way, so a jar lasts and offers great value despite the price per gram. A little history Cardamom's story stretches back thousands of years. It was used by the ancient Egyptians, traded along the old spice routes, and has been central to Indian and Middle Eastern cooking for millennia. In Scandinavia, it arrived via those same trade routes and became a beloved baking spice, which is why it flavours so many Nordic buns and breads to this day. Few spices can claim such a rich and far-reaching history. The queen of spices, demystified Once you understand the basics, cardamom stops being intimidating and starts being indispensable. Remember that green is sweet and black is smoky, choose pods for longevity and ground for convenience, and use it sparingly to let its remarkable flavour shine. Get to know the queen of spices, and you will wonder how you ever cooked without her.