The Spice Shop

Black Lava Salt, 100g This Hawaiian black salt is a truly amazing salt. It is high in minerals from the black lava rocks that are placed into the basins were the salty sea water is evaporating, then the tiny salt crystals are skimmed off the surface, a time consuming work process but a stunning relust. I use the salt as a finishing salt and sprinkle it over the plate just before serving. Unit price: £9.55 (approx. €10.70)

Diamond Salt, 100g These chunks of salt from the Kashmir region of the Himalayas come in all sorts of colours, from pink to grey to white. Crumble this over your food or just crush a chunk in a pestle and mortar. This is a very powerful salt and a little is only needed at a time. Unit price: £4.99 (approx. €5.59)

Fleur de Sel, 100g The most wonderful salt with a hint of violet. Use this at the end of cooking like a condiment to get the full aroma. Remember a little goes a long way with this salt. Unit price: £7.99 (approx. €8.95)

Maldon Sea Salt granuales for mills, 250g A flaky salt from Essex, great in cooking or as a condiment. Unit price: £4.95 (approx. €5.54)

Ajowan - Carom - Kings Cumin

East African chicken soup is awesome with ajowan! Brown some onions and crushed peanuts or cashews in oil, add chopped up chicken leg - skin bones and all, they add to the flavor - brown on all sides, cover with water and cook with cumin and ajowan seeds until done; finish by stirring in a can of coconut milk. The ajowan balances out the sweetness of nuts and milk; really good quick soup.

Galangal powder

Pumpkin soup: fry 1 onion and 2 cloves garlic, chopped, in oil. Add 500g diced pumpkin, 1 tsp galangal powder, salt and pepper and fry for a minute. Add stock to cover and cook until pumpkin is soft. Blend the soup, add 1/2 tin coconut milk and re-heat. Garnish with fresh coriander.

Curry Basic mix

Dry roast the spices in a frying pan, cool and grind. Fry onion, ginger and garlig in a little oil. Add the spices, 1 tsp/person, and fry a couple of minutes. Add meat or vegetables and stock. Bring to the boil, lower heat and cook until the meat or veg are tender. Check seasoning - you may want to add salt. Serve with rice.

Aniseeds, green

Try making shortbread flavoured with aniseed: Mix 4 oz butter + 2 oz sugar. Add 6 oz plain flour and 2 tsp aniseeds. Roll the dough out to 1/2" thickness and stamp out biscuits. Chill for 20 mins then bake at 190°/gas 5 for 15-20 mins. Cool on the tray.