Barberries, 50g Barberries are small, oblong berries with a sourish flavour, they are widley used in Europe, Asia, north Africa, and North America. Unit price: £1.99 (approx. €2.23)
French Tarragon, 50g Used with, fish, poultry and egg dishes, this herb adds a slight anise, pine flavour. Unit price: £2.25 (approx. €2.52)
Fresh curry leaves, 100g The taste is warm with a slight citrussy note. Add to stir-fries and curries. Either let them dry out for a few days, then store in an airtight container, or freeze them. Unit price: £3.50 (approx. €3.92)
Fresh Ginger, 100g Fresh Ginger has a rich and warm aroma with a refreshing , woody note and sweet, citrussy undertones. Suitable for home freezing. Unit price: £0.95 (approx. €1.06)
Fresh Horseradish, 500g root Pungent mustard-like flavour, peel the root then grate and sprinkle with lemon juice to keep the colour. Suitable for home freezing. Unit price: £4.75 (approx. €5.32)
Fresh Lemon Grass, per stalk The flavour is refreshingly tart, clean and citrus-like with peppery notes. Bruise the stalk and cook it whole then take it out before serving. Suitable for home freezing. Unit price: £0.65 (approx. €0.73)



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.
Mirin
Mix mirin with soya sauce and sake to make teryaki sauce. Pan-fry a salmon fillet until almost done, discard oil. Pour teryaki sauce into the frying pan over the salmon and fry on high heat for another 3 minutes, turning the fillet over to cover it with sauce. Remove as the sauce reduces and begins to carmelize, but before it burns!
Byriani Curry Blend
Mix diced beef with spices and natural yogurt and leave to marinade for at least three hours, or better, overnight, in a pot. Cook basmati rice until half-done. Cover the marinated meat with rice; poke few holes through the rice to the bottom of the pot, and pour some oil into them. Cover the pot and cook for half an hour, or until meat is done, then leave on low heat for another 15 minutes. Recipe by Mr. K.
Hungarian Goulasch mix
Brown onions and diced beef in lard, add water and spice (1 teaspoon per person) and cook until meat is done. I normally cook a pot to last me a week, and for each meal I transfer a bit to a smaller pot and add potatoes (which is good but not Hungarian-orthodox). Serve topped with sour cream. Gets better each day.