• Copies of Fresh Spice signed by Arun are available at the unit (address at top of page).
  • We won two more golds at the most recent Great Taste Awards - check out our awards page in the About Us section
  • All of our sauces, spices and chutneys are certified Coeliac, Vegan and Halal friendly
  • "The best, freshest spices I've ever used. Fantastic!" - Richard Corrigan – 'Corrigan's Mayfair'
  • Come shop at our unit for your sauces and spices! Address at top of page. We’re open from Monday to Friday, 10am to 5pm.
  • "I just wanted to thank you for helping me make the best curry my family have ever tasted" - HT – (letter on file)
  • "Green Saffron's spices have such an incredible flavour; they give food a whole new dimension" - Rachel Allen, TV Chef and Food Writer
  • "I cooked up your Rogan Josh – we were all flabbergasted. I mean it! One of the nicest things we've ever tasted." - SG – (letter on file)
  • "Blending spices is an art form that Arun has mastered exceptionally well. The delicate aromas truly show the freshness and quality of the spices." - Asheesh Dewan - Director 'Jaipur', Dublin
  • "...just finished your Balti and it was yummmeeee. I am definitely converted!" - E MCD, Farmers Market Customer
  • "Your green cardamoms and saffron are simply superb..." - Joel Robuchon – Chef 'L'Atelier', Worldwide
  • "Green Saffron's rice has spoilt me for any other. It's the only Basmati I'll use." - Adam Penney - Chef 'Patty & Bun', London
  • "I bought your spices for all my family for Christmas and they love them now as much as I do" - Z.S, Farmers Market Customer
  • "I'm astounded at the freshness of your spices" - Stevie Parle – Chef, 'Dock Kitchen', London
  • "These spices give me a noticeably improved, cleaner flavour than I was ever able to achieve before" - Ross Lewis, Chef, 'Chapter One', Dublin
  • "All of those that ate your food thoroughly enjoyed it (especially the chutney which everyone was raving about). Many thanks for all your help. I would not hesitate to recommend you to friends in the future" - J.Q, Ireland
  • "My Morecambe Bay shrimps would be naked without your blade mace" - Mark Broadbent, Chef, London

Features

  • Chicken Bafat Curry

    Chicken Bafat Curry

    Pumpkin, tomato & butter
    Hot, sweet sour dish from the West of India

    This is a beautifully fragrant, hot, sweet, sour, salty dish! A really simple-to-do, thick-sauced meal. Perfect with Green Saffron’s soft-tear Naan or vintage basmati rice. Healthy, nutritious and full of flavour, it’s perfect for a cold winter evening’s treat of a curry! (Bafat refers to the style of spice masala)

    Serves 4 – 6 people

    Download a pdf here: Bafat Curry, Chicken Continue reading

  • Arun's Spice Pop-up with Canice Sharkey at Isaacs Restaurant

    Arun Kapil and Canice Sharkey host spice pop-up at Isaacs Restaurant, Cork

    This autumn, to celebrate ‘Taste Cork’ week Arun Kapil, founder of award-winning spice company, Green Saffron and Chef Patron, Canice Sharkey will host an exclusive spice pop-up at the Cork city institution, Isaacs Restaurant. Arun has created a beautiful 5 course menu for the one-off event to be held on Tuesday 11th October 2016 at 8pm.

    An abundant feast will be order of the eve, a celebration of Canice’s passion for the finest Irish ingredients livened with Arun’s unique take on flavours and inimitable use of fresh spice, sourced by his cousin and team Green Saffron from family farms throughout India.

    To begin, DIY canapés of Gol guppa, puri shells, chickpea, potato, lemon, coriander, Grey Goose and tamarind ‘water’. To follow, Irish salmon Tataki, smoked aubergine caviar, ginger, mint & coriander. Next a 1950’s ‘Maxim’s inspired dish of Mussel gratin “Billy Bi”, butternut, celeriac & celery, Mouclade spices. Next dining tables will become laden with family style sharing dishes bearing, Rajput ‘split & grilled’ red leg partridge, almond, asafoetida pilau, damson & bramble ‘lunji’, onion & parsnip Pakoras. To finish, generous bowls of Chocolate ‘orange spice’ Mousse and crème fraiche.

    Throughout the evening Arun will share his unparalleled knowledge of spice and recall tales of his time at the esteemed Ballymaloe Cooking School. The dining room will be transformed into a veritable ‘spice den’ for the occasion, piled with aromatic spices and autumn blooms. 

    I’ve been around spices all my life – I love them, and what’s more, I love the opportunity to share them with chefs and food heroes. I adore Isaacs and Canice is a wonderful chef with an unyielding appetite for discovery. I can’t wait to cook alongside him in such an iconic Cork setting’. This collaboration has been a long time coming’ adds, Canice. ‘I’ve been the grateful recipient of Arun’s spices for months now…he’ll turn up with a bounty of spices and say ‘try this’, ‘now try it with this’ and I’m blown away at the combinations he comes up with! We’re delighted to welcome him, and his encyclopaedic spice knowledge to Isaacs kitchen’.

    Spice Pop-up at Isaacs Restaurant, hosted by Arun Kapil and Canice Sharkey

    Tuesday 11th October, 7:30pm seats for 8pm

    Priced at €35, including aperitif on arrival.

    Please book your seat via Reservations at Isaacs Restaurant: +353 (0)21 450 3805, isaacs@iol.ie

    Isaacs Restaurant

    48 MacCurtain Street

    Cork

    Ireland

    For more information please contact Arun Kapil at Green Saffron:

    arun@greensaffron.com

    Tel: +353 (0)21 463 7960

     

  • Carnival 'split' Quail Pelau

    Carnival ‘Split’ Quail Pelau

    AAA basmati, pepper capsicums & coconut

    This is my cheat’s version of making an ace carnival dish! Hearty, bit trad; the perfect meal to set you up for wandering round Notting Hill’s streets for the day.

    Serves 6 people
    Download a printable pdf  here: Carnival 'split' quail pelau Continue reading

  • Arun's Green Saffron Paris Pop Up

    ‘Au tour des épices’
    Time for a treat if you’re in Paris over the next couple of weeks; I’m thrilled to be taking over the Balcon Bar at the Alcazar restaurant, 18 Rue Mazarine, St Germain, 6th. Been writing recipes the past 3 months, working in the Paris kitchen for the last week or so and now it's ready! Runs Tuesdays to Saturdays for May. I’m there next week, all week. I really do appreciate the love on this, my convoluted spice odyssey....
    Really hope to see you there, or that you get chance to check it out.

    Green Saffron products are available in Monoprix stores nationwide and will be in Carrefour hypermarkets from July 1st 2016.

    This is my menu. It's 'local market' based, so depending on what's available and at its best will dictate what gets on that day.

    MENU

    Casse-croûtes
    Gol Gappa, ‘farcie’ pommes de terre et pois chiches épicée, tamarin, vodka
    Pani puri shells, spiced chick pea & potato, tamarind water, vodka
    Hummus chana masala, papads
    Chana masala houmous, papads
    Milivat, mélange aperitif – lentilles frits, noix, fruits sec, grains fenouil
    Milavat, fried lentils, saffron honey, spiced salted cashews, sultanas & fennel fruits
    Corbeille de pains croustillants, chutney et raita
    Papad basket, chutneys & raita
    Pommes frites maison, sel curcuma
    French fries, turmeric salt

    Petits Plats
    Tartare des asperges blanches, paneer (fromage Indienne), epices et herbes douches
    White asparagus tartare, spices, paneer, soft herbs
    Fish & chips ‘pate à frire Pakora’, tamatar, citron vert
    ‘Pakora’ Fish & chips, ‘tamatar', lime, house french fries
    Croustillante de crevettes épicées, szechuan mayo
    Pop corn Cajun shrimp, hot pepper mayonnaise
    Foie gras maison, chutney rhubarbe et feuille de rose, pain grillée
    Duck liver terrine, rhubarb, apple & rose petal chutney, toast
    Carpaccio de boeuf ‘saisie’, roquette, raifort, vinaigrette au tamarin petit / grand
    Beef carpaccio, curly endive, wild rocket & raw vegetable salad, spiced horseradish dressing

    Plats
    Tataki de saumon ‘label rouge’, fondant d’aubergines fumé, gingembre
    seared salmon tatiki, fondant of smoked aubergine, ginger mint & coriander
    Foie gras poêlé, pain d’épices, salade d’agrumes et menthe fraiche, jus ‘garam masala’
    Pan fried duck liver, gingerbread, citrus & mint salad, garam masala jus,
    ‘Mouclade’ lotte et crevettes, riz basmati AAA millésimée, noix de coco brûlée
    Monkfish & prawn curry, AAA vintage basmati pilaf, burnt coconut
    Canard de Challons ‘Vindaloo’, sel noir, mangue, cumin et chili, banane givré, riz basmati AAA millésimée
    Duck breast ‘Vindaloo’, chaat masala, AAA basmati rice, frozen banana curd
    Cassolette de primeurs, morilles fumé, asperges, champignons de paris, safran, cardamome
    Ragout of wild mushrooms, young vegetables, smoked morels, saffron & green cardamom
    Carpaccio de boeuf ‘saisie’, roquette, raifort, vinaigrette au tamarin
    Beef carpaccio, curly endive, wild rocket & raw vegetable salad, spiced horseradish dressing
    Ravioles de champignons sauvages, brousse, mousserons, petits pois et asperges, cardamome et feuilles de rose
    Wild mushroom ravioli, sheeps curd, fairy ring mushrooms, peas & asparagus, cardamom, rose leaf

    Desserts
    Petit pot au chocolat ‘Aeval’
    Truffes halwa pistache

    Arun.

  • Proper Punch

    Proper Punch

    Serves 4 to 6

    Click Proper Punch for printable pdf

    Continue reading

  • Garam Soda Bun

    ‘Garam’ Soda Bun

    These are brilliant with soups, but I prefer them spread thickly with jam or generously doused with my saffron honey as a quick and healthy snack! 

    Makes about 15 buns or a little more than a 1lb loaf tin

    Click Garam Soda Bun for printable pdf Continue reading

  • Quail Tikki, Banana Guinness Catsup

    Quail Tikki, Banana Guinness Catsup

    Spiced legs and fruity dipping

    A super simple, quick drinks accompaniment, canapé, snack or starter for your St. Patrick’s day get together.

    Download a printable pdf here: Quail Tikki

    Serves 4 Continue reading

  • Sticky Gingerbread

    Sticky gingerbread

    This recipe is based upon one of Mum’s. As kids, she used to make it as the dark nights drew in, winter around the corner and serve a piled-high plate to my brothers and I by the fire, accompanied by a glass of warm Ribena; sipped through curly straws! Brilliant memories aside, this is really simple to prepare, a very forgiving mix and totally ‘moreish’

    Download a printable recipe pdf here: Sticky gingerbread Continue reading

  • Arun's Christmas Béchamel Bake

    Here’s a great way to use up left-over meat and veggies after a hearty Christmas feast. A guaranteed comfort food dish that delivers on flavour and simplicity by the bucket load!

    Serves 4

    Download a printable recipe pdf here: Christmas Bechamel Bake

    Continue reading

  • Slow baked wild rabbit, saffron, coriander & shallot

    confit smoked bacon, fondant winter vegetables

    A great tasting slow cooked dish with superb flavours and melting textures, just perfect for a chilly winter lunch or dinner and it looks just superb!

    Download the pdf here: Slow baked wild rabbit

    Continue reading

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