• 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


  • Dahl Makhani

    Rich Punjabi vegetarian lentil dish Continue reading

  • Crisp Spiced Grey Mullet, Muhammara Red Pepper 'Relish'

    Crisp spiced grey mullet, Muhammara red pepper ‘relish’

    Wonderfully simple, flavoursome and light dish perfect for the post-festive family meal or dinner party Continue reading

  • Savoy 'Stuffed' Cabbage Cake

    Savoy ‘stuffed’ cabbage cake

    A delicious ‘cheffy’ accompaniment to lots of different dishes. This one is really quite posh with the use of ‘fois gras’, but I’d normally use the liver, heart etc of the bird it was served with. Chicken livers are a brilliant substitute otherwise. Continue reading

  • Cumin Muhammara Salad

    Cumin Muhammara

    A superb, fresh, very quick salad made in the food processor Continue reading

  • Five Spice Duck

    Five Spice Duck - Arun’s recipes for demo at Corrigan’s Mayfair 

    Fresh ground, five spice duck, savoy cabbage cake, peppercorn vinaigrette Continue reading

  • Coronation Chicken

    Coronation chicken (Green Saffron’s interpretation)

    Re-worked from the classic 1953 combination devised by Constance Spry and Rosemary Hume. Continue reading

  • Carrot Halwa

    Carrot halwa 

    To the uninitiated, the texture of this utterly beautiful sweet-meat could be described as a curiously, decadent combination of marshmallow, soft fudge and a deliciously squidgy brownie rolled into one. Continue reading

  • Cardamom & Vanilla Bean Ice Cream

    Cardamom and vanilla bean ice-cream

    Green Saffron perfect puds

    This recipe makes about 20 scoops of dreamy, creamy delight. An aromatic, indulgence!! Continue reading

  • Burfi


    Saffron and vanilla bean 

    A creamy, fudge-like sweetmeat eaten all over India particularly on special occasions like the ‘Festival of Light’ - Diwali and family poojas. They’re a real treat. Continue reading

  • Bombay Aloo Potato Soup

    Bombay Aloo Potato soup, bread and Masala butter 

    This is a lovely and very simple way to make an intriguing potato soup. The addition of the mild, fragrant spices really adds that extra special ‘comfort’ factor. A simple, must try, quick supper, I like to serve it with a Garam Masala Soda bun, but you can save all the fuss and simply make some Garam Masala butter and spread generously on your favourite bread…enjoy!  Continue reading

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