Check out our new Catering Menu - perfect for any home or office parties, events, open days and confirmations Click here to see the menu

  • 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

lamb

  • Persian Lamb Tagine

    Persian Lamb Tagine, Saffron, Dates
    Rhubarb, orange, mint

    The wonderfully sticky texture of this lamb tagine has its roots in Arabic Bedouin tradition but, I’ve taken influence from Persia for perfumed flavour and nutty crunch. The rhubarb, orange salad really helps cut through the sweet richness of the dish. I’m really pleased with it and you will be too. Continue reading

  • Tikka Masala

    Tikka Masala - Medium

    A true classic!

    Serves 4-6 people

    Click Tikka Masala to download the pdf.

    Continue reading

  • Mild Curry Sauce spice mix

    Quick recipe suggestion:

    Continue reading

  • Spiced Béchamel Bake

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

  • Karnataka Sadhya

    South Indian Style - Delicious Lamb Karnataka Sadhya Curry

    Click for a downloadable pdf: Karnataka Sadhya Continue reading

  • Biryani

    Biryani - medium

    Oozing Royal opulence, this is a rice dish fit for the Hyderabadi Nizams. Continue reading

  • Bhuna

    Bhuna

    This is a beautiful, simply spiced meal. Bhuna refers to the style of cooking. You could say it’s the Indian equivalent of a ‘confit’ style dish. Continue reading

  • Balti

    Balti

    This tomatoey based dish is probably best known for its origins influenced by North West India, yet rooted in the Midlands of England. Its beautifully rich sauce is pepped-up with whole dill and onion seeds for little flavour bursting sensations, backed by fragrant green cardamom and cloves, all tempered with pungent asafoetida.  Comforting and tingling, it’s brilliant when cooked with lamb or chicken! Continue reading

  • Ansari Gosht

    Ansari Gosht This is our version of the wonderfully spiced, fiery Achari Gosht dish from the north of India. It’s based on my sister-in-law’s recipe with a little help from my brother and me; a family affair! The addition of lime pickle really adds a delicious zesty kick to the dish and a wonderful overall flavour. Delicious with chicken, it works just as well with lamb shoulder (my sister-in-law’s preference), chump chops or shanks….enjoy!  Continue reading

  • Vadagam

    This is delicious! Delicate, superbly aromatic, bursting full of flavour. Fresh Tamil spices, creamy coconut milk, lime juice and fresh coriander…absolutely beautiful. Our version of the Tamil  ‘Vadagam’ blend, the locals would tend to use this blend mixed with onions and garlic, then dry the mixture in the sunlight to form a ‘stock-cube’; south Indian style!!

    Continue reading

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