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

pudding

  • 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

  • Kheer

    Simple, sweet, creamy Kheer

    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

    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

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