• 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

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


625ml buttermilk, or 600ml of full fat milk with juice of half a lemon

30ml water

30g dark muscavado

1 large hen egg

50g golden linseed

450g coarse wholemeal flour

40g Green Saffron garam masala

75g pinhead oatmeal

10g sea salt

10g bicarbonate of soda, sieved into the flour so there are no lumps and it’s evenly distributed 


  1. Turn your oven to 180˚C
  2. In a bowl, dissolve the Muscovado sugar in the water, crushing the big lumps, then crack the eggs into the mixture and lightly whisk to combine
  3. In a separate, larger mixing bowl, mix all the dry ingredients, then make a well in the centre
  4. Pour all the liquids into the well, make a ‘claw’ shape with your hand (like those fairground crane games) and with a light touch only just combine all the ingredients to form a loose dough or batter
  5. Grease the divots of a brioche or muffin mould with a little sunflower oil and pour in the batter, smoothing off the top, flush with the mould.
  6. Pop into your oven and bake for about 1 hour and 15minutes or until the bread sounds hollow when you tap its base. Maybe check on them after 50minutes. Enjoy!

The buns or loaves will keep well for 1 week in a tin or bread bin

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