• 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

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


8 quail legs

Splash of oil

1 sachet Green Saffron Tandoori

½ lemon juice and zest

1 red Finger chilli, finely diced

Small handful chopped coriander leaf


  1. In a bowl, mix the spice blend with the oil, the lemon zest, juice and half the diced chilli. Add the quail legs, generously coat and set aside to marinade for 20mins.
  2. Turn on your grill to high and cook the legs for about 3 minutes both sides, until a little charred, but still juicy. The meat will be firm and have shrunk a little up the drumstick when cooked.
  3. Pop onto a warmed plate, sprinkle with the remaining chilli, chopped herbs and serve with my banana catsup

Banana Guinness Catsup


½ a brown onion, diced

Splash of sunflower oil

75ml cider vinegar

50ml Guinness stout

100g dark muscavado sugar

400g ripe banana, roughly chopped

½tsp sea salt

15 gratings of a nutmeg

Seeds of 1 green cardamom pods, finely ground

50g fresh ginger, grated


  1. Sweat the chopped medium onion in a little oil.
  2. Pour in the cider vinegar, Guinness and dark muscavado, add the banana, salt and bring to a gentle bubble, simmer gently for 10 minutes.
  3. Add the spice, the grated ginger cook for another minute, blitz to a smooth purée, check the seasoning then remove from the heat and set aside to cool.
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