• 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

Red Lentil Dahl and Cauliflower Salad

Red Lentil Dahl & Cauliflower Salad

Cauliflower salad, natural yoghurt, mustard cress

Serves 6 - 8 people generouslyDownload recipe pdf: Red Lentil and Cauliflower


250g red split lentils

120g onion, diced

240g red onion, diced

30g butter OR ghee

4 cloves garlic, diced finely

1 red chilli, deseeded, chopped finely

90g fresh ginger, grated finely

1 sachet Green Saffron Lentil Dahl Mix

400g tomatoes, chopped, or 1 tin of chopped tomatoes

1 tsp sugar (optional)

200ml coconut milk

300ml water OR vegetable stock

Juice of 1 lime

Handful fresh coriander leaf, chopped finely

How to make your meal:

  1. Heat the butter or ghee in a large casserole dish or saucepan on medium and sweat the onions, garlic, chilli and ginger together.
  2. Next, add the packet of Red Lentil Dahl Spice Mix and fry gently for a couple of minutes.
  3. Add the tin of tomatoes, sugar and coconut milk and simmer for about 5 to 10 minutes, stirring occasionally.
  4. Rinse the red lentils well and add to the pot. Simmer, adding the stock (or water) bit by bit as it’s absorbed. Stir occasionally to prevent it from sticking. Cook on a medium heat for about 15 to 20 minutes.
  5. Stir in the lime juice, sprinkle with fresh coriander and serve with my cauliflower salad. Simple!

Cauliflower salad


1 head of 1 small, fresh white cauliflower

¼ head Romanesco broccoli (optional), picked florets only

Small handful halved cashew nuts, toasted

Juice ½ lemon

2 tblsp light olive or grapeseed oil

1 tsp sea salt

Small handful coriander leaves or micro coriander

Pinch or two of mustard cress and red amaranth (optional)


  1. Chop the raw cauliflower in half. Grate one half on the small-gauge side of a box grater, to create a Cous Cous type result. Set aside
  2. Chop the other half in two. Pluck small florets from one of these halves and slice thin, 2mm slices from the other. In a bowl, mix all the textured cauliflower together, then add the cashews
  3. Mix well the lemon juice with the oil and salt, then pour over the cauliflower and nuts
  4. Add the leaves and gently fold everything together.


Pour the cooked dahl into warmed, wide mouthed shallow bowls, arrange an attractive mound of the salad to one side of the bowl and pop a neat dollop (or quenelle) of natural Greek yoghurt on the other.




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