Green Saffron

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Green Saffron Spices Ltd,
Unit 16, Nordic Enterprise Park,
Knockgriffin, Midleton, Co Cork,
P25 Y597, Ireland
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  • New Seasons crop, single origin spices just in, check out our new improved prices, Ground Cassia 30g was €3.50 now €2.15, Cumin 30g was €3.00 now €2.25, Fennel 30g was €3.00 now €2.10, Turmeric 30g was €3.00 now €2.25
  • 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
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Green saffron spice kits
Arun Kapil Fresh Spice book
Fresh Spice! Natural, simple and wonderfully delicious
Arun Kapil Fresh Spice book
Check out Arun's latest photos on Instagram
Arun Kapil Fresh Spice book
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The latest posts from the Green Saffron team!
  • When the going gets hot, reach for chilli and forget the ice cream!

    Summer is well and truly here, the sun is out (occasionally), we’ll be reaching for that ice cream or glass of iced water to cool us down. We probably won’t be reaching for a bowl of spicy hot curry, although maybe we should!

    Chillies came to us in Europe from South America before heading off to India and beyond where their popularity really took hold. When you think about ‘hot’ food in the chilli sense, you think of places like India, Thailand, the West Indies, and South America. They all have one thing in common – a climate several shades warmer than our own.

    There are many reasons to love chilli and one especially big reason to love it if you live somewhere hot: eating it cools actually you down, and it cools you down more effectively than eating an ice cream! It may seem counter-intuitive at first glance but there’s merit in the madness.

    Ice cream provides brief respite from the heat as you feel it cool your mouth and throat. It soon reaches your stomach and your body starts to feel its internal temperature dropping. To compensate for this, your body starts to raise your temperature leaving you feeling hotter than before you’d eaten the ice cream. Less than ideal!

    Chilli works in the opposite way, it raises your body’s internal temperature. Your body then reacts by trying to cool you down. Your circulation increases, you start to sweat, and your sweat evaporates, leaving you cooler than before. Much better!

    Hot and spicy food doesn’t just have to be curry, you can add a little chilli to almost any dish you can think of. And chillies aren’t only about adding heat to your food - our amazing Kashmiri Chilli Flakes are all about adding flavour, perfume and vibrant colour to a dish just as much as cooling you down!

    Tell us your favourite types of chilli, how you use them and in what dishes and we’ll send a bag of Kashmiri chilli flakes to the most interesting one!

  • Arun on UK Ch4 Sunday Brunch

    If you missed Arun’s appearance on UK Ch4’s Sunday Brunch, it’s definitely worth watching if you can. Arun discussed his exciting modern take on fresh spices before presenters Tim Lovejoy and Simon Rimmer tried three of his dishes: Eggs Akoori, Roast Pork Vindaloo, followed by a Spiced Summer Pudding. It all went down brilliantly with the Roast Pork leaving them absolutely blown away.

    You can catch it on the Ch4 player by clicking here. Choose S4 Ep22 – the one with Taoi Cruz, Katherine Ryan and Peter Jones. (Arun's on at about 55 minutes in)

    If you have Sky you can also watch it on their On Demand service. (Arun's on at about 58 minutes in this version)

    We’ve added Arun’s Roast Pork Vindaloo recipe to the website here so you can see for yourself how to recreate it. All three of the recipes and many, many more feature in Arun’s critically acclaimed first book Fresh Spice, available in all good book shops and online here.

    If you want so grab yourself a pack of Vindaloo spices, you’ll find them here.

  • Arun's Butter Chicken

    Check out Arun's latest appearance on RTE1's Today show and see how simple it is to make a great Butter Chicken curry.

    Click here for the recipe.

ONE SACHET + ONE RECIPE = ONE AMAZING MEAL

I spent many years in my Family's kitchen learning the secrets of spices and the esoteric artistry behind blending them.

Everything I learnt has gone into each Green Saffron spice blend and its accompanying easy-to-follow recipe. Armed with these, it's so simple to cook up a authentic Indian storm.

Have a browse through our recipes and see for yourself

Green Saffron sauces and spice blends allow you to produce dishes you’d never guess were possible to achieve using a packet mix or ready-to-use sauce. You’ll notice the difference the moment you open anything and everything in our range. Each product is headily aromatic with spice we so carefully source and diligently blend so that you can create something brilliant at your home.

Proud partners with the Hope Foundation:

The Hope Foundation

How do we get our sauces and blends to stay so fresh and fragrant? It all starts with spice – ours travel at top-speed from partner farms in India, making the trip from ‘source to sauce’ in just 8 weeks. Green Saffron holds multiple Great Taste Awards and a Sial D’Or International retail brand award for product innovation.

We want to shout the good word, the big wide world of fresh spice for authentic dishes, a world of flavour that extends far beyond the norm. Every single one of Green Saffron’s meal solutions is painstakingly developed to tried-and-tested authentic recipes, from the classic Tikka, to our rather more unusual Vadagam.

In short, our products do far more than they say on the tin, jar or sachet. Yes we love our bright, eccentric packaging – it got us featured in Miquel Abellan’s ‘100% Fun Packaging’ – but we’re all too aware you can’t judge a book by its cover so give us a try and prepare to enter a tasty world of spice wonderment!