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AllSpice / Pimento - found whole in dried berries or powder form, this is a popular spice used in caribbean cooking. Also know as pimento it has a taste of cinnamon, nutmeg and cloves all in one!

Beancurd Sticks - Oriental, use this in dishes like soups for its chewy texture. It is formed from the skin that forms on top of heated soya milk, which is then dried and packed. It is also known as dried tofu stick,

Cinnamon Sticks | Dalchini | Cassia : In Asia this coarser thick barked cassia cinnamon stick is used to provide a stronger flavour to food. The thinner barked cinnamon stick is preferred where a delicate sweeter flavour is needed and more common in western cooking. Cinnamon is available in stick or powder form.

Coconut Cream : One of the many coconut products available each with different uses and tastes. Coconut Cream has a rich thick creamy texture and provides a fresh coconut flavour. Heat treated to preserve.

Coconut milk : Coconut milk is a creamy milky liquid made from pressed coconut kernels once the husk and water are removed. The resulting coconut milk has a delicate more mellow coconut flavour than coconut cream.

Creamed Coconut : The versatile Creamed coconut is made from pure coconut. It adds a distinctive, rich coconut flavour and texture. It can be chopped into pieces and added to cooking, grated or made into milk or cream. Creamed coconut is a concentrated coconut extract without the water. Like coconut oil, it is hard at a low room temperature but varies in warmer temperatures.

Tamarind Water: used in a similar way to lemon juice in the west, it is made from soaking tamarind in water and then sieving the mix thus leaving you with a sour tamarind flavoured water. It can easily be prepared using dry tamarind.

Spices & Ingredients Glossary