MEDIUM Vibrant fresh Thai herbs and other uniquely Asian ingredients give this curry its wonderfully distinctive fragrance and aromatic flavour. A modest amount of heat with a hint of sweetness.
MEDIUM HOT This North Indian speciality combining aromatic spices with saffron, has become one of India's most popular dishes. Ideal for making Mattar Panir (curry of peas and fresh cheese)
HOT - A lively relish for the table evoking the exotic flavours of Morocco and Tunisia. Add in discreet amounts to pasta, scrambled eggs, stews, salsas, hearty vegetable soups and tagines.
MEDIUM - This legendary curry of Indonesia and Malaysia works equally well with chicken or beef. Slow cooking and the addition of rich coconut milk adds a mellow richness. Serve with vegetables or rice.
MEDIUM - Peanuts and potatoes, along with coconut milk, complete the flavour spectrum and mellow the spicing of this traditional Thai beef curry. Choose a cut that will stand to to long cooking.
MILD - A subtly fragrant spice blend. Exotic spices combine with the unique tang of Moroccan preserved lemon. Perfect for tagines of lamb, fish or poultry. Server with couscous or rice pilaf. Very mild.
HOT - This fiery combination of robustly-flavoured ingredients has made this hot soup legendary. Equally delicious with chicken or seafood. There is a vegetarian version for those who would rather avoid shrimp.
MEDIUM HOT - A spicy but not excessively hot marinade with a base of ginger, garlic and Indian spices. Use for whole poultry, joints or fillets as well as lamb and seafood. Ideal for BBQ or grilling.
MEDIUM - Arguably the most aromatic of all Thai curries, the combination of herbs, spices and fragrant rhizomes make it a taste sensation. Team it with meat, poultry, fish and vegetables. No coconut milk required.
MILD - The mildest curry paste in the range. The combination of ground almonds, exotic spices and saffron makes a curry fit for a king. Delicious with lamb, chicken, fish or vegetables. Suitable for vegetarians.
HOT - Why should anyone miss out on the delights of laksa? This equally authentic version is for those who prefer not to indulge in shrimp paste and dried shrimp, yet packs all the punch of a traditional Laksa.
HOT & SWEET - A spicy relish to liven up your meals at serving time or add a kick to your cooking. Spread on fresh bread, serve with rice meals or as a relish with cold meats. Add to curries, soups and stir fries.
MEDIUM - Equally delicious with seafood, poultry or meat, this Thai curry, redolent of galangal, lemongrass, coriander root and kaffir lime, is medium hot. Try it as a curry of duck with lychee and fresh pineapple.