All Spice Fusion blends contain whole spices which have been dry-roasted and ground in small quantities. They are then packed by hand into glass jars to retain their freshness and magnificent fragrance for much longer than if packaged in paper or plastic.

Afghan Rub (no chillies)

Use as a dry rub or mix with oil to make a paste and rub a little or a lot onto beef, pork, chicken or fish. Roasted, fried, grilled or barbecued, you'll love this mild yet punchy spice rub. Afghan Spice Rub is a delightfully aromatic blend of freshly-ground cumin, cardamom and coriander seeds and black peppercorns mixed with turmeric powder.

Click here for recipes using Spice Fusion Afghan Rub.

African Veggie Curry Blend 

This is a very special mild blend for vegetarians, vegans or anyone who just loves vegetable curries. It contains three different kinds of lentils as well as several spices. If you like it hot, just add a handful or two of chillies or get yourself a jar of Spice Fusion's Fiery Hot Chilli.

Click here for recipes using Spice Fusion African Veggie Curry Blend.

Arabian Spice Blend 

Arabian Spice is especially delicious in slow-cooked vegetable, lamb or chicken dishes with a Middle Eastern bent. This popular blend is a very special combination of dry-roasted and freshly-ground black peppercorns, coriander, cumin and cardamom seeds, cinnamon quills, cloves, allspice, bay leaves and dried limes (Loomi) mixed together with hot paprika, cayenne pepper and turmeric.

Click here for recipes using Spice Fusion Arabian Spice Blend.

Turkish Baharat (no chillies)

There are a number of variations of Baharat, but this one is a favourite.  Seven gorgeous freshly-ground spices go together to make this delightful, aromatic spice blend: Cumin, black pepper, coriander, cloves, nutmeg, cardamom and cinnamon, to which dried mint is added. This blend goes particularly well with lamb. Try sprinkling it over lamb chops, backstraps or kebabs. Delicious!

Click here for recipes using Spice Fusion Turkish Baharat

Spicy Ethiopian Berbere

The foundation of many Ethiopian/Eritrean dishes, Berbere is a hot and spicy blend not recommended for the faint-hearted. This blend contains freshly-ground and dry-roasted cumin, cardamon, fenugreek, coriander, allspice, cinnamon, cloves, black peppercorns, dried red chillies, ginger, nutmeg, salt and turmeric.

Click here for recipes using Spice Fusion Spicy Ethiopian Berbere.

Cape Malay Curry Blend

Cape Malays or Cape Muslims are an ethnic group living in Cape Town, and to a lesser extent Johannesburg, in South Africa. Their descendants, mainly Javanese from present day Indonesia, were exiles sent to the Cape area by the Dutch from the late 1600s. Traditional South African cuisine has been greatly influenced by this community, with many Cape Malay dishes now being considered staples in South African homes.

Spice Fusion's Cape Malay Curry Blend is a mix of Malay and Indian influences and is ideal for South African recipes but also delicious in any recipe using "curry powder". It's a full-bodied blend with dry-roasted and ground coriander seeds, turmeric powder, cumin seeds, cardamom seeds, black peppercorns, chilli flakes, fenugreek seeds, fennel seeds, brown mustard seeds, whole cloves and ginger.

Click here for recipes using Spice Fusion Cape Malay Curry Blend.

Chermoula Spice Blend

A delicious blend used as the base for North African Chermoula paste. Contains cumin, coriander, turmeric, smoked paprika, chilli flakes, sea salt, black pepper and Spice Fusion's Ras El Hanout. Add to garlic, Spanish onion, lemon juice, coriander and flat-leaf parsley, blend to a paste, coat your meat, leave to marinate, then grill, fry or bake. Especially good with fish.

Click here for recipes using Spice Fusion Chermoula.

Chinese Five Spice (no chillies)

A touch of spice for stir-fries, noodles or as a spice rub for chicken, duck, pork and seafood. There are several variants of Chinese Five Spice but the most common blend includes star anise, sichuan pepper, fennel, cloves and cinnamon. To these five spices, we've added white pepper and sea salt for additional flavour.

Click here for recipes using Spice Fusion Chinese Five Spice.

Fiery Hot Chilli

With dried chillies, both long hot chillies and the famous birds eye, together with hot paprika and several other spices, this one's for chilli lovers only! 

Garam Masala (no chillies)

Garam Masala translates as "hot mixture" in Hindi, but the "hot" refers to the intensity of the blend, not to chilli heat. There are many, many different versions of garam masala from all over India and beyond. This version is a blend of cumin seeds, coriander seeds, black peppercorns, cardamom seeds, cinnamon quills, whole cloves and whole nutmeg, all of course roasted and freshly-ground. A versatile blend used both on its own or with other spices, garam masala is often added to a curry just before the end of cooking time to add a further dimension to the dish.

Click here for recipes using Spice Fusion Garam Masala.

Hurry Curry (no chillies)

Hurry Curry is a simple curry blend of coriander, cumin, black peppercorns, sweet paprika and turmeric is ideal for the kids and grownups who love curry but prefer it on the mild side. Of course if you like it hot, all you have to do is add some chopped fresh chillies or chilli powder.

Click here for recipes using Spice Fusion Hurry Curry.

Hyderabad Curry Blend

This complex blend has a depth of flavour you'll love, with dry-roasted and freshly-ground coriander, cumin, cardamom and aniseed seeds, cinnamon quills, bay leaves, curry leaves, whole cloves, nutmeg, dried red chillies and black peppercorns with turmeric. Use in Biryanis and other South Indian curries.

Click here for recipes using Spice Fusion Hyderabad Curry Blend.

Indonesian Curry Blend

A combination of freshly-ground and roasted coriander and cumin seeds, cinnamon quills, whole white peppercorns, fennel seeds, chilli flakes, galangal and turmeric  makes this an authentic base for many Indonesian or Malay-style dishes. Use to create Beef Rendang (dry beef curry) and Opor Ayam (chicken in coconut milk) or add to Nasi Goreng (fried rice) for a flavour lift.  

Click here for recipes using Spice Fusion Indonesian Curry Blend.

Kashmiri Rub

From the northern Indian state of Kashmir, this highly aromatic blend is made by grinding cumin and cardamom seeds, whole cloves, cinnamon quills, dried red chillies and black peppercorns, to which turmeric and salt are added. Kashmiri Rub is a versatile and popular blend that goes especially well with chicken and lamb and is equally delicious as a rub or curry powder added to your favourite curry.

Click here for recipes using Spice Fusion Kashmiri Rub.

Madras Curry Blend

Madras curry is named after the south Indian city of Madras, now known as Chennai. It is one of the most well-known of Indian curries and Is usually fiery hot. Our version is hot but not fiery, so just add chopped dried or fresh chillies on the side if you'd prefer more heat. Ingredients include cumin, coriander, fennel, fenugreek and mustard seeds, whole black peppercorns, chilli flakes, turmeric and curry leaves.

Click here for recipes using Spice Fusion Madras Curry Blend.

Malawi Curry Blend

This Malawi-style curry blend from eastern Africa is a medium to hot blend of freshly-ground blue/black poppy seeds, dried red chillies, cumin, coriander and brown mustard seeds, black peppercorns, whole cloves and cinnamon quills blended with turmeric. Goes wonderfully with chicken, lamb, beef and pork, creating a rich and flavoursome curry with a touch of chilli heat.

Click here for recipes using Spice Fusion Malawi Curry Blend.

Moroccan Spice Blend

Click here for recipes using Spice Fusion Moroccan Spice Blend.

Moroccan Ras El Hanout

Another Moroccan blend, but more complex and quite different to the one above, Ras El Hanout literally means "top of the shop" in Arabic, and so there are as many different blends as there are spice merchants in the Middle East and North Africa. Our version of this exotic blend contains dry-roasted and ground coriander, cumin and cardamom seeds, allspice (pimento) berries, cinnamon quills, kibbled ginger, nutmeg and whole cloves mixed with cayenne pepper and a touch of pure saffron.
Ras El Hanout is one of our most popular blends as it goes superbly with so many dishes. Most often used in tagines and stews or added to rice and couscous, it is also a superb rub for grilled or barbecued chicken and lamb.

Click here for recipes using Spice Fusion Moroccan Ras El Hanout.

Persian Advieh (no chillies)

Inspired by one of the richest and oldest civilisations in the world, Persian Advieh is another versatile blend. Use as a rub for white or red meat or add to couscous or rice with chopped mint and dried fruit. It's a lovely blend of freshly ground cinnamon, turmeric, black pepper, cardamom, cumin, coriander, ginger and nutmeg.

Click here for recipes using Spice Fusion Persian Advieh.

Singapore Curry Blend

Singapore Curry Blend is a fusion of Indian, Chinese and Malay influences redolent of cosmopolitan Singapore. A blend of freshly-ground and roasted cumin and coriander seeds, black peppercorns, whole star anise, dried red chillies, cinnamon quills and turmeric, this is a really interesting and versatile blend with heaps of flavour. Equally delicious in curries, stir-fries, noodle dishes and as a rub for meat and chicken or try tossing small potato cubes in some Singapore blend and then shallow frying them until crisp and golden. Just delicious!

Click here for recipes using Spice Fusion Singapore Curry Blend.

Sri Lankan (Roasted) Curry Blend

To create this rich, dark curry blend, cumin, coriander and fennel seeds are individually dry-roasted on the stove top for up to 20 minutes until they darken to almost black. Long-grain rice is roasted until a deep golden brown and fenugreek seeds, cardamom seeds, cinnamon quills, whole cloves, home dried curry leaves, pandan (rampe) and dried chilli flakes are also roasted to intensify the flavour. Traditionally used in meat and seafood dishes.

Click here for recipes using Spice Fusion Sri Lankan Roasted Curry Blend.

Tandoori Masala

The Spice Fusion Tandoori Masala is far from being your bright red, full of chemicals variety found at the local supermarket. Taste the depth of flavour created by the blending of 12 spices including freshly-ground cumin, coriander and cardamom seeds, fenugreek leaves (methi), whole cloves, cinnamon quills, black peppercorns, whole nutmeg, chilli flakes, kibbled ginger, rock salt, turmeric (for flavour and natural colour) and Spice Fusion's garam masala.
Marinate lamb chops, fish, chicken pieces or fillets in a mixture of yoghurt, garlic, olive oil, and the Tandoori Blend for at least 2 hours, then barbecue or grill.

Click here for recipes using Spice Fusion Tandoori Masala.

Thai Curry Blend

Not to be confused with the well-known red, green and yellow curry pastes of Thailand, this Indian influenced curry blend is a wonderful base for many Thai and Vietnamese dishes. The combination of freshly-ground black and white peppercorns, whole cloves, coriander, cumin, cardamom and fennel seeds, kibbled ginger, chilli flakes and turmeric matches perfectly with the hot (spicy), sour, sweet and salty flavours of south east Asia.

Click here for recipes using Spice Fusion Thai Curry Blend.

Zanzibar Curry Blend

An exotic blend which takes its name from the archipelago of Zanzibar off the east coast of Africa. A mild and slightly sweet curry blend with dry-roasted and freshly ground coriander, cumin, mustard, fennel and fenugreek seeds; and cinnamon quills mixed with chilli flakes, sweet paprika, turmeric and brown sugar. Zanzibar curry is a mild blend that goes especially well with seafood.

Click here for recipes using Spice Fusion Zanzibar Curry Blend.