Charmaine Solomon

Vibrant flavours of fresh Thai herbs and other uniquely Asian ingredients give this curry its wonderfully distinctive fragrance and mellow flavour. Medium heat with a hint of sweetness.

Equally delicious with seafood, poultry or meat, this Thai curry, redolent of galangal, lemongrass, coriander root and kaffir lime, is for those who enjoy some heat. Serve with rice. Medium hot.

Peanuts and potatoes, along with coconut milk, round out the flavours and mellow the spicing of this traditional Thai beef curry. Medium hot.

Arguably the most aromatic of all Thai curries, the combination of herbs, spices and fragrant rhizomes make it a taste sensation. Serve with rice. Medium hot.

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 or fish. Serve with rice or roti and, if desired, sambols and chutneys. Medium.

This legendary curry of Indonesia and Malaysia works equally well with chicken or beef. Serve with rice. Medium hot.

The fiery combination of flavourful ingredients has made this hot soup legend. Equally delicious with chicken or seafood. Hot.

A subtle blend of spices that lends an intriguing flavour to lamb for the frypan, oven or barbecue. Serve with Indian breads, salad or rice. Stir a spoonful into basmati rice as it cooks to make a quick and easy fragrant pilaf. Mild.

A spicy but not excessively hot spice blend based on ginger, garlic and Indian spices. A marinade for whole poultry, pieces or fillets. Barbecue over charcoal for best flavour, or cook under a grill or on a heavy griddle plate. Serve with Indian breads or pilaf. Medium hot.

Complements any kind of fish or seafood. A zesty blend to rub over all your favourite seafood for grills and barbecues. A little mixed with an equal amount of water when stir frying seafood makes a piquant sauce. 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 (spiced fresh cheese and green peas). Serve with Indian breads or rice.

Infuse your next barbecue with this delicious combination of coriander, garlic, black pepper and lemon juice. Suitable for meat, poultry or fish to barbecue, roast, grill or pan fry. Serve with salad and steamed rice or flat breads. Use as a flavour base for vegetable curries and meat or vegetable stir-fried dishes. Medium hot.

This fiery condiment is used in small quantities to give your food the exotic flavours of Morocco and Tunisia. Delight your tastebuds with this blend of cumin, coriander, chilli, caraway and mint, paprika and preserved lemon. Used as a relish at the table to accompany couscous and tagines, its versatility means it can be spread on meats before grilling or mixed with sour cream or yoghurt as a dip.

A subtly fragrant spice blend. Exotic spices combine with the unique tang of Moroccan preserved lemon. Perfect for tagines of lamb, fish or poultry. Serve with couscous or rice pilaf. Very mild.