ground spices (use as fresh as possible for the best flavour; grind whole spices in a pestle and mortar or spice/coffee grinder; a indicates where we think whole are best): caraway seeds, cardamom pods, coriander seeds, chilli flakes, cinnamon (whole sticks and ground), cumin seeds, medium curry powder, fennel seeds, mustard seeds, nutmeg, paprika (unsmoked and smoked sweet), saffron threads
dried herbs (bay leaves, mint, thyme oregano or marjoram)
fine and coarse or flaky sea salt
peppercorns
sugar (caster, soft light brown and dark muscovado)
honey
Good vegetable bouillon (for a quick stock)
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