Meat & spice guide

Explore cuts and seasonings. This is a product guide; the shop confirms current availability.

Chicken thighs

Upper chicken leg; bone-in and skin-on or as thigh fillet.

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Chicken drumsticks

Lower chicken leg, usually bone-in and skin-on.

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Ribeye

Rib steak with natural fat seams, suited to pan cooking or grilling.

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Beef shank

Shank with marrow bone and connective tissue, suited to slow cooking.

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Minced beef

Ground beef for meatballs and fillings; ask about fat content.

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Lamb leg

Lamb hind leg as a roast or portioned; ask for the cut you need.

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Lamb shank

Lower lamb leg, suited to slow braising.

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Hamburgers

Shaped patties; the shop confirms meat, seasoning and ingredients.

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Kofta

Seasoned minced meat portions; ask about ingredients and allergens.

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Shawarma

Thin marinated meat strips; meat and marinade are confirmed per product.

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Salmon fillet

Pink fish fillet; ask about origin, portions and availability.

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Cod fillet

White fish fillet; exact species and availability are confirmed by the shop.

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Paprika

Mild pepper flavour and colour for meat and marinades.

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Cumin

Warm and earthy, for kofta, pulses and marinades.

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Turmeric

Yellow and earthy, for rice dishes and spice blends.

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Black pepper

Peppery flavour; use whole or ground.

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Coriander

Citrus-like seed aroma, whole or ground.

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Chilli powder

Hot flavour; heat varies by product.

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Curry powder

Spice blend for rice and chicken; ingredients vary.

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Cinnamon

Warm, sweet aroma, as sticks or powder.

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Oregano

Aromatic leaf for tomato, grilling and marinades.

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Thyme

Aromatic herb for meat, soup and stews.

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Rosemary

Robust herb, used sparingly with lamb and potatoes.

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Bay leaves

Leaf for soups and stews; remove before serving.

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Ras el hanout

Aromatic blend; ask about ingredients and allergens.

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