Taiwan Vegetarian Barbecue Sauce

An essential part of Taiwan cooking used as flavouring for stews, fried rice, stir fry, bifun and much more.

☆Vegetarian Spread

Apple Horseradish, Herb and   Augergine

From the supplier of our veggie sausages. A lovely new creamy spread that is not only suitable for vegetarians but vegans too! It’s great for sandwiches or as a dip..

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Vanilla Beans

Organically grown vanilla pods from Uganda. These are fantastic for true vanilla flavour. You can scrape out the seeds to directly flavour dishes, place a whole pod in milk or soymilk to infuse with vanilla flavour which can then be used in baking or cooking (custard!), and by putting the dried, empty pods in sugar you can create your own vanilla sugar.

Mustang Beans

These new beans from Nepal may sound a little unusual but in terms of cooking and flavour they are very similar to red kidney beans. They have a mild, slightly sweet taste and are lovely in curries. One of our staff made a very simple curry, details and pictures of which can be found here along with some pictures of the farm in Nepal where they are grown.

Almond Butter

It’s been a while but almond butter is back and as delicious as ever. This is non-hydrogenated so the oil will separate from the almonds, but it’s quick work with a spoon to mix it back together again. If you don’t like re-mixing before you use it you can also store it in the fridge to prevent separation.

Cashew Butter

A rich, nutty paste that is perfect on toast. This butter is non-hydrogenated so the oil will separate out, but it’s easy to re-mix into a paste. Alternatively store in the fridge to prevent separation.