Each of the 12-strong Spice-N-Tice range, which is being launched at Food & Drink Expo later this month, contains a measured amount of herbs and spices to make a different authentic dish.
The idea is that budding chefs are not left with a cupboard-full of leftover
jars. Packs come with recipe cards and consumers add meat or fish. Recipes include Methi Chicken, King Prawn Curry and Tandoori Salmon, which will retail at £1.99, and Tarka Daal and Pilau Rice, priced at £2.49, which include rice or lentils. MD Ketan Varu said Methi Chicken was a particularly strong product line, because it was rare to find the dish outside Indian restaurants.
“It’s one of the best-kept secrets of Asian cuisine and is made with fenugreek leaves,” he explained.
Varu said Spice-N-Tice’s USP was the fact that it used whole spices as well as ground. “We want to encourage people to cook more with fresh ingredients. You can get a better quality dish than by using jars.”