New Ingredients to Try

Amatller Drinking Chocolate 45% with Cinnamon is a traditional Spanish hot chocolate, made in Barcelona from 45% cocoa with a warm note of cinnamon and a little maize starch to give it that famously thick texture. Amatller have been making chocolate in the city...

J-Basket Chuka Soba are dried Japanese ramen noodles, made in Japan with wheat flour, water, salt and kansui - the alkaline mineral salts that give ramen its distinctive character. “Chuka soba” means “Chinese-style noodles”, the traditional Japanese name for ramen, and despite the name...

Paiarrop Dark Chocolate Dipped Candied Orange is made from Salustiana oranges grown in the Valencia region of Spain, slowly candied in syrup and then half-dipped in palm oil-free dark chocolate. Paiarrop is a small Valencian producer making traditional Mediterranean sweets and fruit pastes from...

Saint C Calamansi Extract is a concentrated, all-natural juice made from calamansi grown and hand-picked in the Philippines, with no added sugar. Calamansi is a small, round citrus fruit about the size of a large marble, thought to be a cross between a mandarin...

Demetra Italian Pumpkin Cream is a ready-to-use savoury crema di zucca from Demetra, a producer from Talamona, in the Valtellina valley of Lombardy, that has supplied Italian chefs and pizzerias for over 35 years. It’s made with 68% pumpkin, gently cooked with onion, leek...

Odawaraya has been making food in Koriyama, in Japan's Fukushima Prefecture, since 1933. Its founder learned his trade at an old pickle shop in Odawara, which gave the business its name, and for decades the family made tsukudani and pickles. Today they also make...

Odawaraya started out in 1933 in Koriyama, Fukushima, making tsukudani and pickles. The founder had trained at a pickle shop in the town of Odawara, and he named his business after it. Over 90 years later the company is still in Koriyama, and its...

Odawaraya has been making food in Koriyama, Fukushima since 1933, when its founder opened a tsukudani and pickle business named after the Odawara shop where he'd learned his trade. The company still makes pickles, but it's now just as well known for its "eating...

Belloterra 100% Bellota Hand Carved Iberico Pork Shoulder is a 24-month cured paleta from pure-bred Iberian pigs, certified by the Los Pedroches Protected Designation of Origin in northern Córdoba. The pigs roam freely through the heart of Los Pedroches - one of the best-preserved...

Rustichella d'Abruzzo has been making pasta in Abruzzo since 1924, when it was founded in the hill town of Penne, fairly apt town for a pasta company to start up in! It's between the Adriatic and the Gran Sasso mountains. The founders, the Sergiacomo...

Entrepeñas Chorizo de León is cured at Geras de Gordón, 1,200 metres up in the mountains of León, by the same family-run maker behind our Entrepeñas Cecina - and it won a 3-star Great Taste Award in 2024, the highest rating there is. As...

Pick & Squeeze Kalamansi Concentrate captures one of the Philippines' most essential ingredients in a ready-to-use bottle. Kalamansi (also spelled calamansi) is a small citrus fruit, a natural cross between a mandarin and a kumquat, with a sharp, tart juice and a fragrant, floral...

Kursat's Enchilada Paste is a tomato and dried chilli paste made in Brecon, Wales by development chef Kursat Pisil, and in 2026 it won a coverted 3-star Great Taste Award - the top rating, given to under 2% of everything entered. It's built from...

"Hevva!" was the cry raised from the Cornish cliffs when a shoal of pilchards was spotted offshore, calling the fishermen to their boats. Cornish sardines are those same fish, so this tin brings the name back to where it started. The sardines are caught...

Hevva! is a small cannery at Norton Barton in Bude, North Cornwall, and one of very few places in the UK still canning fish and shellfish. Its name comes from the old Cornish cry raised when shoals were spotted off the coast. The aim...

Hevva Cornish Hake in Lemon is a tin of hake landed in Cornish waters and canned by Hevva at Norton Barton Artisan Village in Bude. The brand takes its name from the shout a Cornish lookout once gave when a shoal of pilchards was...

Hevva Cornish Monkfish with Aleppo is a tin of monkfish landed at Newlyn and hand-processed by Hevva at Norton Barton Artisan Village in Bude - the same North Cornwall food hub behind our Fionagh's Crackers range. The brand takes its name from the shout...

Hevva Crab Bisque is a rich, cream-based soup made with pot caught Devon brown crab meat, West Country cream and a glug of brandy, from Hevva, a small-batch seafood producer working out of a farm in Bude, North Cornwall. The name comes from the...

Bouillabaisse began as the fishermen's stew of Marseille, made from whatever the boats brought in that day and simmered with tomato, fennel, garlic and saffron. Hevva! makes its Cornish take on Bouillabaisse with seafood landed on Britain's west coast. The cannery at Norton Barton...

Rempapa Satay Peanut Sauce is made by the London-based spice brand founded by Singapore-born cook and author Shu Han Lee, who started making batches of her family's rempah spice pastes from homesickness before turning it into a business. This peanut sauce blends roasted peanuts...