New Ingredients to Try

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...

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...

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...

O-Med Yuzu Infused Arbequina Extra Virgin Olive Oil is cold-pressed at the García family's mill in Ácula, Granada, where fresh yuzu peel from their own orchard is crushed together with mild Arbequina olives in the same batch. Although yuzu is best known as a...

Fionagh's Cornish Buttermilk Crackers are made with buttermilk in place of the sourdough base used elsewhere in the range, giving a lighter, more tender crumb and a gentle tang. They're baked at Norton Barton Artisan Food Village near Bude, the collaborative Cornish food hub...

Fionagh's Seeded Sourdough Crackers take the same slow-fermented base as the Original and scatter it with poppy seeds, pumpkin seeds and sunflower seeds for extra crunch and a nuttier, more savoury edge. They're made at Norton Barton Artisan Food Village near Bude, the collaborative...

Fionagh's Original Sourdough Crackers are thin, crisp crackers made with a slow-fermented sourdough base at Norton Barton Artisan Food Village near Bude. The range was developed by Fionagh Harding, who co-founded Norton Barton with her husband on their 350-acre Cornish farm, turning it into...

Tre Marie Crispy Wafers with Milk Cream Filling come from Le Tre Marie, the historic Milanese bakery best known for its panettone, pandoro and colomba. Alongside their traditional festive baking, they make a range of everyday snacks, and this is one of them: small,...

Tre Marie Salted Caramel & Chocolate Biscuits come from Le Tre Marie, an historic Milanese bakery in Italy. Like our Cranberry & Almond Cookies, this is one of Le Tre Marie's breakfast biscuits - the kind of thing dunked into a morning coffee in...

Tre Marie Cranberry & Almond Cookies come from Le Tre Marie, the historic Milanese bakery. In Italy, this is often eaten as a breakfast biscuit rather than an afternoon one: less sweet than you might expect, with a soft, slightly cakey texture - somewhere...