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Fresh, fragrant, and bursting with flavour, Madhuban Thai Green Curry Sauce is the perfect way to bring authentic Thai cuisine into your home kitchen. Crafted with a blend of green chillies, lemongrass, coconut milk, galangal, and kaffir lime leaves, this sauce delivers a beautifully balanced combination of heat, creaminess, and citrusy freshness. Whether you’re cooking up a prawn curry, a chicken dish, or a hearty vegetable medley, this sauce infuses every bite with the delicate yet powerful flavours of traditional Thai cooking. Simply heat and pour over your chosen ingredients, letting the rich coconut and aromatic spices work their magic. Serve with steamed jasmine rice for a restaurant-quality meal in minutes. -
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Indulge in the luxurious flavours of Mughlai cuisine with Madhuban Deluxe Badami Sauce, a rich and velvety blend inspired by India’s royal kitchens. Made with a generous infusion of ground almonds, cream, and delicate spices, this sauce creates an indulgent curry that is both mild and deeply flavourful. The subtle nuttiness of almonds perfectly complements tender chicken, lamb, or vegetables, delivering a dish that is smooth, satisfying, and utterly decadent. Whether you’re looking for an elegant meal for a special occasion or a comforting yet refined curry for a cosy night in, this sauce allows you to bring restaurant-quality dining to your home with ease. Serve with warm naan or fragrant pilau rice for an unforgettable feast. -
This convenient blend of mushrooms will add wonderful, rich flavour and texture to sauces, main dishes and stir-fries. Once rehydrated, this mushroom medley can be sauteed and served as a main course or included as an ingredient in fabulous appetisers. -
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This Truffle Pepper is made by mixing traditional salts, black pepper and pieces of white or black truffle. Use this salt as a condiment to any dish to bring a glorious hint of truffle and pepper. -
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LittlePod’s natural Indonesian vanilla pods are bold and earthy, containing dark smoky vanilla notes and come from LittlePod’s collaborative orchard in Bali, where their farmers use a pioneering system of polyculture. This vanilla type is best used in rich desserts, chocolates and caramels. The smokiness pairs well with savoury dishes like curries, brown butter, barbecue or cream sauces. -
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A lighter oil, suitable for a table condiment for guests to dress their own salads, pasta and much more. -
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The Ancho Poblano is a very popular, mild Mexican chilli. The fruits are dried once fully red. This chilli is widely used in Mexican cooking to make mild and fruity flavoured sauces (mole). The dried fruits are about 2.5" wide and 4" long and heart-shaped. -
- GLUTEN FREE
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The Bhut Jolokia (a.k.a. Naga Jolokia or Ghost) was the first chilli to be measured at over 1 million Scoville units - the first of the 'super' chillies. At that heat rating, they are 4 times hotter than the average Habanero or Scotch Bonnet but with the same fruity flavour. Please note: these chillies are imported from Assam, India. These chillies are very, very hot. We recommend taking precautions when handling them. Being three times hotter than an Orange Habanero, our suggestion for cooking with these chillies is to use a small amount to start with. If you want to try these chillies as a sauce, please see the Bhut Jolokia sauce. -
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Produced using 100% renewable energy! These chillies are home-grown and dried on the South Devon Chilli farm here in Devon and retain their vibrant red/orange colour. They are very, very hot and fruity and we recommend taking precautions when handling them: avoid contact with eyes, wear gloves at all times when handling and wear a dust/vapour mask if you are grinding or rehydrating and reducing to a paste. Part of South Devon Chilli Farm's super extreme heat range, they come in a 10g bag which is around 15 chillies. Heat: 11/10 (they have been measured at just over 1.4million Scoville Units). Must be cooked before eating. -
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The Pasilla chilli (pronounced pah-SEE-yah - meaning "little raisin" due to the wrinkled skin) is dark brown when ripe and turns almost black when dried. This chilli is commonly used in conjunction with Ancho Poblano and Ancho Mulato chillies to make Mexican mole sauces. The fruits are a very dark brown colour, long (8") and just under 2" wide. Flavour: liquorice and dried fruit. Must be cooked before eating. -
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This mushroom and truffle sauce can be used as a base for various dishes. Add butter, cream or creme fraiche to the Salsa Truffina, warm through on a low heat and add to pasta, rice, meat, pancakes or vegetables. -
This versatile product can be re-hydrated and is perfect to add an intense mushroom flavour to soups, pastas, sauces, pizza, risotto, omelettes.
GET IN TOUCH
info@grfinefoods.co.uk
01548 559177
Monday to Thursday: 9.30am – 5pm
Friday: 9.30am – 1pm
GET IN TOUCH
info@grfinefoods.co.uk
01548 559177
Monday to Thursday: 9.30am – 5pm
Friday: 9.30am – 1pm
GET IN TOUCH
info@grfinefoods.co.uk
01548 559177
Monday to Thursday: 9.30am – 5pm
Friday: 9.30am – 1pm