Pol Sambol is a vivid, fiery coconut relish with sharp onion, fresh chilli heat, and bright lime. It is intensely savoury and refreshing at once, adding texture and punch to almost any meal.

These salt-cured lemons become intensely fragrant, softly textured, and deeply savory-sour over time. The peel turns tender and aromatic, adding a bright, complex punch to Moroccan dishes in a way fresh lemon cannot.

This glossy chutney is deeply tangy from tamarind, rounded out by the caramel sweetness of dates and jaggery. Ginger, cumin, and a touch of chili give it warmth and complexity, making it the perfect drizzle for chaats, snacks, and fried savories.