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Asie du sud Épicerie
Apero - vins, Barres granola, Boissons et du vin, Bonbons, Candy & Chocolate, Chips, Chocolate & Confectionery, Cookies, Epicerie Asie du sud, Epicerie fine, Fruits secs et raisins secs, NOIX ET GRAINES, Pack de boîtes à collations, snacks, cookies et de friandises, Soupes & Viandes séchées
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Palm Sugar
Palm sugar, also known across Asia as jaggery or nam tan peep in Thai, is a crystalline sweetener which comes from the nectar of flowers high up in coconut palm trees. Palm sugar has similar properties to the more common cane sugar
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Vietnamese Basil Seed
Vietnamese basil seed is a popular ingredient in southeast Asian drinks and desserts to give a tapioca-like texture. -
Black Tapioca Pearls
Black tapioca pearls are often used in a Taiwanese drink called ‘boba’ or bubble tea, which is a milk-based drink with a handful of the gelatinous black pearl balls at the bottom of the glass – sucked up through an extra-wide straw.
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Greenfields Thai Seven Spice
Thai seven spice gives stir-fries the typical aromas of Thai cuisine. It's a great seasoning for fried chicken. -
Annatto Seeds
Annatto seeds are used as an intense, orange-yellow dye throughout the world, from tribal war paint to the ‘red’ colour in Red Leicester.
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Buenas Sugar Cane Vinegar - Sukang Iloko
Buenas sugar cane vinegar – also known as sukang iloko – is a mild but distinctive vinegar in Filipino cuisine. It’s often used to make sweet & sour sauces in Filipino cuisine. It is made from fermented sugar cane juice, a process that makes the finished vinegar more sour than sweet, tasting like a lightly vinegared apple juice. -
Hanoi Rice Vinegar
Rice vinegar is a common ingredient in Oriental cooking. Add a little Vietnamese rice vinegar to stir-fries for a touch of sweet acidity. Mix rice vinegar with a little dark soy sauce and sweet chilli sauce and use as a dipping sauce for dim sum and tempura. -
Virgin Coconut Oil 500ml
Coconut oil is extracted from the flesh of cold pressed organic coconuts, to give a 100% natural creamy, delicately scented oil. Because the coconut oil is cold pressed, it keeps it's delicate coconut aroma and flavours. Cocowel organic coconut oil is unrefined, unbleached and contains no genetically modified ingredients. -
Datu Puti Vinegar - Sukang Maasim
Datu Puti vinegar – also known as sukang maasim – is a sharp and fresh tasting condiment popular in the Philippines. It is made from fermented sugar cane juice, and is similar in character to a rice vinegar.
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Organic Jackfruit in Water
Organic jackfruit, or jakfruit, in water is a gluten and soy free alternative to meat. Jackfruit are in the fig, mulberry and breadfruit family, and are widely cultivated in tropical regions. -
Upton\'s Naturals Thai Curry Jackfruit
Upton’s Naturals Thai curry jackfruit is a quick and easy vegetarian and vegan dinner that’s full of flavour. Jackfruit are in the fig, mulberry and breadfruit family, and are widely cultivated in tropical regions.
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Pho Seasoning Stock Cubes
Phở seasoning stock cubes make or enhance classic Vietnamese phở – perhaps Vietnam’s most famous dish. Phở is a beef and chicken broth with flat rice noodles (bánh phở), thinly sliced beef and a selection of fresh herb and chilli garnishes.
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Organic Dried Jack Fruit
Organic dried jack fruit has a ripe banana aroma and tastes like a cross between mango and pineapple. When raw, jack fruit has very little flavour. But once sun dried, the tropical aromas and flavours are intensified. -
Ten Jang Fish Sticks BBQ
Serve Ten Jang fish sticks BBQ flavour with cold drinks as a bar snack, or enjoy on their own at any time of day. The dried and shaped fish fillets are coated with a sweet and sticky barbecue flavour glaze. -
Ladybird Rice Crackers
Ladybird rice crackers are a low fat snack to enjoy at any time of day. The rice crackers are flavoured with soy sauce and seaweed, for a sweet and salty snack that keeps you going back for more! -
Tao Kae Noi Big Roll Hot & Spicy Flavour
Tao Kae Noi’s Big Roll hot & spicy seaweed snacks provide spicy satisfaction on the go! The large sheets of seaweed are grilled and seasoned with a hot and smoky chilli powder. The sheets are then rolled and sealed in individual foil packets to preserve freshness and keep them perfectly crispy.
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Kampot Black Pepper
Kampot black pepper is known for its green and fresh aromas – with a hint of lime blossom – making it a great pepper for seasoning seafood. While heavier black peppers can overwhelm, the delicate, cold-spiciness make this a great seasoning, most famously used for Kampot Crab. -
Thai \"Hand\" White Pepper Powder
Thai Hand white pepper powder is a mild, white pepper which adds fragrant seasoning to dishes. This white pepper is gentler than black pepper as it contains less piperine, the substance responsible for pepper’s pungency.
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Vietnamese Rice Pho Noodles Banh Pho 2.5mm
Thin, flat Vietnamese rice noodles – or bánh phở – are traditionally used in Vietnam’s most famous noodle soup dish, phở. Phở is made with bánh phở noodles and thinly sliced beef in a chicken and beef broth, topped with freshly squeezed lime juice and a selection of garnishes – fresh coriander, Thai sweet basil and sliced red chillies are the most popular. -
Vietnamese Rice Paper
Vietnamese rice paper is firm and crisp- like a large round dried flat noodle. Traditionally, it was made by laying a fine batter of rice flour and water over woven bamboo sheets, in the sun to dry. Vietnamese rice paper still retains the traditional criss-cross pattern of the bamboo baskets. -
Thai Rice Stick Noodle 5mm
Thai rice stick noodles are a versatile ingredient in many Thai and other South East Asian dishes. The noodles are 5mm wide, similar in size to tagliatelle, but unlike pasta they are gluten-free as well as being vegan and vegetarian. -
Mung Bean Thread Vermicelli - Glass Noodles
Bean thread vermicelli noodles – also known as cellophane noodles, or glass noodles – are a beautiful, transparent noodle, made from mung bean starch. The see-through noodles might seem delicate, but once they’ve been briefly soaked in boiling water they take on a strong and flexible, more conventional noodle consistency, adding great texture to soups and stir fries. -
Jasmine Rice Thai Hom Mali
Thai Hom Mali rice has a subtle, fragrant flavour reminiscent of pandan leaves. Jasmine rice is a long-grain variety of rice originally from Thailand. Jasmine rice grains will cling together slightly when cooked but aren’t as sticky as glutinous rice. Serve jasmine rice alongside Thai curries or cook it in coconut milk for a fragrant rice pudding. -
Vietnamese Rice Pho Noodles Bahn Pho 4mm
Bánh phở are flat Vietnamese rice noodles traditionally used in Vietnam’s most famous noodle soup dish, phở. Phở is a nourishing breakfast dish made with bánh phở noodles and thinly sliced beef in a chicken and beef broth, topped with freshly squeezed lime juice and a selection of garnishes. Fresh coriander, Thai sweet basil and sliced red chillies are the most popular, with the spicy chilli helping to wake you up in the morning! For many Vietnamese, phở is their defining cultural dish.
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Ten Jang Fish Sticks BBQ
Serve Ten Jang fish sticks BBQ flavour with cold drinks as a bar snack, or enjoy on their own at any time of day. The dried and shaped fish fillets are coated with a sweet and sticky barbecue flavour glaze. -
Tao Kae Noi Tempura Seaweed Spicy
Tao Kae Noi tempura seaweed spicy is a lightly-salted, spicy snack consisting of crispy, fried strips of seaweed dusted with chilli powder. The Thai company Tao Kae Noi (or Taokaenoi) was only set up in 2004 but has quickly become one of the most respected brands of dried seaweed. Tao Kae Noi crispy tempura is made from high quality fresh seaweed which is carefully dried preserving its natural flavour. -
Tao Kae Noi Tempura Seaweed Original
Tao Kae Noi tempura seaweed is a lightly-salted snack consisting of crispy, fried strips of seaweed. The Thai company Tao Kae Noi (or Taokaenoi) was only set up in 2004 but has quickly become one of the most respected brands of dried seaweed. Tao Kae Noi crispy tempura is made from high quality fresh seaweed which is carefully dried preserving its natural flavour. -
Tao Kae Noi Super Crisp Kimchi Flavour Seaweed
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Tao Kae Noi Crispy Seaweed - Spicy
Spicy Tao Kae Noi crispy seaweed is a lightly-salted, spicy snack consisting of thin, dried strips of seaweed. The Thai company Tae Kae Noi (or Taokaenoi )was only set up in 2004 but has quickly become one of the most respected brands of dried seaweed. -
Tao Kae Noi Big Roll Hot & Spicy Flavour
Tao Kae Noi’s Big Roll hot & spicy seaweed snacks provide spicy satisfaction on the go! The large sheets of seaweed are grilled and seasoned with a hot and smoky chilli powder. The sheets are then rolled and sealed in individual foil packets to preserve freshness and keep them perfectly crispy.
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Flying Goose Sriracha - Super Sour
Flying Goose Super Sour Sriracha hot chilli sauce is the ‘chilli-vinegar lover’s treat’ from Thailand’s most famous brand of Sriracha chilli sauces. The Flying Goose super sour sriracha is made from sun-dried chillies, garlic and distilled vinegar. Sriracha sauce is named after the coastal Thai city, Si Racha, and has distinctively hot-clean Thai flavours. -
Flying Goose Sriracha - Super Hot
Super Hot Flying Goose Sriracha is not for the faint hearted! Thailand's favourite Flying Goose Sriracha chilli sauce has added even more chillies for a fiery mouth-tingling experience. The super hot sauce is made from sun-dried chillies and is named after the coastal Thai city, Si Racha. -
Flying Goose Sriracha - Lemongrass
Flying Goose Sriracha with Lemongrass is Thailand’s most famous chilli sauce, but with added Thai citric-floral notes. The lemongrass sriracha is a little milder than the other Flying Goose sauces, letting the lemongrass flavours shine through. Sriracha sauce is named after the coastal Thai city, Si Racha. Ideal with fish and seafood. -
Flying Goose Sriracha - Extra Garlic
Flying Goose Sriracha with extra garlic is the ultimate hot sauce for garlic lovers. Thailand’s most famous brand of Sriracha chilli sauces is enriched with spicy garlic, bringing extra garlicky pungency to grilled meat, kebabs, sandwiches, noodles and stews. -
Flying Goose Sriracha
Flying Goose Sriracha is the world's favourite brand of Thai Sriracha hot chilli sauces, made from sun-dried chillies, garlic and distilled vinegar. The hot Sriracha sauce is named after the coastal Thai city, Si Racha, with a distinctively hot-sweet-sour Thai flavour. -
Crispy Prawn Chilli Sambal
Crispy prawn chilli, or sambal is a classic Malaysian condiment, made from chilli, dried shrimp, shallots, and garlic. The spicy, salty, crunchy, umami-rich, garlickly flavours are addictive, and the condiment will transform any store-cupboard supper. -
Crispy Fried Garlic
Crispy fried garlic introduces texture to a dish, as well as distinctive garlic flavours. With texture being such an important aspect of Chinese cooking, crispy fried garlic makes a great garnish – on top of a bowl of noodles, stirred into rice, or even a pinch on top of a pan-fried fillet of fish. -
Chilli Paste With Holy Basil
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Buenas Coconut Gel
Buenas coconut gel – or nata de coco – is a popular chewy dessert ingredient from the Philippines. The coconut gel is made from fermented coconut water, which turns jelly-like and chewy. It has a faint coconut flavour, and is usually soaked in sugar syrup to add sweetness. -
Mae Sri Thai Panang Curry Paste
Panang curry paste is a blend of Thai lemongrass, galangal, kaffir lime and chilli. Panang curry paste brings a distinct, fragrant flavour and mild heat to curries and stir fries. Named after the island Penang, off the west coast of Thailand, panang curries are slightly sweeter and drier than other varieties of Thai curry. -
Mae Sri Thai Masaman Curry Paste
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Mae Sri Thai Jungle Curry Paste (Kaeng Par)
Mae Sri Thai Jungle Curry Paste, also known as Kaeng Par, is a rich, spicy red curry paste. Remote villages in Northern Thailand often make Kaeng Par without coconut milk in order to keep costs down and this has given rise to the nickname ‘jungle curry.’ -
MAE SRI Green Curry Paste
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Lucullus Sambal Oelek
Sambal oelek is a red chilli paste popular as a base for many Indonesian, Malaysian and Sri Lankan dishes. ‘Oelek’ is the Dutch spelling of the work ‘ulek’, a stoneware pestle traditionally used to make this chilli paste; and 'sambal' just means means sauce. -
Lucullus Sambal Nasi Goreng
Sambal nasi goreng is a spicy sauce used to make the much celebrated Indonesian fried rice dish, nasi goreng. Traditionally served at breakfast to use up leftover rice, this sauce packs in chilli and soy flavour. Sambal nasi goreng sauce also contains shrimp paste, onions, garlic and coriander. -
Lucullus Sambal Manis
Sambal manis is a sweet chilli sauce and condiment used in Indonesian cuisine. Its consistency is half way between a salsa and a paste. Sambal manis is fairly spicy but milder than sambal oelek. It also has a slightly sweet flavour, ‘manis’ meaning ‘sweet’ and ‘sambal’ meaning ‘sauce’ in Bahasa Indonesia. -
Lingham\'s Ginger Garlic Chilli Sauce
Lingham’s ginger garlic chilli sauce has a great balance of chilli-spice, delicate sweetness and ginger garlic flavour. The ginger garlic chilli sauce doesn’t contain any artificial flavours and colours, making it a well-balanced sauce without the cloying sweetness of many other brands. -
Lee Kum Kee Crushed Yellow Bean Sauce
Lee Kum Kee Crushed yellow bean sauce is made from fermented soy beans mixed with salt, glutinous rice and water. The sauce is actually brown in colour, but takes its name from the yellow huángdòu beans it’s made from. -
Kecap Manis
Kecap manis is a treacly sweet, thick, Indonesian variety of soy sauce. It still has distinctive salty-fermented notes, but is sweetened with palm sugar, and has far stronger flavours than traditional Chinese soy sauce. -
Flying Goose Sriracha Tasting Bundle
This is the ultimate set for the sriracha lover. Try the four flavours of the world’s favourite brand of sriracha, Thailand’s Flying Goose. -
Flying Goose Sriracha Mayo
Flying Goose sriracha mayo is the distinctive flavour of Thailand’s famous chilli-garlic sauce with a cool mayonnaise twist – ideal for those who prefer a gentler chilli heat. -
Vegetarian Fish Sauce - Nuoc Mam Chay
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Thai Taste Vegetarian Fish Sauce
Thai Taste vegetarian fish sauce is the ingredient that vegetarian and vegan cooks have been waiting for. Made with seaweed extract, it gives Thai and Vietnamese cooking the sea-like saltiness that’s so central to these cuisines. -
Thai Shrimp Paste
Shrimp paste is an important ingredient in South East Asian cooking. This shrimp paste is a pungent and salty, made from ground shrimp which is fermented under a hot sun. -
Thai Oyster Sauce
Mae Krua Thai Oyster Sauce is a key ingredient in any Thai larder. Mae Krua is a premium brand of oyster sauce made from specially selected fresh oysters in Thailand. -
Pad Thai Stir Fry Sauce
Pad Thai stir-fry sauce is a staple of Thai cooking. The famous fried noodle dish is thought to have been introduced to the city of Ayuthaya by Vietnamese merchants and subsequently adapted to the Thai palate. -
Manfood Vietnamese Pickled Onion
Not all pickles are created equal, and Manfood Vietnamese pickled onion slices are a shining example of pickles on the higher end of the scale. Crisp, sweet and lightly spiced, this Southeast Asian take on pickled onions will open your eyes to the way pickles should be. -
Manfood Peanut Satay Sauce
Manfood peanut satay sauce is about to become your new go-to sauce for quick dinners. The creamy, nutty sauce has hints of chilli, garlic, lemongrass and tamarind to give an authentic Southeast Asian flavour. -
Manfood Malaysian Achar Chilli Pickle
Manfood Malaysian achar chilli pickle is the condiment you’ve been waiting for. Hot, sweet and sour, this fresh tasting pickle is packed with crunchy vegetables and crushed peanuts. -
Manfood Adobo Wing Sauce
Manfood Adobo wing sauce is your shortcut to Filipino-style meals. Cider vinegar gives the sauce a sweet sharpness, while tomato, garlic and soy sauce bring umami depth. The sauce has a building heat from cayenne pepper and ginger. -
Mae Sri Tom Yum Paste
Tom yum paste makes the authentic clear Thai broth, tom yum soup. A blend of Thai lemongrass, tamarind juice, red chillies, garlic, kaffir lime and galangal. Tom Yum paste brings a distinct, hot and sour flavour to your dish. -
Mae Sri Thai Red Curry Paste
Red curry paste is a versatile blend of red chillies, Thai lemongrass, galangal, kaffir lime and spices. Red curry paste brings a distinct, mildly spicy flavour and ruddy hue to curries and stir fries. -
Vietnamese Shrimp Paste
This Vietnamese shrimp paste - mắm tôm - is made from fermented ground dried shrimps and salt. A very small amount of Vietnamese shrimp paste is used in cooking to give a great depth of umami flavour.
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