All Herbs, Spices + Seasoning

Aromatic and spicy with a medium sharpness and a delicious, slightly fruity note. Made using top-quality white, black, pink and green peppercorns. Beautiful used as a garnish. Use with all dishes and sauces

Try this seitan steak with green peppercorn sauce recipe here!

Crafted with The Koren Pantry's mature vegan kimchi, carefully dried to preserve its intense flavours, and a blend of of Korean chilli flakes, Maldon sea salt and garlic.

Shake these delicious flakes on your fries, popcorn, eggs, avocado, pasta to add a tangy and spicy touch to every meal.

Vegan, made with real kimchi, no artificial flavours or colourings. 

Shake well before use. This seasoning doesn’t contain any anti-caking agent.

Ingredients :

Vegan Kimchi (cabbage, Korean salt, gochugaru, garlic, ginger, spring onions, radish, carrot), Gochugaru (Korean Chilli flakes), Maldon sea salt, garlic.

Kimchi seaweed flakes: 

Sprinkle over rice, eggs, fish or add to salads and poke bowls for that extra umami!

Make the most delicious rice balls by adding these flakes and a bit of sesame oil to your sushi rice.

Ingredients :

Vegan Kimchi (cabbage, Korean salt, gochugaru, garlic, ginger, spring onions, radish, carrot), gochugaru, white and black SESAME seeds, seaweed, Maldon sea salt, sugar.

Crafted with The Korean Pantry's mature vegan kimchi, carefully dried to preserve its intense flavours, and a blend of of Korean chilli flakes, Maldon sea salt and garlic.

Shake these delicious flakes on your fries, popcorn, eggs, avocado, pasta to add a tangy and spicy touch to every meal.

Vegan, made with real kimchi, no artificial flavours or colourings. 

Shake well before use. This seasoning doesn’t contain any anti-caking agent.

Ingredients :

Vegan Kimchi (cabbage, Korean salt, gochugaru, garlic, ginger, spring onions, radish, carrot), Gochugaru (Korean Chilli flakes), Maldon sea salt, garlic.

Kimchi seaweed flakes: 

Sprinkle over rice, eggs, fish or add to salads and poke bowls for that extra umami!

Make the most delicious rice balls by adding these flakes and a bit of sesame oil to your sushi rice.

Ingredients :

Vegan Kimchi (cabbage, Korean salt, gochugaru, garlic, ginger, spring onions, radish, carrot), gochugaru, white and black SESAME seeds, seaweed, Maldon sea salt, sugar.

Breadcrumbs (WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), yeast, salt), onion, salt, rapeseed oil, flavouring, parsley sage

To stuff meat or poultry or use on it's own as stuffing balls! Vegan and just EXCEPTIONAL!

A few how tos:

Add 1 litre of boiling water to 340g stuffing mix, stir well, and allow to stand for 15 mins before use.

Ingredients (per 4–6 balls):

• 100 g sage & onion stuffing mix

• 150 ml water (or stock for extra flavour)

• Optional: 1 tsp butter or oil for richness

Method:

1. Prepare the stuffing: Mix the stuffing mix with 150 ml boiling water (or stock) in a bowl. Stir well and let it sit for 1–2 minutes until it thickens slightly.

2. Form balls: Once slightly cooled, shape the mixture into golf-ball-sized balls.

3. Optional: Brush lightly with a little melted butter or oil for extra crispiness.

4. Bake: Place on a lined baking tray and cook at 180°C / 160°C fan / 350°F for 20–25 minutes until golden and crispy on the outside.

5. Serve warm as a tasty side.

💡 Tips:

• If the mixture is too wet, add a little extra stuffing mix to help it hold together.

• For smaller or larger balls, adjust cooking time slightly.

Hand harvested UK sea salt flakes. 

'We collect our mineral rich, and super clean sea water from the Atlantic by hand. This is so we can be sure that our raw material has the correct amount of salinity. After we collect the sea from our favourite spot, we then pass it through a triple filtering system, developed and designed to preserve all the goodness from the Jurassic Coast.

After producing a concentrated brine, we watch the sea salt flakes form in our gently heated pans. This is a truly magical moment, and we will never cease to be amazed. The flakes perform an almost dance like motion on the surface of the pan, and then precipitate to the depths like a gentle snow drift. We then carefully, and expertly select the perfect moment for the ice-like flakes to be hand harvested from our pans. This is the crucial moment. Our process for making the brine combines the three most recognised sources of renewable energy: Biomass, Wind and Solar.

The last phase is to drain and dry the sea salt in our closely monitored drying rooms. This is paramount in creating the perfect texture of the sea salt that offers an explosive but gentle crunch to our foods.

Sumac can be likened to a fresh lemon tang, with hints of sweetness and floral notes alongside it's tart flavour. Sumac is great in Middle Eastern dishes such as fattoush salad and musakhan, but also fantastic at adding depth to chicken, fish and tofu, and many other salads!

Sun dried tomato halves with salt.

Maximise the flavour of these intense Sun dried tomatoes by adding to recipes at the beginning, or rehydrate by soaking in hot water for 20 minutes. Rinse, drain and store in good quality olive oil for use at anytime.

Salt added as a preservative.

Turmeric (Curcurma longa) is a the root of a flowering plant, and is member of the ginger family. It gives the characteristic yellow colour in curries.

It's becoming increasing popular for its anti-inflammatroy properties, and other health benefits as a spice. 

You may have heard of moon milk, or golden milk, also known as tumeric latte? This is the perfect drink for a cosy night in. It's warm, soothing, nourishing, nutritious, and full of anti-inflammatory benefits. Why not give it a go with this awesome vegan tumeric latte recipe from Justyna Manjari, and get some recipe inspo from her mouth-watering recipes while you're at it! Caffeine free, dairy free, gluten free, super creamy and belly-warming - what is more to love?!

Fun fact: Did you know that in general, colourful plant foods are good for the health due to the health benefits that come along with the pigments supplying the vibrant colour - Turmeric is no exception. Curcurmin is the primary plant pigment that gives turmeric both its colour, and supplies the anti-inflammatory properties is colourful then it is healthy

Our artisan kimchi is made in London by a former pastry-chef who learnt the art of kimchi from kimchi master chefs and Korean home cooks.

15 years of experimentation has resulted in flavourful kimchi that uses authentic, high-quality ingredients such as premium Korean chilli powder from the Yeong Yang region, mineral-rich Solar Sea salt and locally sourced UK-grown vegetables for the vegan kimchi, with the addition of wild salted fermented shrimps for the traditional kimchi.

We LOVE kimchi fried rice (Theo is amazing at this!), so why not try this recipe?  We recommend using day old rice - it's less sticky and less likely to go mushy! Pair it with white basmati rice and the gochugaru chilli oil.

Unpasteurised kimchi is packed full of probiotics, prebiotics and vitamins that support good gut health, improve digestion, and help boost immune systems.

• Artisan producer of authentic kimchi recipe
• Premium and authentique ingredients
• Packed with probiotics, prebiotics & vitamins
• Unpasteurised, free from preservatives or additives
• Closed loop

INGREDIENTS:

Chinese leaf, daikon, spring onion, carrot, onion, garlic, ginger, Korean pear, Korean chilli pepper flakes, glutinous rice flour, dried shiitake mushroom, kelp, fermented Korean plum extract, Korean solar sea salt.

*For allergens see ingredients in bold .  No known allergens present in this product.

*All natural: no preservatives, no added refined sugar, gluten-free

Made in an environment that may handle nuts, gluten, oats.

White peppercorns have a musty, grassy or slightly fermented flavour, and are ideal to season light coloured dishes such as cream