Spices

Spices are what we stock most of. At FUDI you will find over 300 items – whole and ground spices, dried herbs, chilli and ready-made blends from India, the Middle East, North Africa and Asia. Much of it you will not find in an ordinary supermarket, and in pack sizes that actually pay off if you cook with spices often.

Whole or ground spices?

Whole spices hold their aroma far longer, because the volatile oils sit protected inside the seed. Cumin and coriander toasted in a dry pan and ground just before use taste nothing like powder that has stood open in the cupboard for two years. If you have a mortar or a coffee grinder you can set aside for spices, whole spices are almost always worth it. If it has to be quick, the same spices are ready ground under ground spices.

Indian spices

Turmeric, cumin, coriander, mustard seed, fenugreek and cinnamon are the backbone of the Indian kitchen, and we stock them both whole and ground in 100 gram packs and large packs. If you are making a curry from scratch, these are usually what you need. If you want to move faster, we have separate pages for garam masala, tandoori and curry powder, and the rest sits under spice blends.

Spices from the Middle East and North Africa

Za'atar, sumac and ras el hanout pull food in quite another direction. Za'atar is thyme, toasted sesame and sumac mixed together, good on flatbread with olive oil or scattered over grilled chicken. Ras el hanout is the Moroccan house blend that turns a simple lamb stew into something more. If it needs more heat, harissa is the Tunisian chilli paste that lifts both couscous and stews. We also stock saffron for anyone making paella or Persian rice.

Asian spices

Chinese five spice, gochugaru, dried chilli and lemongrass belong in stir-fries, hotpot and kimchi. Japanese dishes are usually built on dashi and mirin rather than spices. If you are after plain umami rather than aroma, that sits under MSG and flavour enhancers, and if the food needs depth at the base you will find stock and bouillon with us too.

Chilli and Mexican spices

We stock around sixty kinds of dried chilli, most of them Mexican. Guajillo and ancho are the two to start with if you are making salsa, adobo or mole from scratch. Chipotle and morita are smoked jalapeño and give a bonfire note, while habanero provides the fruity heat from Yucatán. If it has to be quick, Tajin — mild chilli with lime and salt — is the easiest route to Mexican flavour on fruit, corn and snacks.

Barbecue spices and American blends

Cajun seasoning from Louisiana and taco seasoning are the two that move most with us once the barbecue is out. Both are blends with paprika at the base, salty enough to work as a rub straight on the meat.

How to store spices

Dry, dark and in a sealed tin – and not on the shelf right above the cooker, where the heat kills the aroma faster than you think. Ground spices keep about a year before the flavour flattens out. Whole spices keep two to three.

Frequently asked questions about spices

Do you stock whole spices? Yes, both whole and ground, and in addition dried herbs and ready-made blends.

Do you have large packs? Yes. Several of the spices come in 400 g and 1 kg as well as the ordinary household size, and the price per kilo is quite different.

Can I buy spices in a shop? Yes, in our shops at Holmen in Asker and at Røa in Oslo.

How quickly does an order arrive? We ship across the whole of Norway.