Gourmet Pantry

1kg

Finely milled high grade, soft wheat flour, from organically grown Italian wheat. '00' flour has a higher gluten content and fine texture which is perfect for pasta - especially pasta dough for filled pasta where a smooth delicate texture is required.

The Italians swear by it for cake and biscuit making. We recommend using it in recipes that call for all purpose flour.

Perfect for pasta, pizza, bread and baking.

From La Vera in Spain, this Paprika is smoked slowly over a low flame for several days intensifying its flavour and colour.

Dulce paprika is smoky, tangy and adds flavour to roast vegetables, potato salad and rice or fish dishes. 

Capsicum peppers were brought to Europe by Christopher Columbus, and the Spanish were the first to mill them into a powdered spice. Today, pimentón (paprika) remains one of the Spanish kitchen's defining ingredients. Not far from where Columbus introduced the capsicum plant to Spain, is the Extremadura region, famous for its world-renowned smoked paprika. In 1993, smoked paprika from La Vera, in Extremadura, became the world’s first pepper spice with denomination of origin status.

Of all the producers in this area, La Chinata, a small family-owned and operated business, are considered to produce the finest Spanish paprika, owing to their dedication to quality and the patience and care involved in their traditional, artisan process.

Their peppers are oak-smoked for up to two weeks before being slowly ground between stone-cut wheels for 9 hours, until they reach a super-fine texture. The heat produced by the friction of the stones is carefully controlled, as maintaining a lower temperature releases the full aromas and flavours locked in the peppers’ oils.

There are three varieties of La Chinata smoked paprika, each made from a different variety of pepper; Dulce (sweet), Agridulce (bittersweet) and Picante (spicy). Their distinctive red tins are recognised around the world and are the choice of world-famous chefs such as Jamie Oliver, Nigella Lawson and Gordon Ramsay. Their new innovation are ground paprika flakes (branded under Pons), chunkier than their fine powder and offering a new multitude of uses.

Another premium product from the Ortiz family on Spain's Cantabrian coast, Ortiz sardines are the prime choice for connoisseurs. These sardines are prepared using traditional methods dating back to the 1800s. They are individually hand cleaned, fried in quality olive oil, then left to stand to drain any excess water, giving them a delicate texture.

Try using them in a fritter, stir them through your favourite pasta for added flavour, or on your toast for breakfast with a dash of Forvm Cabernet vinegar.

In 1891, Bernardo Ortiz de Zarate established Conservas Ortiz in Vizcaya, Spain, located in the Basque region. Since then, five generations have maintained and improved upon the artisan methods of production, leading to a delicious, premium range of anchovies and tuna.

Known as the 'Beluga caviar' of the anchovy world, Ortiz anchovies are prized for their superior flavour, quality and texture. The anchovies are preserved whole, layered with coarse salt and pressed for up to 6 months. This results in a firm-textured anchovy with a less salty taste. Each anchovy is then individually trimmed and filleted by hand, to remove all bones.

El Socarrat paella rice is a premium short-grain rice ideal for making authentic paella or rice dishes. 

It has a mild flavour that absorbs the flavours of other ingredients beautifully. It is extremely absorbent and expands in width rather than in length, retaining its shape when cooked, making it non-sticky and not creamy. Try making a traditional seafood paella or indulge in a creamy Spanish pudding for dessert.

Naturally gluten-free

A versatile truffle seasoning that is perfect for seasoning hot and cold dishes. The final touch for all truffle recipes.

Giuliano Tartufi (tartufi meaning truffles) is the lifelong passion project of Giuliano Martinelli, who as a child, would go into the woods every morning with his trusty dog sidekick to hunt for truffles. Since 1991, Giuliano has devoted himself entirely to sourcing and processing fresh truffles, from a small laboratory in Pietralunga, in the Umbria region of Italy, using refined, artisan methods.

He handpicks the best truffles from a select network of truffle hunters throughout Italy, bringing only the highest-quality black and white truffle products to the market. The company's staff has thirty years of experience and produces a wide range of truffle specialities, including whole, sliced or minced truffles and truffle pastes, butters and powders.

Giuliano Tartufi's goal is and always has been, to share their passion for Italian truffles and the culinary traditions of Umbria, with the world.

The perfect blend for paella or Spanish inspired dishes; with paprika, tomato powder, herbs, Ñora peppers, onion and saffron.

The perfect seasoning blend for paella and Spanish-inspired dishes or add to marinades and braises for easy flavour. La Chinata paella seasoning is made with a blend that includes paprika, tomato powder, herbs, Ñora peppers, onion and saffron.

Simply add a sachet of seasoning to El Socarrat paella rice and cook with your choice of stock and meat for an easy, delicious meal.

4 x sachets per box. Each sachet will season a dish to serves 4.

Capsicum peppers were brought to Europe by Christopher Columbus, and the Spanish were the first to mill them into a powdered spice. Today, pimentón (paprika) remains one of the Spanish kitchen's defining ingredients. Not far from where Columbus introduced the capsicum plant to Spain, is the Extremadura region, famous for its world-renowned smoked paprika. In 1993, smoked paprika from La Vera, in Extremadura, became the world’s first pepper spice with denomination of origin status.

Of all the producers in this area, La Chinata, a small family-owned and operated business, are considered to produce the finest Spanish paprika, owing to their dedication to quality and the patience and care involved in their traditional, artisan process.

Their peppers are oak-smoked for up to two weeks before being slowly ground between stone-cut wheels for 9 hours, until they reach a super-fine texture. The heat produced by the friction of the stones is carefully controlled, as maintaining a lower temperature releases the full aromas and flavours locked in the peppers’ oils.

There are three varieties of La Chinata smoked paprika, each made from a different variety of pepper; Dulce (sweet), Agridulce (bittersweet) and Picante (spicy). Their distinctive red tins are recognised around the world and are the choice of world-famous chefs such as Jamie Oliver, Nigella Lawson and Gordon Ramsay. Their new innovation are ground paprika flakes (branded under Pons), chunkier than their fine powder and offering a new multitude of uses.

This award winning late harvest balsamic is dedicated to the ancestor, Riccardo, who created the recipe at the beginning of the 20th century. More viscous and concentrated than Giusti's usual style, Riccardo is obtained from sweet, sundried grapes and undergoes a longer cooking process.

Aromas and flavours of plum jam and red fruits intertwine with hints of honey and vanilla in a considerably viscous and sweet product.

Riccardo is perfect in a dressing for savoury or sweet dishes, a delicious addition to pasta dishes and excellent drizzled over steak or any cut of beef.

Ingredients: Must of cooked sundried grapes, aged wine vinegar.

Aging: In oak barriques, dismissed by wineries.\

The Giusti family have been producing balsamic in the traditional way in Modena since 1605. They are the oldest and most awarded producer of balsamic and have an unrivalled collection of antique barrels still in use.

Giusti select good quality Trebbiano and Lambrusco grapes and slowly reduce the grape juice in copper kettles until it is thick, dark and sweet. Unlike industrially produced balsamic vinegar, Giusti do not use pressurisation to speed up the reduction process. It is a labour of time and patience.

Giusti add only good quality wine vinegar to the cooked grape must, and then age it in traditional barrels of various woods - juniper, cherry, oak, ash, and mulberry. Each wood infuses the balsamic with its own unique flavour and aroma. Giusti have over 1000 barrels in use - 600 of which are over 200 years old. Many industrial producers have only a few barrels and large, stainless steel silos.

As the balsamic ages, it ferments, and the liquid evaporates. Each barrel is then topped up with balsamic from another barrel of different wood. Because each barrel contains a blend of vinegars from other barrels, it is impossible to determine the age of the balsamic in any one barrel.

For Giusti’s specially dispensed reserve balsamics, they are in a unique position where they can extract small quantities from their very old reserves. Here Giusti can be quite sure of the minimum age of the must as when these barrels are topped up, they are done so only with older vinegar, not young must. Due to the blending process, these reserves will also include must that is older than the specified age. Other producers do not have these ancient barrels and reserves. Gisuti are meticulous in their blending process and track everything; for them producing balsamic is a craft, not just a commercial enterprise.

From La Vera in Spain, this Paprika is smoked slowly over a low flame for several days intensifying its flavour and colour.

Picante paprika has a direct and silky heat to it. Add some heat to classic dishes like paella, winter soups and chorizo sausage.

Capsicum peppers were brought to Europe by Christopher Columbus, and the Spanish were the first to mill them into a powdered spice. Today, pimentón (paprika) remains one of the Spanish kitchen's defining ingredients. Not far from where Columbus introduced the capsicum plant to Spain, is the Extremadura region, famous for its world-renowned smoked paprika. In 1993, smoked paprika from La Vera, in Extremadura, became the world’s first pepper spice with denomination of origin status.

Of all the producers in this area, La Chinata, a small family-owned and operated business, are considered to produce the finest Spanish paprika, owing to their dedication to quality and the patience and care involved in their traditional, artisan process.

Their peppers are oak-smoked for up to two weeks before being slowly ground between stone-cut wheels for 9 hours, until they reach a super-fine texture. The heat produced by the friction of the stones is carefully controlled, as maintaining a lower temperature releases the full aromas and flavours locked in the peppers’ oils.

There are three varieties of La Chinata smoked paprika, each made from a different variety of pepper; Dulce (sweet), Agridulce (bittersweet) and Picante (spicy). Their distinctive red tins are recognised around the world and are the choice of world-famous chefs such as Jamie Oliver, Nigella Lawson and Gordon Ramsay. Their new innovation are ground paprika flakes (branded under Pons), chunkier than their fine powder and offering a new multitude of uses.

Talatta, the name the ancient Greeks gave the sea, is a third generation family-run company based in Sciacca, Sicily, and are known for their attention to detail. Fresh off the Mediterranean fishing boats, within 24 hours the anchovies are hand-cleaned and washed in brine, before being cured in sea salt for up to 12 months. The anchovies are then filleted by hand and packed into tins.

Eat as is, or in pasta or pizza. Try melting a few into your tomato sauce for a flavour boost.

Talatta, named after the ancient Greek word for sea, is a third-generation family-run company based in Sciacca, Sicily, and are known for their attention to detail. Fresh off the Mediterranean fishing boats, within 24 hours the anchovies are hand-cleaned and washed in brine, before being cured in sea salt for up to 12 months. The anchovies are then filleted by hand and packed into jars, seasoned with local ingredients including Trapani sea salt, Sicilian extra virgin olive oil and Pantelleria capers.

Butter Chicken Quick Stix Mix 45g - organic recipe base & seasoning

Quick Stix Easy Butter Chicken

From the Love My Earth kitchen to yours, experience authentic Butter Chicken organic recipe base & seasoning. This delightful dish is made with organic tomato powder and carefully blended spices—perfect for a quick, satisfying meal, even on your busiest days!

What's Inside?

Each pack contains a pure herb and spice seasoning mix designed to create rich, creamy Butter Chicken. This recipe base is:

• No Sugar, No Fillers: Enjoy a wholesome, flavorful meal without unnecessary additives.
• Serves 4-6: Ideal for family dinners or a cozy night in—plenty to satisfy everyone.
• Versatile: Use it with chicken, tofu, or even vegetables for a delicious twist on a classic!

Discover Your Culinary Creativity

With Quick Stix, preparing authentic Butter Chicken at home is effortless. Just mix our seasoning with your choice of protein or vegetables, add a splash of cream or coconut milk, and within minutes, you'll have a creamy, flavorful dish ready to serve.

Whether you're craving comfort food or impressing guests with a restaurant-quality meal, our Quick Stix Easy Butter Chicken makes it simple to enjoy a rich, satisfying dinner in no time.

Explore More Culinary Possibilities

Don’t forget to explore our featured recipe here and discover other creative ways to incorporate this organic recipe base into your weekly meals. From healthy lunch bowls to hearty curries, the options are endless.

Join the Love My Earth community and enjoy the convenience of certified organic ingredients. Your taste buds—and your busy schedule—will thank you!

INGREDIENTS: All organic ingredients: dried tomato, butter chicken spice mix, salt, fenugreek leaves, cumin seeds.

Pressed from Cornicabra and Arbequina olives, It is well-balanced, with a fresh aroma and a slightly peppery but soft finish.

From Catalonia, Spain, an EVO pressed from Cornicabra and Arbequina olives. It is well-balanced, with a fresh aroma and a slightly peppery but soft finish. Recommended for everyday use in all types of cooking.

Producer

Since the 1930s, and spanning four generations, the Pons family has been deeply and passionately engaged in the cultivation of olives in the Lleida region of Catalonia. Their approach combines age-old wisdom with cutting-edge agronomic practices, ensuring each drop of Pons oil is a testament to both the past, and the future, of finest olive oil cultivation.

Pons has won numerous awards such as the Il Magnifico 2025 for their Janiroc Lecciana oil, six prizes at the Monocultivar Olive Oil Top 2025, and an astounding 11 awards at the EVOO Catalonia 2024 Awards. Additionally, Pons has been recognised as a new member of the exclusive EQOO (Extra Quality Olive Oil) group, a distinction reserved for the best extra virgin olive oil producers worldwide.

The Pons family have always been innovative leaders and have created many initiatives to ensure a successful future. Their olive ‘library’ project saw the planting of 313 varieties to identify which ones would cope best with changing climatic conditions, were most adaptive to terroir, displayed resilience within intensive organic cultivation, and offered superior organoleptic qualities.

They have patiently, and over time, added to their extensive land holdings with the purchase of adjoining small plots. This has enabled Pons to embark on a project to plant over 1 million olive trees by 2028. To date, they are well on the way to achieving this ambitious goal. Recognising that water is a truly precious resource, Pons have state-of-the-art irrigation technology in place to manage and optimise water use sustainably.

Pons also uses technology to make sure the olives are harvested at their optimal peak, and once in the mill all production methods are co-ordinated to make sure robust polyphenol content is preserved. This is key to ensuring that the highest possible antioxidant properties and health benefits are retained, while contributing to a stable product with good shelf-life.

Alongside their exceptional olive oils, Pons offer a range of quality versions of classic Spanish ingredients including; vinegars, olives, capers, caperberries and sweet white garlic. A selected range of fabulous wines completes the Pons offering.

From La Vera in Spain, this Paprika is smoked slowly over a low flame for several days intensifying its flavour and colour.

Agridulce paprika adds flavour to meat, seafood, grains and lentils. Also perfect in cheese sauce with cauliflower.

Capsicum peppers were brought to Europe by Christopher Columbus, and the Spanish were the first to mill them into a powdered spice. Today, pimentón (paprika) remains one of the Spanish kitchen's defining ingredients. Not far from where Columbus introduced the capsicum plant to Spain, is the Extremadura region, famous for its world-renowned smoked paprika. In 1993, smoked paprika from La Vera, in Extremadura, became the world’s first pepper spice with denomination of origin status.

Of all the producers in this area, La Chinata, a small family-owned and operated business, are considered to produce the finest Spanish paprika, owing to their dedication to quality and the patience and care involved in their traditional, artisan process.

Their peppers are oak-smoked for up to two weeks before being slowly ground between stone-cut wheels for 9 hours, until they reach a super-fine texture. The heat produced by the friction of the stones is carefully controlled, as maintaining a lower temperature releases the full aromas and flavours locked in the peppers’ oils.

There are three varieties of La Chinata smoked paprika, each made from a different variety of pepper; Dulce (sweet), Agridulce (bittersweet) and Picante (spicy). Their distinctive red tins are recognised around the world and are the choice of world-famous chefs such as Jamie Oliver, Nigella Lawson and Gordon Ramsay. Their new innovation are ground paprika flakes (branded under Pons), chunkier than their fine powder and offering a new multitude of uses.

Italy's favourite little onions marinated in balsamic vinegar.

Enjoy these tangy, sweet, and crunchy pickled onions as part of a ploughman's platter with some good cheddar or as an antipasto or tapa.

Based in Cheshire, Mrs Marion Darlington and her daughters, Sarah & Wendy, have been producing high quality preserves for nearly 40 years. It all began in 1981 when Marion’s husband, Tom, encouraged her to make a big batch of lemon curd with the extra eggs from their farm and see if she could sell it to the local shops. It turned out that her husband wasn’t the only fan, and the orders began to fly in, along with requests for homemade jams and chutneys.

By 1985 demand had increased so much that Mrs Darlington enlisted the help of her daughters and ladies from the local village, and her husband converted part of the farm into a kitchen. Today Darlington's is still a family-run operation and although the company has grown, the aim remains the same - to craft delicious products with a real homemade taste.

Packed with bold, savoury flavour, these vegan cheese straws deliver a rich, cheesy taste that’s hard to resist.

Ingredients List: Wheat Flour, Coconut Oil, Vegan Cheese (17%) [Water, Potato Starch, Coconut Oil, Sea Salt, Natural Flavour, Natural Colour (160a), Acidity Regulator (330)], Water, Salt, Spices, Garlic Powder.

Allergy Advice: Contains Wheat, Gluten. Made in a factory that handles Soy, Tree Nuts and Peanuts.

Country of Origin: NZ.

Nutritional Information (100g)

From Catalonia, Spain, a certified Organic EVO blended from Cornicabra and Arbequina olives.

Taco Quick Stix Mix 55g - organic recipe base & seasoning

We’re excited to bring you our Quick Stix Mix: Taco recipe base & seasoning, a certified organic recipe base that makes cooking delicious Mexican meals effortless and fun.

What's Inside?

Each pack contains a pure herb and spice seasoning mix specifically designed for creating delightful taco dishes. This recipe base is:

• No Sugar, No Fillers: Enjoy a wholesome meal free from unnecessary additives.
• Serves 6: Perfect for family gatherings or meal prep, ensuring everyone is satisfied.
• Versatile: Choose your favourite Mexican meal—tacos, burritos, fajitas, or even dishes featuring chicken, beef, fish, beans, or vegetables!

Discover Your Culinary Creativity

With Quick Stix, cooking vibrant taco night dinners has never been easier. Just mix our seasoning with your choice of protein or veggies, add a few simple ingredients, and enjoy the rich, vibrant tastes of Mexican cuisine.

Whether you're doing a Taco Tuesday feast or just spicing up your weekly meals, our Quick Stix Taco mix is makes life easy and delicious.

Explore More Culinary Possibilities

Check out our hero recipe here and discover additional ways to incorporate this organic recipe base into your weekly meals. From zesty fajitas to hearty burrito bowls, the options are endless.

Join the Love My Earth community and savour the convenience of certified organic ingredients. Your taste buds will be thrilled!

All organic ingredients: dried tomato, garlic, coriander, cumin, paprika, salt, cinnamon, oregano, chilli flakes.

Little fat pasta shells made from organically produced durum wheat grown in Italy. They have excellent flavour and texture and cook to a perfect al dente.

1g

Top-grade Iranian saffron tips. Bruise in hot liquid or dry roast for best intensity. Kiam Saffron tips are fine, even in size and deep red.

Make a flavoursome saffron infused paella, risotto, tagine or seafood soup.

Unlike other glazes on the market, which have only 20% grape content and are artificially thickened, this contains 39% grape. It is a thick, tangy and syrupy glaze. Use freely on just about everything, including strawberries, of course.

The Giusti family have been producing balsamic in the traditional way in Modena since 1605. They are the oldest and most awarded producer of balsamic and have an unrivalled collection of antique barrels still in use.

Giusti select good quality Trebbiano and Lambrusco grapes and slowly reduce the grape juice in copper kettles until it is thick, dark and sweet. Unlike industrially produced balsamic vinegar, Giusti do not use pressurisation to speed up the reduction process. It is a labour of time and patience.

Giusti add only good quality wine vinegar to the cooked grape must, and then age it in traditional barrels of various woods - juniper, cherry, oak, ash, and mulberry. Each wood infuses the balsamic with its own unique flavour and aroma. Giusti have over 1000 barrels in use - 600 of which are over 200 years old. Many industrial producers have only a few barrels and large, stainless steel silos.

As the balsamic ages, it ferments, and the liquid evaporates. Each barrel is then topped up with balsamic from another barrel of different wood. Because each barrel contains a blend of vinegars from other barrels, it is impossible to determine the age of the balsamic in any one barrel.

For Giusti’s specially dispensed reserve balsamics, they are in a unique position where they can extract small quantities from their very old reserves. Here Giusti can be quite sure of the minimum age of the must as when these barrels are topped up, they are done so only with older vinegar, not young must. Due to the blending process, these reserves will also include must that is older than the specified age. Other producers do not have these ancient barrels and reserves. Gisuti are meticulous in their blending process and track everything; for them producing balsamic is a craft, not just a commercial enterprise.

Grilled artichokes in extra virgin olive oil. These are prepared using traditional methods, preserving the authentic taste of organic artichokes. Blanched and then grilled as tradition dictates, they are then immersed in organic extra virgin olive oil.

The perfect addition to an antipasto platter, gildas, in pasta dishes or a risotto. 

Bioitalia is dedicated to sourcing high-quality organic foods from Southern Italy and beyond, a commitment they have upheld since 1994. Their decision to focus on organic farming stems from their belief in providing food that is grown without chemical fertilisers, steering away from intensive farming practices, and prioritising health and environmental sustainability.

Bioitalia strive to ensure that organic means more than just superior taste. Prioritising ethically sustainable production processes and cultivating strong relationships with every partner in their supply chain. Additionally, they use 100% recyclable packaging.