Products

Pack of 4 × TRS Black Pepper Whole 100g.

TRS Boiled Black Beans are black turtle beans already cooked and tinned in water, ready to drain and use. They keep a soft, floury centre and hold their shape, which saves the overnight soak and the hour of simmering that dried beans need.

Best for

• Rice and bean dishes, and burrito or taco fillings
• Soups, chillies and stews
• Salads, and quick weeknight curries

How to cook it

Drain and rinse in cold water to wash off the starchy tinning liquid, which otherwise thickens and clouds a dish. They are already cooked, so they only need warming through — five minutes in a sauce is enough, and longer will turn them to mush. Season at the end; salt added to the pan early firms the skins.

Pack and storage

400 g tin. Store in a cool, dry place. Once opened, transfer any unused beans to a covered container and refrigerate.

TRS Boiled Black Chickpeas (Kala Chana) are the small dark brown chickpeas, cooked and tinned in water. They have a firmer skin and a nuttier, earthier taste than white chickpeas, and tinning saves the overnight soak they would otherwise need.

Best for

• Kala chana masala
• Sundal, and festival and fasting dishes
• Chaat, and salads

How to cook it

Drain and rinse before use. Add them to a hot tempering of mustard seeds, curry leaves and grated coconut for sundal, or to an onion and tomato masala and simmer for ten minutes for a curry. They are already soft, so they need warming rather than cooking, and they will stay whole if you stir gently.

Pack and storage

400 g tin. Store in a cool, dry place. Once opened, transfer any unused chickpeas to a covered container and refrigerate.

TRS Boiled Black Eye Beans are lobiya, cooked and tinned in water, ready to drain and use. They are creamy and mild with the small dark eye that gives them their name, and they hold together well rather than collapsing.

Best for

• Lobiya masala and quick bean curries
• Sundal, and South Indian coconut stir-fries
• Salads, soups and rice dishes

How to cook it

Drain and rinse under cold water first to remove the starchy liquid from the tin. They are fully cooked, so add them to a finished onion and tomato masala and warm through for five minutes rather than boiling them again. If the gravy needs thickening, crush a spoonful of the beans against the side of the pan.

Pack and storage

400 g tin. Store in a cool, dry place. Once opened, move any unused beans to a covered container and refrigerate.

TRS Boiled Butter Beans are large flat lima beans, cooked and tinned in water. They have a soft, buttery, almost mealy texture and a very mild flavour that takes on whatever they are cooked with.

Best for

• Coconut-based curries and Caribbean-style stews
• Soups, casseroles and bean salads
• Mashing into dips and spreads

How to cook it

Drain and rinse gently — the beans are large and soft and break easily under a running tap. Fold them into a sauce at the very end and heat for three or four minutes only; stirring hard will turn them into a purée. Their mildness needs help, so be generous with garlic, chilli and a squeeze of lemon.

Pack and storage

400 g tin. Store in a cool, dry place. Once opened, transfer any unused beans to a covered container and refrigerate.

TRS Boiled Chick Peas are kabuli chana, cooked and tinned in water, ready to drain and use. They are firm enough to hold their shape in a curry but soft enough to blend smooth, which makes this the most useful tin in the cupboard.

Best for

• Chana masala and chole
• Hummus, and blended dips
• Salads, chaat and quick stews

How to cook it

Drain and rinse to wash off the thick tinning liquid. For a curry, add them to the finished masala and simmer for eight to ten minutes so they take up the flavour, crushing a few against the pan to thicken the gravy. For hummus, warm them briefly first and rub off the loose skins — it makes a noticeably smoother result.

Pack and storage

400 g tin. Store in a cool, dry place. Once opened, transfer any unused chickpeas to a covered container and refrigerate.

TRS Boiled Chick Peas are kabuli chana, cooked and tinned in water — this is the large 800 g tin, roughly double the usual size and sized for cooking for a crowd. They hold their shape in a gravy and blend smooth when you want them to.

Best for

• Chana masala and chole for a large table
• Big batches of hummus
• Salads, soups and stews

How to cook it

Drain and rinse well. Add to a finished onion and tomato masala and simmer eight to ten minutes, mashing a few chickpeas against the pan to thicken the sauce. Because the tin is large, portion out what you need and refrigerate the rest in their own liquid rather than dry — they keep better that way for a day or two.

Pack and storage

800 g tin. Store in a cool, dry place. Once opened, transfer any unused chickpeas to a covered container and refrigerate.

TRS Boiled Rosecoco Beans are borlotti-type beans, cooked and tinned in water. They are speckled pink and cream in the packet, turning an even brown once cooked, with a smooth, chestnut-like texture and a mild, slightly sweet taste.

Best for

• East African bean stews and githeri
• Soups, minestrone and casseroles
• Bean salads, and coconut curries

How to cook it

Drain and rinse before use. They are fully cooked, so fold them into a finished sauce and warm through for five to ten minutes. They break down more readily than kidney beans, which is useful if you want a thick, creamy stew — crush a spoonful against the pan and stir it back in.

Pack and storage

400 g tin. Store in a cool, dry place. Once opened, transfer any unused beans to a covered container and refrigerate.

TRS Canned Red Kidney Beans are rajma, cooked and tinned in water, ready to drain and use. They keep their deep red skin and soft, floury middle, and save the overnight soak and long boil that dried kidney beans demand.

Best for

• Rajma masala with rice
• Chilli, soups and stews
• Salads, and quick bean wraps

How to cook it

Drain and rinse thoroughly — the tinning liquid is starchy and will cloud a gravy. Because they are already cooked, add them to a finished onion, tomato and ginger-garlic masala and simmer for ten to fifteen minutes so they take on the flavour. Mash a few beans against the side of the pan to give rajma its characteristic thick gravy.

Pack and storage

400 g tin. Store in a cool, dry place. Once opened, transfer any unused beans to a covered container and refrigerate.

TRS Chick Peas are dried kabuli chana — the large, pale, round chickpeas. Cooked from dry they have a firmer bite and a fuller, nuttier taste than tinned, and they give you the cooking liquid, which is worth keeping for the gravy.

Best for

• Chole and chana masala
• Hummus and blended dips
• Chaat, salads and thick soups

How to cook it

Soak overnight, or at least eight hours — they take up their own volume again in water. Drain, rinse, then pressure cook with fresh water for 6 to 8 whistles, or simmer for 60 to 90 minutes until a chickpea crushes easily. A pinch of bicarbonate of soda in the soaking water softens them faster. Salt only once they are tender.

Pack and storage

1 kg. Store in a cool, dry place, sealed after opening.

TRS Crushed Chilli is dried red chilli broken into coarse flakes with the seeds left in. Being coarse rather than ground, it gives flecks of heat you can see and pockets of it you can taste, instead of the even warmth of a powder.

Best for

• Finishing pizza, pasta and grilled vegetables
• Chilli oil, marinades and dry rubs
• Tempering, pickles and Indo-Chinese sauces

Using it

Sprinkle it over at the table, or warm it briefly in oil to draw the heat and colour out — fifteen seconds over a low flame is enough, and any longer will scorch the flakes. The seeds carry most of the heat, so give the jar a shake before measuring or the strength varies from spoon to spoon.

Pack and storage

100 g. Store in a cool, dry place, sealed after opening.

Pack of 2 × TRS Crushed Chilli 100g.

Pack of 3 × TRS Crushed Chilli 100g.

TRS Coriander Seeds (Dhania Whole) are the whole, round seeds — pale brown, hollow and light, with a citrus-and-sage aroma that is far brighter than anything you get from a packet of ready-ground powder.

Best for

• Grinding fresh coriander powder as you need it
• Homemade sambar, rasam and garam masala blends
• Coarse rubs, pickles and tempering

How to cook it

Dry-roast over medium heat for a minute or two, until the colour deepens slightly and the kitchen smells of them, then let them cool completely before grinding. Grind only what you will use within a month or so. Cracked coarsely rather than ground, they give a good texture on grilled meat and roast potatoes.

Pack and storage

100 g. Store in a cool, dry place, sealed after opening.

Pack of 2 × TRS Dhania Whole / Coriander Seeds 100g.

TRS Dried Red Chillies Long are the long slim dried chillies used for tempering across South India. They carry real heat, more than the Kashmiri type, and give a sharper, smokier note when they hit hot oil.

Best for

• Tempering dal, sambar, rasam and vegetables
• Grinding into chilli powder and chutney powders
• Pickles, and masala pastes

How to cook it

Break each chilli in half or leave it whole depending on how much heat you want — the seeds carry most of it, so shake them out for a gentler result. Drop into hot oil with mustard seeds and curry leaves for a few seconds until the skin darkens and puffs, but not until it blackens. For a paste, soak in hot water for twenty minutes first.

Pack and storage

150 g. Store in a cool, dry place, sealed after opening.

TRS Garam Masala is the ground blend of warm spices — the finishing masala rather than a base one. Where turmeric and chilli go in at the start of a dish, garam masala is what you stir in near the end to lift the aroma.

Best for

• Finishing curries, dals and vegetable dishes
• Kebab mixes, koftas and marinades
• Chole, rajma and rich meat gravies

Using it

Add half a teaspoon in the last two or three minutes of cooking, or sprinkle it over just before serving — long boiling flattens the aroma and can leave a bitter edge. Use it alongside coriander and cumin powder, not instead of them; it is there for perfume, not for body. Keep the jar tightly shut, as ground blends fade quickly.

Pack and storage

100 g. Store in a cool, dry place, sealed after opening.

TRS Garlic Powder is dried garlic ground fine — sharp and savoury, with a drier, mellower flavour than fresh cloves and none of the peeling or chopping. It disperses evenly through a dry rub or a marinade in a way crushed garlic never will.

Best for

• Dry rubs, tandoori and kebab marinades
• Indo-Chinese sauces and noodle dishes
• Seasoning fries, popcorn and savoury snacks

Using it

Roughly a quarter teaspoon stands in for one fresh clove. Add it with the other ground spices rather than straight into hot oil, where it burns within seconds and turns acrid. For marinades, mix it into the yoghurt or oil first and give it a few minutes to hydrate before the meat goes in.

Pack and storage

100 g. Store in a cool, dry place, sealed after opening.

Pack of 3 × TRS Garlic Powder 100g.

TRS Green Cardamom (Elachi) are whole pale-green pods holding small sticky black seeds. The pod is mostly a wrapper; the aroma — sweet, floral and slightly camphorous — lives in the seeds inside.

Best for

• Masala chai and kheer
• Biryani, pulao and korma
• Gulab jamun, halwa and garam masala

How to cook it

For savoury dishes, bruise the pod with the flat of a knife and fry it whole in ghee at the start. For sweets and chai, split the pods, take out the seeds and crush them to a powder — the flavour is far stronger that way, and you avoid papery husks in the finished dish. Two or three pods will scent a pot of rice or a litre of milk.

Pack and storage

50 g. Store in a cool, dry place, sealed after opening.

Pack of 3 × TRS Green Cardamom (Elachi) 50g.

TRS Green Lentils are whole lentils with the skin left on — dark green-brown, firm, and quite different in behaviour from the split red kind. They keep their shape through cooking instead of collapsing, which makes them as useful in a salad as in a dal.

Best for

• Sabut masoor dal and whole lentil curries
• Lentil soups, stews and salads
• Sprouting

How to cook it

Rinse well and pick over for stones. Soaking is optional but a 30 minute soak cuts the cooking time. Simmer with about 3 parts water to 1 part lentils for 30 to 40 minutes, or pressure cook for 4 to 5 whistles, until tender but still whole. Salt at the end — added early it keeps the skins tough.

Pack and storage

500 g. Store in a cool, dry place, sealed after opening.

TRS Nutmeg (Jaifal) is the whole dried seed — hard, oval and brown, to be grated as you need it. Whole nutmeg keeps its warm, sweet, slightly resinous aroma for years, where the pre-ground kind goes flat within months.

Best for

• Garam masala and biryani masala blends
• Kheer, halwa and milk sweets
• Kebab and kofta mixes, and béchamel

Using it

Grate it on the finest side of a grater, straight over the dish, and stop early — a quarter of a nutmeg is more than enough for a family-sized pot, and too much turns a dish medicinal. Add it at the end for sweets and milk dishes; in a masala blend, break a piece off and grind it with the other whole spices.

Pack and storage

100 g. Store in a cool, dry place, sealed after opening.