Products

Annam Sona Masoori is a medium-grain, lightly polished South Indian rice — shorter than basmati, softer, and far more absorbent, so it drinks up whatever it is served with. Cooked grains come out tender and slightly clingy rather than long and separate, which is why it is the everyday rice of Andhra, Telangana and Karnataka.

Best for

• Plain steamed rice with sambar or rasam
• Curd rice, lemon rice and tamarind rice
• Grinding into idli and dosa batter

How to cook it

Rinse two or three times until the water runs mostly clear, and soak twenty minutes if you have the time. On the stove, use two cups of water to one cup of rice, bring it to a boil, then cover and cook on low for about fifteen minutes and rest it off the heat for five. In a pressure cooker, one and a half cups of water to one cup of rice for two whistles is enough. Use slightly less water for lemon rice, where you want the grains firmer and separate.

Pack and storage

10 Kg pack. Store in a cool, dry place, sealed after opening.

Annam Sona Masoori is a medium-grain raw rice and the everyday table rice of Andhra, Telangana and Karnataka. Cooked grains are soft and slightly clingy rather than long and separate, which is exactly what you want under sambar, rasam or a curry.

Best for

• Everyday steamed rice with sambar, rasam or curd
• Lemon rice, curd rice and tamarind rice
• Pongal, bisibelebath and light pulao

How to cook it

Rinse two or three times until the water runs mostly clear. In a pressure cooker use one cup of rice to two cups of water for two whistles, then let the pressure drop on its own. In an open pot use one cup to two and a half and drain any excess. A twenty minute soak makes the grains a little softer and slightly quicker to cook.

Pack and storage

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

Annam Pigeon Peas (Toor Dal) are split pigeon peas, the yellow lentil at the base of everyday South Indian cooking. They cook down to a soft, slightly sweet purée that carries tamarind and tempering better than firmer lentils do.

Best for

• Sambar and vegetable kootu
• Everyday dal with tomato and tempering
• Dal palak, dal fry and pappu with greens

How to cook it

Rinse until the water runs clear and soak for twenty to thirty minutes, which makes a noticeable difference to how evenly it breaks down. Pressure cook one cup of dal with two and a half to three cups of water and a pinch of turmeric for three to four whistles, then mash it smooth. Salt goes in after cooking, since adding it early keeps the lentils firm.

Pack and storage

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

Annam Toor Dal is split pigeon pea, the workhorse lentil of South Indian kitchens, in a smaller pack for households that cook dal a few times a week. It softens into a smooth, mildly sweet purée and takes a mustard-and-curry-leaf tempering well.

Best for

• Sambar for rice, idli and dosa
• Plain dal with tomato, garlic and green chilli
• Kootu, pappu and dal with spinach or gourd

How to cook it

Rinse well and soak for half an hour if you have the time. Pressure cook one cup with two and a half to three cups of water and a little turmeric and oil for three to four whistles, then whisk it smooth. Add salt and tamarind only once the dal is cooked, as both slow down softening if they go in at the start.

Pack and storage

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

Annam Black Gram (Urid Dal Chilka) is urad split in half with the dark skin left on, which is what the word chilka refers to. It cooks softer than whole urad but keeps more texture and a deeper, earthier taste than the skinless white dal.

Best for

• Urad chilka dal with ginger and garlic
• Mixed dal, panchmel dal and dhaba-style lentils
• Adding body to dosa and adai batters

How to cook it

Rinse until the water runs clear and soak for about an hour. Pressure cook one cup with three cups of water and a pinch of turmeric for four to five whistles, then finish with a tempering of cumin, garlic and chilli in ghee. It thickens as it stands, so keep a little hot water aside to loosen it before serving.

Pack and storage

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

Annam Black Gram (Urid Dal Gota) is whole urad with the skin removed, so the grains are round and white rather than black. This is the form used for batter, because it grinds to a smooth paste that traps air and gives idli and vada their lift.

Best for

• Idli and dosa batter, ground with rice or idly rawa
• Medu vada and thayir vada
• Papad and batter-based tiffin dishes

How to cook it

For batter, rinse and soak four to six hours with a teaspoon of fenugreek seed, then grind with very little cold water until light and fluffy. Combine with soaked rice in roughly one part urad to three or four parts rice, add salt and ferment overnight in a warm place. For vada, grind thick and use the batter straight away.

Pack and storage

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

Annam Black Gram (Urid Dal Gota) in a smaller pack, whole skinless urad with the round white grains used for grinding rather than for dal. It is the batter lentil, valued because it whips up light and holds air through fermentation.

Best for

• Idli and dosa batter
• Medu vada, ulundu vadai and thayir vada
• Ulundhu kanji and batter-based tiffin dishes

How to cook it

Rinse well, then soak four to six hours, adding a teaspoon of fenugreek seed if you are making idli. Grind with small additions of cold water until the paste is smooth and visibly aerated. Mix with ground soaked rice at about one part urad to three or four parts rice, salt it and leave it to ferment overnight somewhere warm.

Pack and storage

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

Annam Whole Ragi is finger millet sold as the whole grain rather than as flour, so the small round reddish-brown seeds are intact. Keeping it whole means you control what happens to it, whether that is sprouting, cooking it as a grain or grinding it fresh.

Best for

• Ragi mudde and ragi ambali
• Sprouting, then drying and grinding into flour
• Porridge and thick savoury gruels

How to cook it

Rinse and soak the grain for six to eight hours before you do anything with it. To cook it whole, use one cup to three cups of water and simmer for around forty minutes until tender. To sprout, drain after soaking and leave loosely covered for a day or two, then sun or oven dry completely before grinding. It is naturally gluten-free.

Pack and storage

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

Ariel Baby Liquid Laundry Detergent is specially formulated for gentle yet effective cleaning of baby clothes. Dermatologically tested and free from harsh residues, it provides powerful stain removal while being kind to delicate baby skin.

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• 1000ml – 20 wash loads

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• 810ml pack – 18 wash loads

Ariel Ultra+ Liquid Laundry Detergent in the 990ml format delivers 22 powerful washes from a concentrated, high-efficiency formula. Effective on tough stains at all temperatures, including cold wash cycles.

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• 990ml pack – 22 wash loads

Ariel Universal Waschpulver 72

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Arla LactoFREE Laktosefreie H-Milch 1,5% Fett

Arla LactoFREE Laktosefreie H-Milch 3,5% Fett 

Aroy-D Coconut Milk 150ml

The Asian Stir Fry Pack brings together three different Asian noodles in one order, so a stir-fry night does not depend on which single pack happens to be in the cupboard.

Inside: Diamond Glasnudeln (long glass noodles), Ayuko Udon Noodles 300g and Miyako Ramen Noodles 200g. Glass noodles are the thin, translucent ones that turn slippery and soak up sauce — good for a Thai salad or a stir-fry. Udon are thick, soft and chewy, at home in a broth or fried with a dark sauce. Ramen noodles are springy and thin, built for soup.

Three shapes, three different dishes. Each noodle cooks differently — follow the times on the individual packs, and rinse glass noodles in cold water after soaking so they do not clump.

The Asian Stir Fry Sauce Pack is the three-bottle foundation of Chinese home cooking, bought together rather than one at a time.

Inside: Lee Kum Kee Light Soy Sauce 150ml, Lee Kum Kee Dark Soy Sauce 150ml and Lee Kum Kee Oyster Sauce 255g. They are not interchangeable, which is the point of having all three — light soy is the salty, thinner one used for seasoning; dark soy is thicker and less salty, used for colour and depth in braises and fried rice; oyster sauce is the sweet-savoury thickener that gives a stir-fry its gloss.

With these three, plus garlic, ginger and spring onion, most Chinese stir-fries, noodle dishes and braises are within reach. Refrigerate the bottles after opening.

Ayuko Udon Noodles 300g

Bad Reichenhaller Iodized Salt + Fluorine 500g