This is comfort food, Ottolenghi-style. Comfort is by four hungries—Yotam, Helen, Verena, and Tara—each bringing their own memories, childhoods, and travels with them to explore what comfort food means to them. We've gathered four of the spices you need to cook from Comfort in one place.

Togarashi is Japanese for chilli pepper. This particular version, Shichimi Togarashi, is a seven-spice blend used to add a burst of heat, citrus, and umami–all at the same time. Sprinkle over udon noodles, grilled fish, soups, and rice dishes. Vadouvan is a French take on an Indian spice blend. It's sweet, smoky, and aromatic, making it perfect for fragrant curries, rich soups, and creamy sauces. Use it as a marinade for fish, chicken, and pork, or sprinkle it over finished dishes for an aromatic touch. You can even try it on popcorn to add some spice to your movie night. Hawaij is a Yemenite spice blend. It’s an intense mix that’ll warm up winter soups and spice up summer bbqs. There are two main variations: one for savoury dishes and another for coffee. This is the savoury kind. It’s warm, aromatic and lends a bold complexity to your cooking. Malay curry powder combines toasted turmeric, cumin, and coriander, with gentle hints of fennel and cloves, bringing a warm, sweet heat to dishes. This is Helen’s favourite blend—co-author of Ottolenghi COMFORT—for adding depth, balance, and authentic flavours to Malaysian style cooking at home.

Whats included:
1 x Hawaij
1 x Togarashi Shichimi
1 x Vadouvan 
1 x Malay Curry Powder