The whole pantry

Very hot Durban chilli masala. For people who actually want the burn.

Deep red Kashmiri masala. More colour than punishment.

Fierce Durban masala. Small amounts, tasting as you go.

The everyday jar: mild masala for curry, mince, rice or roast veg.

Mild butter chicken mix in a 150g jar. Sorts out a weeknight.

One sachet, one braai. All in one seasoning for steak, chops, wors and chicken.

Single use 7g sachet of the chicken seasoning South Africans reach for by default.

Deep red South African curry paste. Does the spice measuring for you.

More fragrant than fiery. The lamb curry jar, mild enough for the kids.

Chilli and garlic with a smoky edge. Goes straight over chicken from the bottle.

Sharp and savoury braai marinade, made for coals rather than the oven.

Mild and lemony. The safe bottle when there are small children eating.

Tandoori flavour with no yoghurt to mix. Cook it hot so the edges char.

Coffee and chicory blend, made for a mug of hot milk. 750g tin.

The sharp, vinegary mayo South Africans grew up on, 750g jar.

South Africa's standard tomato sauce, 700ml in glass.

The original peach and apricot chutney, 470g.

Seasoned crumb coating for home made fried chicken, 200g box.

Baked beans in tomato sauce, South Africa's own tinned brand.

The everyday black tea in South African homes, 10 tagless bags in a starter size.

Packet soup that doubles as a stew and potjie thickener.

Instant stock powder in a 17g packet, a South African kitchen standby.