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Fresh, speciality spice mixes and curry recipes for the home cook. Our range of spices are gluten & d We also have a range of rubs and bbq recipes.
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Bit Spicy sells a wide range of unique hand-blended and roasted spices inspired by dishes from around the world to help you cook delicious spicy curries from India, Malaysia, Singapore, Thailand, Indonesia and Mexico. All our spice blends come with full cooking instructions and extra serving suggestions, including our 'Secret Sauce'* recipe and many more recipe inspiration ideas. All you need are the basic fresh ingredients, tinned tomatoes or coconut milk and some fresh garnishes to cook the perfect curry! (* It's not really secret! All you need are onions, garlic, ginger and water, to make an authentic base sauce to add to your spices.)

01/10/2026

Normally we’d run a mile from anything resembling fusion food but in this case word on the street was correct! Halloumi in a curry is divine! We chopped it into small pieces and fried it first, and it adds a texture and saltiness which really works with spice. The curry? Our Dhansak, the hot version, with shredded kale. As a veggie curry it certainly beats paneer hands down and you can find it everywhere, so an absolute winner on both fronts! We will be trying it in a coconut curry soon!!

16/09/2026

Indonesian rendang: dark and sour with tamarind paste, hot with fresh chillies and sweet with brown sugar. Cook till the meat is absolutely falling apart and the sauce is very thick. Eat with coconut rice for a rich indulgence! Here’s the recipe for 4-6:

1 carton Malay Rendang spice
2 tbsp oil
900g beef or venison, diced
300ml ‘secret sauce’
400ml coconut milk
1 stalk lemongrass, chopped or bashed
small hot chillies, finely chopped
2 tbsp tamarind paste
1 tsp salt
1 tsp pandan essence (optional)
1 tbsp desiccated coconut and fresh coriander to garnish

Heat the oil in a large pan or wok, then fry the meat in the spices until brown.
Add the other ingredients except the desiccated coconut and coriander, bring to the boil and simmer very gently or cook in a low oven until the meat is tender. You may find it easier to keep it covered until the end, when removing the lid will make the sauce thicken without drying out.
Sprinkle the desiccated coconut and coriander, and serve with plain or coconut rice.

14/09/2026

Vietnamese Chicken with Peppers is such an easy recipe! Use any crunchy veg such as broccoli, kohl rabi, carrots and of course peppers! And use the sauce with any combination of protein and green stuff - it’s definitely got enough punch to deal with tofu! Here’s the recipe: serves 4

2 to 3 chicken breasts, cut into thin strips
2-3 tbsp groundnut oil
4 tbsp rice w**e or dry sherry
4 tbsp soy sauce
4 tbsp oyster sauce
2 tbsp sweet chilli sauce
2 tbsp brown sugar
2 tsp salt
1/2 each of a large green and red pepper, sliced
1 large onion, sliced
3-4 cloves garlic, crushed
2-4 fresh chillies, finely chopped
handful green beans, chinese cabbage, or long-stemmed broccoli, thinly sliced
3 spring onions, chopped on the diagonal (including the green stem)

RECIPE

Mix the rice w**e, sauces, sugar and salt in a bowl and set aside.

Add the oil to a wok, bring to a medium heat and add the onion. Fry for a couple of minutes, then add the chicken and stir fry until just cooked.

Add the rice w**e and sauce mixture and bring to the boil.

Add the other vegetables and stir fry for a couple of minutes, until just cooked.

Serve with rice or rice noodles (see below), and some soy and chilli sauces on the side.

09/09/2026

We used 700g chicken breast marinated in 2 tbsp our hot Mexican blend and 2tbsp oil. Bake for 25 minutes before shredding. Looking forward to leftovers stirred into Mexican rice with peppers and sweetcorn, or maybe a quesadilla with extra avocado!

02/09/2026

Szechwan Pork and Green beans: we haven’t had this in a while! If you really love Szechwan pepper then feel free to add more, but we feel we’ve got the level of tongue-tingling about right! We had normal green beans from Riverford but the really fine ones are actually better if you have them. Serve this as a side dish, on its own or with rice. If you want a little extra liquid add a handful of bean sprouts! Here’s the recipe:
250g minced pork
500g fine green beans, trimmed
2 tsp szechuan peppercorns, crushed slightly
5 cloves garlic, crushed
2cm piece ginger, grated
4 tbsp vegetable oil
finely chopped fresh or dry chillies (we suggest 4 red small ones but it’s up to you!)
half a red bell pepper, or 2 large mild chillies, thinly sliced to the same size as the beans
1 tbsp rice w**e or dry sherry
2 tbsp light soy sauce and 1 tbsp dark
2 tbsp sweet chilli sauce

Heat the oil in a wok and fry the beans until slightly wrinkled and brown. Do this in several batches. Remove and drain.

Turn the heat down and gently fry the garlic, ginger, chillies and peppercorns for a couple of minutes.

Turn up the heat, add the pork mince and fry for a few more minutes until browned. Add the red pepper/chilli, sauces and rice w**e and bring to the boil.

Add the beans to the wok, stir to heat through and serve, with extra soy and sweet chilli sauces on the side.

02/07/2026

Leftover Chinese Mushrooms with Tofu, with added beansprouts. We love beansprouts, and have just started adding them to the chicken noodle soup we eat at least twice a week. They add a little more liquid and a wonderful subtle flavour to a really simple and delicious dish. We haven’t cooked this for a while, and it’s just as good as we remembered! Serves 2 generously, and do go for the egg fried rice if you can!

40g dried chinese mushrooms, soaked for several hours in (initially) warm water
200g tofu, pressed to squeeze the liquid out, then sliced
2 tbsp vegetable oil
1 tsp each salt and sugar
1/2 tsp white ground pepper
2 cloves garlic, crushed
2 spring onions
2 tbsp rice w**e or dry sherry
1 tsp sesame oil
2 tsp cornflour mixed with a little water
1 tbsp soy sauce (plus more to serve)
1/2 packet beansprouts (optional)

Chop up the whole of the spring onions: chop the green part on the diagonal for a garnish, and chop the stalk finely.
Mix the salt, sugar and pepper together in a bowl.
Squeeze the mushrooms, and discard any tough stalks, reserving the soaking water. Slice into bite-sized pieces if they are large.
Heat the vegetable oil in a wok, fry the garlic for a minute then fry the mushrooms for a couple more minutes.
Add 200ml of the mushroom soaking water and bring to the boil, then add the salt/sugar/pepper mix and the rice w**e. Add the spring onions, optional beansprouts and the tofu (stir very gently so it does not break up). Cook for 2 minutes.
Add the sesame oil, then blend the cornflour with the soy sauce and stir in.
Serve immediately, scattered with the reserved spring onion, and with soy and chilli sauces on the side.

30/06/2026

Pic 2 is 300g grated tofu, and I defy you to make an interesting photo of this with no props! It grates really easily, keeps its texture and frankly a bit of a game-changer! I fried it with a little oil and a tbsp of our Mexican blend. I added a little water to keep it moist and that was it! Served in baked peppers with chopped avocado, tomato and crumbled feta (an easy Mexican substitute cheese!), this was a lovely simple light supper for two. Leftovers will be going in a taco for lunch!!

25/06/2026

This is a great recipe for a warm summer’s evening as it takes about 5 minutes to cook. The leftovers can be gently fried in a wok or pan or added to noodle soup (this is delicious and what we’re having today!!). You need a bag of beansprouts, chicken, rice w**e, soy sauce and spring onions. Yes, it really is that easy! We say white pepper but if you’ve only got black then don’t be put off! Here’s in recipe in full (serves 4-6):

700g chicken breast or thigh, thinly sliced Thai-style
4 tbsp oil
400g packet bean sprouts
1 tbsp corn flour
1 egg white, lightly beaten
2 tbsp rice w**e or dry sherry
1 tsp ground white pepper plus 1/2 tsp salt
2 tbsp soy sauce
100 ml water
2 spring onions, finely chopped, including the green parts

RECIPE
Place the chicken pieces in a large bowl. Add the soy sauce, salt, pepper, rice w**e, corn flour and egg white, and mix well.

Heat 3 tbsp of the oil in a wok or large pan, and quickly fry the bean sprouts for about a minute. They need to still be crunchy. Remove from wok and set aside.

Add the remaining oil and the chicken mixture to the wok, and fry for a few minutes until the meat is just cooked. Add the water if it looks too dry for your taste, although the beansprouts will add their own liquid. Return the bean sprouts to the wok with the spring onions, and heat through.

Serve with plain rice, with soy sauce and chilli sauce on the side.

23/06/2026

It’s not easy turning an omelette in a wok! But here’s the finished result: Egg Foo Yong, prawn omelette with soy sauce and spring onions. Really easy and the perfect light meal when the weather is hot! Here’s the recipe:

150g small cooked prawns, finely chopped (small ones often have more flavour and you’re chopping them anyway!)
1 medium onion, finely chopped
3 tbsp vegetable oil
5 eggs, beaten
1/2 tsp each of salt, ground white pepper and sugar
1 tbsp light soy sauce
1 spring onion, finely chopped
fresh coriander to garnish

Mix the prawns with the salt, pepper and sugar.
Add the soy sauce to the eggs and mix well.
Heat 2tbsp oil in a wok (traditional!) or non-stick frying pan (easier!) and gently cook the onion until soft. Stir in the prawns and heat through.
Remove the onion and prawns with a slotted spoon, add to the eggs with the spring onion and stir well.
Heat the remaining oil in the pan and add the egg mixture. Cook gently, bringing the raw egg to the sides of the pan to encourage even cooking, until the outside is golden brown and the middle is set. Turn once to cook the other side.
Scatter with the coriander, and serve immediately with a tangy salad.

10/06/2026

We haven’t eaten this in a while but it’s an easy way of having enchiladas but with all the effort done in advance! Layer up the filling (in this case beef) with tortillas, sour cream and cheese. Use the sauce to cook the meat - I might have used too much as it was a bit sloppy, but better than being dry! I used our Mexican blend and the recipe is online!

Address

Tonbridge
TN129

Telephone

+447824441555

Website

http://www.bitspicy.com/

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