Sara Spices, Pulses & Seeds
Sara spices and herbs, lentils, beans and chickpeas, grains and seeds, in sizes up to 25kg, delivered across the UK.
About Sara Spices, Pulses & Seeds
About Sara
Sara products come from Sara International Ltd, a specialist importer, distributor and wholesaler of Mediterranean and Middle Eastern food in New Milton, Hampshire. Founded in 1988, the company began by importing drinks and frozen vegetables from Egypt.
Spices, herbs and blends
Choose everyday spices such as ground cumin, coriander, cardamom, cloves and cinnamon, paprika, chilli and black pepper; blends including garam masala, biryani masala, tandoori masala, curry powders, ras el hanout, Lebanese 7 spices (baharat), shawarma and shish taouk spices and za'atar baladi; dried herbs such as mint, thyme, oregano and sage (maramia); and mahlab for baking.
Lentils, beans and grains
Sara pulses include red split lentils (masoor dal), brown and green lentils, mung beans (moong), kabuli chickpeas and kala chana, red kidney beans (rajma), black eye beans (lobia), butter, cannellini, borlotti and pinto beans, split broad (fava) beans, yellow split peas and marrowfat peas, alongside white and red quinoa, couscous and bulgur wheat.
Seeds and baking
There are chia seeds, brown and golden linseed, pumpkin, sunflower and white sesame seeds, basil seeds (sabja), blue poppy seeds and seed mixes, plus tahini, dried yeast, baking powder, vanilla powder, caster and brown sugar, chopped dates and dry dates (chuara).
Which sizes can I buy?
Most Sara lines come in a choice of sizes, many up to 5kg, and some also come in 25kg bags for caterers.
More from our guides
See our guides to the types of lentils and pulses, za'atar, tahini and Lebanese 7 spice, or stock up in bulk buys.
Guides and recipes
- Types of Lentils and Pulses: Masoor, Moong, Chana and Rajma
- Shorbat Adas: Middle Eastern Red Lentil Soup Recipe
- Tarka Dal Recipe: Red Lentil Dal With a Spiced Tempering
- Mujadara: Lentils and Rice With Crispy Onions
- How to Cook Dried Chickpeas: Soaking, Cooking Times and Uses
- Chana Masala Recipe: Chickpea Curry From Dried Chickpeas
- Bulgur Wheat: What It Is, How to Cook It and a Simple Bulgur Pilaf
- Tabbouleh Recipe: Lebanese Parsley and Bulgur Salad
- What Is Ras El Hanout? Uses, Substitutes and a Homemade Blend
- Garam Masala vs Curry Powder: Indian Spice Blends Compared
- What Is Garam Masala? Uses, Substitutes and a Homemade Recipe
- Hummus Recipe: How to Make Smooth Hummus from Dried Chickpeas
- Falafel Recipe: How to Make Falafel With Dried Chickpeas
- What Is Za’atar? How to Use It, Plus Za’atar vs Sumac
- What Is Tahini? 10 Ways to Use It, Plus an Easy Tahini Sauce
- Lebanese 7 Spice (Baharat): What’s in It, Uses and Substitutes