Delivery, freshness and everything else

Colombo and the suburbs get it the next working day. Kandy, Galle, Kurunegala, Jaffna and the rest of the island take two to four days by courier. Orders placed before 2pm go out the same afternoon.

Delivery is Rs 450 flat, and free over Rs 7,500.

Baklava and halva travel in sealed tins and arrive fine anywhere we send them. Kunafa is frozen and half baked, so we only send it to Colombo and Gampaha where it stays cold long enough.

We grind in 200g batches and print the grinding date on the bottom of every tin. Nothing on the site is more than six weeks old. If a blend sells out we say the date it comes back rather than shipping older stock.

Keep the tins closed and out of the sun. Colombo humidity is the real enemy, so do not keep a tin open above the stove. Tahini and molasses are fine in the cupboard, but tahini separates, so stir it before use.

Visa and Mastercard on the site, bank transfer to our Commercial Bank account, or cash when the courier hands the parcel over. Cash on delivery is capped at Rs 20,000.

Food that has been opened cannot come back, but if a tin arrives damaged, the seal is broken, or the blend smells flat, send us a photo within three days and we replace it or refund it. No forms.

Often yes, if it keeps and if the supplier will sell us a small quantity. Mahleb, dried mint and Aleppo pepper have all come in this way. Email what you want and we will tell you whether it fits the next order.

Yes. Minimum order is Rs 25,000 and we grind to your spec if you want a blend adjusted. Ask for Nadia and she will send the wholesale list with kilo pricing.

Almost nothing. Middle Eastern cooking is warm rather than hot, so baharat and ras el hanout carry no chilli heat at all. Harissa is the only exception, and it is still milder than a Sri Lankan chilli paste.