Spicymonkey is a small business run by Ian Nixon with a lot of help from his wife Gemma and some help from other poor family members who get caught up in it all.

The business was started as a way of funding their wedding and honeymoon an after great feedback and early success the business was taken up full time by Ian in 2009. Spicymonkey develop all their own recipes, many of which were inspired by their travels all over the world. Fresh ingredients are used and the company grind their own spices and spend hours peeling, chopping and cooking to make their huge delicious range.

During my recent trip to the Living North Spring fair that I attended with my good friend Katie  I came across the Spicymokey stand, knowing they are a local company who make the items themselves make the products so much more appealing to me.

The Monkey curry sounds delicious, it’s a curry blend which has evolved over the past 7 years. It’s also the powder used for the very popular ready-made sauces.   The main flavours are fenugreek, mustard, curry leaves, cardamom, cinnamon and cloves.

Spicymonkey Heat rating: – 4/10.  50g – approx 5-10 servings

Ingredients: –
Coriander, cumin, garlic, ginger, chilli, turmeric, fenugreek, mustard, cardamom, curry leaves, cinnamon, cloves

It wasn’t until I was researching information for this blog post that I realised I already owned a Spicymonkey product from my Larderbox in the form of my large Ras-E-Hanout packet!

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