Why Tyga?

Why Tyga? / A little box. A bigger story.

More than just a spice kit.

Spices bring warmth. Pastes bring aromatic depth. You bring the fresh ingredients. Together, they turn “what’s for dinner?” into somewhere worth going.

Find your next dish Discover the difference ↓
Tyga South East Asia gift set, colourful recipe kits, ingredient sachets and illustrated recipe cards

Convenience meets authenticity

A shortcut to the ingredients.
A proper cooking adventure.

You want the layers of flavour that make a dish special. You also have a Tuesday evening to get through.

Tyga bridges that gap with measured spices, prepared pastes and the sauces or stocks each recipe calls for. The specialist ingredients come together in one kit; you add the fresh ingredients and cupboard essentials, then cook with a clear recipe card.

Less searching for galangal. More time enjoying what it brings to your curry.

Spices & herbs

Warmth, fragrance, colour and character, measured for the recipe.

Pastes & more

Prepared aromatics, with sauces and stocks where needed, to build the next layers.

Your fresh ingredients

Vegetables, your choice of protein and the cupboard essentials on the shopping list.

Contents vary by recipe. Fresh ingredients and serving accompaniments are purchased separately. Check each kit’s ingredients, allergens and recipe before choosing.

The science behind the delicious bit

Flavour is more
than heat.

Your tongue detects tastes such as sweet, sour, salty, bitter and umami. Your nose brings the aromas. Temperature, texture and sensations such as chilli heat join in.

That is why simply making a dish hotter does not make it more flavourful. A fragrant curry needs several parts working together.

Crushing and grinding release aromatic oils from plant tissues. Different ingredients contribute different aroma compounds, which combine as you cook. Our kits help you build those layers in sequence.

01 / Aroma
The fragrant opening

Lemongrass, makrut lime, galangal and spices give Green Thai Curry its aromatic character.

02 / Taste
The savoury balance

Fish sauce contributes salty, savoury notes; the recipe’s honey adds sweetness.

03 / Heat
The warmth you notice

Fresh green chilli, ginger and black pepper contribute different kinds of pungency.

04 / Texture
The way it feels

The coconut milk you add gives the curry its creamy body.

A flavour portrait of our Green Thai Curry, inspired by Silk & Spice. Colours identify different roles; they do not measure ingredient amounts or intensity. Sources & further reading.
Botanical illustration of lemongrass, makrut lime, ginger and galangal
Botanical illustration from Tyga’s Silk & Spice.

The fragrant paste / Small sachet. Big part to play.

Four aromatics.
One fragrant paste.

Dry spices and prepared aromatics do different jobs. Our fragrant paste brings four distinctive ingredients together, ready to join the spices and fresh ingredients in your pan.

Lemongrass

A bright, lemony, green opening.

Makrut lime

A vivid, unmistakably citrus character.

Ginger

Warmth and a lively, pungent lift.

Galangal

A sharper, almost pine-like aromatic note.

These are the principal aromatics, not the complete ingredient list. Our pastes are prepared ingredients; full ingredients and allergens are listed on each kit’s product page and packaging.

The ginger & garlic foundation

Our aromatic paste brings a ginger-and-garlic-led base to recipes across the range. Alongside the fragrant paste, it gives our Green Thai Curry a foundation that a dry spice blend alone does not contain.

The pan finishes the story

For our Green Thai Curry, you blend both pastes with shallots, fresh chilli and the spice blend, then fry before adding coconut milk. That cooking step helps the aromas develop and mingle. The order matters: follow the card for the full method.

Same aromatics. Different adventures.

One paste.
Three destinations.

The fragrant paste is a common thread. The spices, fresh ingredients and cooking turn it into three very different meals.

Green Thai Curry with rice and the Tyga recipe kit, serving suggestion

Thailand / Creamy & fragrant

Green Thai Curry

Coconut milk, fresh chilli and spices bring the aromatics together in a creamy curry.

Cook this dish ↗
Larb Lettuce Wraps and the Tyga recipe kit, serving suggestion

Laos / Fresh & savoury

Larb Lettuce Wraps

Fresh herbs and crisp lettuce take the same aromatic thread in a lighter, crunchier direction.

Cook this dish ↗
Malaysian-style satay skewers with peanut sauce and the Tyga recipe kit, serving suggestion

Malaysia / Nutty & aromatic

Satay

Warm spices, grilled skewers and the peanut sauce you make give the aromatics a new setting.

Cook this dish ↗

Cooked dishes show serving suggestions. Follow each recipe’s shopping list; fresh ingredients and accompaniments are not supplied.

The Tyga table of flavour

Learn a little.
Taste a little more.

Start recognising the notes in your food. These are culinary descriptions, inspired by the book’s flavour table—not chemical symbols or a strength scale.

Citrus / GreenLemongrass

Lemony · green

Pepper / PungentGalangal

Sharp · pine-like

Floral / SweetCardamom

Floral · resinous

Warm / WoodyCinnamon

Sweet-smelling · woody

Citrus / WarmCoriander seed

Citrus · rounded

Earthy / BitterTurmeric

Earthy · gently bitter

Anise / HerbalStar anise

Liquorice · woody

Heat / FruitChilli

Hot · fruity

An ingredient can sit in more than one flavour family. This is an invitation to notice, smell and taste.

From the Tyga book / 200 culinary entries

How many spices
can you name?

A seed, a leaf, a bark, a berry. Our Silk & Spice cabinet brings together 200 spices, herbs, preparations and blends. Spot the familiar, discover something new, then reveal the illustrated key.

Two hundred numbered culinary entries, including spices, herbs, preparations and blends, from the Tyga book
An illustrated world of whole spices, aromatic plants and regional blends, from Tyga’s Silk & Spice.Open the spice cabinet ↗
Reveal the illustrated key
The illustrated answer key naming the two hundred culinary entries in the spice cabinet
Match the numbers to the names. Whole and ground forms, herbs and blends each have their place.Open the illustrated key ↗

Silk & Spice / The story behind the collection

Before the recipe,
there was a journey.

The Silk Roads were a changing network of land and sea routes connecting communities across Asia, the Middle East, Africa and Europe. Alongside silk travelled spices, knowledge and ways of cooking.

Illustrated camel caravans crossing a mountain and desert landscape
An imagined caravan landscape from Silk & Spice. AI-generated illustration, not a reconstruction of a single historical convoy.Explore the panorama ↗

Markets connected worlds.

Caravans moved between oasis towns and trading cities. Goods passed through many hands: an ingredient could travel much farther than any one merchant. Encounters brought new tastes, ideas and skills.

The ocean was a road.

Maritime routes linked the Indian Ocean with Southeast Asia and beyond. Spices such as pepper, cinnamon, cloves and nutmeg travelled through ports and markets, becoming part of kitchens far from where they grew.

Even chilli had to arrive.

Chillies originated in the Americas. After transatlantic exchange began in 1492, they spread into Africa and Asia. Local cooks made this newcomer their own—a reminder that food traditions keep evolving.

The Tyga map / Colour, place & flavour

Follow the flavour.

From the pepper coast to the spice islands. Follow the connections, then let a place inspire your next meal.

Tyga map connecting India, Sri Lanka, Southeast Asia and the spice islands, with historical port links and a recipe trail
The book’s map pairs historical port links with a present-day Tyga recipe trail. Selected connections are shown schematically.Explore the full map ↗
  • 2
    Malabar curryIndia
  • 3
    Sri Lankan currySri Lanka
  • 6
    Green Thai CurryThailand
  • 9
    Murgh MakhaniIndia

Our Silk Road collection celebrates that curiosity and exchange. These are dishes for today, inspired by living food traditions, with their own regional stories. Each recipe is another place to begin.

Explore the history sources ↓

Spices & eating well

Small ingredients.
A more varied table.

Herbs and spices have long belonged to both kitchens and traditions of care. For everyday cooking, start with what is on your plate: variety, balance and food you enjoy making.

Make room for plants.

Try a different vegetable in your week’s cooking. Beans, lentils, vegetables and wholegrains can add fibre and variety to your meals; herbs and spices bring new ways to enjoy them.

Season with curiosity.

The NHS suggests herbs, spices, garlic, chilli and lemon as ways to add flavour instead of extra salt. Taste before adding more: sauces, stocks and prepared pastes can already contain salt.

Look at the whole meal.

Your protein, vegetables, accompaniments, portions and the amount of oil or coconut milk all shape the finished meal. A pinch of spice is one part of a much bigger picture.

What about the health benefits of individual spices?

Ginger, turmeric and cinnamon have long histories in food and traditional care. Modern research asks different questions: which preparation, in what amount, and with what evidence?

Many studies use concentrated extracts or supplements. Their findings cannot simply be transferred to a spoonful in a curry, or to a Tyga kit. Our focus here is flavour and practical ideas for a varied diet; we do not claim that our kits prevent or treat health conditions.

Your world. Your kitchen.

The next chapter
is dinner.

A new favourite for tonight. Four cooking adventures to give someone. Pick a dish, gather your fresh ingredients and follow your curiosity.

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Sources & further reading

Inspired by Tyga’s Silk & Spice working book: the fragrant paste, table of flavour, sensory portraits and histories of exchange. Factual background checked against the sources below. Ingredient information comes from our current product pages; always check your pack.