Additional information
Weight | 0.04 kg |
---|---|
Dimensions | 8 × 12 × 1.2 cm |
Barcode | "0796167987147" |
$2.90
Out of stock
Calypso Curry Masala Mild (30g) introduces a Caribbean twist to traditional curry blends. With a milder spice level, it’s perfect for adding a tropical flavour to chicken, fish, and vegetable dishes, making every meal an island getaway.
Stock
Out of stock
Weight | 0.04 kg |
---|---|
Dimensions | 8 × 12 × 1.2 cm |
Barcode | "0796167987147" |
This is a curry with fantastic Indian influences. It is an unroasted, general purpose curry, excellent for vegetables, lamb, chicken or fish.
This 240g jar will cook with approximately 10-15kg of meat, vegetables or seafood. 50+ servings.
https://mudgeerabaspices.com.au/recipe/bombaywalla-curry-recipe/
https://mudgeerabaspices.com.au/recipe/curried-sausages/
A great ingredient for mango chutney and also used in cocktails by heating the ginger into a syrup to make a spicy and sweet drink mixer.
Peppercorn Pink Whole offers a sweet, mild pepper flavour with a beautiful colour, perfect for finishing dishes or in spice blends for a unique taste and visual presentation.
Garlic, related to onion, leeks and chives is widely used as flavouring in cooking and has also been known for its medicinal benefits throughout ancient and modern history.
Origin: India
Black sesame seeds are commonly used in cooking and baking, particularly in Asian cuisine. They can be used as a seasoning, added to dishes for extra flavor and texture, or used to make black sesame paste or black sesame oil. They are also known for their nutritional benefits, as they are a good source of protein, fibre and healthy fats.
Durban Curry or Bunny Chow – Often referred to a just a “bunny” this South African fast food dish consists of a hollowed-out loaf of white bread filled with curry. It originated among Indian South Africans of Durban and still popular today. Simple hollow out a bread cob and fill with your curry, use the top broken into pieces to slurp up all that delicious curry. Also makes a fantastic savoury beef bake, very yummy!
This South Indian curry originates from Goa and is delicious cooked with coconut cream.
Traditionally cooked with beef but also excellent with lamb and chicken (at half strength) and accompanied with vegetable or potatoes.
WARNING: This is a pure spice mix, with a spicy medium heat, so if you heap your tablespoon when cooking, the curry will be hot.
This 240g jar will cook with approximately 9kg of meat, vegetables or seafood – 45 servings.
This North Indian curry originates from the where the Taj Mahal is located in India.
This spicy lamb curry, featuring coconut milk, is excellent used also with beef, goat or chicken.
This 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.
Lamb Seasoning (Kumari Original) is specially formulated to enhance the rich flavour of lamb. With a mix of herbs and spices, it adds depth and complexity to roasts, stews, and grilled lamb dishes.
Kaffir Lime Powder, made from dried leaves, offers an intense citrus flavour, perfect for adding a Thai twist to dishes. Its zesty lime taste is ideal for seasoning meats, curries, and salads, imparting a fragrant aroma.
Satay Spice Mix (Nut-Free) is a blend of Southeast Asian spices, perfect for creating delicious satay sauces or marinades without nuts. It offers a savory, slightly sweet flavour that’s ideal for chicken, tofu, and vegetable skewers.
Laksa is a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia.
Laksa consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam.
Our version hails from the Malacca region in Malaysia.
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OTHER IDEAS – To Use Rubs Who said dry meat rubs are just for meats? These zesty blends of spices and herbs can jazz up
This delicious debate bubbles up from our diverse views on health, flavour, and kitchen traditions. Full-fat coconut cream, butter and sour cream are the rock
Mudgeeraba Spices Korma and masala options are both popular types of dishes in Indian cuisine, but they can have differences in terms of ingredients, preparation
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