$58
A great way to build your heat tolerance or just have a chilli challenge with your mates. This pack includes one of each of the following:
Yes! the hits come gift wrapped. (each bottle is wrapped in tissue paper, boxed and with a ribbon)
Stock
Red Jalapeño Chilli Sauce Medium (250ml)
Habanero Chilli Sauce Hot (250ml)
Bubblegum Chilli Sauce Ultra Hot (250ml)
Fever Chilli Sauce Extreme (150ml)
Bubblegum is currently being replaced with “Manganero” Chilli Sauce until bubblegum chilli becomes available again from our grower. You will also receive a free meat rub sample too!
| Weight | 1.9 kg |
|---|---|
| Dimensions | 25 × 15 × 8 cm |
Salt Himalayan Pink Rock is perfect for grating fresh over dishes or using in a salt grinder. These large crystals add a pure, mild saltiness to foods, along with a touch of colour and texture, enhancing the overall dining experience.
Beetroot Powder is a vibrant, nutritious addition to smoothies, baking, and cooking, offering a sweet, earthy flavour and a rich colour. It’s packed with vitamins, minerals, and antioxidants, making it a healthy and versatile ingredient.
For a fabulous combination try this with our Spring Onion Recipe Dip. Add a dollop of chutney on top of dip for mouth-watering moments.
Care instructions:
Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.
This chutney will remain in perfect condition as long as you ensure there is no contamination from food or water particles.
Never return any unfinished portions to the jar or use a serving utensil used for anything else.
Yes! the hits come gift wrapped. (each bottle is wrapped in tissue paper, boxed and with a ribbon)
Aussie All-Rounder Barbecue Rub (175g)
Brazilian Barbecue Pork Rub (175g)
Portuguese Peri Peri Barbecue Rub (125g)
SPG (200g)
Mongolian Mint Lamb Rub (125g)
East Coast Buffalo Crystals Rub (150g)
* Please note, in the event that any ingredient becomes unavailable we will swap it for a similar item of equal or greater value while still providing well suited flavour matches *
Here’s the 6 best BBQ Rubs to have in your kit!
Aussie All Rounder
The beauty of Taipan’s Aussie All-Rounder is that it goes with all types of red meat on the grill, barbecue, in the smoker or oven. You’ll enjoy your meat with the salty-sweet and a little heat.
This is a great rub for brisket, apply your binder and then generously coat with Aussie All-Rounder prior to cooking in the smoker.
Tip: Slow Cooker Brisket – Rub with generously with your rub and cook on high for 8 hours to give you a good shredded meat for tacos, sandwiches, burrito bowls or pasta. 6 hours cooking time will give you tender beefy slices for a roast dinner.
Brazilian Barbecue Pork Rub
Taipan BBQ’s Brazilian Barbecue is a very popular rub that’s ideal for low’n’slow, particularly pork. Use as a seasoning or rub for chicken, that’s a winner too!
Paprika brings a sweet pepper flavour and with the addition of other aromatic herbs and spices including pepper, garlic, and onion, finished with a final layer of ginger and mustard really pulls this flavour combo together for a perfect pork rub. (try a slow cooked pork shoulder for pulled pork, 8 hours on high will give you the best result)
Portuguese Peri Peri Barbecue Rub
Peri Peri is Portugal’s favourite choice for fast food: an entire chicken butterflied open and served alongside a halo of homemade French fries and pillows of rice. Each mouth-watering bite infuses the palate with juices from the meat and spices. Use this amazing Taipan BBQ rub directly on your chicken or make up a marinade with olive oil, garlic, lemon & wine.
Mongolian Mint
Rosemary, Mint and Garlic are the classic seasonings for lamb, with good reason. Taipan BBQ has combined these, with some other exotic spices to create a flavour all its own. You will love this blend on your lamb roast or cutlets. It’s the perfect combination for the perfect family meal.
SPG Salt, Pepper, Garlic
SPG is one of the most popular all-purpose seasonings for any kind of grilling, roasting or everyday stove top cooking, a flavour that punches way above its weight.
This combination of flake and granule sizes are perfectly suited to use on generous cuts of meat for low’n’slow and high heat grilling. Seasons well without sacrificing on the natural flavour of the meat, let it shine!
Use on all meats including chicken, fish and veggies, even add it to your spaghetti or chilli. Especially phenomenal to use on brisket, wings, ribs and sandwiches.
East Coast Buffalo Crystals
Just sprinkle Taipan BBQ’s East Coast Buffalo Crystals directly onto your wings, to taste, right after baking or frying.
To create a Buffalo-style Wing Sauce, simply mix equal parts of Buffalo Crystals with White Vinegar and melted butter, then mix to create a delicious sauce and toss your cooked wings through, coating fully.
Serve with Blue Cheese or Ranch dressing – Enjoy!
How to use your seasoning/rub and glaze:
Lightly or generously coat your meat with your seasoning/rub. Up to you based on how much flavour you prefer.
When cooking meat, either on the BBQ, in an oven or a smoker, generously pour glaze over uncooked meat in a dish and with clean hands, turn the meat over to ensure that it is liberally coated on all sides.
For the oven and smoker, cover the meat and cook following the usual cooking instructions. Uncover for the last quarter of the cooking time to allow the sauce to reduce and the sweet stickiness to develop. Re-coat now to personal preference, if required.
On the Barbecue, just cook on the plate or over the grill. The glaze will darken and look burned but that’s okay – and awesome.
Turmeric Madras (2-3% Curcumin) (Haldi) provides a milder flavour and colour than its Alleppey counterpart, perfect for adding subtle warmth and golden hue to dishes without overwhelming them.
Origin: Poland
Caraway seed is a commonly used spice that is native to Europe, Asia and North Africa. The seeds of the caraway plant have a warm, slightly sweet and earthy flavour with a hint of anise, which makes them a popular ingredient in many cuisines around the world.
Caraway seed is often used in baking, particularly in breads and cakes, to add flavour and texture. It is also used in pickling, sauerkraut and other dishes, where it imparts a distinctive, aromatic flavour.
Origin: Blended in Australia from local and imported spices.
Ingredients: All spice, dried ginger pieces, black peppercorn, yellow mustard seed, bird’s eye whole dried chilli, coriander seed and mace.
An aromatic whole spice blend, best used instead of ground to add more complex flavours to your choice of pickled joy. Pickle all types of vegetables including cucumbers, cabbage and works well with eggs, pop some into a pot of corned beef cooking for extra flavours.
Great as a gift or just for yourself. Presented in a gift box, this pack includes one of each of the following:
Life’s too short for an average sauce selection, this ultimate bundle is your “Wow, you’re such a great cook”” sauce kit. Expect a lot of compliments!
Pit Brothers Gravy Classic Meat Jus is designed to add depth and richness to any meat dish. This savory jus mix combines the essence of classic gravy flavours, perfect for elevating steaks, roasts, and pies to gourmet levels.
Za’atar (pronounced ZAH-tahr) is a spice blend that can be used in a multitude of ways and many Middle Eastern dishes wouldn’t be complete without Za’atar, it helps bring out the flavour of foods and its a modern and appealing addition to most savoury dishes.
While there are many variations originally going back to medieval times, its the perfect amount of each ingredient that gives it the desired flavours. Our recipe includes sumac which brings a citrus taste, thyme a earthy and minty flavour and roasted sesame seeds for a nutty and sweet flavour for a overall tangy and toasty essence.
Sprinkle it over salad, eggs, hummus, labneh, baba ghanoush or mix with olive oil for a flavourful marinade. This classic blend, with the famous Kumari twist, is also a perfect rub for chicken, beef, lamb or fish and a seasoning for veggies, serve with crusty bread, dips (Mix with yoghurt for a quick dip or condiment).
Ingredients: Roasted white sesame seeds, sumac, thyme
This curry is a beautiful dish to serve at a buffet style party. Whilst being tasty it also presents well and is easy for guests to serve themselves.
Traditionally this is a muslim curry from the capital of Hyderabad in the province of Andhra Pradesh. It is different to a pulao, in that is not just an Indian style fried rice, it is a layered dish of basmati rice and curry.
When presented on a platter with a side dish of raita and some Indian chutney, it makes a yummy addition to any dinner or party.
The first layer is made up of basmati rice topped with curried chicken or lamb pieces, this is then garnished with fried onions, sliced hard boiled eggs and tomatoes, followed again by another layer of basmati rice. To finish it off, it is decadently garnished with fried nuts and raisins.
Historically, the Nizams of the Hyderabad state where responsible for the development of the Hyderabadi cuisine. It was derived from the royalty banquets and festivals, where they would commonly serve up to 26 varieties of biryani’s for their guests. Originally the biryani dish is an amalgamation of Mughlai, Turkish and Arabic cuisine, along with the influence of the native Telugu and Marathwada cuisines.
Traditionally, the biryani is cooked in a Dum pukht. This means, that the dish is cooked in a pot that is sealed with dough, then simmered gently over a slow cooking fire to increase the absorption of aromatic spices. Firstly, the mutton or chicken is sealed with all the spices on a hot fire. To put it all together, and finish off the cooking process, the biryani is layered in the Dum pukht. Rice on the bottom then topped with the sealed meat, then rice again. Saffron that has been soaked in water (the aromatic water) is drizzled over the top to add moisture; the pot is sealed then slow cooked over a fire.
This 250g jar will cook with approximately 15kg of meat, vegetables or seafood – 75 servings.
Origin: Guatamala
Cardamom is a highly valued spice that has been used for centuries for its intense, unique flavour and aroma. It is commonly used in many cuisines around the world and is an important ingredient in many traditional dishes. Whole cardamom seeds are often used in Indian and Middle Eastern cuisine to flavour rice dishes, curries, and stews. They can also be used in baking, especially for sweet treats like cookies and cakes.
In addition to its culinary uses, cardamom is also known for its medicinal properties. It has been used in traditional medicine to treat a variety of ailments, including digestive issues, respiratory problems, and even bad breath. Some people also believe that cardamom can help improve mental clarity and reduce stress.
Overall, cardamom whole seeds are a versatile and flavourful ingredient that can add a unique twist to a variety of dishes. Whether you’re a seasoned cook or just starting out, adding cardamom to your spice collection is definitely worth considering.
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Amy Wilson (verified owner) –
Bought this for my husband as part of his Christmas present – he loves Cobra Chilli products. Great variety of sauces in the pack, one of which my husband hadn’t tried before so that was a bonus. He was very pleased to receive this pack. The proactive customer service provided to me by Tracey was wonderful, pleasantly surprising. Definitely recommend 👌
Flavour & Spice (store manager) –
Thanks Amy, very happy to hear it made a great xmas present and especially about the new one. Your husband will have to great out another new one “Manganero” mango chilli with Fireball Whisky!
Adam (verified owner) –
Fantastic customer service and loved all the sauces.
Every sauce is packed with both heat and flavour.