$40
Fire up the grill with some attitude while wearing this funky & fun black Flavour & Spice long sleeve t-shirt featuring Cobra Chilli and Kumari Spice World. After all, we didn’t claw our way to the top of food chain to… eat vegetables!
Looking to keep it cool with a short sleeve alternative? Click here.
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Aniseed (Saunf) Ground brings a sweet, licorice-like flavour to baked goods, liquors, and savory dishes. Ground for convenience, it adds a distinctive taste to recipes from breads to sausages.
https://mudgeerabaspices.com.au/recipe/oriental-red-date-with-apple-and-yoghurt-cake/
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.
Galangal Sliced provides a sharp, citrusy flavour that is a staple in Southeast Asian cooking, especially Thai cuisine. It adds a spicy kick to curries, soups, and stews, and is essential for authentic Tom Yum soup.
Origin: Vietnam
Also known as the Chinese Star, this pretty little seed pod is from the Illicium Verum Plant native to Southwest China and also grown in Vietnam.
With flavours that are earthy and delicately spicy sweet, this pod is used in traditional Asian dishes and Indian spice mixes. In particular, its a great spice for roasted duck or spiced nuts, sometimes you will even see it in a bowl of potpourri.
This chutney has proven to be very popular. It is sweet and summery with amazing Mango flavour and a good ‘kick’ of chilli at the end.
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.
How to use:
To make amazing Satay Sauce, simply add 5 tbsp (100g) of Sambal Kachang Satay Sauce Paste to 200ml of Coconut Cream and 1tbsp (20ml) of Soy Sauce. Bring to the boil, stir well to combine, then it’s ready to serve.
For a creamier texture, blend slightly after boiling – just enough to still leave chunky peanuts in the sauce.
For a milder heat, add an extra 50ml of Coconut Cream to the above recipe.
Alternatively, add 1 tbsp of Sambal Kachang Satay Sauce Paste (or to taste) to any stir fry.
A variation of our original traditional mango chutney.
Originating from Buderim, in Queensland, it has been a favourite among our customers since we first started business in 1993.
It features crystallised ginger and raisins and is a favourite for those who just love an ‘Aussie” chutney but now with a tropical Lime vibe.
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.
Sea Salt Fine is a versatile seasoning, perfect for cooking and baking. Its fine texture dissolves easily, ensuring even flavour distribution throughout dishes, making it an essential ingredient in every kitchen.
Great as a gift or just for yourself. Presented in a gift box, this pack includes one of each of the following:
The poplular Chicken Biryani along with 2 other carefully selected curry blends that will suit any serious curry connoisseur are bundled up in this pack. Add a dollop of the Punjab Mango and Date for a complete mouth-watering experience.
30% of this sauce is made from the Guinness World Record Hottest Chilli in the World.
UPDATE: Reaper just lost the title to a new cowboy in town known as the “Pepper X” Yes! Cobra Chilli is on the lookout to get a hold of this outlaw chilli.
While the Carolina Reaper originated from the USA we have it grown especially for us right here in Queensland.
The Carolina Reaper (HP22B) chilli was ranked as the hottest chilli in the world, according to Guinness World Records in 2013. Then in early 2018, it was re-tested and re-classified at 1,641,183 – Wow, that’s HOT!
Reaper’s Harvest is well rounded with equally matched heat and flavour. The ingredients complement each other nicely and shine through the extreme heat of the Carolina Reapers. This is definitely a sauce for chilliheads who can handle the heat.
If you love Lemon Meringue Pie, you will ADORE this sauce!
Lemon meringue is a classic dessert that is loved by many people all over the world. It is a sweet and tangy dessert that consists of a lemon filling and a fluffy meringue topping. The lemon filling is usually made from freshly squeezed lemon juice, sugar, eggs, and cornstarch, which are cooked together until thick and creamy. However, we’ve changed it up and bring to you this special sauce which is vegetarian (it has Ghee), and encompasses all that you would expect in a great lemon meringue pie.
Take the amazing flavour of the pie and add it to ice cream for a whole new twist on this classic.
Instant dessert in a bottle.
Rendang is a dish originated from Minangkabau (a West Sumatra Island in Indonesia) produced from mostly beef, but can also be made with chicken, duck or buffalo. The primary recipe, is milk squeezed from coconut then cooked and stewed with the meat for up to 2 hrs to allow the meat and coconut to reduce and dry up to encrust the tender beef pieces, producing an intensely flavored dry curry which can last up to 4 months, whilst the more wetter one 2 months.
Other than the intense delicious flavours, Rendang itself is also a philosophy.These are derived from the 4 main cooking components of the curry which symbolize the four philosophies contained in the Minang Kabau society.
1. The first philosophy is derived from Dagiang (meat). The meat used in the manufacture of rendang, is traditionally beef. This symbolises the traditional tribal leaders in West Sumatra, the “Ninik Mamak”.
2. The second philosophy is derived from Karambia (coconut). Coconut is a symbol of the intellect, and the intellectuals.
3. The third philosophy is derived from Lado (chili), this symbolises the scholars, and the spicy and assertive way in which the teaching of religion takes place.
4. The last philosophy is cooking (spices) that symbolizes the whole of society Minang.
So, when you’re cooking a rendang variety, it is more the symbolism of an ancient culture and society from which it was born.
At the present time, the Rendang cuisine has been progressively expanding to include variations such as jackfruit (rendang Cubadak), rendang egg, potato rendang and rendang lung! So try adding a bit of this traditional Sumatran flavor into your curry reportoire.
Accompany with any of our sambals.
This 240g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
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