Nutrition Information
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Coriander Seed, Chilli Powder, Paprika, Black Pepper, Turmeric, Green Cardamom Seed
Ingredients:
Method:
Add to the pan the onion and ginger, sauté until the onion is soft.
Lower heat, add the Lamb Korma Shiraz Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the lamb and seal well. Add the yoghurt/sour cream and salt. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced. Add the fried fruit and nuts, salt to taste, stir well.
Serve with rice or Pulao (North Indian fragranced rice). Garnish with the halved hard boiled eggs and fresh coriander.
| Weight | 1.4 kg |
|---|---|
| Dimensions | 13 × 13 × 21 cm |
| Heat | |
| Size | 1kg, 35.2oz |
| Australian % Ingredients | 38 |
Curry Leaves (7g) infuse dishes with a bold, aromatic flavour unique to South Indian cuisine. These leaves are key to authentic curries and lentil dishes, releasing their distinct, slightly citrusy aroma upon being heated in oil.
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!
Tip: For plump and juicy chicken breast fillets – lightly coat breasts with olive oil and then generously coat with rub both sides, bake in oven at 180c for 30 mins and let rest for a further 5 mins. Delicious!
Made with all natural ingredients and None of the Nasties.
Origin: Blended from imported ingredients
Ingredients: salt, dehydrated vegetable, spices, pepper, herbs, flavour enhancer E365, canola (NOT blended by Flavour and Spice)
Moroccan spice blend is a versatile spice mixture used in Moroccan cuisine. It typically includes a combination of cinnamon, cumin, coriander, ginger, paprika, turmeric, and other spices. It can be used to add flavour to meats, vegetables, stews, soups, rice, and couscous dishes. It can also be used as a rub for meat or fish, or as a seasoning for roasted vegetables. Additionally, it can be used to add flavour to dressings, marinades, and dips.
Join the team and spread the love with this comfy black Flavour & Spice T-Shirt featuring Cobra Chilli, Mudgeeraba Spices and Kumari Spice World on the back.
Looking for something a little warmer or want to keep the sun off? Click here for the long sleeve version.
According to Hindu mythology, Saffron (or Kesariya) is the color of Sunset (Sandhya) and Fire (Agni) which symbolises sacrifice, light, and quest of salvation. The colour is worn by Hindu saints and ascetics as their devotion toward the religion.
Saffron colour is widely used as a natural food additive for colouring and flavouring of foods, especially popular in making Indian yellow rice.
Ingredient: E102 (tartrazine)
A very popular curry blend, its great for a quick seafood or chicken curry with vegetables. Sprinkle a bit in some fried rice.
Curry powder (coriander, rice flour, turmeric, salt, cumin, pepper, fenugreek, ginger, cinnamon, vegetable oil), coriander, turmeric, chilli, garlic
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.
A splash-on sauce made with the ever popular Red Habanero chilli. Cobra Chilli’s Habanero pepper sauce is fiery hot and extremely pungent with a distinctive fruity-smoky flavour.
This is a Hot, Louisiana-Style Pepper Sauce that is such a versatile condiment for nearly all kinds of food.
The Habanero chilli comes from the Amazonas region and whilst Mexico is the largest consumer of this spicy ingredient, it has fast become increasingly popular all over the world.
Once recognised by the Guinness book of World Records as the world’s hottest chilli, it’s 50 times hotter than a Jalapeno coming in at 300,000 Scoville Heat Units.
Blended from Australian and Imported ingredients (not blended by Flavour and Spice)
Ingredients: Coriander, Rice Flour, Turmeric, Chilli, Salt, Cumin, Black Pepper, Fenugreek, Ginger, Cinnamon, Vegetable Oil
An everyday curry blend that’s rated Medium to Hot. Add to dishes while cooking for that extra depth of flavour. soups, stews and sauces.
Rogan Josh Curry Masala Medium (Kumari recipe) offers a balanced blend of spices for making the classic Kashmiri dish. This medium-heat masala provides a deep, complex flavour to lamb or beef, creating a hearty, aromatic curry.
Please note that this is a Kumari Spice World original blend and IS NOT the same product as the famous Mudgeeraba Spices original blend.
Ingredients: Chilli, Cardamom, Clove, Pepper, Ginger, Paprika, Coriander, Fennel, Nutmeg & Cinnamon
Dried garlic that’s been sliced into flakes which can be used in various recipes such as soups, sauces, stews or makes a great seasoning. Try a little sprinkle on a salad for some crunch.
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