$16
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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.
This 280g jar will cook with approximately 3kg of meat, vegetables or seafood – 20 servings.
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Water, Canola Oil, Vinegar, Onion Powder, Chilli Powder, Coriander Seed, Turmeric, Ginger Powder, Garlic Powder, Black Mustard Seed, Cumin Seed, Fennel Seed, Sea Salt, Cinnamon, Cloves
Ingredients:
Method:
| Weight | 0.6 kg |
|---|---|
| Dimensions | 10 × 9 × 11 cm |
| Heat | |
| Size | 280g, 9.9oz |
| Barcode | "0799632179054" |
| Australian % Ingredients | 81 |
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.
This 280g jar will cook with approximately 3kg of meat, vegetables or seafood – 20 servings.
Celery Salt combines the earthy taste of celery with the sharpness of salt, making it a versatile seasoning for cocktails, soups, and vegetable dishes, adding depth with a hint of freshness.
A gourmet tomato sauce with a unique flavour thanks to the fresh Red Capsicum, Tomato, Garlic and Onion. We call it mild, but there’s a very slight kick from the ground white pepper & garlic.
Red Centre BBQ brings the bold flavours of Australian barbeque to your grill. This spice mix combines traditional BBQ spices with unique Australian botanicals, perfect for seasoning meats, vegetables, and seafood.
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.
Peri Peri Sprinkle Hot (20g) brings the fiery flavour of African bird’s eye chilies to your table, mixed with garlic, herbs, and spices for a spicy yet flavourful experience. Ideal for chicken, seafood, or vegetables, this hot sprinkle adds a zesty kick to any dish.
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.
Ingredients: Cumin, Coriander, Black Peppercorn, Sumac, Chilli Cayenne, Paprika Sweet, Turmeric Madras, Cardamom, Cinnamon, Cloves, Nutmeg, Roasted Curry Powder, Allspice Pimento & Ginger
A splash-on sauce made with the famous Carolina Reaper chilli.
This is an Extreme-Heat, Louisiana-Style Pepper Sauce that is such a versatile condiment for nearly all kinds of food.
The Carolina Reaper (HP22B) chilli was ranked as the hottest chilli in the world, according to Guinness World Records in 2013 at an average of 1,569,300 Scoville Heat Units.
Then in early 2018, it was re-tested and re-classified at 1,641,183 – Wow, that’s HOT!
Almond Meal Blanched is a gluten-free baking essential, offering a fine texture and rich, nutty flavour. Ideal for macarons, cakes, and as a breadcrumb alternative, it’s a versatile ingredient for healthier cooking.
Caraway Seed (Shahi Jeera) Ground imparts a warm, earthy flavour to breads, cakes, and cheeses. With a taste similar to anise and fennel, it’s a versatile spice in European and Middle Eastern cuisines.
If you’ve dared to try any ultra hot or extreme sauces from Cobra Chilli then you’d know that not everyone can Face the Fury! Can you? Show you mean it with a Face the Fury bumper sticker!
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