$20
100 in stock
Care instructions:
Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.
This pickle 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.
Stock
100 in stock
Nutrition Information
Servings per package:
Serving size:
Average Qty
per Serving
Energy
Protein
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Fresh Lime (56%), Apple Cider Vinegar, Olive Oil, Sea Salt, Chilli Powder, Fenugreek Seed, Cumin Seed, Fenugreek Seed, Curry Leaves, Fresh Ginger, Black Mustard Seed, Turmeric, Garlic Flakes, Dried Chilli
| Weight | 0.75 kg |
|---|---|
| Dimensions | 10.5 × 9 × 14 cm |
| Heat | |
| Size | 14.1oz, 400g |
| Barcode | "0799632178477" |
| Australian % Ingredients | 79 |
Onion (Piaz) Powder delivers a potent onion flavour in a fine, easily dispersed form. Ideal for spice rubs, seasoning blends, and any recipe requiring a strong onion taste without the added moisture of fresh onions.
Whole green peppercorns are from the pepper nigrum vine before they ripen. They make a great flavour addition to chicken, fish, vegetables (especially zucchini) and milder meats. Also good on salads and veggies.
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.
Mace (Javitri) Blade/Flake imparts a warm, spicy-sweet flavour similar to nutmeg but more delicate. Ideal for baking, stews, and sauces, mace blades add a subtle, aromatic warmth to dishes.
This South Indian hot beef curry is traditionally cooked with water and a hint of vinegar.
This curry blend is excellent used for beef, chicken, lamb and seafood.
This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
A popular Indian blend of spices with warm, fragrant, earthy and sweet spices. Garam masala is mostly used to flavour soup recipes, stews, curries, and more
Origin: Blended with 10% local and 90% imported ingredients.
Ingredients: cCoriander Ground, Cumin Ground, Mixed Spice, Nutmeg Ground, Cinnamon Ground, Pimento Ground, Cloves Ground, Cardamom Ground,
Ginger Ground, Fennel Ground, Pepper Black Ground
Mixed Spice (Pudding Spice) (50g) brings the warmth of the holiday season to your kitchen with a blend of cinnamon, nutmeg, and allspice. This quintessentially British mix is perfect for baking, from traditional Christmas puddings to spiced cakes and cookies, imbuing your desserts with a festive spirit.
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.
Origin: China
Dried onion flakes can be rehydrated by soaking them for 10-15mins in water if you don’t have fresh onion handy. Onion flakes are great for flavouring most dishes such as: stews, hamburgers, frittatas, chicken dishes and soups. Also, a great addition to home baked bread.
Origin: blended with local and imported ingredients.
Mango sauce is a versatile and delicious condiment that can elevate various dishes, especially those featuring meat. Some popular dishes that pair well with mango sauce include grilled chicken, pork chops, shrimp, fish tacos, and even tofu. The sweet and tangy flavour of mango sauce adds a tropical twist to your meal, making it a refreshing and flavourful addition.
How to use a Glaze:
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. If making kebabs, thread the meat (and vegetables) through the skewer and brush the glaze over with a pastry brush, then pop them straight on the barbie!
Chilli Bird’s Eye Ground Extra Hot (55g) delivers an intense heat and a pungent flavour to dishes, making it ideal for those who love their food fiery. This ground chili can be used sparingly to spice up sauces, marinades, and stir-fries.
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Rohan (verified owner) –
I just love a Lime pickle with our Fish Curry. This is a beauty with an excellent balance of flavours that don’t hide the tang of the lime. Spicy, but not over the top heat wise for my palate.
Robyn Leigh (verified owner) –
My husband’s go to for anything spicy. He has this will every curry that is made and absolutely raves about this product constantly. His favourite of all the spices and rubs available.
Rachel (verified owner) –
I’ve been trying to find a good lime pickle to eat at home and enjoy chilli pickle at restaurants. This covers both! It’s so spicy but I can’t stop eating it! Discovered at Floriade and couldn’t wait until the next year for more so I bought a bunch online.
Flavour & Spice (store manager) –
Hi Rachel….This is my fave pickle so thrilled to hear you love it too. Can’t stop eating it with sour cream on a cracker.
John Swaine (verified owner) –
A very nice product which I have had previously. However, this time you sent me 2 jars
of Punjab tamarind pickle instead. Another good product but not what I ordered.