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Sambal is a sauce made from chilies, spices, herbs, and aromatics. It is a popular condiment in Malaysia, Indonesia, and Singapore. Sambal has a complex flavour that is all at once earthy, spicy and hot.
Sambals can be eaten with almost anything – noodle dishes, grilled meats, fish, burgers, pizza or as a substitution for chilli sauce in your favourite chicken wings recipe. Anywhere you use chilli sauce or a spicy dip, replace it with sambal for an instant upgrade. With a basic sambal base, you can mix and match ingredients to create whatever flavours you like.
Sambal goes just as well with noodles such as Mee Goreng (fried noodles) or Nasi Goreng (fried rice). It can also be served with Roti Canai (Malaysian flat bread).
Dishes aren’t complete unless they’ve a hearty dollop of this versatile condiment.
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Out of stock
Nutrition Information
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Cayenne Chilli (34%), Fresh Onion, Olive Oil, Apple Cider Vinegar, Dried Anchovy Fillets (10%), Garlic Powder, Sea Salt, Balachan (Shrimp Paste)
| Weight | 0.75 kg |
|---|---|
| Dimensions | 10.5 × 9 × 14 cm |
| Heat | |
| Size | 14.1oz, 400g |
| Barcode | "0799632177425" |
| Australian % Ingredients | 70 |
ON SALE – BEST BEFORE DATE JUNE 2024 – SHORT DATE BUT STILL GREAT 🙂
Easy-to-use condiment Sauce with all the flavours of beloved Butter Chicken. Best used for chicken burgers, pizza bases, nuggets and chips. Also makes a super-fast Butter Chicken Curry for hungry kids.
Be sure to download a copy of our latest FREE Recipe eBook to celebrate this new edition to our flavour family… click here.
Chilli Chipotle Ground provides a smoky, spicy flavour, ideal for Mexican and Southwestern cuisines. Made from smoked jalapeños, it adds depth to marinades, sauces, and meat dishes, offering a warm, rich taste.
This is a curry with fantastic African influences. It is an unroasted, general purpose curry, excellent for vegetables, lamb, beef, chicken or fish.
What is Bunnychow?
Bunny chow is a South African fast food dish that originated in the Indian community of Durban. It consists of a hollowed-out loaf of bread filled with curry. The bread used is typically a white bread loaf, and the center is scooped out to make space for the curry filling, which can be made with various ingredients such as chicken, beef or veggies.
Bunny chow has a unique history, believed to have been created by Indian immigrants in Durban who needed a convenient way to carry their lunch to work. The dish has since become a popular street food in South Africa and is enjoyed by people of all backgrounds. Bunny chow is often eaten with one’s hands, tearing off a piece of the bread to scoop up the delicious curry filling. It has evolved over time with different variations and spice levels to suit different tastes.
Also this curry can be cooked using any kind of liquid i.e. coconut milk, water, tomatoes, cream, yoghurt, sour cream etc.
Best used for cooking any kind of meat, seafood, vegetables or lentils.
This 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.
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.
This Asian style sauce is so amazing and tasty and has been described as “liquid umami”.
The first five seconds in your mouth, you will taste all of the ingredients – the soy, the sesame oil, the onion, ginger and garlic and even the Carolina Reaper – but without the heat. Then the heat will kick in but will only really last for about 15 seconds. It will then dissipate, leaving you with the fantastic flavours of all the natural ingredients. Wow – magic!
We also call it Magic Sauce because it goes with, on and in almost every kind of food.
Allspice (Pimento) Whole embodies the flavours of several spices in one, making it ideal for infusing into marinades, pickles, and even mulled drinks, where it imparts a deep, warm complexity.
Cinnamon Cassia Sticks (25g) are perfect for adding a sweet, warm flavour to hot drinks, stews, and desserts. These sticks can be used whole to infuse dishes with cinnamon’s aromatic sweetness or ground fresh for a more potent flavour.
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.
A comfy pair of socks with little chillis all over them… what more do you need to know?
These bad boys are hot. Chicks dig em, guys wanna wear em. Wear them to work, your best friend’s wedding, or just with your favourite undies and a pair of sunnies as you slide around the house – hey, no judgements here.
Origin: India
Turmeric is a flowering plant, Curcuma longa, of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking.
There are 2 main types of turmeric, Madras is the more commonly used for cooking and has a curcumin value of around 3.5%. The other variety is Alleppey (which is this one) and has a higher curcumin level of around 5-6% and is mostly used for the medicinal benefits. Best used with black pepper, which contains piperine. Piperine is a natural substance that enhances the absorption of curcumin by 2,000%.
Alleppey is used to make Golden Paste, Golden Milk and also used in health drinks like smoothies or teas. It can also be used in cooking.
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: India
Mace is a spice made from the outer layer of the nutmeg seed. It is often used in baking and cooking for its sweet and warm flavour. Mace blade is commonly used in a pickling mix.
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Brian lockwood (verified owner) –
You won’t find a better Sambal than this, priceless.
Flavour & Spice (store manager) –
Thanks for your feedback, much appreciated and keep enjoying the SAmbal:)
jimmy Vysma –
very good the sambal, but for me, you need more Sambal/heat. fantastic……..
Flavour & Spice (store manager) –
You must chilli…I’ll put in your request – Jimmy wants it super hot 🙂 thanks so much for the feedback!
jimmy vysma –
so far it is great sambal as it is great taste.
jimmy vysma –
the sambal is great taste, but more sambal heat.