Sale
Original price was: $20.$12Current price is: $12.
20 in stock
This awesome paste is on sale. It has a Best Before Date of 29-Jun-2024. Still awesome and will stay that way for a long while if kept in the fridge. Hurry while stocks last.
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.
Stock
20 in stock
Nutrition Information
Servings per package:
Serving size:
Average Qty
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Peanuts (41%), Sugar, Cayenne Chilli, Olive Oil, Apple Cider Vinegar, Onion Powder, Sea Salt, Garlic Powder, Galangal
| Weight | 0.74 kg |
|---|---|
| Dimensions | 10.5 × 9 × 14 cm |
| Heat | |
| Size | 13.8oz, 390g |
| Barcode | "0799632178194" |
| Australian % Ingredients | 42 |
Origin: Malaysia
Often used in curries or stews to make the dish thicker which is due to the high oil content in candlenuts. Most common in Malaysian, Indonesian, Thai dishes. They provide a very mild nutty, almond like flavour, close to a macadamia, they can have a slight bitter aftertaste if not cooked properly.
Blended with Australian and imported ingredients: black pepper, lemon peel granules, onion granules, thyme leaves, coriander
Bulk buy available https://flavourandspice.com.au/products/bulk-spices/rubs-and-salt-blends-kumari/lemon-pepper-new/
Origin: Sri Lanka (Ceylon)
Verum cinnamon is used for its health benefits and subtle flavour, it MAY help regulate blood sugar levels by improving insulin sensitivity. It may also have anti-inflammatory and antioxidant properties, which could help protect against certain diseases such as cancer and heart disease. Additionally, verum cinnamon may have antimicrobial properties that make it effective against certain types of bacteria and fungi.
What’s the difference between CASSIS and VERUM?
There are two types of cinnamon: Cassia cinnamon and Ceylon cinnamon, also known as true cinnamon. The main difference between the two is their flavour profile and where they come from.
Cassia cinnamon is the more commonly used variety and is native to China, also grown in Vietnam. It has a stronger, sweeter flavour and the the colour may be slightly darker. It is also cheaper and more readily available than Ceylon cinnamon. However, it contains higher levels of coumarin, which can be toxic in large amounts. So, take it easy on the cinnamon donuts 🙂
Ceylon cinnamon, on the other hand, is native to Sri Lanka and has a more delicate and subtle flavour and a more complex aroma. It is also more expensive and harder to find than cassia cinnamon.
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
Onion (Piaz) Kibbled offers a coarser texture than granules, ideal for dishes where a noticeable onion presence is desired. Perfect for breads, salads, and toppings, they rehydrate in cooking, releasing a mild onion flavour.
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.
Turmeric Madras (2-3% Curcumin) (Haldi) provides a milder flavour and colour than its Alleppey counterpart, perfect for adding subtle warmth and golden hue to dishes without overwhelming them.
Snowy Mountain is a blend of cool, refreshing spices and herbs, ideal for adding a unique twist to dishes. It brings a light, aromatic flavour to soups, stews, and sauces, reminiscent of the crisp, fresh air of mountain regions.
This chutney has proven to be very popular. It is sweet and summery with amazing Lime 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.
This pickle is now on sale. It has a Best By Date of 19-Dec-2022. Still awesome and will stay that way for a while. It’s good for at least a year after you open it. Hurry while stocks last.
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.
Pink peppercorn is actually a berry from a Brazilian Pepper Tree, while not a true peppercorn its called one due to its similar size and shape like a black or white peppercorn. Its flavour is reminiscent of a little berry with a punch of heat inside. Lighter in pepper flavour, it goes nicely when mixed with white, black and green peppercorns for a good pepper-steak gravy. Also used for flavouring fish recipes, risotto, vinegars and even gin making.
A splash-on sauce made with the amazing tasting Jamaican Yellow Scotch Bonnet chilli.
This is a Medium-heat, Louisiana-Style Pepper Sauce that is such a versatile condiment for nearly all kinds of food.
Yellow Scotch Bonnet chillies are pretty hot (200,000 Scoville Heat Units) and closely related to the Habanero. One of the defining features of this type of chilli is its sweet aroma and unique flavour. Rarely will you find a Jamaican cooking without some of this chilli – it’s the chilli of choice among Caribbean nationals.
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