Description
Authentic Chai Tea with no artifical flavours!
How to make chai tea:
check out our Hummingbird cake recipe
$16
22 in stock
Masala chai – also known as ‘chai’, or ‘chai tea’ – is a traditional tea from India containing a mixture of warming aromatic herbs and spices mixed with black tea and milk. It’s known for preventing colds and also beneficial for warming the system when you do have a cold, making it the perfect hot drink during wintertime.
Ingredients: Ginger Powder, Green cardamom seed ground, black pepper powder, cloves powder
Stock
22 in stock
Authentic Chai Tea with no artifical flavours!
How to make chai tea:
check out our Hummingbird cake recipe
Weight | 0.53 kg |
---|---|
Dimensions | 10 × 9 × 11 cm |
Heat | |
Size | 180g, 6.3oz |
Barcode | "0799632178361" |
Australian % Ingredients | 0 |
Inspired by the flavours of the Mediterranean, Taipan BBQ’s Mediterranean Magic is a zesty blend of Rosemary, Lemon, Black Pepper and Chilli, a perfect rub or seasoning.
With this combination of herbs and spices you can expect woodsy aromatics with notes of evergreen, citrus, pepper, mint and floral, the flavours will bring your food to life with a sharp, earthy, citrus fresh and somewhat minty flavour with a hint of chilli.
It all balances together perfectly for most savoury dishes that include roast veggies, grilled or baked chicken and fish, add to soups and stews for some extra oomph!
Can be used as a rub!
Tip: A good rub has sugar and salt to amplify the flavours and allows the rub to penetrate the meat better, the sugar helps with crust formation and browning. It will also balance any bitterness.
Made with all natural ingredients and None of the Nasties.
Cloves (Lavang) Whole (12g) are essential for adding a depth of flavour to broths, mulled wines, and spice mixes. These aromatic buds can be used whole to infuse dishes with their intense, warm flavour, making them a staple in any spice cabinet.
Aniseed (Saunf) Whole is cherished for its sweet, aromatic flavour reminiscent of licorice. Ideal for infusing into teas, spirits, and baking, it’s a versatile spice with both culinary and digestive benefits.
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.
Rosemary Ground brings the Mediterranean to your kitchen with its piney aroma and sharp, lemon-pine flavour. Perfect for seasoning meats, breads, and Italian dishes, this ground herb is a versatile and aromatic addition to any recipe.
Lemon Peel Powder offers the concentrated flavour of lemon zest in a fine powder form. Ideal for incorporating into dry rubs, baked goods, and sauces, it delivers a tangy citrus kick to a variety of dishes.
Fennel Seed (Saunf) Whole (40g) are versatile in lending their slightly sweet, aniseed flavour to a myriad of dishes from savory to sweet. Ideal for whole-seed applications like sausage making and bread baking.
Origin: India
Basil seeds are commonly used in cooking and herbal medicine. In cooking, they are used as a thickening agent in drinks, desserts, and soups. To use them, the seeds are soaked in water for 10-15 minutes until they swell up and become gelatinous. In herbal medicine, basil seeds are believed to have a variety of health benefits, including aiding digestion and reducing inflammation. They can be consumed directly or added to drinks and smoothies. Basil seeds are also sometimes used in cosmetics and skincare products for their moisturizing properties.
Different from any other BBQ sauce, this White Magic BBQ Sauce uses mayo as its base, along with vinegar, sugar and spices. A USA southern favourite!
Alabama White BBQ Sauce was created by Robert Gibson at Big Bob Gibson’s Bar-B-Q in Decatur, Alabama in 1925 for their famous smoked chicken. At Big Bob’s BBQ joint, they dunk smoked chicken into vats of the sauce before serving. The sauce clings to the meat, offering up a tanginess and rich flavour you won’t get with any other BBQ sauce.
Its tangy peppery taste goes well with poultry, pork, seafood, and wild game and is made to dunk, drizzle, and slather all over smoked chicken for a classic Alabama BBQ experience.
The mad saucier here has taken this classic recipe and “Cobrafied” it by tweaking a few ingredients and adding the amazing Yellow Scotch Bonnet Chilli for a little extra smooth punch. Enjoy!
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.
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.
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!
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Nicole –
I LOVE my chai spice blend. I use it in my morning drink and mix it with my kefir to add a delicious flavour. A little goes a long way – great value!
Nicolle Cooper (verified owner) –
Took back to India in one cup.
Flavour & Spice (store manager) –
What a great review, thanks so much!
Jane –
Sharp and tasty.
Excellant warming drink with a tiny amount of honey added.