$16
261 in stock
Bubblegum BBQ Sauce has a smoky, sweet flavour which combines beautifully with the great taste of the Bubblegum 7 Pot chilli. It is a perfect fusion of four sauces: Ketchup, BBQ, Chilli and Mustard.
The Bubblegum chilli comes in at 850,000 SHUs and was created by Jon Harper. As the “Father” of this variety, and based in the UK, he has been growing this and a lot of other Hybrids for a number of years. Jon called it Bubblegum because he thought it had a taste of Bubblicious Bubblegum, while others say the name is because the chilli has a mixed colour stem and crown that looks like bubblegum.
With fresh tomato, garlic and onion, this sauce combines the sweet smoke flavours of molasses and Worcestershire to create a velvety smooth sauce that goes perfectly on anything off the BBQ.
Stock
261 in stock
Nutrition Information
Servings per package:
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Fresh Tomato, Sugar, Vinegar, Fresh Bubblegum Chilli (5%), Fresh Garlic, Fresh Onion, Worcestershire Sauce (Water, Vinegar, Molasses, Rehydrated Vegetables, Salt, Spices, Natural Flavours, Colour (Caramel IV), Spice Extract), Paprika, Molasses, Mustard Powder, Sea Salt, White Pepper
Anything off the BBQ such as hamburgers, steak sandwiches and sausages. It is also great on bratwurst, beef and pork ribs, and a meat lovers or BBQ chicken pizza.
| Weight | 0.65 kg |
|---|---|
| Dimensions | 7 × 7 × 22 cm |
| Heat | |
| Size | 250ml, 8.5oz |
| Barcode | "0799632178101" |
| Australian % Ingredients | 96 |
| Brand |
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.
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.
Chilli Medium 30-40K Flakes (Crushed) provide a balanced heat suitable for a wide range of dishes, from pizzas to pastas. These flakes add a moderate spice level, enhancing flavours with their crushed texture and vibrant warmth.
It is an unroasted, general purpose curry, excellent for vegetables, lamb, chicken or fish.
Flavours of Bombaywalla curry are complex and well-balanced with a slightly sweet twist from the spices used. This blend is versatile for many regularly cooked dishes such as curried sausages, curried eggs. Try a sprinkle on your roast potatoes for a tasty surprise. (Bombaywalla means “Man from Bombay”)
This 240g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
https://mudgeerabaspices.com.au/recipe/bombaywalla-curry-recipe/
https://mudgeerabaspices.com.au/recipe/curried-sausages/
Coriander Seed (Dhania) Ground provides a versatile, sweet and citrusy flavour essential in spice blends, marinades, and as a seasoning. Its finely ground form allows for even distribution in recipes, adding depth and warmth.
Rosemary, Mint and Garlic are the classic seasonings for lamb, with good reason. Kumari has combined these, with some other exotic spices to create a flavour all its own. You will love this blend on your lamb roast or cutlets. It’s the perfect combination for the perfect family meal.
Origin: Vietnam
Star anise powder is commonly used as a spice in cooking. It has a licorice-like flavour and aroma, and is often used in Asian cuisine, particularly in Chinese and Vietnamese dishes. It can be used to flavour soups, stews, marinades, and sauces, as well as in baking, such as in cookies and cakes. Additionally, it is sometimes used in herbal teas and other natural remedies due to its potential health benefits.
This North Indian sweet korma, originating from Kashmir, is traditionally cooked with chicken, fresh cream, fruit and nuts.
This korma can be cooked also with lamb or pork fillet and your choice of fruit and nuts i.e. almonds and raisins, dried apricots, cashews, dried pears, etc.
This 250g jar will cook with approximately 15kg of meat, vegetables or seafood – 75 servings.
Dukkah (pronounced doo-kah ) is a Middle Eastern and Egyptian blend including toasted sesame seeds, nuts and spices. The perfect sprinkle for hummus, soups, salads, eggs, smashed avo or sauteed vegetables bringing an unique and earthy flavour with a little crunch?
Ingredients:
Almond Meal, Sesame Seeds (white) Roasted, Coriander Seed, Cumin Seed, Sea Salt, Paprika, Nutmeg, Kashmiri Chilli, Black Pepper, Marjoram Flakes, Thyme Leaves
Curry Leaves (7g) infuse dishes with a bold, aromatic flavour unique to South Indian cuisine. These leaves are key to authentic curries and lentil dishes, releasing their distinct, slightly citrusy aroma upon being heated in oil.
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.
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Jade (verified owner) –
One of my favourite hot sauces of all time- it is so delicious and unique, full of flavour and packs a punch on the heat scale!
Flavour & Spice (store manager) –
thanks for your feedback Jade, wait until you try the Bubblegum chilli! even hotter❤️