$2.90
Out of stock
Bay Leaf (Laurel) Ground (30g) imparts a concentrated, aromatic flavour to dishes, ranging from soups and stews to marinades. This finely ground powder allows for a more uniform distribution of flavour, enriching your cooking with its subtle, herbal notes.
Stock
Out of stock
| Weight | 0.04 kg |
|---|---|
| Dimensions | 8 × 12 × 1.2 cm |
| Barcode | "0796167987017" |
Fenugreek Leaves (Methi) add a slightly bitter, nutty flavour to Indian dishes, including curries and breads. These dried leaves are essential for adding depth and complexity to dishes, with a taste that’s uniquely aromatic.
For a fabulous combination try this with our Spring Onion Recipe Dip. Add a dollop of chutney on top of dip for mouth-watering moments.
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.
Onion (Piaz) Chopped/Flakes offer a convenient way to add onion’s pungent, sweet flavour to dishes, ideal for when fresh onions aren’t available, enhancing soups, stews, and meat dishes.
Origin: India
Ingredients: coriander, fennel, cumin, fenugreek, cinnamon, nutmeg, curry leaves, red rice, chilli, cardamom, cloves, rampe and mustard
Roasted curry powder is a blend of spices commonly used in Sri Lankan and South Indian cuisine. It typically includes coriander seeds, cumin seeds, fennel seeds, cinnamon, cloves, cardamom, and black pepper that are dry roasted until fragrant and then ground into a fine powder. The roasting process enhances the flavor of the spices and gives the powder a rich, earthy aroma. Roasted curry powder is often used as a base for curries and stews, and can also be used as a seasoning for roasted meats and vegetables.
This North Indian curry originates from the where the Taj Mahal is located in India.
This spicy lamb curry, featuring coconut milk, is excellent used also with beef, goat or chicken.
This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Origin: Australia
Flossy Salt is a fine grain sea salt perfect for adding to your salami or sausage mixes as well as pickling or brining. Flossy salt will disperse evenly and quickly avoiding any grittiness, it also assists with binding your mix together. Commonly used in meat rubs and seasonings.
This medium Malay lamb curry is excellent cooked with any kind of meat, seafood, vegetables or lentils.
Traditionally cooked with lamb and coconut milk, this versatile curry is great if you want to heat it up with the addition of a little chilli powder, fresh chopped chilli or Cobra Chilli Congo B Pepper Sauce.
This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Caesar’s Salad Sprinkle (with Salt) brings the iconic Caesar salad flavour to your dishes with ease. Infused with cheese, garlic, and herbs, it’s perfect for enhancing salads, vegetables, and even meats with classic Caesar taste.
This spicy Thai Red Curry is cooked by firstly using the curry blend to make a paste.
This curry features coconut cream, peanuts, fish sauce and some brown sugar and is cooked traditionally with your choice of beef or lamb.
This 1 kg jar will cook with approximately 32kg of meat, vegetables or seafood – 160 servings.
A simple combination of the Guinness World Record hottest chilli in the world, the Carolina Reaper, and Vinegar – that’s it.
This is for when you want to have fresh chillies on hand to spice up a dish and only add this great chilli flavour and heat.
The Carolina Reaper (HP22B) chilli was ranked as the hottest chilli in the world, according to Guinness World Records in 2013 at an average of 1,569,300 Scoville Heat Units.
Then in early 2018, it was re-tested and re-classified at 1,641,183 – Wow, that’s HOT!
Mustard Seed (Rai) Yellow Ground adds a tangy, spicy kick to dressings, marinades, and pickles. Its bright, pungent flavour is a staple in Western and Indian cooking, offering a versatile ingredient for culinary experimentation.
Dukkah (pronounced dook-a) is an Egyptian finely blended dry mix of roasted nuts, seeds and spices traditionally eaten by dipping fresh bread into olive oil and then into the nut mixture, but it also serves as a versatile seasoning in Egyptian cooking. This special Flavour & Spice version is made with Almonds and is great as a coating for chicken, lamb or fish.
Made with all natural ingredients and None of the Nasties.
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