| Weight | 0.04 kg |
|---|---|
| Dimensions | 8 × 12 × 1.2 cm |
| Barcode | "0796167987352" |
Lemon Peel Powder provides a concentrated burst of citrus flavour, ideal for incorporating into teas, desserts, and homemade seasoning blends. Its fine texture makes it easy to mix into recipes for a tangy twist.
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.
WARNING: Can be toxic if not prepared properly
Potential Toxicity of Candlenuts
Candlenuts, also known as kukui nuts, contain phorbol esters, which are toxic compounds that can cause adverse effects if consumed raw or improperly prepared. These esters act as irritants to the digestive system. The level of toxicity can vary depending on the specific candlenut variety and its origin. Therefore, it’s essential to take precautions to neutralize these toxins before consuming them.
Symptoms of Candlenut Poisoning
Consuming raw or undercooked candlenuts can lead to several unpleasant symptoms, including:
In severe cases, dehydration and electrolyte imbalance can occur. While candlenut poisoning is rarely fatal, it can be extremely uncomfortable. If you suspect you have candlenut poisoning, it’s important to seek medical advice.
Safe Preparation Techniques
The key to safely consuming candlenuts lies in proper preparation. The heat from cooking denatures the phorbol esters, rendering them harmless. Here are the recommended methods:
Important Note: Always discard any cooking water or oil used to initially cook the candlenuts, as it may contain residual phorbol esters.
How to tell if Candlenuts are Properly Cooked
Properly cooked candlenuts should have a golden-brown color and a slightly nutty smell. They should also have a less oily texture. If there is still a strong oily smell or if the candlenuts are still white or very light in color, they need to be cooked longer. If you are unsure if they are safe to eat, err on the side of caution and continue cooking them.
Cinnamon Cassia Ground provides a warm, sweet, and slightly spicy flavour, essential for baking and spice mixes. This ground version allows for easy incorporation into recipes, offering a comforting aroma and taste.
Origin: Poland
Caraway seed is a commonly used spice that is native to Europe, Asia and North Africa. The seeds of the caraway plant have a warm, slightly sweet and earthy flavour with a hint of anise, which makes them a popular ingredient in many cuisines around the world.
Caraway seed is often used in baking, particularly in breads and cakes, to add flavour and texture. It is also used in pickling, sauerkraut and other dishes, where it imparts a distinctive, aromatic flavour.
BEST SELLING PRODUCT!
Butter Chicken has been our most popular curry blend and has been cooked regularly by Aussie families for 29 years. “Be Happy and Eat Butter Chicken”
Thanks to a perfect selection of spices and coconut cream this recipe will give you a delicious curry with a creamy and silky finish that’s out of this world! I know you all love food with beautiful, bold flavours, and nothing beats sitting down to a fantastic curry to finish off a chaotic day. The aromas alone transport you somewhere else❤️
This curry blend can also be used to make a mild version of tandoori chicken marinade.
This 1 kg jar will cook with approximately 120kg of meat, vegetables or seafood – 600 servings…WOW!
Korma Masala Hot (30g) delivers the warmth and depth of traditional korma with a spicy twist. This blend is perfect for creating rich, creamy curries that are both aromatic and satisfyingly hot.
Harissa paste is a unique and flavourful condiment that originated in North Africa and is now popular around the world. What makes it special is its combination of spicy and savoury flavours, which come from a blend of chilli peppers, freshly roasted garlic, cumin, coriander, caraway seed and other spices.
It can be used as a marinade, a rub, a dip, or a spread, and adds a delicious kick to any dish. Harissa paste is a must-try for anyone who enjoys bold and flavourful cuisine.
See our other suggestions below…
Hop Tart Pepper Sauce is the inspirational brainchild of Holgate Brewhouse and Cobra Chilli. As a medium-heat Louisiana-Style splash-on Pepper Sauce the refreshing sourness of Holgate’s Hop Tart Semi-Sour Pale Ale Beer is a match made in heaven with the Aji Limon Chilli (also known as the lemon drop pepper); a popular seasoning pepper in Peru known for its hot, citrus-like, lemon-flavour.
These chillies come in at around 30,000 Scoville Heat Units.
Sugar Raw offers a natural molasses flavour, less processed than white sugar. It’s perfect for adding a rich sweetness to beverages, baking, and cooking, offering a deeper flavour profile to a variety of dishes.
Product Features
This is a curry with fantastic African influences. It is an unroasted, general purpose curry, excellent for vegetables, lamb, beef, chicken or fish.
This 240g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Goan Vindaloo Curry Masala Hot (30g) is designed for lovers of Goan cuisine, providing the perfect mix of spices for creating the iconic, fiery vindaloo curry. This blend brings together a hot and tangy flavour profile that’s unmistakably Goan.
*Excludes Bulk Spices
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