| Weight | 0.04 kg |
|---|---|
| Dimensions | 8 × 12 × 1.2 cm |
| Barcode | "0796167987352" |
Cumin Seed (Jeera) Whole adds a distinctive, slightly nutty flavour to dishes. Ideal for toasting before grinding to release its fragrant oils, whole cumin seeds are perfect for adding depth to curries, breads, and rice dishes.
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.
This South Indian mild curry traditionally used for vegetables and cooked with coconut milk. This crowd pleasing curry is quite versatile and can be cooked with any kind of meat, seafood and vegetables. This curry is excellent for families as it is flavoursome but not hot.
This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Cumin Seed (Jeera) Ground (55g) is a staple spice in many cuisines, offering a warm, earthy flavour that’s essential for curries, soups, and spice mixes. This ground cumin is perfect for adding depth and complexity to your dishes.
Rosemary Leaves/Cut are fragrant herbs with a piney aroma and a bittersweet flavour. Ideal for roasting, grilling, and baking, they add depth to meats, vegetables, and breads, infusing dishes with Mediterranean flair.
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.
Origin: India
Turmeric is a flowering plant, Curcuma longa, of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking.
There are 2 main types of turmeric, Madras which is this one, is the more commonly one used for cooking and has a curcumin value of around 3.5%. The other variety is Alleppey and has a higher curcumin level of around 5-6% and is mostly used for the medicinal benefits. Best used with black pepper, which contains piperine. Piperine is a natural substance that enhances the absorption of curcumin by 2,000%.
Madras is used in curries, stews, focaccias, soups and can even be added to eggs.
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 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.
Using lime glaze when cooking meat can provide several advantages. Lime juice adds a bright, tangy flavour that can help to enhance the overall taste of the meat dish. The acidity in lime juice can also help to tenderize tougher cuts of meat, making them more enjoyable to eat. Additionally, the citrus notes in lime can help to cut through the richness of fatty meats, balancing out the flavours in the dish. Lime can also add a refreshing and zesty element to the meat, making it a popular choice for marinades, dressings, or sauces to accompany grilled or roasted meats. Overall, incorporating lime glaze into your meat dishes can elevate the flavour profile and add a unique twist to your cooking.
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! Perfect glaze for fish or prawns, just pour over seafood and grill, sensational for Summer.
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.
This is a medium heat Lamb Korma cooked with yoghurt, fruit and nuts. It can be cooked with lamb, beef or chicken, with vegetables and potatoes.
This 250g jar will cook with approximately 8kg of meat, vegetables or seafood – 40 servings.
The magic in the box…
Lip smacking Loco Lime and Mongolian Mint Pairing
A fruity minty match, just crying out for a juicy lamb roast or chops. Giving a new and updated twist to the mint sauce we all remember growing up.
Lamb, being a rich and flavourful meat, pairs well with the bright and refreshing flavours of lime and mint. The acidity of lime helps to cut through the richness of the lamb, while the mint adds a cool and herbaceous note that complements the meat’s natural flavour. The combination of these flavours creates a well-balanced and delicious Sunday roast that is enjoyed by the whole family.
Mango Madness and East Coast Buffalo Wing Rub
Mango is such a popular Aussie fruit known for its sweet and tangy flavours. When combined with chicken buffalo wing flavours, the sweetness of the mango helps to balance out the spiciness of the buffalo sauce. Additionally, the acidity in mango can help to cut through the richness of the chicken, creating a well-rounded flavour profile. Overall, the combination of mango and chicken buffalo wing flavours is a delicious and satisfying pairing.
For more information on these products go directly to each one using the search bar.
How to use your seasoning/rub and glaze:
Lightly or generously coat your meat with your seasoning/rub. Up to you based on how much flavour you prefer.
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.
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