$2.90
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Chilli Thai Whole Hot adds a fiery kick to your dishes, bringing the authentic heat of Thai cuisine right into your kitchen. Perfect for infusing curries, soups, and stir-fries with a spicy intensity that’s characteristic of Southeast Asian flavours.
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Out of stock
| Weight | 0.04 kg |
|---|---|
| Dimensions | 8 × 12 × 1.2 cm |
| Barcode | "0796167987437" |
Cinnamon Cassia Sticks (25g) are perfect for adding a sweet, warm flavour to hot drinks, stews, and desserts. These sticks can be used whole to infuse dishes with cinnamon’s aromatic sweetness or ground fresh for a more potent flavour.
What is it? Its the BEST chip sprinkle you’ll ever have and its NOT just for hot chips from your local fisho!
Its not chicken salt, its not garlic salt, its not S&P….well, its kinda all of these things but way more with extra herbs and spices. (Contains NO Additives or other nasties)
Sprinkle some in your breadcrumbs for your next chicken schnitty cook-up, season a roast chicken before baking, shake it over your avocado on toast with a squeeze of lemon and you must try it on popcorn!
Cooking Tip: Mix 1 tsp to 1 cup water to make a cooking stock for an alternative flavour boost.
Made with all natural ingredients and None of the Nasties.
Peppersteak Seasoning (Kumari) offers a special blend of spices, including peppercorns, garlic, and herbs, formulated to complement the richness of steak, ensuring a flavourful, juicy result every time.
Raisins are sweet, dried grapes that add a burst of natural sweetness to cereals, baked goods, and snacks. They’re a versatile ingredient, rich in flavour and nutrients, perfect for enhancing both sweet and savory dishes.
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.
Chive Flakes add a mild onion-like flavour to dishes, ideal for garnishing and adding a fresh touch to salads, soups, and baked potatoes, offering a convenient way to incorporate the taste of chives into your cooking.
Here’s your chance to grab a smash up of Cobra and Taipan to cause havoc at your next BBQ cook up. You’ve got the rub, glaze and then the chilli and BBQ sauce to really shake things up.
BLACK HARVEST CHILLI SAUCE
The Chocolate Carolina Reaper is a rare strain of the Carolina Reaper Chilli and it is even spicier than the original Carolina Reaper. The Chocolate Carolina Reaper was created by crossing the Red Carolina Reaper pepper and the Chocolate Trinidad Moruga Scorpion pepper.
It has a very strong floral aroma is described as fruity, sweet, and slightly smoky, and the intense heat level kicks in shortly after consumption.
If you’re brave enough to taste it, start with a very small amount and have plenty of dairy products on hand to help neutralize the heat. The CHOCOLATE Carolina Reaper is an excellent addition to spicy sauces, salsas, and dishes for those who can handle its intense heat and appreciate its complex flavours.
BLACK MAGIC BBQ SAUCE
Again, with the CHOCOLATE Carolina Reaper but created into a extreme heat BBQ sauce.
Rich, smoky, and a little sweet. With ingredients such as smoked paprika makes it more ideal for being used as a marinade, basting sauce, or dip for grilled or smoked meats, giving them a caramelized, flavorful crust or just straight up for a great burger sauce.
SMOKY BBQ GLAZE
This Smoky sweet sauce is great for adding a rich and flavourful taste to a variety of dishes. It pairs well with grilled or roasted meats, as well as vegetables, and can also be used as a dipping sauce or marinade. Whether you’re looking to add smoke or simply enhance the flavour of your dish, smoky sauce can be a versatile and delicious addition to your culinary repertoire.
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!
PORTUGUESE PERI PERI BBQ RUB
Peri Peri is Portugal’s favourite choice for fast food: an entire chicken butterflied open and served alongside a halo of homemade French fries and pillows of rice. Each mouth-watering bite infuses the palate with juices from the meat and spices. Use this amazing Taipan BBQ rub directly on your chicken or make up a marinade with olive oil, garlic, lemon & wine.
Made with all natural ingredients and None of the Nasties.
Yes! this pack comes gift wrapped. (each bottle is wrapped in tissue paper, boxed and with a ribbon)
Cardamom Seed Black (Elaichi) Whole (5g) provides a distinct, smoky flavour and aroma to dishes. These whole pods can be used in traditional Indian and Middle Eastern cuisines, imparting a deep, complex flavour to curries, rice dishes, and desserts.
Tomatoes (Dried & Diced) are sun-dried to concentrate their flavour, perfect for adding a chewy, sweet-tart component to salads, pastas, and baked goods, enhancing dishes with a burst of tomato richness.
Start your own pickling at home with this ready-to-go blend.
Ingredients: all spice, ginger kibbled, peppercorn, mustard seed, bird’s eye chilli, coriander seed, mace blade
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.
This Sri Lankan Curry is traditionally quite hot but we decided to take out all the chilli and make it quite mild – a family favourite.
This allows you to add your own chilli powder or fresh chilli and increase the heat to what you require to suit the needs.
This curry can be cooked with any meat, seafood or vegetables.
If you would like to change this curry back to its original, traditional heat, when cooking, instead of adding 2 tbsp of the Sri Lanka Beef Curry Masala to 1kg of meat, substitute this with 1 tbsp of chilli powder and 1 tbsp of Sri Lanka Beef Curry Masala.
This 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.
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