Additional information
Weight | 0.04 kg |
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Dimensions | 8 × 12 × 1.2 cm |
Barcode | "0796167987628" |
$2.90
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.
Stock
Weight | 0.04 kg |
---|---|
Dimensions | 8 × 12 × 1.2 cm |
Barcode | "0796167987628" |
50% of this sauce is made from the Guinness World Record Hottest chilli in the world – the Carolina Reaper from the USA.
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!
This all-natural sauce with a beautiful home made chunky consistency delivers a delicious taste and wonderful aroma. It has a very nice upfront flavour from the tomatoes and sugar with a slight hint of garlic and onion. Directly after tasting, the extreme heat of the Carolina Reapers really packs a punch.
A great ingredient for mango chutney and also used in cocktails by heating the ginger into a syrup to make a spicy and sweet drink mixer.
This deliciously innovative jam is made with fresh oranges, lemons and a special Peruvian Chilli (the Aji Limon). Some may even call it a Marmalade. Savoury & Sweet with a little surprise kick.
Coriander Seed (Dhania) Ground (Premium) offers a finely ground option for incorporating the sweet, citrus-like flavour of coriander into your dishes smoothly, ideal for curries, soups, and seasoning mixes.
Za’atar (pronounced ZAH-tahr) is a spice blend that can be used in a multitude of ways and many Middle Eastern dishes wouldn’t be complete without Za’atar, it helps bring out the flavour of foods and its a modern and appealing addition to most savoury dishes.
While there are many variations originally going back to medieval times, its the perfect amount of each ingredient that gives it the desired flavours. Our recipe includes sumac (which brings a citrus taste), thyme (an earthy, minty flavour) and roasted sesame seeds for a nutty and sweet flavour for a overall tangy and toasty essence.
Sprinkle it over salad, eggs, hummus, labneh, baba ghanoush or mix with olive oil for a flavourful marinade. This classic blend, with the famous Flavour & Spice twist, is also a perfect rub for chicken, beef, lamb or fish and a seasoning for veggies, serve with crusty bread, dips (Mix with yoghurt for a quick dip or condiment).
Made with all natural ingredients and None of the Nasties.
Origin: Mexico
Net weight of (2) chillies is approximately 10gms.
A dried chipotle chilli is a type of smoked and dried jalapeño pepper. Originating from Mexico, this chilli is known for its distinctive smoky flavor and moderate heat, which ranges between 2,500 to 8,000 Scoville Heat Units (SHU). The process of making chipotle chillies involves ripening jalapeño peppers on the plant until they turn red, then harvesting and smoking them over wood for several days. This smoking process not only preserves the peppers but also imparts a rich, complex flavour that is highly sought after in various cuisines.
Chipotle chillies are commonly used in Mexican and Tex-Mex dishes to add depth and a smoky kick. They can be used in salsas, marinades, soups, and stews, providing a layer of complexity that raw or fresh chillies cannot match. The chillies can be ground into a powder, rehydrated in water, or used whole, depending on the recipe and desired intensity of flavour.
A splash-on sauce made with the ever popular Red Habanero chilli. Cobra Chilli’s Habanero pepper sauce is fiery hot and extremely pungent with a distinctive fruity-smoky flavour.
This is a Hot, Louisiana-Style Pepper Sauce that is such a versatile condiment for nearly all kinds of food.
The Habanero chilli comes from the Amazonas region and whilst Mexico is the largest consumer of this spicy ingredient, it has fast become increasingly popular all over the world.
Once recognised by the Guinness book of World Records as the world’s hottest chilli, it’s 50 times hotter than a Jalapeno coming in at 300,000 Scoville Heat Units.
Origin: Blended from imported ingredients
Ingredients: salt, dehydrated vegetable, spices, pepper, herbs, flavour enhancer E365, canola (not blended by Flavour and Spice)
Moroccan spice blend is a versatile spice mixture used in Moroccan cuisine. It typically includes a combination of cinnamon, cumin, coriander, ginger, paprika, turmeric, and other spices. It can be used to add flavour to meats, vegetables, stews, soups, rice, and couscous dishes. It can also be used as a rub for meat or fish, or as a seasoning for roasted vegetables. Additionally, it can be used to add flavour to dressings, marinades, and dips.
Cobra Chilli’s version of a mild, sweet chilli sauce with a zingy, tropical twist you’ll love.
Tropical Zing has 50% pineapple, lime, ginger and hint of Jalapeno to give it that signature ‘zing’.
Cinnamon Cassia Flat Bark offers a stronger, more robust flavour than Ceylon cinnamon, making it ideal for baking and cooking where a bold cinnamon flavour is desired, perfect for infusing into teas and other warm beverages.
This North Indian Korma, traditionally cooked with lamb and featuring cashews, is cooked with yoghurt, cream and/or coconut cream and is only a mild heat – for the whole family.
This 250g jar will cook with approximately 15kg of meat, vegetables or seafood – 75 servings.
Download our FREE Ebook “Dinner Party Winter Warm Up” which includes this recipe and more.
Coriander Seed (Dhania) Whole brings a nutty, citrus flavour to culinary creations, ideal for toasting and grinding fresh or for use in pickling. These seeds are a staple in spice blends, imparting a fresh burst of flavour to a variety of dishes.|
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OTHER IDEAS – To Use Rubs Who said dry meat rubs are just for meats? These zesty blends of spices and herbs can jazz up
This delicious debate bubbles up from our diverse views on health, flavour, and kitchen traditions. Full-fat coconut cream, butter and sour cream are the rock
Mudgeeraba Spices Korma and masala options are both popular types of dishes in Indian cuisine, but they can have differences in terms of ingredients, preparation
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