Additional information
Weight | 0.04 kg |
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Dimensions | 8 × 12 × 1.2 cm |
Barcode | "0796167988083" |
$2.90
Origin: Thailand
Kaffir lime leaves are commonly used in Southeast Asian cuisine to add a citrusy and floral flavour to dishes. They are often added to soups, curries, stir-fries, and marinades. The leaves can be used whole, torn, or chopped, and are usually removed before serving. In addition to their flavour, kaffir lime leaves are believed to have medicinal properties and are used in traditional medicine for various purposes.
Stock
Weight | 0.04 kg |
---|---|
Dimensions | 8 × 12 × 1.2 cm |
Barcode | "0796167988083" |
Just sprinkle these Buffalo Crystals directly onto your wings, to taste, right after baking or frying.
To create a Buffalo-style Wing Sauce, simply mix equal parts of Buffalo Crystals with White Vinegar and melted butter, then mix to create a delicious sauce and toss your cooked wings through, coating fully.
Serve with Blue Cheese or Ranch dressing – Enjoy!
This is a spicy Malay curry cooked with coconut cream.
Malaysian goat curry is a type of curry that is popular in Malaysia and other parts of Southeast Asia. The flavor of this dish is a unique blend of savory and spicy, with a rich and complex taste that is sure to satisfy any curry lover.
The goat meat itself has a slightly gamey flavour that pairs well with the rich and spicy sauce, making for a delicious and satisfying meal. The dish is often served with rice or bread, and may also be garnished with fresh herbs or chopped nuts for added flavour and texture.
If you do not like to use goat – lamb, beef or chicken are all excellent substitutes.
This 240g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
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
Chicken Salt, a favorite in Australian cuisine, combines herbs, spices, and chicken flavouring to create a savory seasoning perfect for fries, chicken, and snacks, offering a unique taste that enhances a wide range of dishes.
Bubblegum BBQ Sauce has a smoky, sweet flavour which combines beautifully with the great taste of the Bubblegum 7 Pot chilli. It is a perfect fusion of four sauces: Ketchup, BBQ, Chilli and Mustard.
The Bubblegum chilli comes in at 850,000 SHUs and was created by Jon Harper. As the “Father” of this variety, and based in the UK, he has been growing this and a lot of other Hybrids for a number of years. Jon called it Bubblegum because he thought it had a taste of Bubblicious Bubblegum, while others say the name is because the chilli has a mixed colour stem and crown that looks like bubblegum.
With fresh tomato, garlic and onion, this sauce combines the sweet smoke flavours of molasses and Worcestershire to create a velvety smooth sauce that goes perfectly on anything off the BBQ.
Star Anise (Phool) Ground is a sweet, licorice-flavoured spice, perfect for adding depth to stews, soups, and baking. Its ground form allows for easy incorporation into dishes, offering a warm, aromatic flavour.
Garlic, related to onion, leeks and chives is widely used as flavouring in cooking and has also been known for its medicinal benefits throughout ancient and modern history.
Origin: India
Tarragon leaves are commonly used as a culinary herb to add a subtle anise-like flavour to dishes. They are often used in French cuisine, particularly in sauces such as béarnaise and tartare, as well as in salads, dressings, and marinades. Tarragon leaves are also believed to have medicinal properties and have been used to aid digestion and alleviate toothaches in traditional medicine.
Sunflower Seeds, with their shells, are a satisfying snack or salad topping, offering a crunchy texture and a nutty taste. They’re rich in healthy fats, vitamins, and minerals, adding nutrition and flavour to meals.
Origin: Sri Lanka (Ceylon)
Verum cinnamon is used for its health benefits and subtle flavour, it MAY help regulate blood sugar levels by improving insulin sensitivity. It may also have anti-inflammatory and antioxidant properties, which could help protect against certain diseases such as cancer and heart disease. Additionally, verum cinnamon may have antimicrobial properties that make it effective against certain types of bacteria and fungi.
What’s the difference between CASSIS and VERUM?
There are two types of cinnamon: Cassia cinnamon and Ceylon cinnamon, also known as true cinnamon. The main difference between the two is their flavour profile and where they come from.
Cassia cinnamon is the more commonly used variety and is native to China, also grown in Vietnam. It has a stronger, sweeter flavour and the the colour may be slightly darker. It is also cheaper and more readily available than Ceylon cinnamon. However, it contains higher levels of coumarin, which can be toxic in large amounts. So, take it easy on the cinnamon donuts 🙂
Ceylon cinnamon, on the other hand, is native to Sri Lanka and has a more delicate and subtle flavour and a more complex aroma. It is also more expensive and harder to find than cassia cinnamon.
This Asian style sauce is so amazing and tasty and has been described as “liquid umami”.
The first five seconds in your mouth, you will taste all of the ingredients – the soy, the sesame oil, the onion, ginger and garlic and even the Habanero – but without the heat. Then the heat will kick in but will only really last for about 15 seconds. It will then dissipate, leaving you with the fantastic flavours of all the natural ingredients. Wow – magic!
We also call it Magic Sauce because it goes with, on and in almost every kind of food.
Salt Himalayan Pink Fine is known for its pure taste and mineral content. Ideal for seasoning and finishing dishes, its fine grind ensures even distribution, adding a subtle saltiness and beautiful presentation to meals.
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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
Whether its Butter Chicken or Lamb Korma, curry is often served in copper bowls for both practical and aesthetic reasons. Traditionally, copper has been used
The Great Chili Conundrum: How Spicy is Too Spicy? Ah, chilli. The fiery delight that can turn an ordinary meal into a five-alarm fire drill.
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