PHSMSYG

Mustard Seed (Rai) Yellow Ground (50g)

$2.90

Stock

SKU PHSMSYG Categories , Tag
Share the Product
Tweet this Product
Pin this Product
Email This Product

Additional information

Weight0.04 kg
Dimensions8 × 12 × 1.2 cm
Barcode

"0796167988342"

Reviews

There are no reviews yet.

Be the first to review “Mustard Seed (Rai) Yellow Ground (50g)”

Your email address will not be published.

Related Products

Madrasi Express Curry Masala Medium (250g)

This is a curry with fantastic Indian influences. It is an unroasted, general purpose curry, excellent for vegetables, lamb, beef, chicken or fish.

This 250g jar will cook with approximately 10kg of meat, vegetables or seafood ? 50 servings.

Read More »

The Bear Barbecue Rub (180g)

The beauty of Kumari’s Aussie All-Rounder is that it goes with all types of red meat on the grill, barbecue, in the smoker or oven. You’ll enjoy your meat with the salty-sweet and a little heat.

Read More »

You might also like to try…

Loco Lime Sunday Glaze Mild (250ml)

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!

Read More »

Sambal Kachang (Satay Sauce) Paste Medium (390g)

How to use:

To make amazing Satay Sauce, simply add 5 tbsp (100g) of Sambal Kachang Satay Sauce Paste to 200ml of Coconut Cream and 1tbsp (20ml) of Soy Sauce. Bring to the boil, stir well to combine, then it’s ready to serve.

For a creamier texture, blend slightly after boiling – just enough to still leave chunky peanuts in the sauce.

For a milder heat, add an extra 50ml of Coconut Cream to the above recipe.

Alternatively, add 1 tbsp of Sambal Kachang Satay Sauce Paste (or to taste) to any stir fry.

Read More »

Kashmiri Chicken Almond & Raisin Korma Masala Medium (250g)

This North Indian sweet korma, originating from Kashmir, is traditionally cooked with chicken, fresh cream, fruit and nuts.

This korma can be cooked also with lamb or pork fillet and your choice of fruit and nuts i.e. almonds and raisins, dried apricots, cashews, dried pears, etc.

This 250g jar will cook with approximately 15kg of meat, vegetables or seafood – 75 servings.

Read More »

Subscribe to our newsletter and get an INSTANT

$10 OFF

Your next order!

Hello and welcome to

Flavour & Spice!

You look to be visiting the us from outside AUSTRALIA. Which website would you like to shop?