PHSPWG

Peppercorn White Ground (30g)

$2.90

Stock

SKU PHSPWG Categories , Tags ,
Share the Product
Tweet this Product
Pin this Product
Email This Product

Additional information

Weight0.04 kg
Dimensions8 × 12 × 1.2 cm
Barcode

"0796167988618"

Reviews

There are no reviews yet.

Be the first to review “Peppercorn White Ground (30g)”

Your email address will not be published.

Related Products

Arabian Za’atar Spice Blend

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 a earthy and 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 Kumari 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).

Ingredients:  Roasted white sesame seeds, sumac, thyme

Read More »

Oriental Red Date with Walnut & Apple Chutney Mild (430g)

This chutney is now on sale. It has a Best By Date of 30-Apr-2022. Still awesome and will stay that way for a while. Hurry while stocks last.

Care instructions:

Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.

This chutney 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.

Read More »

Colour Saffron (100% Pure) (E102) (15g)

This is a Saffron Colour only – not a spice.

It adds no flavour, just colour.

A little bit goes a very long way – most dishes will only require 1/4 of a teaspoon to a couple of kilograms of other ingredients.

Read More »

You might also like to try…

Sri Lanka Beef Curry Masala Mild (250g)

This Sri Lankan Beef 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 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.

We also have an alternate, modern version in our recipe section. It’s the one we cook at shows.

Read More »

The Bear SPG Rub (190g)

Salt, Pepper and Garlic, blended the Kumari way for a flavour that punches way above its weight. Use it as a steak or rib rub, on wings, or for jazzing up burgers and fries. Simply sprinkle on, or rub into, your meal of choice. It’s phenomenal on beef, brisket, wings, ribs, chicken, pork, calamari or salmon. It’s also the perfect blend for adding spice and flavour to potatoes and vegetables.

Read More »

Beef Rendang Curry Masala Hot (250g)

Rendang is a dish originated from Minangkabau (a West Sumatra Island in Indonesia) produced from mostly beef, but can also be made with chicken, duck or buffalo. The primary recipe, is milk squeezed from coconut then cooked and stewed with the meat for up to 2 hrs to allow the meat and coconut to reduce and dry up to encrust the tender beef pieces, producing an intensely flavored dry curry which can last up to 4 months, whilst the more wetter one 2 months.

Other than the intense delicious flavours, Rendang itself is also a philosophy.These are derived from the 4 main cooking components of the curry which symbolize the four philosophies contained in the Minang Kabau society.

1. The first philosophy is derived from Dagiang (meat). The meat used in the manufacture of rendang, is traditionally beef. This symbolises the traditional tribal leaders in West Sumatra, the “Ninik Mamak”.

2. The second philosophy is derived from Karambia (coconut). Coconut is a symbol of the intellect, and the intellectuals.

3. The third philosophy is derived from Lado (chili), this symbolises the scholars, and the spicy and assertive way in which the teaching of religion takes place.

4. The last philosophy is cooking (spices) that symbolizes the whole of society Minang.

So, when you’re cooking a rendang variety, it is more the symbolism of an ancient culture and society from which it was born.

At the present time, the Rendang cuisine has been progressively expanding to include variations such as jackfruit (rendang Cubadak), rendang egg, potato rendang and rendang lung! So try adding a bit of this traditional Sumatran flavor into your curry reportoire.

Accompany with any of our sambals.

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