$2.90
The Chinese prickly-ash tree produces reddish-pink berries with little dark seeds that have a citrus aroma, spicy flavour and tongue-numbing affects. Commonly used in Sichuan cooking, they are stir-fried or braised and can be used to make a delicious spicy oil.
Origin: China
Stock
| Weight | 0.04 kg |
|---|---|
| Dimensions | 8 × 12 × 1.2 cm |
| Barcode | "0796167988946" |
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.
Mixed Spice (Pudding Spice) combines cinnamon, nutmeg, and allspice, among others, to create a warm, aromatic blend perfect for desserts and baking. It adds a festive, sweetly spiced flavour to puddings, pies, and pastries.
30% 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. Then in early 2018, it was re-tested and re-classified at 1,641,183 – Wow, that’s HOT!
Reaper’s Harvest is well rounded with equally matched heat and flavour. The ingredients complement each other nicely and shine through the extreme heat of the Carolina Reapers. This is definitely a sauce for chilliheads who can handle the heat.
Almond Flake Blanched adds a delicate, buttery crunch to desserts, salads, and yogurts. These thinly sliced almonds, with their skins removed for a smooth taste, are perfect for garnishing and baking.
Onion (Piaz) Powder delivers a potent onion flavour in a fine, easily dispersed form. Ideal for spice rubs, seasoning blends, and any recipe requiring a strong onion taste without the added moisture of fresh onions.
Galangal powder is aromatic and is an important ingredients in making delicious Green and Red Thai curry, Rendang curry and traditional Asian cuisines such as Tom Yum soups. Galangal flavours are warm and earthy with citrusy undertones.
Made with the rare and unique Chilli de Arbol, this sauce has a fresh, Summery Mexican flavour.
Originating from Mexico, the Chilli De Arbol is also known as bird’s beak chilli and rat’s tail chilli. It is similar to the Cayenne chilli but has slightly less heat.
A splash-on sauce made with the amazing tasting Jamaican Yellow Scotch Bonnet chilli.
This is a Medium-heat, Louisiana-Style Pepper Sauce that is such a versatile condiment for nearly all kinds of food.
Yellow Scotch Bonnet chillies are pretty hot (200,000 Scoville Heat Units) and closely related to the Habanero. One of the defining features of this type of chilli is its sweet aroma and unique flavour. Rarely will you find a Jamaican cooking without some of this chilli – it’s the chilli of choice among Caribbean nationals.
A popular rub that’s ideal for low’n’slow, particularly pork. Use as a seasoning or rub for chicken, this is a winner too!
Paprika brings a sweet pepper flavour and with the addition of other aromatic herbs and spices including pepper, garlic, and onion, finished with a final layer of ginger and mustard really pulls this flavour combo together for a perfect pork rub. (try a slow cooked pork shoulder for pulled pork)
Tip: A good rub has sugar and salt to amplify the flavours and allows the rub to penetrate the meat better, the sugar helps with crust formation and browning. It will also balance any bitterness.
Ingredients: Sea salt, paprika, sugar, pepper, garlic, ginger, onion, mustard seed
This is a medium heat Lamb Korma cooked with yoghurt, fruit and nuts. It can be cooked with lamb, beef or chicken, with vegetables and potatoes.
This 1 kg jar will cook with approximately 32kg of meat, vegetables or seafood – 160 servings.
A box of 24 clear glass food-grade bottles/jars.
Suited to small batch operations or home preserving. Good for condiments, sauces, preserves or spices.
Bottle/Jar
Lid
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.
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