PHSVB

Vanilla Bean (6g)

$10

Vanilla is a spice from the Mexican orchid “Genus Vanilla”.  Hand pollination is required to aid the plant in producing fruit from which the vanilla is derived making it expensive to buy.
It grows into a dark brown long pod which is long and skinny and can be processed into vanilla powder, paste and essence.   The flavour is creamy, sweet and fruity – almost like a marshmallow, making it ideal for baking cakes.

Stock

SKU PHSVB 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

"0796167989059"

Reviews

There are no reviews yet

Be the first to review “Vanilla Bean (6g)”

Your email address will not be published. Required fields are marked *

Related Products

Chilli Medium 30-40K Flakes (Crushed)

Chilli Medium 30-40K Flakes (Crushed) provide a balanced heat suitable for a wide range of dishes, from pizzas to pastas. These flakes add a moderate spice level, enhancing flavours with their crushed texture and vibrant warmth.

Read More »

Fenugreek Leaves (Methi)

Fenugreek Leaves (Methi) add a slightly bitter, nutty flavour to Indian dishes, including curries and breads. These dried leaves are essential for adding depth and complexity to dishes, with a taste that’s uniquely aromatic.

Read More »

Thyme Ground (25g)

Origin:  Morocco

Thyme powder is commonly used as a seasoning in cooking, particularly in Mediterranean and Middle Eastern cuisine. It can be used to add flavour to soups, stews, meats, and vegetables. Some people also use thyme powder for medicinal purposes, as it has been shown to have antibacterial and anti-inflammatory properties.

Read More »

Chicken Biryani (Andhra Pradesh) Masala Medium (240g)

This curry is a beautiful dish to serve at a buffet style party. Whilst being tasty it also presents well and is easy for guests to serve themselves.

Traditionally this is a muslim curry from the capital of Hyderabad in the province of Andhra Pradesh. It is different to a pulao, in that is not just an Indian style fried rice, it is a layered dish of basmati rice and curry.

When presented on a platter with a side dish of raita and some Indian chutney, it makes a yummy addition to any dinner or party.

The first layer is made up of basmati rice topped with curried chicken or lamb pieces, this is then garnished with fried onions, sliced hard boiled eggs and tomatoes, followed again by another layer of basmati rice. To finish it off, it is decadently garnished with fried nuts and raisins.

Historically, the Nizams of the Hyderabad state where responsible for the development of the Hyderabadi cuisine. It was derived from the royalty banquets and festivals, where they would commonly serve up to 26 varieties of biryani’s for their guests. Originally the biryani dish is an amalgamation of Mughlai, Turkish and Arabic cuisine, along with the influence of the native Telugu and Marathwada cuisines.

Traditionally, the biryani is cooked in a Dum pukht. This means, that the dish is cooked in a pot that is sealed with dough, then simmered gently over a slow cooking fire to increase the absorption of aromatic spices. Firstly, the mutton or chicken is sealed with all the spices on a hot fire. To put it all together, and finish off the cooking process, the biryani is layered in the Dum pukht. Rice on the bottom then topped with the sealed meat, then rice again. Saffron that has been soaked in water (the aromatic water) is drizzled over the top to add moisture; the pot is sealed then slow cooked over a fire.

This 240g jar will cook with approximately 15kg of meat, vegetables or seafood – 75 servings.

Read More »

Beef Rendang Curry Masala Hot (240g)

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 240g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.

Read More »

Truffle Aioli (180g)

The indulgent creaminess of adding Truffle Aioli to your meal is impossible to regret.

Balancing flavours with its unique fragrance that is limitless when it comes to delicious pairings. Whether its spread on a burger bun, drizzled in a salad or the main attraction with a side of crispy potatoes our Black Truffle Aioli will not go unnoticed and will never be left out when whipping up in the kitchen.

Great Southern Truffles values guaranteed excellence and their products aim to wow every customer, priding themselves on having the best truffle aioli. This Provencal style Aioli Mayonnaise exceeds the rest by fusing together top quality, locally sourced ingredients. Earthy West Australian truffles are perfectly complimented by garlic and wholistically produced eggs to provide the best flavour that aims to impress.

Once aioli enters your home you will be motivated to experiment and will never settle for anything less than delicious..

 

Read More »

You might also like to try…

Pit Brothers BBQ Wing Dust (170g)

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!

Read More »

Ajwain (Thymol Seed) Whole

Ajwain (Thymol Seed) Whole is known for its sharp, thyme-like flavour. A key ingredient in Indian cooking, it aids in digestion and adds a distinct taste to breads, lentils, and vegetable dishes.

Read More »
Kumari spice world

Peppersteak Seasoning (Kumari)

Peppersteak Seasoning (Kumari) offers a special blend of spices, including peppercorns, garlic, and herbs, formulated to complement the richness of steak, ensuring a flavourful, juicy result every time.

Read More »
Kumari spice world

Onion Salt

Onion Salt combines the pungency of onion with the sharpness of salt, making it a versatile seasoning for enhancing the flavour of meats, vegetables, and savory dishes.

Read More »

Vindaloo Curry Masala Medium (240g)

This medium heat, full flavoured spicy Vindaloo is great for beef, lamb and chicken.

This 240g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.

Read More »

Reaper’s Harvest Chilli Sauce Extreme (150ml) With 30% Carolina Reaper

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.

Read More »

Subscribe to our newsletter and get an INSTANT

$10 OFF*

Your next order!

*Excludes Bulk Spices