$2.90
Fennel Sugar-Coated combines the sweet, aniseed flavour of fennel with a sugary coating, making it a popular digestive aid and mouth freshener in Indian cuisine. These colourful seeds are a traditional after-meal treat, offering a burst of sweetness and freshness.
Stock
| Weight | 0.04 kg |
|---|---|
| Dimensions | 8 × 12 × 1.2 cm |
| Barcode | "0796167987802" |
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
Origin: India
Black sesame seeds are commonly used in cooking and baking, particularly in Asian cuisine. They can be used as a seasoning, added to dishes for extra flavor and texture, or used to make black sesame paste or black sesame oil. They are also known for their nutritional benefits, as they are a good source of protein, fibre, and healthy fats.
This traditional mango chutney, originating from Buderim, in Queensland, has been a favourite among our customers since we first started business in 1993.
It features Queensland’s favourite fruit, mango, with crystallised ginger, raisins and spiced with pepper, cinnamon, nutmeg, mace, chilli and cloves, makes for a great ‘Aussie” chutney with bangs of flavour.
Try mango chutney on a grilled cheese sandwich or add a dollop to your prawn salad dressing. You can also warm up mango chutney for a yummy sauce served on grilled or roasted chicken, serve with fresh rice salad or baked root vegetables in Winter.
Have a look at this easy Mango dip recipe, fitting for a Sunday afternoon with friends “Mango Dip Recipe”
https://mudgeerabaspices.com.au/recipe/mango-dip/
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.
Cilantro (Coriander) Leaves bring a fresh, citrusy flavour to Mexican, Asian, and Indian dishes. These dried leaves are perfect for those who love the distinct taste of cilantro, adding a burst of freshness to salsas, curries, and salads.
Fennel Seed (Saunf) Ground (50g) brings a sweet, anise-like flavour to dishes, essential in Italian sausages, breads, and curries. Ground for convenience, it melds seamlessly into recipes, offering a distinct, licorice-like taste.
What is it? Its the BEST chip sprinkle you’ll ever have and its NOT just for hot chips from your local fisho!
Its not chicken salt, its not garlic salt, its not S&P….well, its kinda all of these things but way more with extra herbs and spices. (Contains NO Additives or other nasties)
Sprinkle some in your breadcrumbs for your next chicken schnitty cook-up, season a roast chicken before baking, shake it over your avocado on toast with a squeeze of lemon and you must try it on popcorn!
Cooking Tip: Mix 1 tsp to 1 cup water to make a cooking stock for an alternative flavour boost.
Made with all natural ingredients and None of the Nasties.
Origin: India
Hot paprika is simply paprika blended with other chillies like cayenne to add that fiery kick and peppery flavour to your dishes. Hot paprika goes well with just about any dish, including eggs, meat and seafood, adding towards the end of the cooking process retains better heat, flavour and colour.
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.
Origin: Blended from Australian and Imported ingredients (not blended by Flavour and Spice)
Ingredients: Coriander, Rice Flour, Turmeric, Chilli, Salt, Cumin, Black Pepper, Fenugreek, Ginger, Cinnamon, Vegetable Oil
Everyday curry blend that’s rated Medium to Hot.
Origin: Blended in Australia from local and imported spices.
Ingredients: All spice, dried ginger pieces, black peppercorn, yellow mustard seed, bird’s eye whole dried chilli, coriander seed and mace.
An aromatic whole spice blend, best used instead of ground to add more complex flavours to your choice of pickled joy. Pickle all types of vegetables including cucumbers, cabbage and works well with eggs, pop some into a pot of corned beef cooking for extra flavours.
This Thai Green curry is used by making it into a paste and then cooking with coconut cream.
If you want to increase the heat of this curry when making the paste, add some green peppercorns (optional) and/or green chilli into the paste.
Cook traditionally with chicken, seafood and vegetables.
This 240g jar will cook with approximately 8kg of meat, vegetables or seafood – 40 servings.
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.
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