Showing 1–12 of 145 results
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ALL SPICE
$2.50 – $4.50Select optionsAllspice berries are dark-brown with a clove-like taste, used in pickles and sweet dishes. This fragrant berry is dried and either used whole or ground, predominantly in Caribbean cuisine and is a primary ingredient in our Jerk Seasoning (Jamaican Marinade).(SML PKT)
Other Common Names: Pimento, Jamaica Pepper, Bay Rum Berry. Botanical Name: (Pimenta dioica)
Produce of Jamaica packed in Australia.Description & Use: Allspice berries are the dried, unripe fruits of a tropical evergreen tree native to Jamaica. They are dark brown in colour and average 3mm in diameter. The common name allspice is given because the flavour is like a mixture of cinnamon, nutmeg and cloves. Ground allspice should not be confused with mixed spice, which is much milder and sweeter in flavour. Allspice berries are added to pickles and are an ingredient in pickling spices. Scandinavian staples such as herrings in tomato sauce are spiced with allspice, as are many mainstream commercial sauces. Allspice powder is a good substitute for ground cloves in cakes and pastries, when a less pungent flavour is desired.
Nutritional Information
Per 100gEnergy (kj)1099.0Protein (g)6.09Fat (g) Total8.69Carbohydrate (g)72.12Sugars (g)unknownDietary Fibre (g)21.6Cholesterol (mg)0.0Sodium (mg)77Potassium (mg)1044 -
ANISEE WHOLE 120GM
$4.50Add to cartAniseed whole are a small oval-shaped seed which are native to the Mediterranean, they have a light brown colour and a sweet liquorice flavour that makes them great for both sweet and savoury dishes. (SML PKT)
Other Common Names: Anise seed Botanical Name: (Pimpinella anisum)Produce of Syria packed in Australia.Description & Use: Aniseed is a warm licorice-tasting seed that is harvested from an annual plant with flat, feathery leaves and white, late summer blooming flowerheads. Be careful not to confuse aniseed with star anise, which is harvested from a tree that is native to China. Aniseed is native to the Middle East and the Romans used it in little cakes that they ate at the end of their banquets. Aniseed is traditionally used with vegetables that can be indigestible such as cabbage, onion, cucumber, carrot, turnip and beetroot.. Aniseed is used to flavour many alcoholic drinks such as Pernod, Greek ouzo and mastikha, anesone from Italy and the French drink, pastis.Nutritional InformationPer 100gEnergy (kj)1411Protein (g)17.6Fat (g) Total15.9Carbohydrate (g)50.02Sugars (g)unknownDietary Fibre (g)14.6Cholesterol (mg)unknownSodium (mg)16Potassium (mg)1441 -
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ANISEED STAR PWD 25GM
$2.50Add to cartAniseed powder is best known for its unique liquorice flavour. In addition to flavouring the popular candy treat of liquorice, aniseed is also used in a variety of baked goods, such as biscotti or rye. (SML PKT)
Other Common Names: Anise seed Botanical Name: (Pimpinella anisum)
Produce of Turkey packed in Australia.
Description & Use: Aniseed is a warm licorice-tasting seed that is harvested from an annual plant with flat, feathery leaves and white, late summer blooming flowerheads. Be careful not to confuse aniseed with star anise, which is harvested from a tree that is native to China. Aniseed is native to the Middle East and the Romans used it in little cakes that they ate at the end of their banquets. Aniseed is traditionally used with vegetables that can be indigestible such as cabbage, onion, cucumber, carrot, turnip and beetroot.. Aniseed is used to flavour many alcoholic drinks such as Pernod, Greek ouzo and mastikha, anesone from Italy and the French drink, pastis.Nutritional Information
Per 100gEnergy (kj)1411Protein (g)17.6Fat (g) Total15.9Carbohydrate (g)50.02Sugars (g)unknownDietary Fibre (g)14.6Cholesterol (mg)unknownSodium (mg)16Potassium (mg)1441 -
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ASAFOETIDA 15GM
$2.50Add to cartAsafoetida powder has been compounded with rice flour (SML PKT) May contain traces of gluten due to manufacturing practices.
Other Common Names: Devil’s Dung, Food of the Gods, Hing, Laser. Botanical Name: (Ferula asafoetida)
Produce of India packed in Australia.
Description & Use: Named after its fetid aroma, Asafoetida is made from the white resinous sap, which turns dark brown on drying, of a variety of giant Fennel. It is a close relative to the now extinct ‘laser root’ that was mentioned in Roman cooking. Due to the difficulty in handling the resinous gum it is usually blended with some form of starch to make it manageable. Asafoetida is used mostly in Indian vegetarian meals, while the fetid flavour dissipates on cooking where it adds a garlic-like flavour with onion overtones. Always use in small amounts and keep very well sealed to prevent contamination of the flavour to other ingredients in the pantry.
Contains: rice flour, gum arabic, asafoetida resin, turmeric.
No added wheat, however may contain traces of gluten less than 20ppm due to manufacturing practices.Nutritional information: (Applies to asafoetida only)
Per 100g Energy (kj) 41 Protein (g) 0.3 Fat (g) Total 0.1 Fat (g) Saturated 0 Carbohydrate (g) 2.1 Sugars (g) 0 Sodium (mg) 0.8 -
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BERBERE MIX 40GM
$2.50Add to cartSprinkle this traditional African spice blend onto meats before grilling. (SML PKT)
Contains: Sea Salt, Cumin Seed, Coriander Seed, Black Peppercorns, Ajowan Seed, Fenugreek Seed, Allspice, Ginger, Chilli, Nutmeg, Cloves.
Description & Use: Use this coarsely ground African spice blend as a coating on meat before cooking or as a base for the following Ethiopian Berbere paste recipe.
Nutritional Information – Spice Mix Only
Per 100gEnergy (kj)1030.4Protein (g)10.4Fat (g) Total10Fat (g) Saturated1.8Carbohydrate (g)30Sugars (g)7.2Sodium (mg)11952 -
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