Showing 13–24 of 145 results
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BLACK SALT 25GM X10
$2.50Add to cartBlack salt is a mined, mineral-salt that is pink in colour and compliments Indian dishes. (SML PKT)
Other Common Names: Kala Namak, Halite. Chemical Name: Sodium Chloride (NaCl)
Description & Use: Black salt is a mined mineral salt which can sometimes be found in large, black crystalline chunks. The black salt we use in cooking is actually a pink powder and it has a distinct sulphurous aroma which dissipates to some extent during cooking. Black salt goes well in vegetable dishes and with seafood. Chaat masala, an Indian spice blend, is dependent upon black salt, among other ingredients, for its characteristic aroma and flavour.
Produce of India packed in Australia.
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BUTTER CHICKEN MASALA 40GM
$2.50Add to cartFollow our recipe for a great Butter Chicken with NO artificial colours. (SML PKT)
Contains: Paprika, cumin, coriander, turmeric, pepper, fennel, ginger, cinnamon, fenugreek, cardamom, chilli, cloves, caraway, brown cardamom and mint.
Description & Use:
An all natural spice blend that makes making homemade recipe easy.INDIAN BUTTER CHICKEN
1 Kg chicken thigh fillets,
1 pack Butter Chicken seasoning,
1 tbs butter or ghee375 g plain yoghurt1 tbs crushed garlic,
1/2 cup pureed onions2 tbs ketchup1 Tbs brown sugar,
1 tbs tomato paste1 tbs mango chutney1 Tbs ground almonds,
200ml single cream1 Tbs chopped fresh coriander leaves,
1 small can (85-100 mL) coconut milkMix 1/2 pack butter chicken mix with yoghurt and marinate chicken
overnight. Next day, cook under grill while preparing the sauce.Melt butter in heavy pan, add garlic and onion, fry 2-3 minutes.Mix other half of spice pack with tomato paste, ketchup, chutney,
and almond meal. Add to onions. Simmer, then add cooked
chicken and pan drippings. Stir in coriander, cream, coconut
milk, salt to taste. Simmer to reduce a little before serving –
serves 6-8.Nutrition Information (spice mix only)Per 100gEnergy (kj)1510.Protein (g)14.Fat (g) Total14.Fat (g) Saturated1.4Carbohydrate (g)36.4Sugars (g)14.4Sodium (mg)51 -
CAJUN
$2.50 – $4.50Select optionsCajun Spice Mix is the best seasoning for making delicious Cajun Blackened fish or chicken (LGE PKT)
Contains: Paprika, Salt, Basil, Garlic, Onion, Black Pepper, Fennel Seed, Parsley, Cinnamon, Thyme, White Pepper, Cayenne.
Description & Use: A medium heat, spicy blend for seasoning meat before cooking. Using butter in this recipe adds to the blackening effect, which is caused by the burning butter.
Nutritional Information (Spice Mix Only):
Per 100gEnergy (kj)1025.5Protein (g)10.75Fat (g) Total4.74Fat (g) Saturated0.57Carbohydrate (g)43.52Sugars (g)6.97Sodium (mg)8436.07CAJUN BLACKENED CHICKEN OR FISH
(Serves 2)
2 fillets chicken breast or 2 fillets of a firm-fleshed fish such as ling
Herbie’s Cajun Spice Mix
2 tablespoons butterSprinkle the Cajun spice mix over both sides of the fillets, patting on firmly so that they are well coated. Heat the butter in a heavy-based pan – it needs to be hot, as the burning butter is part of the colouring and flavouring effect of Cajun. Cook the meat over moderate heat until done and serve immediately. (Alternatively, the meat can be cooked without butter on a grill or barbecue.)
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CARAWAY PWD 25GM
$2.50Add to cartCaraway Seed Whole seeds traditionally flavour breads and vegetable dishes. (SML PKT)
Other Common Names: Caraway Fruit, Persian Caraway, Roman Cumin, Wild Cumin. Botanical Name: (Carum carvi)
Produce of Finland packed in Australia.
Description & Use: Once used in love potions because it prevents lovers from straying! As proof of this the seeds were baked in bread and given to pet pigeons to keep them at home and not wander away. Caraway seed, like aniseed, was used by the ancient Egyptians, Greeks and Romans for its digestive properties and is delicious when used with all of the vegetables you would put aniseed in. Caraway is used in many European cheeses, the fresh anise and fennel notes helping to balance the fatty richness and robust flavours of smoked cheeses. Caraway flavours the liqueur ‘Kummel’ and is used in making gins and schnapps. Caraway is an important addition to that fiery Tunisian paste, ‘Harissa’ and features in the Herbie’s Spices Balmain & Rozelle Spice. -
CARAWAY SEED
$2.50 – $4.50Select optionsCaraway Seed Ground is used to flavour Garam Masala, Harissa Paste and European dishes. (SML PKT)
Other Common Names: Caraway Fruit, Persian Caraway, Roman Cumin, Wild Cumin. Botanical Name: (Carum carvi)
Produce of Finland packed in Australia.
Description & Use: Once used in love potions because it prevents lovers from straying! As proof of this the seeds were baked in bread and given to pet pigeons to keep them at home and not wander away. Caraway seed, like aniseed, was used by the ancient Egyptians, Greeks and Romans for its digestive properties and is delicious when used with all of the vegetables you would put aniseed in. Caraway is used in many European cheeses, the fresh anise and fennel notes helping to balance the fatty richness and robust flavours of smoked cheeses. Caraway flavours the liqueur ‘Kummel’ and is used in making gins and schnapps. Caraway is an important addition to that fiery Tunisian paste, ‘Harissa’ and features in the Herbie’s Spices Balmain & Rozelle Spice.Nutritional Information
Per 100gEnergy (kj)1393Protein (g)19.7Fat (g) Total14.6Carbohydrate (g)49.9Sugars (g)0.0Dietary Fibre (g)38Cholesterol (mg)0.0Sodium (mg)17Potassium (mg)1351 -
CARDAMOM BROWN POD 10GM
$2.50Add to cartThese brown cardamom pods contain a strong, smokey taste that is quite different from traditional green cardamom. (SML PKT)
Other Common Names: Bastard Cardamom, Black Cardamom, Elaichi, Winged Cardamom. Botanical Name: (Cardamomum amomum)
Produce of India packed in Australia.
Description & Use: Brown cardamom pods are dark brown in colour and are oval pods about 2.5cm long. The aroma is camphor-like and smokey, quite different to the better known green cardamom. Brown cardamom gives a delicious smokey taste to marinades for tandoori-style cooking and goes well in butter chicken. This is not interchangeable with green cardamom in recipes. -
CARDAMOM GREEN POD 10GM
$2.50Add to cartThese bright green cardamom pods yield many dark-brown seeds called ‘green cardamom seeds’. (SML PKT)
Other Common Names: Cardamom Seed, Cardamom Pods, Green Cardamom. Botanical Name: (Eletaria cardamomum)
Produce of Guatemala packed in Australia.Description & Use: Commonly referred to as green cardamom because the pods are bright green in colour and not to be confused with brown or large cardamom (Cardamomum amomum) mentioned above. Has a sweet eucalyptus like aroma that adds ‘fresh’ notes to spice mixes. The strong camphor-like flavour earns cardamom a position among the pungent spices and it is therefore used in small quantities. Native to the Western Ghats of India and Sri Lanka. Harvested from wild plants and not cultivated until 1800. Traded heavily by the Greeks in the 4th century B.C. The pods, seeds and ground seeds are used in curries and sweet spice mixes. Compliments vegetable and meat dishes. Traditional in Danish pastry. Cardamom pods are picked before fully ripe (ripe pods tend to split) and kiln dried. Greenest pods fetch the best prices. White cardamom pods (now rarely available) have been bleached with peroxide or sulphur dioxide and are not recommended. Variations in quality are generally due to post harvest drying/handling. Ground pods with seeds (having less flavour) are sometimes passed off as ground cardamom seeds. It is common for those following Asian and Indian cookbooks to confuse green and brown cardamoms. Brown has a distinct ‘musty-smokey’ flavour and green and brown cardamom are not interchangeable in recipes.
Nutritional Information:
Per 100gEnergy (kj)1303Protein (g)10.76Fat (g) Total6.69Carbohydrate (g)68.47Sugars (g)0.0Dietary Fibre (g)unknownCholesterol (mg)unknownSodium (mg)18.3Potassium (mg)unknown -
CARDAMOM PWD 10GM
$2.50Add to cartThese cardamom seeds are little dark-brown seeds actually come from the green cardamom pod. (SML PKT)
Other Common Names: Cardamom Seed, Cardamom Pods, Green Cardamom. Botanical Name: (Eletaria cardamomum)
Produce of Guatemala packed in Australia.Description & Use: Commonly referred to as green cardamom because the pods are bright green in colour and not to be confused with brown or large cardamom (Cardamomum amomum) mentioned above. Has a sweet eucalyptus like aroma that adds ‘fresh’ notes to spice mixes. The strong camphor-like flavour earns cardamom a position among the pungent spices and it is therefore used in small quantities. Native to the Western Ghats of India and Sri Lanka. Harvested from wild plants and not cultivated until 1800. Traded heavily by the Greeks in the 4th century B.C. The pods, seeds and ground seeds are used in curries and sweet spice mixes. Compliments vegetable and meat dishes. Traditional in Danish pastry. Cardamom pods are picked before fully ripe (ripe pods tend to split) and kiln dried. Greenest pods fetch the best prices. White cardamom pods (now rarely available) have been bleached with peroxide or sulphur dioxide and are not recommended. Variations in quality are generally due to post harvest drying/handling. Ground pods with seeds (having less flavour) are sometimes passed off as ground cardamom seeds. It is common for those following Asian and Indian cookbooks to confuse green and brown cardamoms. Brown has a distinct ‘musty-smokey’ flavour and green and brown cardamom are not interchangeable in recipes.
Nutritional Information:
Per 100gEnergy (kj)1303Protein (g)10.76Fat (g) Total6.69Carbohydrate (g)68.47Sugars (g)0.0Dietary Fibre (g)unknownCholesterol (mg)unknownSodium (mg)18.3Potassium (mg)unknown
