Showing 85–96 of 145 results

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    LEMON GRASS PWD 25GM

    $2.50

    An ideal substitute for fresh lemon grass when used sparingly in stir-frys. (SML PKT)

    Other Common Names: Lemon Ironwood, Sweet Verbena Tree, Sand Verbena Myrtle, Tree Verbena. Botanical Name: (Backhousia citriodora)

    Description & Use: One of the most useful of the Australian native herbs and spices, Lemon Myrtle has a delicious lemongrass-like flavour and aroma of lemon verbena. Use in dishes such as stir-frys and Asian curries as a substitute for lemongrass.

    Add towards the end of cooking, so it is not cooked for more than 10-15 minutes, as any longer than this will destroy the delicate lemon notes. Lemon Myrtle must be used sparingly, about  1/2 teaspoon to 500g of meat, carbohydrates or vegetables.

    Product of Australia.

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  • LICORICE ROOT 15GM

    $2.50

    Powdered licorice is very strong, so use sparingly in desserts. (SML PKT)

    Other Common Names: Black Sugar, Spanish Juice, Sweetroot, Sweetwood Botanical Name: (Glycyrrhiza glabra)

    Description & Use: Licorice root has a distinct, sweet, sharp, anise-like licorice flavour and is used mostly in Chinese cooking along with Star Anise, Szechuan Pepper and Ginger, in pork and duck recipes. Chopped Licorice root may be added sparingly to compotes of fruit and licorice powder is used to flavour creams and ice creams.
    Produce of Uzbekistan packed in Australia.

    Nutritional Information:

    Per 100g
    Energy (kj)  
    1568
    Protein (g)  
    8.19
    Fat (g) Total  
    10.4
    Fat (g) Saturated
    2.94
    Carbohydrate (g)
    61.41
    Sugars (g)
    60.48
    Sodium (mg)
    40
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  • MACE PWD 10GM

    $2.50

    Pieces of unground mace are referred to in recipes as ‘blade mace’. (SML PKT)

    Other Common Names: Blade Mace, Jaffatry. Botanical Name: (Myristica fragrens houtt)

    Description & Use: When a Nutmeg fruit is cut open, the first thing that is revealed is the bright red lacy layer of mace, called the aril, which surrounds the nutmeg inside. The mace is peeled off and dried, turning a rusty brown colour. Although the aroma of mace is reminiscent of nutmeg, mace is not generally used in sweet dishes the way nutmeg is. A few ‘blades’ of mace, as the pieces are called, compliment the flavour of steamed fish and vegetables. Mace has no connection at all to ‘mace spray’ an irritant made from capsicum and so called because a ‘mace’ is also a big stick used for personal protection!

    Produce of Indonesia packed in Australia.

    Nutritional Information:

    Per 100g
    Energy (kj)  
    1989
    Protein (g)  
    6.71
    Fat (g) Total  
    32.38
    Carbohydrate (g)
    50.5
    Sugars (g)
    unknown
    Dietary Fibre (g)
    20.2
    Cholesterol (mg)
    0.0
    Sodium (mg)
    80
    Potassium (mg)
    463
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  • MACE WHOLE 10GM

    $2.50

    Other Common Names: Blade Mace, Jaffatry. Botanical Name: (Myristica fragrens houtt)

    Description & Use: When a Nutmeg fruit is cut open, the first thing that is revealed is the bright red lacy layer of mace, called the aril, which surrounds the nutmeg inside. The mace is peeled off and dried, turning a rusty brown colour. Although the aroma of mace is reminiscent of nutmeg, mace is not generally used in sweet dishes the way nutmeg is. A few ‘blades’ of mace, as the pieces are called. Ground mace compliments the flavour of steamed fish and vegetables. Mace has no connection at all to ‘mace spray’ an irritant made from capsicum and so called because a ‘mace’ is also a big stick used for personal protection!

    Produce of Indonesia packed in Australia.
    Nutritional Information:

    Per 100g
    Energy (kj)  
    1989a
    Protein (g)  
    6.71
    Fat (g) Total  
    32.38
    Carbohydrate (g)
    50.5
    Sugars (g)
    unknown
    Dietary Fibre (g)
    20.2
    Cholesterol (mg)
    0.0
    Sodium (mg)
    80
    Potassium (mg)
    463
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  • MANGO PWD 35GM .PKTS

    $2.50 Add to cart

  • MINT FLAKES

    $2.50 – $4.50

    A premium quality, aromatic mint from Turkey, Morocco or Egypt. (SML PKT)

    Other Common Names: Common Mint, Garden Mint, Spearmint, Nane. Botanical Name: (Mentha spicata)

    Description & Use: Mint is possibly the world’s most popular flavouring for mouthwashes, toothpastes and breath-fresheners, however one should not let this overtly antiseptic image of mint discourage the cook from appreciating its culinary benefits. Mint combines well with savoury herbs such as Thyme, Sage, Marjoram, Parsley and Oregano when added to meat dishes, and is found in even the most exotic of fiery chilli pastes such as Harissa.

    Produce of Turkey packed in Australia.

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  • MIXED 7 SPICES

    $2.50 – $4.50 Select options

  • MOROCCAN SPICE 180GM

    $2.50 – $4.50 Select options

  • MUSTARD PWD 50GM

    $2.50

    The ground seeds of yellow and black mustard, with the husk removed. Makes a great emulsifier in dressings. (SML PKT)

    Botanical Names: Yellow Mustard (Brassica alba) Brown Mustard (B. juncea) Black Mustard (B. nigra)

    Description & Use: Many spice blends would be incomplete without this much used and ancient spice. Mustard is an annual herb which has been used since the earliest recorded history. An ingredient in the Indian spice blend ‘panch phora’ and used in many dishes for flavour and appearance. Black mustard (Brassica nigra) is almost identical to brown mustard and one is commonly substituted for the other. Yellow mustard (Brassica alba) is a larger seed and generally has less heat. It is however the traditional ‘condiment’ mustard that graces the tables of the Western world. The heat of mustard develops over time after coming into contact with water, thus when used as whole or crushed seeds in cooking, the flavour impact is greater than the heat. Mustard is regarded as a hot spice when used in blends. Brown mustard seeds are delicious in dishes as mundane as boiled cabbage!

    Produce of Canada packed in Australia.
    Nutritional Information:

    Per 100g
    Energy (kj)  
    1963.61
    Protein (g)  
    24.94
    Fat (g) Total  
    28.76
    Carbohydrate (g)
    34.94
    Sugars (g)
    0.0
    Dietary Fibre (g)
    14.7
    Cholesterol (mg)
    unknown
    Sodium (mg)
    unknown
    Potassium (mg)
    700
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  • MUSTARD SEED BLACK

    $2.50 – $4.50 Select options

  • MUSTARD SEED YELLOW

    $2.50 – $4.50

    Add to vegetables such as cabbage while cooking and use in pickles and curries. (SML PKT)

    Botanical Names: Yellow Mustard (Brassica alba) Brown Mustard (B. juncea) Black Mustard (B. nigra)

    Description & Use: Many spice blends would be incomplete without this much used and ancient spice. Mustard is an annual herb which has been used since the earliest recorded history. An ingredient in the Indian spice blend ‘panch phora’ and used in many dishes for flavour and appearance. Black mustard (Brassica nigra) is almost identical to brown mustard and one is commonly substituted for the other. Yellow mustard (Brassica alba) is a larger seed and generally has less heat. It is however the traditional ‘condiment’ mustard that graces the tables of the Western world. The heat of mustard develops over time after coming into contact with water, thus when used as whole or crushed seeds in cooking, the flavour impact is greater than the heat. Mustard is regarded as a hot spice when used in blends. Brown mustard seeds are delicious in dishes as mundane as boiled cabbage!

    Produce of India packed in Australia.
    Nutritional Information:

    Per 100g
    Energy (kj)  
    1963.61
    Protein (g)  
    24.94
    Fat (g) Total  
    28.76
    Carbohydrate (g)
    34.94
    Sugars (g)
    0.0
    Dietary Fibre (g)
    14.7
    Cholesterol (mg)
    unknown
    Sodium (mg)
    5.0
    Potassium (mg)
    700
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  • NUTMEG PWD 20GM

    $2.50

    A premium grade, dark-brown, aromatic, high oil content, unadulterated nutmeg. (SML PKT)

    Other Common Names: Muskat, Muskatnuss.

    Botanical Name: (Myristica fragrans)

    Description & Use: Nutmeg and mace are contained within a yellow to light-brown fleshy fruit resembling a peach that grows on an evergreen tree. Nutmeg, regarded as a sweet spice, is used in sweet dishes, with fruit and in pastries. Compliments vegetables such as pumpkin, carrot and spinach. Mace however is more pungent and tends to be used in savoury dishes such as sauces for fish, in pickles and chutneys. When picked and cut open the blood red mace is removed and dried. The nutmeg with shell is dried until it rattles, the thin outer shell is then removed leaving the inner nutmeg. Whole mace is referred to as ‘blade’ mace. Whole nutmegs should be sound and unbroken with little or no evidence of worm activity. Avoid BWP’s (broken, wormy and punky nutmegs) being low grade, generally last-season material which is low in oil content and when ground yields a light brown powder. The volatile oil in nutmeg and mace contains small amounts of myristicin and elemicin, which are narcotic and poisonous, therefore they should be used sparingly. It is common to want to substitute nutmeg for mace, however this is not recommended as there is nothing like the real thing.

    Produce of Indonesia packed in Australia.
    Nutritional Information:

    Per 100g
    Energy (kj)  
    2196.0
    Protein (g)  
    5.8
    Fat (g) Total  
    36.3
    Carbohydrate (g)
    49.3
    Sugars (g)
    0.0
    Dietary Fibre (g)
    20.8
    Cholesterol (mg)
    0.0
    Sodium (mg)
    16.2
    Potassium (mg)
    349.6
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