Hot, Citrusy, Pungent, Aromatic
Chicken, Fish, Prawns
Roasted Chicken or Grilled Chicken Skewers, Sauteed Chicken Livers with Lemon and Garlic, Grilled Prawns and Bell Peppers, Roasted Cauliflower and Coconut Couscous or Rice
Try this zingy combination of Peri Peri and avocados here.
Peri Peri is both the name of a sauce and of an African variety of chili pepper, whose name literally means pepper pepper in Swahili. Peri Peri sauce is made with local chili, onions, peppers, garlic and lemon is of Portuguese origins and it spread throughout the European colonies in the Southern part of Africa, especially in Angola, Namibia and Mozambique, where is still a very popular seasoning.
This blend reproduces the spicy, hot and citrusy taste of African-Portuguese Peri Peri sauce and it is a perfect pairing with poultry and meat in general. It can also be used with strong-flavored fishes, like cod or mackerel, and it is the perfect blend to be used in fiery marinades. Another tasty and spicy idea is using this spice for seasoning french fries.
Chillies, Oregano, Parsley, Lemon Peel, Onion, Garlic, Sea Salt, Black Pepper, Citric Acid
14 x 1/2 Tsp
Mexican Cuisine, Chicken, Fish, Stews
Chili Con Carne or Tortilla Soup, Shrimp Tacos with Cabbage Slaw, Tomato and Tomatillo Salsas, Chipotle Lime Grilled Chicken, Spicy Black Bean Enchiladas
Chipotle is a traditional Mexican spice made from dried smoked jalapeno pepper. It derives its name from the mixing of the Aztec words for chilli and smoked and it can be found in almost every traditional Mexican recipe. The heat of chipotle is classified as 7 to 12 on the Scoville pepper scale.
This spice has a warm, spicy and slightly smoked aroma, which particularly suits strongly-flavored meat and fish. It is perfect to be used as a marinade or rub before grilling, but also for seasoning fries or seafood. Another possible use is adding it to butter for spreading on cornbread or corn on the cob.
14 x 1/2 Tsp
Chicken, Pork, Shellfish
Thai Curries with Jasmine Rice
Grilled Chicken Satay
Thai Coconut Soup (Tom Kha)
Marinated Grilled Prawns
This Thai Curry blend is made with lemongrass, kaffir, galangal and tamarind. The specifics of Thai cuisine consists of including at least 3 flavour profiles (salty, sour, spicy, bitter and sweet) in every dish and the main cooking techniques for Thai curry are marinating then stir frying.
This blend pairs well with both meat and fish, but also works brilliantly with seafood and vegetables. You can add it to soups or use it to rub grilled meat. To get the most authentic Thai flavor you should mix our Thai curry with coconut milk.
Shallots, Sugar, Lemongrass, Kaffir lime, Galangal, Coriander, Cumin, Garlic, Tamarind, Thai Chilli, Coconut Oil
14 x 1/2 Tsp
Fish, Eggs, Roasted Vegetables, Soups
Grilled Eggplant, Seared Tuna or Ceviche, Tomato or Avocado Toast with Goat Cheese or Ricotta, Sunny-Side-Up Eggs or Eggs Benedict, Olive-Oil Brushed Pizza Crust or Dinner Rolls
This special black salt is native of Molokai, in the Hawaiian Islands. It derives its color from the minerals of volcanic lava and vegetable charcoal which are added during the drying phase. This peculiar salt has less sodium than regular sea saltand is richer in minerals and nutrients.
Hawaiian black salt has a slightly bitter taste with a smoky note due to volcanic minerals Its aroma can be enhanced by sprinkling on grilled meat or fish. It is also suitable to season vegetables or salads and it provides an eye-catching garnish any every dish.
Hawaiian Black Lava Sea Salt
28 x 1/4 Tsp
A new Christmas Gift Set that's specially tailored for this festive season! This new Christmas...
Baked Goods, Cakes, Cookies, Creams
Vanilla or Caramel Ice Cream, Buttercream Icing, Cappuccino or Latte Foam Toppings, Butterscotch Sauce with Churros or Doughnuts, Snickerdoodle Cookies
Vanilla is cultivated from gorgeous yellow orchids and black pods cradling fragrant seeds. There are several varieties of vanilla with Bourbon Vanilla grown in Madagascar being the most prized. Other popular varieties of vanilla grow in Tahiti, India and Papua New Guinea.
Vanilla has a sweet, aromatic and exotic flavour lends itself to use in baking and confections. It pairs well with dairy, cocoa and fruit. It’s traditional uses include flavouring cakes, biscuits, puddings and beverages. It is also revered for its use in soaps and perfumes. Vanilla’s intoxicating scent is instantly identifiable and often associated with tropical environments.
100% Pure vanilla beans
14 x 1/2 Tsp
Grilled Meats, Chicken, Fish, Prawns, Rice
Jambalaya or Gumbo with Prawns and Sausage, Fried Chicken, Blackened Fish or Sauteed Prawns, Creamy Pastas, Red Beans and Rice, Sweet Potato (or Regular) Fries
This blend is native of the Southern United States, specifically Louisiana and the shorelines of the Mississippi river. The word Cajun (or Creole) refers to the culture, language, cuisine, celebrations and traditions of the local population which descends from former French settlers, who mixed with Cuban, Caribbean and African immigrants.
This blend has a warm, spicy and slightly smoked aroma which perfectly suits strongly flavoured meat and fish. It is fabulous as a marinade or rub before grilling, but is also transcendent for seasoning fries or seafood. Try making Creole butter for corn on the cob by mixing it in with butter and refrigerating a few hours.
Salt, Paprika, Onion, Garlic, Chilli, White Pepper, Thyme, Black Pepper, Oregano
14 x 1/2 Tsp
Chicken, Fish, Shellfish, Vegetables, Baked Goods
Honey Lemon Garlic Chicken, Asian Sesame Noodles, Stir-Fried Beef and Broccoli, Honey Glazed Baked Salmon, Teas and Lemonades, Spiced Sugar Cookies
Ginger powder is derived from dried ginger root, which takes its origins from subtropical South-Eastern Asia. It has been known for its beneficial and healing properties since ancient times and the first traces of its use are to be found in a sacred Indian text dating back to 5th century B.C. Nowadays, ginger is a popular spice worldwide, but it is typically used in traditional Chinese, Malaysian and Thai recipes.
Ginger is very versatile and it can be added to either sweet or savory recipes, as well as to hot drinks and cocktails. Its taste is fresh, citrusy, pungent and slightly hot. It pairs well with astringent spices like nutmeg, saffron and turmeric. It can also be paired with sweet ingredients like sugar, cocoa or honey and added to fruit-based preparations and in Indian cuisine it’s used to season legumes. However, it gives its absolute best with fish and seafood.
14 x 1/2 Tsp