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TURMERIC POWDER - INDIAN SPICE
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Turmeric powder is a deep yellow organge colour and gives many curries their beautiful orangey colours. It has a slightly bitter, deeply earthy aromatic flavour. It can also be used to colour rice by adding a little to the water as it boils and is a cheap substitute for expensive saffron in dishes like paella. 100g.
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£2.49
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50G GOURMET LIQUORICE POWDER
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Gourmet Liquorice powder. Add some of this to your chinese 5 spice powder to give it an immense lift for any Chinese dish. Also great flavouring for ice creams. This is high grade liquorice.
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£3.49
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BLACK PEPPER POWDER
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Black pepper is the ubiquitous spice. Not only peppery and hot it adds dark aromatics to most dishes and is used for seasoning food towards the end of cooking with salt. Not only that, we love it so much it is always on the table to allow diners to add more seasoning if they wish. Traditionally Inidan food was given heat by pepper before the Chilli was introduced to India by the Portuguese, so I sometimes make curries with extra black pepper rather than chilli to have a contrasting heat tone which works very well. Ready ground for convenience. 100g
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£2.99
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CINNAMON POWDER 100G
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100g pack of finely powdered cinnamon. Cinnamon is a great spice for use in both savoury and sweet dishes, it livens curries and apple pies alike and makes a fantastic ice cream too which I serve with home made apple pie. To make cinnamon ice cream if you have an ice cream maker (they are getting more affordable nowadays) then just follow the vanilla ice cream recipe and substitute 2-3 teaspoons of cinnamon for the vanilla flavouring. See the Moroccan Lamb tagine recipe for a totally delicious way to use ground cinnamon to stunning effect.
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£2.49
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CITRIC ACID
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Citric acid has many uses in cooking including as a preservative. It's primary task as a cooking ingredient is to introduce a citric acidity quickly and easily, much more concentrated than a citric juice you don't need a lot. I use this to make my creamy lemon ice cream which is amazing, using rich cream and lemon zest and lemon extract the addition of the citric acid just pulls it into the next food dimension. 100g
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£2.49
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COMPOUNDED ASAFOETIDA (HING YELLOW POWDER)
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Asafoetida is a powerful and pungent spice which smells almost too much before cooking but when cooked adds a strong garlic like flavour to any curry. It is usually added towards the end of cooking. It is used as an Onion and garlic substitute by Brahmins and Baniyas who do not eat garlic or onions for religious reasons. When combined with a curry cooked using mustard oil it produces one of the most pungent effects and I would say this combination is a well kept Curry House secret. 100g
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£1.99
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CORINADER (CILANTRO) POWDER
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100g Ground Coriander powder. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Latin American, Chinese, African and Southeast Asian cuisine. The seeds have a lemony citrus flavour when crushed plus spicy, nutty and organge aromas. One of the main ingredients in most curry powders it really is one of the essential curry spices. Try the coriander chicken recipe to see why.
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£2.49
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CUMIN POWDER - JEERA, ZEERA CUMMIN
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Cumin powder is made from the dried seeds of the Cumin plant, a flowering plant native from East mediterranean to East India. It is an essential back bone spice for Indian curry powders and is common in most Indian, Eastern, Tex Mex, Cuban and Mexican dishes. It is a vital ingredient of a good Chilli-con-carne too. It has a great affinity with all meats and in particular minced meat dishes. It brings out the sweetness of a dish. 100g
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£2.49
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DRIED THYME
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Dried thyme has a wonderful aromatic flavour which can stand up well especially in vegetable side dishes with more subtle flavourings
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£2.49
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GARLIC POWDER
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Garlic powder is an extremely powerful form of garlic and should be used in moderation. It is ideal to use powdered garlic where you want to really create a strong garlic flavour or need a dry ingredient. It is perfect added to flour for batter as an example. 100g
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£2.49
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GINGER POWDER
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Ginger powder is a very concetrated form of ginger and should be used sparingly. Ideal for adding the zesty tang and pepper tones of ginger to nearly any dish. 100g
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£2.49
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THAI SEVEN SPICE POWDER
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Spicy and aromatic this Thai curry powder is essential for authentic thai cooking. It also makes an interesting alternative to Garam Massalla when finishing a curry with aromatics and a peppery kick
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£2.49
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WHOLE WHITE PEPPERCORNS
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White pepper was the table condiment for generations in the UK and as such we think is much overlooked nowadays. White peppercorns are hot and pungent with an earthy flavour that can liven nearly any dish. Great in soups, stews and pies it is also a great alternative to chilli in curries which do not have a tomato base. 50g.
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£2.99
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