If you live on the Sunshine Coast we can now deliver to your door. (Minimum $$ apply.) Vicki’s shop is not only online but she is now mobile and can bring the entre spice shop to you! So why not grab some friends, call Vicki and spice it up together! Brands supplied:
- Herbies Spices
- The Spice factory
- The Saucy Spice Company
- Curry Traders
- Our own Red Hot Chilli Pepper range including spiced couscous, rice, lentils etc
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All Spice is native to Jamaica and is used in a variety of dishes for seasoning, including Caribbean foods, curries, stews, meat dishes and desserts. A general all round spice seasoning. Considered a sweet spice, All Spice has one aroma that resembles that of nutmeg, ginger, cinnamon and cloves. An essential ingredient in Jerk seasoning and a favourite in sweet bakes, especially around Christmas time. -
Out of stock All Spice is native to Jamaica and is used in a variety of dishes for seasoning, including Caribbean foods, curries, stews, meat dishes and desserts. A general all round spice seasoning. Considered a sweet spice, All Spice has one aroma that resembles that of nutmeg, ginger, cinnamon and cloves. An essential ingredient in Jerk seasoning and a favourite in sweet bakes, especially around Christmas time.
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Amchur Powder is dried, unripe (green) mango. It acts as a souring agent in curries. Generally used in North Indian cooking, it can also be used for pickling, chutneys and soups. Chicken and Fish are enhanced by using Amchur when cooking. -
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Baharat is a spice blend used in Arab/Middle Eastern cuisine. Use this blend to season lamb, chicken, fish, tagines and soups -
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Great to make Italian dishes, to make bread or sprinkled over sliced ripe tomatoes on toast! -
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An aromatic leaf used fresh or dried in cooking for their noticeable flavour and fragrance. Used to season casseroles, stews, pates and soups, this herb is very popular in many European cuisines. 7g -
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Berbere is a key ingredient in Ethiopian and Eritrea cuisines. Makes a lovely chicken casserole. Contains: All Spice, Fenugreek seeds, Ajowan seeds, cumin, black pepper, ginger, cloves, nutmeg, chilli, coriander and rock salt. Recipe included on the back of packet. 50g -
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Surpringly, Curry powder was a western invention and does not reflect any specific Indian food but it does closely resemble the South Indian Sambhar powder. Suitable for families. Recipe included on the back of pack. 45g -
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Caraway seeds are actually the fruit of a herb in the parsley family. It is commonly used in breads, soups and cheeses and has a very pungent aroma with a sweet but tangy flavour. 30g -
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Black cardamom pods give a smoky flavour and are mostly used in Indian and Sri Lankan cooking. They may also be an ingredient in Garam Masala, depending on each spice blenders individual recipe. Not to be confused with Chinese black cardamom which has a camphor like aroma and should not be substituted with. 20g -
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A common ingredient in Indian cooking, green cardamom has an intense aromatic fragrance. Whole cardamom can be bruised to flavour rice, curries and in the Middle East it is used as a spice for sweet dishes and flavouring coffee & teas. 20g -
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Celery Salt - 65g -
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Kashmiri chilli power - commonly used throughout India and a variety of dishes. Medium heat, bright red in colour. -
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Chilli is probably the most versatile of spices and the most widely used. These chillies are of medium heat and come from Kerala, India. 15g
