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Out of stock
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 -
Please note: A maximum of 4 tickets (per class) can be booked via our checkout, in order to receive the discount. If you have more than 4 people that you would like to book, please call Vicki on 5491-8870 or email vicki@redhotchillipepper.com.au To view the menus for each class, please click on the 2024 Menus link below. Then once you have finished, scroll down to the bottom of that page and click on any of the green book now buttons which will bring you back to this page. 2024 Menus UPDATE 20.4.24 - 2024 cooking class vouchers are currently OUT OF STOCK. Individual classes may still be purchased and booked online, then email Vicki at vicki@redhotchillipepper.com.au to organise a voucher for the booked class, if you are wanting to gift it to someone else. Re existing 2023 or 2024 voucher holders: Please take care to note that the cooking class must be taken by the last class offered in November 2024, which is 'A Taste of India.' No extensions, credits or refunds will be given, period. The responsibility of ensuring the class is booked in time lies with the voucher holder, only. -
Out of stock
Kashmiri chilli power - commonly used throughout India and a variety of dishes. Medium heat, bright red in colour. -
Out of stock
Due to feedback received from customers, we have now merged our spice blending class with a cooking class. Total time = 3 hours on certain Saturday's between 2pm -5pm, in Caloundra. Spend a fun filled afternoon learning about spices, blending two popular, flavoursome blends and then using those blends to produce a mouth-watering Sri Lankan curry with sides. Please click here to take you to our Combo Spice blending/Cooking classes. ** Anyone with a current Spice blending voucher (still in date), will be upgraded to one of our new Combo classes, at no extra cost. Expired vouchers will not be honoured. -
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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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Due to lack of demand, we no longer stock Herbies spices. If you would like to purchase this superb range please head to www.herbies.com.au -
Out of stock
2024 classes TBA -
Out of stock
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 -
Out of stock
Chilli Hot Chocolate 250g -
Out of stock
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 -
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. -
Out of stock
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
