
Showing 17–22 of 22 results

Dry roast or fry in oil at the beginning of making a curry. Adds a distinct flavour. (SML PKT)
Used in curries and African cuisine. Adds a distinct, slightly bitter, appetite-enhancing flavour. (SML PKT) Other Common Names: Methi, Bird's Foot, Cow's Horn, Greek Hayseed. Botanical Name: (Trigonella foenum-graecum) Descrip...
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Dry roast or fry in oil at the beginning of making a curry. Adds a distinct flavour. (SML PKT)
Dry roast or fry in oil at the beginning of making a curry. Adds a distinct flavour. (SML PKT) Other Common Names: Methi, Bird's Foot, Cow's Horn, Greek Hayseed. Botanical Name: (Trigonella foenum-graecum). Description & ...
View ProductThe leaves of the cinnamon tree are often called Indian Bay Leaves. (SML PKT) Other Common Names: Tejpat, Cinnamon Leaves. Botanical Names: (Cinnamomum tamala or C. zeyla...
View ProductPieces 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 ...
View ProductOther 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 ari...
View ProductA full-bodied, somewhat spicy, classic Sri Lankan style of curry powder. (SML PKT) Contains: Coriander seed, cumin, fennel, chilli, turmeric, cinnamon, cloves, pepper, cardamom. Description & Use: For best results,...
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