Asafoetida powder is made from the white and milky resin from a species of giant Fennel. It has a unique smell and acidic flavour that disappear while cooking to leave a smooth and pleasant flavour similar to onion and garlic. It is often used as a substitute for garlic and onions and a wonderful substitute for people with sensitivities to such ingredients. It is a key ingredient in vegetarian Middle Eastern and Indian cuisine.
This unique traditional blend is used frequently in Indian cuisine to add a savoury, unique flavour to curries and rice dishes. Due to its aromatic savoury flavour, those who have fodmap intolerances can use it as a replacement to onion or garlic.
Asafoetida has many health benefits. It is used as a digestive aid, has anti-inflammatory properties and can help reduce blood pressure. It can also be used to treat colds and coughs. Great for people with fructose intolerance who desire greater flavour in their meals.
Asafoetida, edible gum, rice flour, turmeric.
How to use:
Use small quantities, just a pinch, as a garlic substitute
Use to enhance the flavour of some spice blends
In Indian cuisine to make curry, upma, rasam, and dhal
Chilli Ancho means “wide chilli” in Spanish and it is actually a dried Poblano pepper. They are a large dark purple sweet chilli that form the backbone of staple Mexican dishes such as tamales & red chilli beans. Its texture is wrinkled and it is a mild chilli originally from Puebla, Mexico. It has a mild fruity flavour with undertones of plum, raisin, tobacco and a slight earthy bitterness. Add Chilli Ancho Dried Whole to your dishes to impart an authentic Mexican flavour.
Chipotle (chip-oat-lay) peppers are smoked, dried Jalapeño chillies. They appeared when the Aztecs used to add dried chilli to food as a preservation method. They have a rich smokey flavour, with nutty, leathery notes that blend well with strong flavours. Chipotle flavouring is widely used throughout Mexico, the United States and more recently in Australia. It can be used in soups, stews and casseroles. It also has a variety of health benefits to defend against intestinal diseases and aid in weight loss.
Curry leaves (also known as kadi patta) are the predominant flavour and aroma in Madras curry, as well as other popular Indian and Sri Lankan dishes. They have a delicate spicy citrus flavour and are incredibly aromatic.
Mixed herbs is a common and popular spice blend used in all manner of dishes. The traditional mix is comprised of only sage, marjoram, and thyme. We have added basil and rosemary to make a modern blend. It has a great, fresh, and delicate flavour and floral aroma. It is a convenient way to add a complex array flavours to a dish.
Oregano, one of the most popular herbs worldwide, is a member of the mint family and often called wild marjoram. It is a small herb with dark-green leaf and is known by its bold, warm, balsamic herb flavour, with a slightly bitter taste. Its strong flavour marries well with tomato and basil making it a vital ingredient for authentic Italian and Greek cooking. It is also perfect addition to garlic for Mediterranean, Philippine and Mexican cuisine.
Spanish paprika sweet is made from ground red pepper has a rich red colour while retaining a mild flavour which complements most savoury dishes. Due to its vibrant colour and full bodied flavour it is used in many European and Indian dishes. It gives a subtle caramelised sweet warmth to dishes and it is a core ingredient in our North Africa Chermula.