The Spice People
Coriander Seeds Whole
$3.45 – $6.95
Product description
Coriander seeds are obtained from the coriander (or cilantro) plant that belongs to the carrot and parsley family. They have a yellowish-brown colour and a spicy lemon flavour. The whole seeds are more often used in savoury dishes and are particularly good in dukkah and panch poran. They add a rich roasted flavour and are an essential curry spice in India and Middle Eastern cuisine as well as being used widely in Northern European cuisine. The spice people carry these coriander as coriander leaf, coriander seeds ground and coriander seeds whole.Ingredients:
100% dried Whole Coriander SeedsCountry of origin:
AustraliaOther names or spelling:
Coriandrum sativumHow to use:
- Use whole seeds with fish, German sausages (Thuringers), soups, bread and cakes, and as a pickling spice.
- Use to add a rich roasted flavour to baked meats, dukkah, lentils, pumpkin, and carrots
- It complements other spices such as garlic, ginger and cumin
- They go well with beef, bread, cheese dishes, chicken, lamb, onion, salmon, sweet potatoes or turkey
- 1tsp added to curries, stews and sauces will impart a warm, fragrant coriander flavour
- Add at the beginning of dishes or as a finishing sprinkle after blooming in a warm pan
- Grind gently in a mortar and pestle to make a powder
Recipe/product links:
Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructions How to make Achari MasalaRelated Products
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Pepper Sichuan Whole
Product description
Sichuan Pepper is an oriental fruit grown on a small ash tree native to the Sichuan province of China. Even though it is called pepper, it is not a true pepper and is not related to black peppercorns, which are from India. The berries have a warm peppery fragrance, with citrus notes & a clean fresh aftertaste leaving a slightly numbing sensation on the tongue. It is the outer husk that has all the flavour, the internal hard black seed is edible but can add a bitter taste. It is a key ingredient in Chinese cuisine and used in some Asian recipes. It is used in our chilli sichuan salt and calamari salt and pepper blends.
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Pepper Black Whole
Product description
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavourful variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. The whole peppercorn is great to use in grinders. It has a woody flavour with a spicy heat. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
The Spice People carry these pepper products ; pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.
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Sage Leaves
Product description
Sage leaves are from a small perennial herb native to the Mediterranean, that have greyish green leaves. It has a strong, astringent, sweet savoury and peppery flavour and a fresh aroma reminiscent of balsamic. It is an essential herb for pork and poultry stuffing. Commonly used in Italian cooking, particularly with veal. Also, it is good with cheese dishes, eggplant, lame, soups, stews, turkey and vegetables.
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Curry Lentil Dahl – Mild
Product description
Dahl is a mild curry made from dried lentils, peas, or beans, which have been made into a thick soup or stew. The spices are aromatic rather than hot and are added just before serving. Our lentil dahl blend is based on an authentic recipe from Southern Kerala in India. It is dark yellow in colour and is widely used in Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine. This is the go-to spice blend for any vegetarian or vegan cook. Its versatility is only limited by one’s imagination.
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Sumac Ground
Product description
Sumac crushed is obtained from the dried berries from a bush that grows in the Middle East and southern Italy, and it is essential for Middle-Eastern cuisine especially Persian, Lebanese, and Turkish. In Middle Eastern cooking, sumac is used as a souring agent instead of lemon or vinegar. Sumac is delicious on roast meat & in particular lamb when mixed with paprika, pepper & oregano. It has a tangy, lemony, and fruity sour flavour and a fruity aroma that was once used as the tart, acid element by Romans. It can be used as a substitute of lemon in any dish on which you might squeeze fresh lemon juice. Also, its deep red-dark purple colour makes it a very attractive garnish.
$3.45
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About The Spice People
Our sole aim is to connect people with spices in an enriching culinary adventure that makes eating fun, interesting, and wholesome.
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The Spice People
- 7/200 Boundary Rd, Braeside VIC 3195, Australia
- 61 3 9587 2598
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