Bouquet Garni – 10g

$3.45

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344 In stock

344 in stock

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Weight
10G

Product description

Bouquet Garni literally means garnish. Many variations exist for this blend. Our bouquet garni consists of an aromatic blend of thyme, parsley, marjoram & crushed bay leaves. Use our reusable muslin tea bags and add 2 tsp for a recipe for 4-6 people. This blend is strong enough for slow cooking. This gourmet collection of herbs is widely used in French provincial dishes.

 

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Flavour Notes:

Bouquet Garni is an array of fragrant, aromatic herbs that imparts a wonderful herby flavour to many stews, soups and sauces. Many variations exist for this blend, but our bouquet garni consists of an aromatic blend of thyme, parsley, marjoram & crushed bay leaves for a sweet, fragrant and savoury flavour.

Culinary Notes:

Use our reusable muslin tea bags and add 2 tsp for a recipe for 4-6 people. This blend is strong enough for slow cooking. This gourmet collection of herbs is widely used in French provincial dishes.

Health Benefits:

All of our blends are full of beneficial herbs and spices to your health. They are preservative-free, additive-free, filler-free, low or zero salt. The intense flavour from our spice blends means a little goes a long way and using our herbs and spices blends to create the flavour in your dishes is a good way to incorporate the health benefits of beneficial herbs and spices without the calories.

Ingredients:

Made from local and imported ingredients including; thyme, parsley, marjoram and bay leaves.

Country of Origin:

France

other Names or Spelling:

Garnish, “bunch of herbs”, “Hunter’s Style”

How to use

  • Infuse in stews, soups and casseroles with a reusable Muslim teabag
  • Bouquet Garni is used in soups stews and delicate white sauces where the appearance of herbs would spoil the look of the dish
  • It goes well with beef stew, chicken soup, pork, lamb, poultry, fish and vegetables.
  • Simply add your sachet during the cooking process and remove and discard when finished

The Spice People FAQs

A Bouquet Garni is typically added to a pot or pan during cooking to infuse the dish with flavour. It can be placed directly into the liquid or tied to the handle of the pot for easy removal once the cooking process is complete.

Yes, dried Bouquet Garni can be used as a convenient substitute for fresh herbs, especially in dishes that require long cooking times. Dried herbs have a more concentrated flavor and can withstand prolonged cooking without losing their potency.

A dried Bouquet Garni can last for several months when stored in an airtight container in a cool, dry place away from direct sunlight. However, its flavour may diminish over time, so it’s best to use it within six months for optimal taste.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.