flavours of the world collection 330g

$55.00

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330G

Explore the iconic dishes of the spice route with the amazing collection of 12 iconic spice blends and 36 plus recipes to choose from.
BONUS FREE- calico spice bag for easy storage and handling and makes the perfect natural gift packaging.
Gift someone a great present for a birthday, housewarming, Xmas or just to share the love of good food.
Dinner should never be boring, and now we have made it so easy for you to create chef-worthy meals easily at home.

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  • Malay Rendang– Intense tropical aromatics of coconut, chillies and spice.
  • Thai Massaman – A mild, creamy curry with spices, lemongrass and coconut.
  • Moroccan Tagine – The true taste of Morocco with sweet nutmeg, cassia, sweet paprika, allspice, sea salt, fennel, caraway, cumin and more.
  • Ethiopian Berbere – Paying homage to the Horn of Africa, bold and earthy, sweet and fragrant with a hum of peppery heat.
  • Pakistani Biryani – An explosion of flavour – a masala made up of allspice, cardamom, turmeric, cinnamon and more, to pep up your rice dishes.
  • South Indian Dal – A mild blend of spices from the Southern Kerala region of India.
  • Jamaican Jerk – A sweet-scented and spicy blend of pimento, allspice and nutmeg, with garlic and thyme.
  • Mexican Burrito – A zesty blend of smoky sun-dried chillies and paprika with aromatic cumin and oregano.
  • Greek Gyros – The scent of Greece, with oregano, garlic and sweet paprika.
  • Spanish Paella – Sweet and smoky paprikas, pungent clove, garlic and punchy sundried tomato.
  • Chinese Five Spice – The ubiquitous Chinese combination of cinnamon, garlic, star anise, ginger, fennel, pepper, cloves and orange peel.
  • Japanese Kare – A delicious, sweet and mild melange of peppery flavours with sweet hints of allspice and fennel.

The collection comes with our handy reusable calico spice bag, perfect for storing your spices.

Looking for a fabulous gift – we’ve got you covered
* house warming
* your foodie friend
* birthday gift
*father or mothers day
* corporate gift

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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Copyright © 2023 The Spice People. All Rights Reserved.

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.