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Japanese Kare flavours of the world-30g

Original price was: $4.75.Current price is: $3.32.

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30G

A golden brew of warming peppery flavours with sweet hints of allspice and fennel, our Japanese Kare (curry) blend infuses your at-home curries with authentic flavours of Japanese cooking. Each packet has a recipe on the back of the packet, or you can choose one of our other favourites using the QR code on the back of the packet! Servings: 8 Packet wt : 30g

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Flavour Notes:

A golden brew of warming peppery flavours with sweet hints of allspice and fennel, our Japanese Kare (curry) blend infuses your at-home curries with authentic flavours of Japanese cooking. Japanese Kare is very mild in spice, allowing the rich flavours and aromas to come to the forefront.

Culinary Notes:

Curry was introduced to Japan in the early 1800s when Anglo-Indian Royal Navy sailors brought the curry powder of India and combined it with the sweet additions of fruit like apples to suit the British palate. Today, the golden curries of Japan are popular throughout the globe and can be made with vegetables, chicken, beef, pork or seafood.

Health Benefits:

Our Japanese Kare blend is packed with Turmeric for its anti-inflammatory properties, Allspice and Fennel for aiding in digestion and for antioxidants and Coriander for lowering blood sugar levels and fighting infection.

Ingredients:

Garam masala, sea salt (3g), turmeric, coriander, cumin, ginger, garlic, fennel, allspice, and cardamom. Allergen advice: Packed in a facility that processes tree nuts and sesame seeds.

country of origin:

Japan

How to use

  • Use 1/2 packet of Japanese Kare blend to 500g of protein
  • Create an authentic Japanese curry with the inclusion of apples and onions
  • Sprinkle a dash over meats or fish before grilling
  • Make a gravy and serve alongside rice and schnitzels for a take on katsu curry

Recipe/product links:

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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.

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.

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.

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.