Traditionally used in Korea for making Kimchi (a fermented cabbage condiment), Korean Chilli Flakes, also called Gochugaru, have a warm, fruity flavour. They are mild in heat, so make a great chilli seasoning option in place of regular hot chilli flakes. Whether used in cooking or sprinkled on top to season dishes, these flakes add a fruity chilli flavour to any savoury dish - both meat veg.
With a fruity flavour and warm subtle hum, Korean Chilli Flakes (traditionally called Gochugaru) make a delicious seasoning for savoury food. Traditionally used to make Kimchi, a fermented cabbage condiment from Korea, Gochugaru chilli flakes are very mild in heat, so their full flavour can be tasted without the burn of regular red chilli flakes.
Gochugaru Chilli Flakes are rich in vitamin E, with enough to account for 14% of your daily recommended intake with just two teaspoons. They also contain high levels of vitamin A, as well as fibre, iron, and minerals such as copper. Like many other chilli varieties, Korean Chillies are good for reducing cholesterol levels and aiding in digestion and speeding up one's metabolism.
Traditionally used in Korea for making Kimchi (a fermented cabbage condiment), Korean Chilli Flakes, also called Gochugaru, have a warm, fruity flavour. They are mild in heat, so make a great chilli seasoning option in place of regular hot chilli flakes. Whether used in cooking or sprinkled on top to season dishes, these flakes add a fruity chilli flavour to any savoury dish - both meat and veg.
100% dried Korean Chilli Flakes
Country of Origin:
Packed in Australia from 100% imported products
Other names or spelling:
Korean Red Pepper Flakes, Gochugaru, Gocharu, Kimchi Chilli, Capsicum annuum
Star anise, is a star-shaped fruit that is considered an essential ingredient in Chinese duck and pork recipes. Its licorice-like flavour is similar to that of aniseed and fennel It has a sweet warm, clovey, liquorice flavour, and deep aroma. Used to add flavour to tea, soups, stir-fries and curries, while the ground star anise is a dominant ingredient in Chinese five-spice powder.
Saffron is the world’s most expensive spice by weight. The saffron threads are the whole stigmas from the purple-flowered crocus. Its golden color can be imitated by cheaper spices such as safflower and turmeric. Saffron’s rich and delicate flavor is unable to be imitated. Saffron is widely used to color and flavor dishes in a variety of cuisines, including saffron rice, biryani, paella, risottos, and bouillabaisse.
Porcini mushrooms are a wild and meaty mushroom with a rich taste and woodsy flavor. These mushrooms actually produce their best flavor when dried. They also have a high protein content, great as a meat substitute for vegetarian dishes.
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Tunisian Harissa is an integral ingredient in North African cuisine. It has an orangey-red and vibrant colour and scent. It is made from chillies, garlic, and various other spices and is characterized by its grainy consistency and tangy, slightly smokey flavour. It is often used as a paste or condiment by mixing a little olive oil and a dash of lemon juice.