Onion Flakes – 40g

$3.45

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166 In stock

166 in stock

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Weight
40G

Product Description

Onion Flakes are made from fresh onions which are gently roasted, chopped, and dried. This handy mix saves those tears and is great to take camping where space and refrigeration are limited. We carry these onion products: onion flakes and onion powder.

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Flavour Notes:

We harvest our onions at their peak, roast them, chop them, and dry them so you can add a concentrated fragrant, savoury onion flavour super easily!

Culinary Notes:

Add flavour to just about any savoury dish – curries, soups, stews, pasta, roasts – you name it! Use a tablespoon in-place of half a fresh onion for a sweet, concentrated onion flavour in your dishes. Or combine with salt to make a versatile onion-salt seasoning.

Health Benefits:

Onions have many compounds responsible for their aroma and health benefits. The onion can help to increase bone density and has anti-inflammatory benefits.

Ingredients:

100% dried Onion Flakes

country of origin:

Australia

other names or spelling:

Onion chopped, onion flakes, slices of onion, allium cepa, onion powder, ground onion

How to use

  • Use 1 tablespoon dried to 1/2 fresh diced onion
  • Rehydrate onion flakes by soaking them for 15 minutes and using them as fresh onions
  • Use to flavour dishes such as gravies, stews, meatballs, hamburgers, omelettes, chilli, and sour cream dips
  • Use in soups, sauces, meats, poultry dishes and vegetables
  • Use to make herb bread
  • Use in tuna or chicken salads
  • Sprinkle on beef, pork, lamb, chicken, and beef before roasting

The Spice People FAQs

You can easily find dried Onion flakes in the spices section at your nearest grocery store or simply order them online from our website.

Onion powder is made by grinding dried onion with its roots and skin, whereas onion flakes are dried finely chopped onion.

Dried Onion Flakes serve as a substitute for fresh onion in curry, sauces, stews and soups. They add a richer sweet onion punch to the dishes.

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

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.