$4.75
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.
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavourful variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. The whole peppercorn is great to use in grinders. It has a woody flavour with a spicy heat. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
The Spice People carry these pepper products ; pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.
Pepper Mill Mix is a blend of pink, green, white and black whole peppercorns, which produce beautiful colours. The pepper is noted for its strong aromatic pungency. This exotic blend complements most dishes with its amazing flavours due to each of the different peppercorn taste. It is good for use in grinders.
The Spice People carry these pepper products ; pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.
Sumac crushed is obtained from the dried berries from a bush that grows in the Middle East and southern Italy, and it is essential for Middle-Eastern cuisine especially Persian, Lebanese, and Turkish. In Middle Eastern cooking, sumac is used as a souring agent instead of lemon or vinegar. Sumac is delicious on roast meat & in particular lamb when mixed with paprika, pepper & oregano. It has a tangy, lemony, and fruity sour flavour and a fruity aroma that was once used as the tart, acid element by Romans. It can be used as a substitute of lemon in any dish on which you might squeeze fresh lemon juice. Also, its deep red-dark purple colour makes it a very attractive garnish.
Tarragon leaves are one of the four fines herbs and a key ingredient in French cuisine. It is popular in European cooking due to its distinct appetite-pleasing taste. Tarragon herb has narrow, pointed dark green leaves which give a warm, minty anise-like aroma, reminiscent of anise or licorice flavour. Its sweet-tangy aroma with a slightly bitter taste is much liked in egg dishes, cream soups, poultry roast, mustards, or as a tarragon vinegar. Tarragon is an essential herb in Béarnaise and tartare sauce. However, it can easily dominate other flavours so should be added carefully. It is also rich in phytonutrients as well as antioxidants that help promote health and prevent diseases.
Our sole aim is to connect people with spices in an enriching culinary adventure that makes eating fun, interesting, and wholesome.
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