Pepper Lemon Seasoning ***salt free*** – Mild – 45g

$3.45

Add to Wishlist
Add to Wishlist

222 In stock

222 in stock

Qty
Add to Wishlist
Add to Wishlist
Weight
45G

Product description

Pepper Lemon is a lovely blend of pepper, lemon peel, citric acid and herbs and spices. This classic blend has a citrus flavour that can be used as everyday cooking to add flavour to any fresh and cooked dishes. It can be sprinkled onto fish, chicken or vegetables. Perfect for adding a zesty warm kick to dishes. A great alternative to regular black pepper for a bit of a different unique flavour. Add into dishes and sauces or simply use to sprinkle on top as a seasoning. Whip into softened butter to make a delicious lemony herb butter perfect for basting roast chicken in or just spread on a warm piece of toast for a snack or side to any meal. Stir through a cream sauce and add to pasta.  

 

SKU: B0086 Categories: , , , , , , , , , Tags: , , , ,

No products in the cart.

Flavour Notes:

A delicate combination of cracked black pepper, lemon peel, citric acid, bell peppers, parsley, onion, garlic, and turmeric, this unique blend is the perfect balance of zest, warmth, sweetness, and umami.

Culinary Notes:

This versatile seasoning is perfect for use on fish or seafood but can be used to flavour just about anything in place of regular black pepper.

Ingredients:

Lemon Pepper is a lovely blend of cracked black pepper, lemon peel, citric acid, bell peppers, parsley, onion, garlic, and turmeric.

How to use

  • Use at the stove, on the grill, or on the table instead of salt and pepper
  • Great to use in fish filets, poultry, seafood, and chicken
  • Sprinkle on eggs, sliced tomatoes, pork, veal, steak, hamburgers, or tofu
  • Use to flavour potatoes or pumpkin
  • Great on chunky chips
  • Add to green or side salads, dressing, and vegetables
  • Use to make herb butter
  • Use 1tbsp to 500g of protein
  • Best used at the end of cooking for a zesty finishing seasoning

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.

Other Spices you may like

  • Add to Wishlist
    Add to Wishlist

    Aniseed Seeds Whole – 30g
    $3.45
    .Done
  • Add to Wishlist
    Add to Wishlist

    Allspice Berries – Pimento (Whole) – 35g
    $3.45
    .Done
  • Add to Wishlist
    Add to Wishlist

    Caraway Seeds Ground – 45g
    $3.45
    .Done
  • Add to Wishlist
    Add to Wishlist

    Carolina Reaper Chilli Powder- 7g
    $5.99
    .Done

Featured in

Join the Spice People to Get Started on Your Culinary Spice Journey!

Be the first to hear about our exclusive promotions, new product releases, recipes and more.

Shop

Customer Service

Contact

Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

Shop

Customer Service

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.