Rosemary Leaves – Australian grown-15g

Original price was: $4.99.Current price is: $3.49.

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Weight
15G

Product description

Rosemary Leaves are derived from a large Mediterranean-originating shrub with needle-like leaves and with a strong lemony pine aroma and pungent flavour. Predominantly used in French, Spanish, and Italian cuisines especially when cooking lamb and chicken, Rosemary is one of the world’s most popular herbs. These are 100% Australian-grown Rosemary Leaves that are harvested at their peak and sun-dried to lock in their flavour and aroma. Australian-grown Rosemary Leaves are grown, harvested, dried, and processed all on home soil.

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Flavour Notes:

Rosemary Leaves are derived from a large Mediterranean-originating shrub with needle-like leaves and with a strong lemony pine aroma and pungent flavour. Predominantly used in French, Spanish, and Italian cuisines especially when cooking lamb and chicken, Rosemary is one of the world’s most popular herbs. These are 100% Australian-grown Rosemary Leaves that are harvested at their peak and sun-dried to lock in their flavour and aroma.

Culinary Notes:

With a strong lemony pine aroma and sweet herby flavour, Rosemary has earned its place as one of the world’s most-used and popular herbs. Used predominantly in Mediterranean cooking, Rosemary is so versatile and can be used to flavour any savoury, and sometimes sweet dish you make! Use as a finishing garnish or throughout cooking for a wonderful flavour and aroma of the Mediterranean.

Health Benefits:

Rosemary has many health benefits. It is associated with stimulating the immune system, increasing circulation, and improving digestion. It has been also used to improving concentration as it increases the blood flow. Also, it contains anti-inflammatory compounds.

Ingredients:

100% dried Australian Rosemary Leaves

Country of Origin:

Packed in Australia from 100% local Australian products

Other Names or Spelling:

Polar Plant, Compass Plant, Rosmarinus officinalis, dew of the sea

How to use

  • Add into dishes whilst cooking to season or sprinkle on top for a finishing herby garnish
  • Sprinkle on bread and place under grilled fish and meats to infuse its fragrant characteristics
  • Use it in tomato sauces, soups or stews, or focaccia bread
  • Goes well with meat, veg, legumes, and pulses
  • Use it to make homemade bread
  • Use to flavour to chicken, lamb, pork, salmon, and tuna dishes
  • Add butter with rosemary, dress steamed red potatoes, peas, zucchini, or summer squash
  • Add rosemary leaves to omelettes and frittatas

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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Proudly Australian owned – serving customers since 1997

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.

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