Smoked Salt & Chilli Seasoning – Med – 35g

$3.45

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35G

Product description

Smoked Salt & Chilli Seasoning is definitely a salt that is big on flavour. It has just the right amount of heat and smoky tones to get most barbecue fanatics excited. The combination of kosher style salt, chilli, garlic and pepper which is then smoked with oak wood adds a real burst of umami flavour and can be added to any dish where you want a greater flavour. We use kosher style salt because it is better at carrying these strong flavours than regular sea salt.

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Flavour Notes:

With just the right amount of heat and smokey tones to get most barbecue fanatics excited, this combination of kosher style salt, chilli, garlic and pepper which is then smoked with oak wood adds a real burst of umami flavour.

Culinary Notes:

This versatile seasoning can be added to just about any dish to add a salty, spicy, savoury flavour. Season to taste.

Health Benefits:

Smoked kosher salt has many health benefits due to its mineral content. It is source of sodium and calcium. It regulates muscle contractions, aids digestion and helps to control blood pressure.

Ingredients:

Made from imported and local spices; sea salt, chillies crushed , garlic granules , pepper black cracked, mesquite smoke powder and oregano leaves.

country of origin:

Australia

How to use

  • Combine with other spices and use to grill fish, salmon, chicken and BBQ pork
  • Use as an everyday seasoning in place of salt and pepper
  • Use sparingly in sweet dishes
  • Use in homemade pizza, spaghetti
  • Sprinkle over roast vegetables

The Spice People FAQs

Smoked Salt Chilli Seasoning is designed to provide a medium level of heat, offering a balance between flavor and spiciness.

Yes, you can adjust the spiciness of dishes made with Smoked Salt Chilli Seasoning by varying the amount of seasoning you use. If you prefer milder heat, you can use less of the seasoning or mix it with other ingredients to temper the heat.

To preserve its flavor and potency, it’s best to store Smoked Salt Chilli Seasoning in an airtight container in a cool, dry place away from direct sunlight. Proper storage can help extend the shelf life of the spice blend.

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

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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.