Rendang first originated in Indonesia, but now is a popular dish in other nearby South East Asian countries such as Malaysia, Singapore and the Philippines. The mild flavour of this curry make it suitable for all the family. The versatile nature of this spice blend lends itself to using with many other meat and vegetarian dishes.
Although referred to as 'Malaysian Rendang', the dish actually first originated in Indonesia, but now is a popular dish in other nearby South East Asian countries such as Singapore, The Phillipines, and of course Malaysia. The mild flavour of this curry makes it suitable for the whole family. The versatile nature of this spice blend lends itself to many other meat and vegetarian dishes. The mix has the perfect balance of paprika, chilli powder, cumin, coriander, turmeric, galangal, cloves, fenugreek and Australian sea salt. It is best used after toasting it off in the pan before adding your other ingredients to awaken all the wonderful aromas.
All of our blends are full of spices that are beneficial to your health. They are preservative free, additive free, filler free and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.
Made from imported and local spices including; paprika, chilli powder, cumin, coriander, turmeric, galangal, cloves, fenugreek and Australian sea salt.
How to use:
Besides lamb, goat or beef, rendang can also be made using chicken and duck.
Coconut milk is the main base of a typical rendang sauce
Use 1tbsp to 500g of protein
To release the volatile oils in the spices, this blend it best added at the beginning of cooking
Use as a dry rub over meat before grilling or roasting for an aromatic outer crust
Sprinkle over veg before roasting in the oven for a twist on a classic
Replace an array of spices in a dish with this one handy blend
Combine with oil and use as a marinade for seafood for Malaysian-inspired fish or prawns
Take your loose leaf chai with you. Just add your chai spice into the bag and pull the drawstring.
Recycleable muslin cloth bags are easy to fill with tea leaves herbs and spices, great for the environment and handy when no tea pot infuser is available.
Now you can take your real chai to the office or even to a cafe where you can order hot milk and infuse your own favorite chai spice blend.
Approximate size : 8cm by 10cm
USES: for tea, bouquet garni, and potpourri and herbal bath salts.
Sichuan Pepper is an oriental fruit grown on a small ash tree native to the Sichuan province of China. Even though it is called pepper, it is not a true pepper and is not related to black peppercorns, which are from India. The berries have a warm peppery fragrance, with citrus notes & a clean fresh aftertaste leaving a slightly numbing sensation on the tongue. It is the outer husk that has all the flavour, the internal hard black seed is edible but can add a bitter taste. It is a key ingredient in Chinese cuisine and used in some Asian recipes. It is used in our chilli sichuan salt and calamari salt and pepper blends.
Cassia sticks are closely related to cinnamon. The sticks have a reddish brown colour and a warm, mild and sweet flavour, though it is significantly stronger than cinnamon. It is widely used in the United States.
We believe a great tasting; healthy chai should be natural. There is no need for additives or sugar or anything else. Our spices are freshly cracked and use ayurvedic wisdom to create a brew overflowing with flavour. The mixture of chai herbs and spices gives a great aromatic taste and warm flavour. It tastes great with any milk, and if you prefer it sweeter, simply add a little honey.
The People’s Chai partners with kiva.org to help farmers in developing countries.
there are 2 sizes available
150g pack of The People’s Chai- Makes 15 cups in total.
1kg cafe bulk pack of The People’s Chai-Makes 95 cups in total
Seasoned salts have become a popular and healthier alternative way to season all manner of dishes. Our blend has celery seeds, sea salt, thyme, sage, oregano, onion, garlic and pepper. They add a tasty flavour without being spicy or dominating the dish. The use of celery salt seasoning means less salt is needed to bring out the flavour of the dish.
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.