Rose petals are widely used in Iranian, South Asian and Middle Eastern cuisine, both inÂ savoury and sweet dishes. Rose water can be extracted from the petals and is used in many dishes to add a subtle floral hint. Rose petals have also been incorporated into many English desserts, chefs such as Heston Blumenthal have incorporated rose petals into many traditional English dishes to add a new delicate twist.
Rose petals are widely used in Iranian, South Asian and Middle Eastern cuisine, both in savoury and sweet dishes. Their flavour is popularly used in the Middle East to flavour sweet treats such as Turkish Delight and also savoury dishes such as meat tagines. Rosewater can be extracted from the petals and is used in many dishes to add a subtle floral hint. Rose petals have also been incorporated into many English desserts, chefs such as Heston Blumenthal and Nigella Lawson have incorporated rose petals into many traditional English dishes to add a new delicate twist. The dried petals are most commonly used as a garnish on desserts for their beautiful look and subtle rose scent. They can also be used to add another texture to a dish.
Rose petals have many health benefits. They contain vitamin C. Also, they can be used to aid digestion and to calm pain caused by injuries.
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
Bay leaves are oval-shaped leaves from the Bay Laurel tree. They have a warm and pungent aroma with an aromatic and slightly bitter flavour. They are used in a wide variety of cuisines from around the world, from European to Indian and everything in between.
Coriander, also known as cilantro, is an incredibly popular herb due to its versatility in a variety of cuisines. The leaves impart a fresh sweet lemony taste which counters the heat of many Asian and Indian dishes. The leaves are usually associated with Asian food especially in Thai and Indian cuisine as well as being popular in Mexican, Spanish and Portuguese cooking.
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.
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavoursome variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. When ground, its grey in colour as the seed inside is white. It has a woody flavour with a spicy heat and it is used in all cultures and types of cuisine especially in Moroccan and Middle East cooking. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
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.