Smoked chilli seasoning is definitely a salt that is big on flavour. It has just the right amount of heat and smokey 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.
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. This versatile seasoning can be added to just about any dish to add a salty, spicy, savoury flavour.
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.
Made from imported and local spices; sea salt, chillies crushed , garlic granules , pepper black cracked , mesquite smoke powder and oregano leaves.
How to use:
Combine with other spices and use to grill fish, salmon, chicken and bbq pork
Use for everyday cooking
Use sparingly in sweet dishes
Use in homemade pizza, spaghetti
Sprinkle over cucumber and sauces
Sprinkle over roast vegetables such as sweet potatoes
Use as a substitute for bacon flavour, using with eggs or salad
Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructionsSmoky Chilli Scrambled Eggs
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
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 which 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.
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. They an essential herb in Bouquet garni along with thyme, marjoram and parsley. There are two culinary types of bay leaves; Turkish and Californian. The Turkish has a more subtle flavour than the Californian variety and is more commonly grown and used in Australia. Only one or two leaves are needed to enhance a whole roast, pot of soup or stew. Dried leaves are less bitter than fresh & have a sharp pungent aroma.
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.Its colour when ground is grey 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 the digestion.
Dahl is a mild curry made from dried lentils, peas, or beans, which have been made into a thick soup or stew. The spices are aromatic rather than hot and are added just before serving. Our lentil dahl blend is based on an authentic recipe from Southern Kerala in India. It is dark yellow in colour and is widely used in Indian, Nepali, Pakistani, Sri Lankan and Bangladeshi cuisine. This is the go to spice blend for any vegetarian or vegan cook. Its versatility is only limited by ones imagination.