Cooking Spices
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A spice mix for anyone who likes a powerful BBQ rub. The slightly-smoked aroma of Spanish paprika gives the meat that special, ‘grilled outdoors’ flavour.
Smokey Sally can be used as a spice rub on all light meats, in a simple marinade made of oil, vinegar and salt and is excellent for pulled pork.
For grill, oven or stir-fry.Net Weight : 50g
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Magnificent classic black pepper from Cambodia
Only about 10% of the pepper harvest in Sre Ambel receives the premium First Quality tag. This pepper has eucalyptus tones, and the flavour fits poultry and meat in all Asian and classic French cuisine.
Net Weight 50g
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Aromatic star anise, with gentle aniseed flavour
It has a slight taste of liquorice and can be used in many dishes and in combination with various spices.
Star anise is unsurpassed in soups, for chicken, in rice, for stews and in sweet dishes.Net Weight : 30g
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Sumac is a versatile spice that adds sour and citrus notes to your cooking. It is particularly popular in and around the Mediterranean and Middle East kitchens, where spices are added to marinades, rubs and dips or sprinkled directly to the food before serving.
Net Weight : 50g
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Smoked paprika powder from Murcia, Spain, made of dried round bola peppers. It has a gorgeous red colour and a delicious smoky flavour.
This paprika powder is perfect for making Spanish stews, omelettes, fish and vegetable dishes.
Net Weight : 50g
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Intense and elegant white pepper from the forest gardens of Sri Lanka
White pepper has a more intense flavour than black pepper. Unlike black pepper, white peppercorns keep developing until the berries are red, after which they are rinsed in water until the outer shell drops off and the inner white pepper pearls emerge.
This white pepper is of woodland harvest from the Thysmada area of Sri Lanka.
Net Weight : 50g
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Crisp clove buds – forest garden harvest
Clove is a peculiar flower that grows on tall trees of up to 10 meters. Mill & Mortal cloves come from a village cooperative called Pilimathalawa in Sri Lanka, where the harvest takes place over several days as the buds need to be picked at the right time. Fresh and good quality cloves can be distinguished by their porous light brown buttons that join the dark stalk.
Net Weight : 35g
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The slightly milder mustard from Egypt
Yellow mustard emanates a sweet and warm flavour that develops when introduced to water, oil or vinegar. The seeds have a preservative effect and are hence, often used in savoury dishes, vinaigrettes, chutneys and glazes. Mustard seeds should be crushed and mixed with cold water to bring out its essential oils, which takes about 10 minutes. Other additions like vinegar, oil, salt, cider, citrus juice and herbs can be introduced later.
Net Weight : 70g
