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After pepper, coriander is probably the most widely used spice. The seeds have a warm, aromatic flavour but because of the indigestible husk they are usually used in the ground form (see Coriander Ground). Coriander is one of the essential ingredients of Indian cooking. The seeds may be ground using a mortar and pestle or coffee grinder. Try dry frying the seeds before grinding for extra flavour.
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Its warm, aromatic flavour is fully developed after frying in oil at a high temperature for a minute or so. It is an indispensible ingredient in most Curry Powder.
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Produced in most tropical countries but supplies available in the UK usually come from southern India, Pakistan or China. Depending on the variey of Chilli Pepper used Chilli Powders range from the mildly hot to the downright dangerous and vary in colour from pale yellow/pink to deep red. Green Cuisine try to obtain medium hot Chilli Powder with a strong orange red colour. See also Cayenne Pepper
The properties of sumac and the many uses are well known. The powder of the vinegar tree spice is therefore becoming more and more popular in our everyday lives. Our sumac fruit, also known as vinegar tree spice with its intense red to red-brown color, is gently dried to maintain the raw food quality.