Spice T - V

Thai spice blend is just what you need if you like cooking Thai green curry. A spicy, tangy, fresh-tasting blend of spices that gives a characteristic Thai flavour to dishes. Sprinkle over stir-fry’s while cooking and add to minced seafood when making fish cakes. Thai food combines the best of the most treasured cuisines of Eastern Asia, the oriental bite of Szechuan Chinese, the tropical flavours of Malaysia, the creamy coconut sauces of South India and the aromatic spices of Arabia. Giving a suttle blend of spices for that much loved taste.

Tikka Masala Blend is rich with aromatic spices, including coriander and ginger. Best used with white meats and excellent with all kinds of fish. As the sun would set and the desert would begin to chill the hardy folks of Rajasthan would dig pits in the sand and begin to heat the pits with coals in preparation of cooking their meals.  This spice gives you that great fresh flavour found in so many Thai dishes. Spicy hot with a fresh lime contrast, Thai Spice can be used in coconut milk curries (both red and green) for developing a wonderful Thai taste.

Our vindaloo blend is not the same as the vicious mix endured by the brave or alcohol-fuelled in Indian restaurants around the country on a Friday night, this blend is hot but also with a delicious depth of flavour and balance. Mix the spices with a generous splash of vinegar to make a paste then fry this with garlic and onion before adding tomato and coconut milk. The hot and sour flavour is characteristic of the original area the recipe is from, Goa and fish, vegetables or meat can be cooked in this curry base. This blend is hot but also with a delicious depth of flavour and balance. Mix the spices with a generous splash of vinegar to make a paste then fry this with garlic and onion before adding tomato and coconut milk. The hot and sour flavour is characteristic of the original area the recipe is from, Goa and fish, vegetables or meat can be cooked in this curry base.