This versatile seasoning will add flavour to a variety of dishes. Available in 60g & 200g jars.
This versatile seasoning will add a chilli hit to a variety of dishes. Available in60g & 190g jars.
A versatile all round garlic based seasoning with notes of onion and paprika. Great to add a savoury flavour to any dish.
For a delicious savoury flavour with a hint of pepper, add 1 teaspoon per serve of meat or vegetables.
For a great savoury flavour with less salt* add 1 teaspoon per serve of meat or vegetables.
This versatile seasoning will add flavour to a variety of dishes. Available in 65g & 200g jars.
Chilli Flakes are the chopped, diced fruits of a perennial shrub native to the Americas and now grown throughout the world. A popular hot spice with bite.
Add to meat sauces, all Mexican dishes using meat, beans or vegetables. Use in salads or salad dressings. Add to stir-fries and rice dishes.
Chilli Flakes 100%.
Chillies Ground are the ground dried fruits of a perennial shrub native to the Americas and now grown throughout the world.
Chinese Five Spice is in many Asian recipes and the sweet tangy profile goes well with pork and duck.
Chives are a delicate onion flavoured herb belonging to the same family as the leek, onion and garlic. Available in 2g & 7g jars.
ALLERGEN INFORMATION:May contain sesame seeds.When ingredients containing or derived from "Allergens" are present in a MasterFoods product, they will always appear on the label either in enclosed brackets (in bold print) immediately following the ingredient that contains them. Eg. Thickener (contains wheat), or as part of the ingredient eg Cheese Flavour, Milk Powder.
For more information on product labelling, allergen information and Food Standards Code Australia New Zealand, please visit:www.foodstandards.gov.au/consumerinformation
There are hundreds of varieties of chilli which can be found in many parts of the world. They were eaten by the Mexican indians as early as 7000BC. Chilli Flakes are usually finely chopped, dried sannam-type chillies from India. They are bright red with lots of seeds.
Source: Spice Notes by Ian Hemphill © 2000, published by Pan Macmillan Australia