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.
Nutmeg is the ground dried seed of a pear shaped fruit gathered from a tropical evergreen tree. A sweet nutty spice often used in milk drinks.
A sweet nutty spice often used in sauces, soups and for flavouring cakes.
Onion Flakes are made from freshly harvested onions which are chopped and dried. A universal cooking spice. One tablespoon is equivalent to one medium onion. Softens when moist.
Onion Powder is made from freshly harvested onions which are chopped, dried and powdered.
Oregano Leaves work well with grilled dishes and also in stuffings, hearty soups, marinades, vegetable stews or hamburger patties. Available in 5g & 18g 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
Native to the Banda Islands in the Indonesian archipelago known as "the spice islands", nutmeg had reached China, Asia and India before the birth of Christ. By AD 500 nutmeg had arrived in the Mediterranean and during the Crusades moved north into Europe so that by the 13th century its use was widely known.
Source: Spice Notes by Ian Hemphill © 2000, published by Pan Macmillan Australia.