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.
The leaves of fresh parsley are dried quickly to seal in the herb's natural flavour. Available in 4g & 13g jars.
Sprinkle generously to savoury dishes. A popular herb used to add colour and flavour to pasta dishes, soups, casseroles and risotto. Fold into omelette or scrambled egg mixture before cooking. Add to salad or salad dressing before serving. Great in herb butter to accompany warm bread. Add parsley to pesto.
The aromatic evergreen leaves of the Rosemary shrub has a staple flavour for a variety of dishes.
A dried hand-picked stigma of a mauve, crocus flower.
Sage is a perennial plant native to the Mediterranean. It possesses a powerful flavour that tends to dominate.
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
Parsley has been cultivated and developed over so many centuries that its precise origins are difficult to pinpoint, compounded by the probability that all the parsleys we know nowadays bear little resemblance to their ancestors. Linnaeus (1753) considered parsley to be native to Sardinia, however, others have said its origins lie in the eastern Mediterranean region.
Source: Spice Notes by Ian Hemphill © 2000, published by Pan Macmillan Australia.