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 aromatic evergreen leaves of the Rosemary shrub has a staple flavour for a variety of dishes.
Whole sprigs are good in marinades, especially for lamb. Adopts a smokey flavour when barbecued or roasted. Add butter with rosemary, dress steamed red potatoes, peas, zucchini or summer squash. Sprinkle over vegetable frittatas.
Rosemary leaves 100%.
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.
The seeds are from a 1 metre high annual herb whose pods dramatically pop open when touched, scattering the seeds, hence the term "Open Sesame".
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
Rosemary is native to the Mediterranean region and gets its botanical name from ros (dew) and marinus (sea), in reference to the areas around the Mediterranean where it grows so abundantly. It is believed that rosemary was introduced into Britain by the Romans and was probably in cultivation there before the Norman Conquest as its medicinal qualities are mentioned in an 11th century Anglo-Saxon herbal.
Source: Spice Notes by Ian Hemphill © 2000, published by Pan Macmillan Australia.