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.
Sage is a perennial plant native to the Mediterranean. It possesses a powerful flavour that tends to dominate.
Use this fragrant herb to flavour stuffing mixtures, casseroles, soups and pasta dishes. Sprinkle over onions, eggplant and tomatoes. Adds flavour to soft cheese dips and cream sauces.
Sage Leaves 100%.
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".
Add to meat sauce and use for pasta bake, tuna neapolitan, moussaka or lasagna. Great added into savoury mince.
Tarragon Leaves are gathered from a perennial herb and are very popular as a flavouring agent.
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
Sage is native to the northern Mediterranean coastal areas of Southern Europe and it still grows wild on hills in Dalmatia, the region of Yugoslavia on the Adriatic Sea that is famed for the quality of its sage.
Source: Spice Notes by Ian Hemphill © 2000, published by Pan Macmillan Australia.