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.
1 teaspoon is equivalent to 2.5 cm (1 inch) of fresh ginger root. Made from the rhizome ( root ) of a perennial plant native in tropical Asia and cultivated in Australia.
Use in Asian dishes including curries and stir fries. Adds tang to biscuits, gingerbread and spiced cakes.
Ginger 80%, Water, Vegetable Oil, Salt, Food Acid (Acetic ), Vegetable Gum (Xanthan(contains Soy)).
1 teaspoon is equivalent to 1 medium sized fresh chilli. Made from the chopped diced fruits of a perennial shrub native to the Americas and now grown throughout the world.
1 teaspoon is equivalent to 1 clove of garlic. Made from the bulb of a perennial plant that has been used in Egypt, China and India since before recorded history.
ALLERGEN INFORMATION: Manufactured on equipment that processes 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.
Refrigerate after opening and use within 4 weeks.
For more information on product labelling, allergen information and Food Standards Code Australia New Zealand, please visit: www.foodstandards.gov.au/consumerinformation
Because ginger is not found in the wild, its origins are uncertain. It is likely to have originated from India as ginger plants there show the most biological variability.