The Essence of Flavour

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PANTONE 234C The Essence of Flavour AN INTRODUCTION TO THE ESSENCE OF FLAVOUR Spice Masters Australia Pty. Ltd At Spice Masters Australia our aim is to bring quality ingredients and customer service to the market. We have demonstrated our commitment to this objective by making substantial investment in premises, equipment and personnel. We have created an organisation capable of sourcing, processing, warehousing and distributing quality products. Our capabilities include: • Steam Sterilisation • Cleaning • Grinding • Blending • Repacking and Batching • Product Development • Technical Support Through our global sourcing network we can offer top quality ingredients at competitive prices. We carry stocks of most items in our modern warehouse and endeavour to minimise out-of-stock situations. Processing of whole ingredients from cleaning and sorting to steam sterilisation, cracking, grinding, blending and packing, gives us control over the quality of product we deliver. Technical excellence is a priority at Spice Masters. We are HACCP and ISO accredited and continue to strive for improvement. product list SPICE LIST Aniseed Mace Powder Horseradish Anise Star Marjoram Lemon Grass Allspice Mixed Spice Kallonji Seed Bell Pepper Red/ Green Poppy Seed Cassia Sticks 4”, 8”, 19” Basil Mixed Herbs Bay Leaves Mustard Seed Brown/Yellow Cardamom Nigella Seed Cassia Nutmeg Carraway Seed Onion Cayanne Pepper Oregano Leaves Celery Seed Paprika Chilli Parsley Flakes Chives Pepper White Cliantro Flakes Pepper Black Cinnamon Rosmary Cinnamon Quills Sesame Seed Cloves Sage Leaves Coriander Spearmint Cumin Spinach Curry Powder Hot/Mild Speculaas Melange Dill Tips Tarragon Fenugreek Seed Thyme Fennel Seed Tumeric Alleppey Garam Masala Tumeric Madras Garlic Cardamom Pods Green Ginger Ground Cardamom Seeds Lemon Pepper Galangal Root product list EXOTIC INGREDIENTS Lime Leaves Pimento Saffron Vanilla Bean Faskomilo Kitherian DEHYDRATED VEGETABLES Carrots Celery Leeks Potato Flakes Tomato Flakes Tomato Powder Mushrooms Sliced COOKING ENHANCERS Beef Booster Celery Salt Chicken Booster Chicken Sprinkle Potato Chip Sprinkle Herbs Mixed Italian Herbs De Provence Seasoning - General Purpose Seasoning - Lemon Pepper Seasoning - Pepper/Garlic Steak Spice Chinese Five Spice Mix - Cajun Spice Mix - Satay - Thai Spice Mix - Tandori Spice Masters Australia Pty. Ltd abn 20 083 226 993 2 Wirega Avenue, Kingsgrove NSW 2208, Australia Main Entrance | 1B Garema Circuit, Kingsgrove NSW 2208 Tel | (612) 9750 5544 Fax | (612) 9750 5844 Email | [email protected] An Australian Company .

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Spices-Spiced Fruit Bunswithoutpics
More Info On Spices Used in Spiced Fruit Buns CLOVES • Cloves are aromatic, dried flower buds that looks like little wooden nails • it has a very pungent aroma and flavour • It is pressed into oranges when making mulled wine or studded into glazed gammon • believed to be a cure for toothache • should be avoided by people with gastric disorders. NUTMEG • nutmeg fruit is the only tropical fruit that is the source of two different spices: nutmeg and mace • nutmeg is the actual seed of the nutmeg tree, whereas mace is the covering of the seed • nutmeg has a slightly sweeter ﬂavour than mace a more delicate ﬂavour. • It is better to buy whole nutmeg and grate it as and when you need it instead of buying ground nutmeg. • Nutmeg is used in soups, e.g. butternut soup, sauces, potato dishes, vegetable dishes, in baked goods, with egg nog • Used extensively in Indian & Malayian cuisines GINGER • Available in many forms, i.e. fresh, dried, powdered (see image below), pickled ginger, etc. • Powdered ginger is used in many savoury and sweet dishes and for baking traditional favourites such as gingerbread, brandy snaps, ginger beer, ginger ale • Fresh root ginger looks like a knobbly stem. It should be peeled and finely chopped or sliced before use. • Pickled ginger is eaten with sushi. CINNAMON • comes from the inner bark of a tree belonging to the laurel family. • Whole cinnamon is used in fruit compôtes, mulled wines and curries. • Ground cinnamon is used in puddings and desserts such as milk tart, cinnamon buns, to flavour cereal, in hot drinks, etc.
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Product List Various Formats Available Contact Us for More Details
Épices du monde entier - Spices from around the world 160, rue Pomerleau, Magog (Quebec), Canada J1X 5T5 Tel. (819-868-0797 F. (819) 868-4411 E. [email protected] PRODUCT LIST VARIOUS FORMATS AVAILABLE CONTACT US FOR MORE DETAILS Seasonings Seasonings Advieh (iranian blend for rice) Mulling Wine Ankara Spice (turkish blend) Paella Spice (saffron free) Apple Pie Spice Panch Phora Arrabiata Mix Pilaf Rice Seasoning Baharat (arabic spicy blend) Piri-Piri Spice Bangkok Curry (thai seasoning) Pizza Spice Barbecue spice Porchetta spice Beef Seasoning Pork Rub (orange flavored) Blackened spice Potted Meat Spice (salt free) Bombay red curry (salt free) Poudre de Colombo (West Indies Curry) Bourbon Rub Mumbai Red Curry Bruschetta Seasoning Mulling Wine Cajun Spice Paella Spice (saffron free) Chai Tea Spice Panch Phora Chicken Rub (lemon flavored) Pilaf Rice Seasoning Chipotle-Lime Rub Piri-Piri Spice Coconut curry powder Pizza Spice Coffee Rub Porchetta spice Creole Spice Pork Rub (orange flavored) Dukkah (egyptian blend with chickpeas) Potted Meat Spice (salt free) Ethiopian Berbéré Poudre de Colombo (West Indies Curry) Fajitas Spice Quatre épices Fish Rub Ras-el-hanout (24 ingrédients) Fisherman Blend Red meat ru8b Five Chinese Spice Ribs seasoning Foie Gras Spice Roastbeef Spice Game Herb Salad Seasoning Game Spice Salmon Spice Garam masala Sap House Blend Garam masala balti Satay Spice Garam masala classic (whole spices) Scallop spice (pernod flavor) Garlic pepper Seafood seasoning Gingerbread Spice Seven Japanese Spice Greek Spice Seven
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Herbs-Spices-Guide.Pdf
All Seasoning origin origin A mixture of the Mediterranean, India and Mexico India flavour profile All Seasoning flavour profile Basil An all-round seasoning blend including: Basil A classic Mediterranean herb, famous for its delicious aroma and warm Paprika – a slightly earthy flavour with a subtle sweet and peppery taste peppery flavour, it is typically enjoyed with Italian and Mediterranean Black pepper – a spicy, pungent flavour cooking Celery seeds – the dried seeds of celery with a slightly bitter taste Seasoning Herbs serving suggestions serving suggestions • Goes great with vegetables such as courgette, aubergines and carrots Chicken • • Sprinkle over pizzas Meat • • To create sauces for pasta Vegetables • • Mix with olive oil, tomato purée and garlic to make Potatoes • a salad dressing Popcorn • cooking methods & applications cooking methods & applications • Sprinkle onto finished dishes Marinade – mix with a little oil • • Infuse with oil Sprinkle – great for use as an alternative to salt and pepper • • Incorporate into tomato based sauces Rub – works perfectly as a rub for meat and veg • • Blend with nuts, cheese and oil to make pesto products products 99713 – Schwartz All Season 6x840g* 70350 – Everyday Favourites Basil 6x150g* 10016 – Knorr Professional Basil Puree 2x750g* trend alert! trend alert! Healthy Flavour / Fusion 6 7 origin origin Bay LeavesBay Asia America flavour profile Bay Leaves BBQ Seasoning flavour profile Dried Bay Leaves have a pungent, warm aroma, and a less bitter note Most BBQ Seasonings have garlic, onion and paprika then depending than fresh. Bay leaves are one of the principle herbs used on the type of BBQ seasoning it is it will have tomato, pepper, chillies, Seasoning BBQ in Bouquet Garni.
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Spices and Nutrition
2017 Women’s Health Conference Body & Soul: Discovering a Healthy U California Lutheran University Thousand Oaks Carolyn Katzin, MS, CNS Integrative Oncology Specialist Simms/Mann – UCLA Center for Integrative Oncology SPICES AND NUTRITION Carolyn Katzin, MS, CNS Integrative Wellness/Nutrition Specialist UCLA Simms/Mann Integrative Oncology Center 2017 UCLA Women’s Health Conference Tuesday April 18, 2017 WHAT ARE SPICES? Spices have a sharp taste and odor Spices are more pungent and aromatic than herbs Spices are distinguished from herbs by use of seeds, roots, bark, berries and flower stigma (saffron for example) compared with leaves of herbs Spices improve the color, flavor, taste of food and add variety to meals; they also mask bad tastes Prior to refrigeration spices were highly valued for these properties Common spices include Allspice, Cinnamon, Cloves, Ginger, Mace, Mustard, Nutmeg and Pepper Spices last longer when stored in a cool, dark place THE SPICE TRADE From ancient times spices came to Europe via Arab traders from India and China The trade was interrupted by wars between Catholic Europe and the Moslem world. Spices became emblems of conspicuous consumption and had a luxury value Vasco de Gama in 1498, opened up the trade to Europe He brought pepper and other spices from India back to Europe - 100 lbs pepper purchased in India, brought by ship to Lisbon on an 18 month trip, would finally be sold in Venice for a 96% profit Spain introduced ginger to Mexico in 1530 as the first transplanted crop from Asia to the
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Epicentre Spice Guide
SPICE The Epicentre Guidebook Edited by Barry Mortin © 2013, The Epicentre. All rights reserved Please Note: This ebook is by no means a complete encyclopedia of spices. Please refer to our website, theepicentre.com for more comprehensive information. Please register for updates, special oﬀers and to win spices! Register at theepicentre.com SPICE The Epicentre Guidebook CONTENTS Ajwain .....................................................................1 Herbes de Provence.........................................43 Aleppo Pepper.....................................................2 Juniper..................................................................44 Allspice ...................................................................4 Kaﬃr Lime leaves..............................................46 Amchur...................................................................7 Lavender..............................................................48 Ancho Chile...........................................................8 Lemongrass .......................................................50 Anise .......................................................................9 Mace......................................................................51 Annatto................................................................11 Mint .......................................................................53 Basil .......................................................................13 Nigella ..................................................................55
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Worldwide Holidays 2018-19
FROM MEDAL worldwide holidays2018 worldwide - 19 At PURE LUXURY we’re all about inspiration. Inspirational We’ve collaborated with three fantastic partners who really know what luxury is all about, to collaboration inspire you more than ever before. Throughout this brochure you’ll ﬁnd insight from an international designer, inspiration from a Michelin-starred chef, and knowledge from a Master Innholder to help inspire your future travels. Designer details BY CHARLOTTE HUDDERS Charlotte studied Theatre and Performance Design at Paul McCartney’s Liverpool Institute for Performing Arts, before moving into textile design and launching her own range of silk scarves – handmade in Como, Italy. Charlotte currently lives in Dubai, and works as an Art Director as well as continuing to develop her collection. Culinary cues BY NIGEL HAWORTH Nigel is regarded as one of the greatest British chefs practising in the UK. From his base in Lancashire, he leads the kitchen at Northcote – one of the most respected in the UK. Well-travelled and with a passion for culinary perfection, Nigel is the perfect source of insight for all things foodie. Michelin-starred since 1996 Wine wise BY CRAIG BANCROFT MI Craig has been at the helm of Northcote since 1983 and is renowned for his culinary knowledge, but even more so for his reputation for pairing the culinary masterpieces with incredible wines and beverages offered following years of meticulous research, tasting and sourcing, by Craig and his team. PURE LUXURY’S brochure cover – hand drawn by textile designer and art director Charlotte Hudders 2 To book your PURE LUXURY holiday visit your local travel agent, or call our Travel Ambassadors on 0800 747 0000 Welcome to the world of Where detail matters At PURE LUXURY, every holiday we book is unique and adapted to the exact speciﬁcations and preferences of the person, couple or family whose holiday we’ve been entrusted to look after.
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EFFECT of SELECTED SPICES on FOOD SPOILAGE RATE Wakoli, A
G.J.B.A.H.S., Vol.3(4):160-162 (October-December, 2014) ISSN: 2319 – 5584 EFFECT OF SELECTED SPICES ON FOOD SPOILAGE RATE Wakoli, A. B., Onyango D. A. O. & Rotich P. J. University of Eastern Africa, Baraton, Kenya Abstract Food preservation aims at stopping or slowing down spoilage (loss of quality, edibility or nutritional value) of food. This study’s intent was to determine the effect of sage, ginger, cumin, garlic and mixed spice on spoilage rate of cooked pumpkin. The study used an experiment where objective evaluation and subjective evaluation were employed. A t-test was used to find significant differences and Pearson correlation for correlations at a significance level of 0.05. Findings showed a significance (p<0.05) difference in bacterial growth between the food samples with spices and the control. Of the spiced food samples, one with garlic had the lowest bacterial count (1) and took the longest time to spoil (5 days). Pearson correlation showed an inverse relationship between bacterial growth and the time taken for the food to spoil. Moreover, spices help to preserve as well as improve on the shelf life of food items. Key words: spice, food, prevention, spoilage. 1.0 Introduction Food preservation aims at stopping or slowing down spoilage (loss of quality, edibility or nutritional value) of food. It prevents growth of microorganisms such as bacteria and fungi, as well as retarding the oxidation of fats which cause rancidity. There has been increasing concern on safety of chemical food additives since presence of these chemicals could be toxic to humans (Bedin et al., 1999).
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Product List 2019
GREEN CUISINE HERBS & SPICES PRODUCT LIST 2019 Green Cuisine Food Products Ltd Tel: 01953 882 991 3 Threxton Way Fax: 01953 885 401 WATTON email: [email protected] Norfolk IP25 6NG UK web: www.greencuisine.co.uk Trade on-line shop: www.greencuisinedirect for GIFT RANGE see separate list PRODUCT LIST Herbs & Spices Green Cuisine 1. Value Box Range 2. Organic Value Box Range 3. Classic Jar Range 4. Organic Classic Jar Range 5. Popular Jar Range 6. Organic Popular Jar Range 7. Display Racks 8. Select Range 9. Value Bag Range VALUE BOX POPULAR JAR RACK BOX DISPLAY RACK CLASSIC JAR Top Cook 10. Catering Range in PET Bottles POPULAR JAR CATERING VALUE BAG 1) GREEN CUISINE –VALUE BOX RANGE g g g Ajwan Seed 50g Curry Thai – Green 35g Nutmeg Ground 20g Allspice Ground 40g Curry Thai – Red 35g Nutmeg Whole 20g Allspice Whole 40g Curry Leaves 5g Onion Seed 35g Annatto Seed 25g Dhansak Spice Mix 40g Orange Zest 25g Aniseed Whole 35g Dill Leaves 15g Oregano 20g Anise Star 25g Dill Seed 50g Paella Seasoning 35g Arrowroot 50g Dukkah Spice Mix 40g Paprika 50g Asafoetida 20g Fajita Seasoning 40g Paprika Hungarian 35g Baharat 30g Fennel Seed 50g Paprika Smoked 35g Balti Stir Fry Mix 40g Fenugreek Ground 50g Parsley 15g BBQ Seasoning 40g Fenugreek (Methi) Leaves 7g Parsley Flat Leaf 10g Basil 20g Fenugreek Seed 50g Pepper Ground Black 30g Bay Leaves 10g Fine Herbes 15g Pepper Coarse Black 30g Biryani Spice Mix 35g Fish Seasoning 30g Pepper Cracked Black 30g Bouquet Garni 6 sach Five Spice Mix 40g Pepper Ground White 25g Cajun Seasoning 40g Galangal
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Spices & Herbs
Spices & herbs Below is an ABBREVIATED list of the Spices, Seeds and Herbs that we have available for sale in bulk. Each item listed may be in stock in several grades as well as from various countries of origin. We can offer these items in whole, crushed and ground form (Customer specs can be produced on quantity orders). Anise Seed Flax Seed Linden Flowers Annatto Seed Foenugreek Seed M.S.G. Arrowroot Garlic Mace Basil Leaves Ginger Marjoram Leaves Bay Leaves Grd. Allspice Meat Tenderizer Bell Peppers Grd. Anise Mixed Spice Caraway Seed Grd. Annatto Mushrooms Cardamon Seed Grd. Basil Mustard Flour Carob Grd. Bay Leaves Mustard Seed Cassia Cut Vera Aa Grd. Black Pepper Nitratrive Soda Cassia Ka Grd. Caraway Nutmeg Cassia Kb Grd. Cardamon Onion Cassia Kc Grd. Cassia Orange Peel Cassia Sikiang Grd. Celery Oregano Cassia Stems Grd. Cinnamon Paprika Cassia Tunghing Grd. Coriander Parsley Flakes Cassia Vera A Long Grd. Cumin Pepper Black Cassia Vera Aa Long Grd. Dill Seed Pepper Green Celery Seed Grd. Fennel Pepper Pink Chamomile Flowers Grd. Foenugreek Pepper White Chervil Grd. Ginger Pepper Mint Chilli Powder Grd. Mace Poppy Seed Chillies Grd. Marjoram Poultry Seasoning Chives Grd. Mushrooms Rosemary Leaves Cilantro Leaves Grd. Mustard Saffron Cinnamon Sticks Grd. Nutmeg Sage Cloves Grd. Oregano Salt Coriander Seed Grd. Red Pepper Savory Leaves Cream Of Tartar Grd. Rosemary Senna Leaves Crushed Red Pepper Grd. Sage Sesame Seed Cumin Seed Grd. Savory Spearmint Leaves Curry Powder Grd. Tarragon Tarragon Leaves Dill Seed Grd. Thyme Thyme Leaves Dill Weed Grd. Turmeric Turmeric Fennel Seed Grd.
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Herbie's Spice Kits
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