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Seasoning and Spices
Seasoning and spices, for cooking and serving.
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Tamarind is an Asian fruit, often used to flavour savoury Asian dishes. The tart, almost sour taste of this fruit enhances the flavour and aroma of meat, vegetables and spices.
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The distinctive taste of red onions adds flavour to savoury dishes such as stir-fries, soups and stews.
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Szechuan pepper has a unique, spicey flavour and aroma. It is milder that black or white pepper, and has spicier undertones than these other peppers.
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Shrimp paste is a popular ingredient that is used to flavour soups, stews and stir-fries. It has a delicate seafood flavour.
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Add to soups and curries to lend flavour and aroma. Often used in Tom Yum dishes because of its fresh flavour.
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Minced lemongrass can be added to soups and curries to lend these dishes a distinctive Asian flavour.
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Basil paste is a delicious, versatile condiment or ingredient for both Asian and Western foods.
Add to stir-fries and stews, or serve with crackers and cheese.
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Coriander paste can be used to add flavour to meat and vegetables. Use as a rub for meat before roasting or braaing.
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Tamarind is a tart, slightly sour fruit that is used in many Asian dishes to add flavour.
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A sprinkle seasoning that is also known as seven spice, because of the blend of seven spices within this sprinkle spice.
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Chinese 5 spice is a famous blend of five spices that can be used to season any Chinese meal.
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A sprinkle seasoning that is also known as seven spice, because of the blend of seven spices within this sprinkle spice.
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