Greek Gyros Seasoning – Mild – 35g

$3.45

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35G

Product description

Greek Gyros is a traditional Greek dish made from slow cooked spiced meat served in flat bread with onion, tomato and lettuce. This delicious and all-purpose blend made from dried herbs and spices gives the traditional flavour and aroma of Greek cuisine to many dishes, both of the meat and vegetable variety. This Greek family favourite is used to season beef, pork, chicken, or lamb. The mix comprises of very traditional mediterranean herbs and spices: oregano, paprika, black pepper, cumin, sea salt, garlic and onion. For best results rub your meat of choice generously with the seasoning and a small amount of oil and roast in a deep-dish pan in a moderate oven. Cooking times and temperatures will vary depending on the size of meat. Serve atop flat bread with your desired salad ingredients, a generous dollop of tzatziki and enjoy! Traditional Greek cooking made easy.

 

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Flavour Notes:

This delicious and all-purpose blend made from dried herbs and spices gives the traditional flavour and aroma of Greek cuisine to many dishes, both of the meat and vegetable variety. The mix comprises of very traditional mediterranean herbs and spices: oregano, paprika, black pepper, cumin, sea salt, garlic and onion.

Culinary Notes:

This Greek family favourite is used to season beef, pork, chicken, or lamb. For best results rub your meat of choice generously with the seasoning and a small amount of oil and roast in a deep-dish pan in a moderate oven.

Health Benefits:

All of our blends are full of spices that are beneficial to your health. They are preservative free, additive free, filler free and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.

Ingredients:

Ingredients: Oregano, paprika, black pepper, cumin, sea salt, garlic and onion.

country of origin:

Greece

other names or spelling:

Greek seasoning

How to use

  • Use 2 tbsps to 1kg of meat. Cook meat with olive oil, 1 chopped onion, and juice of a lemon. Serve with minted yoghurt and condiments for wraps
  • Use to add Greek flavour to many dishes including kebabs and salads
  • Use to season and marinade lamb, chicken, seafood and fish
  • Use to make gyros sauce combining with sour cream or yogurt, cucumber and onion
  • Sprinkle over steaks or pork chops
  • In Greek cuisine used to add flavour to moussaka and meatballs
  • Use at the beginning of a dish as a flavour base or sprinkle over the top as a finishing seasoning
  • Combine with yoghurt and crushed garlic to make a yummy dip for meat, pita, chips or fresh veg

The Spice People FAQs

Yes, Greek Gyros Seasoning can be used to add Greek-inspired flavours to a wide range of dishes beyond gyros. It can be used to season roasted vegetables, grilled meats, soups, salads, and more.

Greek Gyros Seasoning should be stored in an airtight container in a cool, dry place away from direct sunlight to preserve its flavour and aroma.

Yes, Greek Gyros Seasoning (Mild) is generally suitable for children, as it offers flavour without excessive heat. However, parents should consider their child’s individual taste preferences and any dietary restrictions.

Yes, Greek Gyros Seasoning (Mild) can be used as a table seasoning to add flavour to dishes at the dining table. Sprinkle it over cooked meats, salads, roasted vegetables, or even popcorn for a tasty seasoning option.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.