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South Indian Dal flavours of the world-35g

Original price was: $4.75.Current price is: $3.32.

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35G

Combining a mild blend of spices from the Kerala region of southern India, this highly aromatic spice mix is the centre of probably the most essential staple dish in Indian cuisine. Each packet has a recipe on the back of the packet or you can scan the Qr code and choose one of our other favourites! Servings: 8 Packet wt: 35g

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Subtotal: $114.90

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Flavour Notes:

With a history dating back to 3000BC, the inspiration for our South Indian Dal blend is a rich blend of aromatic turmeric, cumin and coriander, sweet bell peppers and garlic with a hum of mustard and chilli. Full of flavour and nutrition, this Indian Dal spice mix makes any meal outrageously delicious. Combining a mild blend of spices from the Kerala region of southern India, this highly aromatic spice mix is the centre of probably the most essential staple dish in Indian cuisine.

Culinary Notes:

Traditionally used in dishes like Lentil Dal or South Indian Keralan Fish Curry, this blend should be added at the beginning of cooking for a rich infusion or tempered in hot oil or ghee just before serving. The combination of whole and ground spices makes for a flavour and texture sensation and is one of the most magical and economical foods needing only a handful of lentils, our spice mix and just a bit of TLC, transforming into a pot of deliciousness to make your tastebuds dance.

Health Benefits:

Our South Indian Dal is packed with Turmeric for anti-inflammatory properties, Garlic for immune-boosting and Cumin for antioxidant intake and good digestion.

Ingredients:

sea salt (10g), cumin, mustard black, coriander, garlic, ginger, bell pepper, turmeric, chilli flakes.
Allergen advice: Packed in a facility that processes tree nuts and sesame seeds.

How To Use:

– Combine with olive oil and rub over a whole chicken before roasting for an Indian-inspired roast chicken
– Mix with oil and lemon juice for a delicious, easy meat marinade
– Sprinkle over your potatoes before roasting for Bombay-inspired potatoes

country of origin:

India

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.

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.

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.

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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Copyright © 2023 The Spice People. All Rights Reserved.

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.