NO ONION + GARLIC
A multi-purpose blend originating in Egypt. Wonderful with bread and oil, sprinkled over eggs, salads and meat dishes.
Ingredients: almonds, golden sesame seeds, black sesame seeds, coriander, cumin, salt, cinnamon, red peppercorns, nutmeg, cardamom, clove, cassia, wattle seed, lemon and black peppercorns.
no onion and garlic
contains salt
Literally ‘spices’ in Arabic, this all-rounder is great to season lamb, fish, chicken, beef, lentils, chickpeas, soups and stews.
Ingredients: cumin, cinnamon, red peppercorns, nutmeg, cardamom, coriander and clove.
no onion and garlic
A hot Ethiopian blend used to add warmth and depth to stews, pulses, grains and soups.
Ingredients: coriander, ajowan seeds, black peppercorns, fenugreek, cumin, allspice, salt, ginger, chilli flakes, clove, nutmeg, sweet paprika and turmeric.
no onion and garlic
contains salt
A mild and delicious curry blend the whole family will enjoy.
For our easy recipe click here .
Ingredients: coriander, cumin, fennel, fenugreek, red peppercorns, cardamom, caraway, spearmint, sweet paprika, cinnamon, turmeric, Kashmiri chilli, ginger, kala namak salt and clove.
no onion and garlic
contains salt
A luxuriant mild toasty curry powder. For a family favourite cook with onions, ginger, garlic, tomatoes, coconut milk and chicken pieces for a easy midweek curry.
Ingredients: coriander, cumin, cinnamon, curry leaf, fennel, fenugreek, Kashmiri chilli, cardamom and clove.
no onion, garlic, sugar, salt
A zesty, sweet and sour South Asian salt and spice blend often used on Indian street food snacks. Great with fried potatoes, steamed fish and fruit. For our chaat masala potato recipe click here .
Ingredients: amchur, Himalayan pink salt, cumin, kala namak salt, ginger, icing sugar, coriander, clove, cardamom, cinnamon, nutmeg, fennel, black peppercorns, red peppercorns, methi, Kashmiri chilli, asafoetida, ajowan seeds and spearmint.
no onion and garlic
contains salt and sugar
Perfect for richly spiced Nyonya style coconut chicken curry. For a delicious prawn and coconut curry recipe from our dear Malaysian friend Cindy, please click here .
Ingredients: coriander, cumin, fennel, paprika, tomato, cinnamon, turmeric, Kashmiri chilli, chilli flakes, cassia, red peppercorns, cardamom, mace and clove.
no onion and garlic
A ginger forward alternative to mixed spice. Add a spoonful to make your cakes and cookies hum with chai scented goodness! For our chai spice cookie recipe click here .
Ingredients: ginger, cinnamon, cardamom, fennel, clove and peppercorns.
no onion and garlic
A classic sweet and savour blend. Mix with soy sauce and honey for a sticky marinade for chicken wings or barbecue pork. For our slow and sticky barbecue pork recipe click here.
Ingredients: star anise, fennel, cinnamon, clove and red peppercorns.
A native Australian blend of quandong, native pepper, salt bush, wattle seed, lemon myrtle and redgum smoked salt. Suitable for seasoning fish, schnitzels, wedges, salads, eggs, seafood and meat.
A base blend of Indian spices usually fried with onion, garlic and ginger to form the basis of many curries.
Ingredients: cumin, coriander, clove, black peppercorns, cardamom, cinnamon and nutmeg.
After many years of requests, Dave has finally got around to creating S&S's own unique Hot Cross Bun Spice...and it smells so delicious.
Combining traditional baking spices with the tang of orange and lemon, this spice will take your HCBs to the next level.
Comes complete with an easy recipe from Cooking School Manager Mel's collection, so you'll be set to make your HCBs at home.
S&S HOT CROSS BUNS
Recipe makes 12 buns
INGREDIENTS - Buns
1 tbsp dry yeast
½ cup brown sugar
1½ cups milk or almond milk, lukewarm
4 cups plain flour
4 tsp String & Salt Hot Cross Bun Spice
½ tsp salt
1½ cups sultanas
1 to 2 oranges, zest only
50g unsalted butter, melted and cooled
1 egg, at room temperature
INGREDIENTS - Crosses
½ cup plain flour
5 tbsp water
INGREDIENTS - Glaze
1 tbsp orange juice
1 tbsp brown sugar
2 tsp water
METHOD
1/ Place the yeast and 2 teaspoons of the sugar in a large bowl, then pour in the warm milk. Leave for 5 minutes to froth.
2/ Sieve plain flour into the large bowl of your stand mixer.
3/ Add the remaining sugar, spices, salt and sultanas and stir.
4/ Pour in the yeast mixture, along with orange zest, melted butter and egg. Using the dough hook attachment, mix until a smooth elastic dough forms.
5/ Leave dough in the bowl, cover with a damp (clean) tea towel and place in a warm place to rise until doubled in size. This can take anywhere between 30 minutes to 1½ hours.
6/ Line a medium sized baking tray with baking paper.
7/ Remove tea towel and punch dough to deflate.
8/ Lightly dust the work surface with flour, place dough on the surface, then knead lightly and shape into a log.
9/ Cut into 12 equal pieces.
10/ Take one piece and press down with your palm, then use your fingers to gather into a ball, then roll the dough briefly to form and smooth the ball.
11/ Place the ball with the smooth side up on the tray.
12/ Repeat with remaining dough.
13/ Return the tray to a warm place and leave for 30 to 45 minutes.
14/ Preheat oven to 180°C.
15/ To make the crosses on the buns, mix flour and water until a runny paste forms.
16/ Spoon flour paste into a round 3 mm piping bag or small ziplock bag then snip the corner off.
17/ Pipe crosses onto the buns.
18/ Bake buns in the oven for 20 minutes, or until the surface is a deep golden brown.
19/ Meanwhile, place sugar, orange juice and water in a small pot and bring to a simmer. When sugar is dissolved, turn off the heat and seat aside.
20/ When hot cross buns are a deep golden brown, remove from the oven. Brush with orange glaze mixture while warm.
Ingredients: cinnamon, coriander, nutmeg, ginger, allspice, clove, cardamom, orange peel, liquorice, amchur, quandong and lemon peel.
A southern French staple. Blend with olive oil and brush over chicken or fish, or toss root vegetables with a little Dijon, olive oil and salt before roasting.
Ingredients: thyme, marjoram, parsley, tarragon, lavender, celery seeds and bay leaf.
no onion and garlic
Basil, oregano, thyme and rosemary feature in this quintessential blend. Add a spoonful to your next Bolognese or meat ragu for an aromatic boost.
Ingredients: basil, thyme, oregano, fennel seeds, marjoram, rosemary, sage and spearmint.
no onion and garlic
A general purpose curry powder that will add life to traditional curries as well as comfort food favourites like curried sausages, and curried eggs.
Ingredients: coriander, turmeric, cumin, black peppercorns, Kashmiri chilli, yellow mustard seeds, fenugreek seeds, ginger, cinnamon, cardamom and clove.
no onion and garlic
A hot, tangy Ethiopian chilli blend served as a condiment along side meat dishes and injera, but delicious on just about anything!
Ingredients: cumin, arbol chilli, dovme biber, kala namak salt, cardamom, black peppercorns, Kashmiri chilli, sweet paprika, salt, cinnamon, amchur, quandong, liquorice and ginger.
no onion and garlic
contains salt
Ingredients: Kashmiri chilli, lime, Turkish mint, caster sugar, salt, lemon.
contains salt
Mixed spice with a little extra oopmph! Use in fruitcake, carrot cake, muffins, gingerbread, pies, baked fruit and hot cross buns or any recipe calling from mixed spice.
Ingredients: cinnamon, coriander, nutmeg, ginger and allspice.
Panch Phoron is traditionally dry roasted or fried in oil then used with vegetables, meats, lentils, fish and pickles.
Ingredients: brown mustard seeds, nigella seeds, cumin seeds, fenugreek and fennel.
no onion and garlic
An essential French blend of pepper, cloves, nutmeg and ginger commonly used to season sausages and terrines, soups and ragouts.
Ingredients: Kampot white peppercorns, nutmeg, ginger and cloves.
Top of the shop.’ A quintessential Moroccan blend used in tagines, kofte, meat and vegetable dishes. Blend with onions, fresh coriander and good quality stock for the broth in chicken or lamb tagine.
Ingredients: sweet paprika, ginger, cumin, cassia, coriander, turmeric, cardamom, dill, nutmeg, orris root, galangal, fennel, allspice, caraway, red peppercorns, clove, cayenne pepper, mace, bay leaf and saffron.
no onion and garlic
Rub a little over meat, fish, poultry or vegetables before cooking. Sprinkle over fried eggs for a taste of the Middle East.
A bold blend of toasted spices and chilli often used with coconut and tomatoes in Sri Lankan meat dishes.
Ingredients: coriander, fennel, organic chilli, fenugreek, cinnamon, cumin, curry leaf, lemongrass, turmeric, dovme biber and Kashmiri chilli.
no onion and garlic
A fragrant blend of toasted spices often used in Sri Lankan vegetable dishes and biriyani.
Ingredients: coriander, cumin, curry leaves, fenugreek, turmeric and fennel.
no onion and garlic
Chef Trevor Perkins of Hogget Kitchen’s secret blend for perfect terrines. Great in cooked pork, rabbit or duck sausages and forcemeats.
Ingredients: black peppercorns, white peppercorns, paprika, Kashmiri chilli, nutmeg, mace, cloves and ras el hanout.
no onion or garlic
A fragrant salt mix with notes of sichuan pepper and citrus. Perfect to season calamari, octopus or other seafood before or after frying or grilling.
A Middle Eastern blend of sesame seeds, salt, sumac and thyme. perfect sprinkled over fish, lamb, roasted root vegetable salads and flat bread with olive oil.
Ingredients: thyme, sumac, Olsson’s sea blossom salt flakes and toasted sesame seeds.
no onion and garlic