Product Catalogue
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| Product | Price | |
|---|---|---|
Pepper Native Leaf 7gNative pepper leaf is recognised by its attractive red stems and branches. It is mainly used in its powdered form much the same way you would use black or white pepper. As the flavour is quite intense, it is recommended to use only half the amount and then increasing if desired. |
$$3.00 AUD |
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Pepper Native Leaf Ground 40gSee whole native pepper leaf for a spice description. |
$$5.00 AUD |
|
Pepper Native Whole 30gWhole native pepper is extremely hot when not cooked. However, when added to slow cooked dishes, the extended cooking time will dissipate its pungency, and the flavour will compliment the food. |
$$7.00 AUD |
|
Pepper Pink Whole 20gPink, black, green and white peppercorns are the fruits of a tropical, perennial climber. Pink peppercorns are produced by putting the ripe red fruits into brine, which inhibits the enzyme. Unfortunately, boiling the pink pepper to kill the enzyme or even freeze drying them does not work. They are too soft, and will break up. The dried pink peppercorns that are available is called pink schinus, or christmas berry. The ones we keep are freeze dried, which is by far the best quality. The flavour is sweet, warm, and fresh. |
$$5.00 AUD |
|
Pepper Steak Seasoning 80gUse pepper steak seasoning as a rub on beef, lamb or chicken. Another way to use this delicious seasoning is to add 1 tbsp. to cream and heat for a pepper sauce. |
$$3.50 AUD |
|
Pepper Telicherry 50gTelicherry peppercorns are considered the finest pepper in the world.They come from the Malabar coast of India. Telicherry pepper is larger and more mature than other peppercorns. With a full, robust flavour, telicherry will give a pleasing lift to your savoury dishes. |
$$5.00 AUD |
|
Pepper White Ground 60gGround from the whole white peppercorn. For a description, look under whole white pepper. |
$$4.00 AUD |
|
Pepper White Whole 70gWhite, black, green and pink peppercorns are the fruits from a tropical, perennial climber. White peppercorns are produced by removing the enzyme from the fruit before it is dried, then they are packed into hessian bags and immersed in water for 2-3 weeks. During this period the outer husk softens and loosens from the hard core. Once removed from the water they are washed until no pericarp remains. The peppercorns are then laid out in the sun, or placed in ovens to dry. They stay creamy white in colour as there is no enzyme there to turn them black. White peppercorns have that pepper bite without the fragrance of black pepper. It is the preferred pepper for Thai and Japanese cooking, where the flavours of galangal, lemongrass, ginger and kaffir lime leaves would be lost if black pepper was used. |
$$5.00 AUD |
|
Pepper Whole Black 80gBlack, green, white and pink peppercorns are the fruits of a tropical, perennial climber. The black peppercorns are the dried green fruit of the pepper vine. They are the most popular form of pepper, and they have a warm, full-bodied flavour with a lingering heat. When applied in moderation, black pepper will compliment many savoury food dishes. |
$$4.50 AUD |
|
Pepper Whole Green 20gGreen, black, white and pink peppercorns are the fruits of a tropicial, perennial climber. Green peppercorns are hand picked before they have begun to ripen. They need to be plunged into boiling water for 15 minutes to kill the enzymes, then they are laid out in the sun to dry. The enzymes need to be prevented from activating otherwise the peppercorns will turn black. Green peppercorns have a fresh, hot bite to them, and are more subtle than the other three. Compliments gravies and white sauces, and enhances pates and rich meats, such as duck pork, and game. |
$$5.00 AUD |
|
Peri Peri 50gGround from a range of chillies with a specific flavour. Heat level 9. |
$$4.50 AUD |
|
Pickling Spice 60gOur pickling spice consists of mustard seeds, dill seeds, peppercorns, birdseye chillies, allspice, cloves, cinnamon quils, mace blade and ginger pieces. Use approx. 1 tbsp. of pickling spice to 1kg. of vegetables. If you like, you can tie the picklong spice in a muslin bag and remove after cooking, although you will lose the attractiveness of texture and colour, especially when packed into glass jars. Can also be used to add zest to clear soups. |
$$4.00 AUD |
|
Pumpkin Pie Mix 50gclasssic spices for good old pumpkin pie! |
$$4.50 AUD |
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Quatre Espices 60gEssential French spice mix |
$$4.50 AUD |
|
Ras el Hanout 70gA traditional Moroccan spice blend with a reputation for being the premium of spice blends. Ras el Hanout is loosely translated as 'top of the shop' and is meant to represent the very best the spice merchant has to offer. Ras el hanout has a spicy, yet floral fragrance with a robust flavour. It has over 20 different spices including paprika, black, long and cubeb pepper, ginger, cumin, coriander, cassia, turmeric, fennel, allspice, green and brown cardamon, nutmeg, bay leaf, rose buds, orris root, lavender, saffron, cloves, mace, caraway, galangal and cayenne pepper. Ras el hanout will add an aromatic flavour to chicken and vegetable tagines. It will give a spicy taste that will compliment most dishes. |
$$4.50 AUD |
|
Red Kellys shaker - BBQ mix 42g.Red Kellys Spicy BBQ is a Tasmanian inspired blend of fine spices bringing together east and west to create exotic flavours to your food. |
$$5.00 AUD |
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Red Kellys Shaker - Devil Dust 35g.Red Kellys Devil Dust is a blend of Tasmanian, Australian and worldly herbs and spices. |
$$5.00 AUD |
|
Red Kellys Shaker - Lemon Myrtle pepper 28g.Red Kellys Organic Lemon Myrtle has a brilliant zesty aroma and strong lemongrass, lime and lemon flavours. |
$$5.00 AUD |
|
Red Kellys Shaker - Out of Africa 42g.Red Kellys have bridged the vast Indian Ocean with this aromatic blend of traditional African spices and Australian native herbs. |
$$5.00 AUD |
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Red Kellys Shaker - Seafood Seasoning 42g.Red kellys Seafood Seasoning's brilliant lemon zesty flavours, balanced with a hint of native Tasmanian pepper are a must for all your seafood dishes. |
$$5.00 AUD |