• basmati rice

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    Basmati rice is a variety of long-grained rice that originates in the foothills of the Himalayas and is traditionally served in Indian and other South Asian cuisines. Frequently served alongside various curries, braised or roasted meats, or as the main ingredient in classic biryani, basmati rice is sometimes served plain but often flavored with turmeric or saffron, both of which impart a characteristic yellow hue.

    Its distinctive nutty flavor and unique, slightly floral aroma is similar to that of jasmine rice, which is commonly used in Thai and other Southeast Asian cooking. When cooked, basmati has a slightly softer grain than jasmine rice, while jasmine has a nuttier flavor.


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    Galangal is a knobbly rhizome that looks a little like ginger and although they are related their flavours are vastly different.

    Galangal is used almost exclusively in recipes from SE Asia where its pungent earthiness yet also citrus notes, gives a depth and interest to both broths and curries. Young galangal has creamy white skin with pink shoots but as it ages the skin thickens and the colour changes to a deep gold.

    Fresh galangal can be grown in gardens in warmer parts of NZ. You will sometimes find it at Farmers Markets and fresh produce markets such as Avondale markets. It is also available frozen in Asian supermarket or conveniently minced and sold in jars in your local supermarket.
    When using fresh galangal it is either sliced into very thin strips or grated with a sharp fine grater, as you would with ginger.

    1cm of fresh galangal is equivalent to around 1 teaspoon of minced.

  • Garlic powder

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    Garlic powder is a spice that is derived from dehydrated garlic and used in cooking for flavour enhancement. The process of making garlic powder includes drying and dehydrating the vegetable, then powdering it through machinery or home-based appliances depending on the scale of production.


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    • Firstly good quality fresh onions are handpicked, peeled washed sliced & sun dried under strict administration & supervision to maintain the freshness , hygiene & cleanliness.
    • Rich in taste & aroma. All benefits of natural fresh onion.

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    Fundamental to so many cuisines  onions and garlic are veritable powerhouses of flavour. Both are pungent when chopped and add a rich depth of flavour to savoury dishes and produce mouth-watering pickles and chutneys. White and brown onions are widely available  as are shallots  for a milder  sweeter taste. Onions have long been venerated  indeed  they were particularly important in Ancient Egypt where their concentric rings were said to symbolize eternal life. Garlic too  has an equally long history  and is full of health benefits as well as flavour boosts. It is not called  the stinking rose  for no reason  as it releases its wonderfully distinctive aroma when handled. Varieties fall within the categories of hard necked soft necked or wet. Pure white is the most popular variety and satisfy the high demand for this ingredient in the U.A.E. and other contery