€3,00 – €15,00
Spiced oil with crispy curry leaves. Liven up a stamppot, scatter over a traybake, or mix through a mayonnaise, the possibilities are endless.
An Indian-inspired oil. Mustard seeds, nigella and cumin with chili flakes and kashmiri chili powder finished with crispy curry leaves. A real flavour bomb!
Real good on vegetables, soups or an egg sandwich
Ingredients: sunflower oil, curry leaves, chili, mustard seeds, cumin seeds, nigella seeds
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Size | 40mL, 200mL, 500mL |
Chinese style chili crisp with sesame seeds.
Use the oil to fry your eggs, then top with the crunch.
Spoon over noodles with a splash of black vinegar.
Add a dollop to spice up your stirfry.
Thai-inspired chili oil, with an aromatic blend of thai chili, makrut lime leaves, roasted rice, ginger and lemongrass.
Inspired by the flavours of laab, yum phrik makes the perfect sauce for a salad, rice bowl, or mixed through rice or noodles. Try mixing a spoon through (vegan) yoghurt for a simple flavour packed dip.
Malaysian style sambal perfect for Nasi Lemak, funky fermented shrimp flavour but totally vegan.
