Add the warm and aromatic taste of the Far East to your cooking - great with chicken, pork, duck, lamb and fish. 5 Spice has been used in Chinese cooking for centuries, with many stories about the origins of the seasoning. One theory is that the Chinese were trying to produce a 'wonder powder' which incorporated the five elements of the Zodiac: wood, fire, earth, metal and water.
The sweet and aromatic taste of Japan. Perfect for meat, poultry and fish. Add the tantalising flavours of Japan to your cooking - great with meat, poultry and fish. Teriyaki was first created by the Japanese in the 17th century. There is a common misconception that Teriyaki is a sauce when it actually refers to the method of slicing meat or fish and cooking it in a thick, sweet sauce. In Japan, teriyaki is commonly served with fish.
A principal spice blend of North Indian cookery, this sweet, aromatic blend of spices adds a delicate flavour to curries and lightly spiced Indian dishes. Use to taste, during or toward the end of cooking or sprinkle on the finished dish as a condiment. Deliciously fragrant in chutneys, raitas and marinades too.