Herbs

Spice mix for roti chicken from Nandan Roti Chicken Masala, • Authentic Surinamese taste: A perfect balance of spices for a rich chicken masala experience. • Quality ingredients: Made from high-quality spices for an optimal taste experience. Read more

Dried ginger root that can be added to teas, soups, curries, spice mixtures or even as an ingredient in confectionery. Read more

This spice mix is ideal for making roti chicken. Prepare chicken pieces in this masala curry sauce and serve with flatbread. Read more

Hindu masala. Read more

Mix for Baras. Read more

Authentic Indonesian Lotek peanut salad sauce. Read more

Thai tamarind paste, indispensable in Thai cuisine. Read more

Flavor enhancer in a convenient spice shaker. Also known as MSG or E621. Read more

Dried Bay Leaves. Read more

MSG, or monosodium glutamate, is a popular flavor enhancer that adds umami to dishes. Add MSG to your cooking for an extra layer of deep, savory flavors and enjoy an authentic taste experience! Read more

The purified tamarind is a tamarind paste whose seeds are removed. It tastes sweet and sour. The tamarind is used in sauces and dishes from the Surinamese, Indian and Thai cuisine. Read more

Turmeric powder is mostly used in the Indian and Indonesian cuisine. This yellow powder gives a bitter aromatic flavor and a yellow color to your dish. Turmeric is also known as Haldi, Koenjit, Kunyit, Curcuma or Kurkuma. Read more

Ginger powder. Read more

Garlic powder. Read more

TRS Extra Hot Chilli Powder is ground from the finest and most pungent red chillies. It has a hot flavour, enhancing other ingredients and the dish as a whole. Read more

Black pepper grains. Read more

Black pepper powder. Read more

Bay Leaves are used in stews and soups. Read more

Ground cumin seeds. It has many names such as Jeera, cumin powder and cumino. Read more

Cumin is an essential ingredient in the Indonesian, Indian and Arabian cuisine. Cumin has many names such as Jeera, djinten. Read more

Coriander seeds are also called Ketoembar or Dhania. It is widely used in Indian and Indonesian cooking. This spice is usually ground and used in the curry. Read more

Coriander is also called Ketoembar or Dhania. It's widely used in Indian and Indonesian cuisine. This spice usually gets grounded and used in the curry. Read more

Tien Chu Ve Tsin is a flavor enhancer often used in Asian cuisine. It consists mainly of Monosodium glutamate (MSG), which contributes to the umami flavor - a fifth taste besides sweet, sour, salty and bitter. Read more

Tien Chu Ve Tsin is a flavor enhancer often used in Asian cuisine. It consists mainly of Monosodium glutamate (MSG), which contributes to the umami flavor - a fifth taste besides sweet, sour, salty and bitter. Read more