Condiments
From spicy sambals to sophisticated spice blends, our halal-certified condiments will help elevate your dishes. Discover a world of flavours without compromise.

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€3,15
in stock
ABC Chilli Sauce Sambal Asli is a famous traditional Indonesian Chili Sauce with chili and garlic mixture of tomatoes, peppers, vinegar, sugar and spices.
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

€3,20
in stock


€3,50
in stock
Sweet and sour chili sauce is a delicious dipping sauce for fried snacks such as spring rolls and chicken nuggets.
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

€2,70
in stock


€4,95
in stock
Sambal Geprek by Nesia is a spicy Indonesian sambal. Very suitable to use for the preparation of Ayam Geprek.
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

€3,30
in stock
Delicious, buttery soft bangus (milkfish) fillets that are perfectly seasoned and prepared with a mix of spices and black beans (tausi).
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

€4,10
in stock
A spicy Indonesian chili paste with an intense flavor.
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

€2,75
in stock
Spicy Indonesian chilli pasta Sambal Pedas.
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

€3,15
in stock
Enrich your dishes with the delicious taste of Tuna in Adobo from Century, high-quality tuna marinated in a tasty adobo sauce, perfect for various culinary creations.
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

Article code 4.O.2
€1,90
in stock
Sambal Pepesan 200g from Flower Brand: spicy Indonesian sambal for an authentic taste experience.
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

€4,10
out of stock
This sambal is made from green rawit peppers and green tomatoes. It comes from the city in Indonesia called Padang.
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

€2,95
in stock
Pickled shallot has a fresh, onion-like flavor. It is a well-known pickle in the Cantonese kitchen. Pickled shallot is served as pickles before or during the meal. It is also added in sweet and sour dishes.
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

€4,10
out of stock
You can use this Sambal Bajak from Nesia while cooking to give your dishes extra flavor. This is also a tasty sambal for next to your dish on the plate.
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
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€3,85
out of stock
Cap Ibu Sambal Hijau has a milder taste because it is prepared with green chili peppers.
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
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€4,25
in stock
Sambal Pemuda mild is a mildly spicy sambal prepared according to an authentic Indonesian recipe. Delicious as a side dish or flavor in your dishes.
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