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THE FAR
EAST AND ORIENT
ORIENTAL STIR-FRY GLAZER
I mixed up this
simple seasoning years ago to do a quick-flash, stir-fry vegetable mix for a
teriyaki New York strip special served sizzling from broiler and wok. Use
not only to enhance flavor but to add a light glaze to assorted vegetable
stir-fries.
INGREDIENTS:
Salt, sugar, ginger, garlic, sesame seed, white pepper and Szechwan peppercorns.
4 oz.
8 oz.
TIMMI'S KORMA SPIKER
This unique blend
gathers flavor accents from Asia, India and Indonesia making it very versatile
in cooking chicken, pork, lamb, beef, seafood and many vegetarian dishes.
A softer, less complex flavor with a spicy flash.
INGREDIENTS:
Tumeric, paprika, lemon grass, basil, cumin, cayenne, black cardamom, coconut
milk, galangal (a root similar to ginger), salt and other spices.
4 oz.
8 oz.
TOGARASHI SEASONING
This seasoning is
based on simple Japanese flavoring components. Very useful in light
oriental vinaigrette dressings, good for vegetables, or broiled fish. Use
as a rice or noodle seasoning and on char-grilled fish.
INGREDIENTS:
Poppy seed, white and black sesame, brown mustard seed, crushed red chili, salt,
garlic, orange peel, toasted seaweed, assorted chilies and paprika.
4 oz.
8 oz.
SRI
LANKA DARK CURRY
Inspired by the
island country off the tip of India, this blend is traditionally dark roasted
and is a hot spicy blend. Use in all curries, meat marinades, curried
shellfish and fish, poultry, pork, beef, lamb, and vegetables. The special
undertone of roasted cardamom gives our Sri Lanka style a rich quality.
INGREDIENTS:
Tumeric, ginger, black pepper, cardamom, arbol chilies, cayenne pepper, nutmeg,
cloves, black mustard seed, salt, fenugreek, coriander, cumin and fennel seed.
4 oz.
8 oz.
ASIAN WING SPICE
The wind whispers
through the bamboo, scented by star anise and cinnamon, bringing ancient dreams
of dragons, and extravagant palaces . . but wait, you're not in the Orient and
those smells are drifting from your kitchen. Treat your
chicken wings and spareribs to this exquisite blend you won't forget.
INGREDIENTS:
Star anise, fennel, cinnamon, white peppercorns, garlic, paprika, salt, sugar
and other spices.
4 oz.
8 oz.
RED-GOLD TANDOORI MASALA
In Indian cooking,
the tandoor is a cylindrical brick oven heated by wood, charcoal or gas to very
hot; the food is then lowered in on hooks and roasted from all sides
sealing in the flavor and juices. Our masala (spice mélange) is designed
to deliver full flavor to poultry, lamb, beef, or pork which you can roast right
in your oven if you don't have a brick tandoor!
INGREDIENTS:
Cumin, cayenne pepper, arbol chilies, cinnamon, coriander, ginger, paprika,
beet, annatto, citric acid, lemon, salt, cardamom, garlic, and other spices.
4 oz.
8 oz.
GOLDEN COCONUT
CURRY BLEND
Our sweet,
incredibly fragrant curry blend is useful in many applications. Mild and
bright, it lends itself well to all curries, sauces, soups, salads and
dressings, meats, seafood, and vegetables.
INGREDIENTS:
Cardamom, cinnamon, cloves, cumin, caraway, nutmeg, dehydrated coconut milk,
tumeric, black pepper, coriander, fenugreek, paprika, onion, garlic, lemon,
sugar, fennel, celery seed, salt.
4 oz.
8 oz.
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Timmi's
