• Garlic & Black Pepper

    ¥15.00

    Black pepper and garlic are often used together in cooking, and they can also have some health benefits when consumed together. Here are a few potential effects of taking black pepper with garlic:

    1. Improved digestion: Black pepper contains a compound called piperine, which can increase the bioavailability of certain nutrients, including those found in garlic. This can help to improve digestion and nutrient absorption.
    2. Reduced inflammation: Both black pepper and garlic contain compounds that have anti-inflammatory properties. Consuming them together may help to reduce inflammation in the body and alleviate related symptoms.
    3. Enhanced immune function: Garlic is known for its immune-boosting properties, and black pepper may help to enhance these effects. Some studies have suggested that consuming black pepper with garlic can help to support immune function and reduce the risk of infections.
    4. Improved nutrient absorption: Piperine in black pepper has been shown to enhance the absorption of many nutrients, including some found in garlic. This can help to ensure that your body is getting the maximum benefit from the nutrients you consume.

    It's important to note that while black pepper and garlic may have some health benefits when consumed together, they should not be relied upon as a sole treatment for any health condition. Additionally, it's always a good idea to speak with a healthcare provider before making any significant changes to your diet or supplement routine.

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  • Garlic Flakes

    ¥9.50
    You can also use garlic flakes to season eggs, dips, popcorn or any dish you think could do with a savoury kick. 4. Magnificent Marinades: Marinate your favourite meats and seafood with a blend of garlic flakes, herbs and olive oil before grilling for tender, succulent dishes with an explosion of taste.
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  • Curry Powder for Chicken – Hot 50g

    ¥20.00
    Curry powder is a mixture of up to 20 different herbs and spices, including the commonly used: cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel, fenugreek, mace, nutmeg, pepper, poppy seeds, sesame seeds, saffron, tamarind and turmeric (which gives curry its characteristic golden color). Curry powder is a blend of many spices, and comes in almost infinite varieties Curry powder is largely composed of turmeric. The word "curry" is widely believed to be a corruption of the Tamil word kari, variously meaning something like sauce, cooked vegetables or meat. Through the mass exportation of the condiment to the western table, throughout Europe and North and South America, Curry powder was then largely popularized during the nineteenth and twentieth centuries. In Indian cooking curry is freshly ground each day (making it far more pungent and flavorful than the mixes sold in the store). Each curry powder can have different component spices, in differing amounts--making each curry blend unique. Curry powder is used in soups, and of course, curries. It is also used as a thickening agent in fish and meat dishes. Curry powder also can be used simply to accent a normal meal: pasta, stew and spaghetti. Use in meats, poultry, sauerkraut, eggs, fish, vegetables, tomato juice. Curry powder is also used in dips, chicken salad, and fruit salads.
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  • Traditional Boerewors 3kg

    ¥378.00
    Every seventeenth-century cook at the Cape had a favourite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning. A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients. It is a popular myth that boerewors was always made from a mixture of pork and other meats. Before the twentieth century when there were no fridges, boerewors prepared in summer consisted mainly of mutton and sheep’s tail fat and in winter it was made from pork and bacon. It boggles the mind that people made sausage at all without the luxury of mincing machines. The sausage meat had to be cut into very small pieces and mixed with the spices the night before. The following morning, when it was still cold, the fat or bacon was cut into cubes while the meat was finely minced with a large pestle. Then the meat and fat or bacon were mixed with vinegar and left for a while in order to absorb the spices before cleaned intestines were filled with meat. It was a huge job to scrap the intestines clean. If the one doing the scraping was clumsy, the intestines ended up with lots of holes, making them useless as sausage casings. Filling the intestines also had to be done by hand. The cheapest piece of filling equipment over which the intestines could be pulled and filled with meat stuffing was the horn of an animal. The sharp end of the horn was cut off and the horn hollowed out, rubbed and polished until smooth before it was used as a filling mechanism. After the intestines were filled, the boerewors had to be placed in brine to preserve it.
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  • Traditional Boerewors 2kg

    ¥255.00
    Every seventeenth-century cook at the Cape had a favourite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning. A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients. It is a popular myth that boerewors was always made from a mixture of pork and other meats. Before the twentieth century when there were no fridges, boerewors prepared in summer consisted mainly of mutton and sheep’s tail fat and in winter it was made from pork and bacon. It boggles the mind that people made sausage at all without the luxury of mincing machines. The sausage meat had to be cut into very small pieces and mixed with the spices the night before. The following morning, when it was still cold, the fat or bacon was cut into cubes while the meat was finely minced with a large pestle. Then the meat and fat or bacon were mixed with vinegar and left for a while in order to absorb the spices before cleaned intestines were filled with meat. It was a huge job to scrap the intestines clean. If the one doing the scraping was clumsy, the intestines ended up with lots of holes, making them useless as sausage casings. Filling the intestines also had to be done by hand. The cheapest piece of filling equipment over which the intestines could be pulled and filled with meat stuffing was the horn of an animal. The sharp end of the horn was cut off and the horn hollowed out, rubbed and polished until smooth before it was used as a filling mechanism. After the intestines were filled, the boerewors had to be placed in brine to preserve it.
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  • NaNiDa’s Chili Bite Sprinkle for Biltong – pkg

    ¥130.00
    Biltong chili bites, AKA peri-peri biltong stokkies (sticks), are great to have around for quick snacks and they are often consumed at sporting events in South Africa since they are so tasty and convenient.
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  • Garlic & Chilli Flakes

    ¥7.50
    Add a burst of fiery flavor to your dishes with chilli flakes, a versatile and popular spice that brings the heat to your culinary creations. Sprinkle them into sauces, soups, stews, and marinades to infuse your dishes with a tantalizing heat. They can also be used as a finishing touch, adding a vibrant pop of color and a fiery flavor to pizzas, pastas, roasted vegetables, and more.
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  • Traditional Boerewors 1kg

    ¥138.00
    Every seventeenth-century cook at the Cape had a favourite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning. A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients. It is a popular myth that boerewors was always made from a mixture of pork and other meats. Before the twentieth century when there were no fridges, boerewors prepared in summer consisted mainly of mutton and sheep’s tail fat and in winter it was made from pork and bacon. It boggles the mind that people made sausage at all without the luxury of mincing machines. The sausage meat had to be cut into very small pieces and mixed with the spices the night before. The following morning, when it was still cold, the fat or bacon was cut into cubes while the meat was finely minced with a large pestle. Then the meat and fat or bacon were mixed with vinegar and left for a while in order to absorb the spices before cleaned intestines were filled with meat. It was a huge job to scrap the intestines clean. If the one doing the scraping was clumsy, the intestines ended up with lots of holes, making them useless as sausage casings. Filling the intestines also had to be done by hand. The cheapest piece of filling equipment over which the intestines could be pulled and filled with meat stuffing was the horn of an animal. The sharp end of the horn was cut off and the horn hollowed out, rubbed and polished until smooth before it was used as a filling mechanism. After the intestines were filled, the boerewors had to be placed in brine to preserve it.
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  • Traditional Smokey Boerewors 1kg

    ¥138.00
    Every seventeenth-century cook at the Cape had a favourite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning. A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients. It is a popular myth that boerewors was always made from a mixture of pork and other meats. Before the twentieth century when there were no fridges, boerewors prepared in summer consisted mainly of mutton and sheep’s tail fat and in winter it was made from pork and bacon. It boggles the mind that people made sausage at all without the luxury of mincing machines. The sausage meat had to be cut into very small pieces and mixed with the spices the night before. The following morning, when it was still cold, the fat or bacon was cut into cubes while the meat was finely minced with a large pestle. Then the meat and fat or bacon were mixed with vinegar and left for a while in order to absorb the spices before cleaned intestines were filled with meat. It was a huge job to scrap the intestines clean. If the one doing the scraping was clumsy, the intestines ended up with lots of holes, making them useless as sausage casings. Filling the intestines also had to be done by hand. The cheapest piece of filling equipment over which the intestines could be pulled and filled with meat stuffing was the horn of an animal. The sharp end of the horn was cut off and the horn hollowed out, rubbed and polished until smooth before it was used as a filling mechanism. After the intestines were filled, the boerewors had to be placed in brine to preserve it.
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  • 100% Beef Boerewors 1kg

    ¥165.00
    Every seventeenth-century cook at the Cape had a favourite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning. A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients. It is a popular myth that boerewors was always made from a mixture of pork and other meats. Before the twentieth century when there were no fridges, boerewors prepared in summer consisted mainly of mutton and sheep’s tail fat and in winter it was made from pork and bacon. It boggles the mind that people made sausage at all without the luxury of mincing machines. The sausage meat had to be cut into very small pieces and mixed with the spices the night before. The following morning, when it was still cold, the fat or bacon was cut into cubes while the meat was finely minced with a large pestle. Then the meat and fat or bacon were mixed with vinegar and left for a while in order to absorb the spices before cleaned intestines were filled with meat. It was a huge job to scrap the intestines clean. If the one doing the scraping was clumsy, the intestines ended up with lots of holes, making them useless as sausage casings. Filling the intestines also had to be done by hand. The cheapest piece of filling equipment over which the intestines could be pulled and filled with meat stuffing was the horn of an animal. The sharp end of the horn was cut off and the horn hollowed out, rubbed and polished until smooth before it was used as a filling mechanism. After the intestines were filled, the boerewors had to be placed in brine to preserve it.
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  • Traditional Peri-Peri Boerewors 1kg

    ¥138.00
    Every seventeenth-century cook at the Cape had a favourite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning. A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients. It is a popular myth that boerewors was always made from a mixture of pork and other meats. Before the twentieth century when there were no fridges, boerewors prepared in summer consisted mainly of mutton and sheep’s tail fat and in winter it was made from pork and bacon. It boggles the mind that people made sausage at all without the luxury of mincing machines. The sausage meat had to be cut into very small pieces and mixed with the spices the night before. The following morning, when it was still cold, the fat or bacon was cut into cubes while the meat was finely minced with a large pestle. Then the meat and fat or bacon were mixed with vinegar and left for a while in order to absorb the spices before cleaned intestines were filled with meat. It was a huge job to scrap the intestines clean. If the one doing the scraping was clumsy, the intestines ended up with lots of holes, making them useless as sausage casings. Filling the intestines also had to be done by hand. The cheapest piece of filling equipment over which the intestines could be pulled and filled with meat stuffing was the horn of an animal. The sharp end of the horn was cut off and the horn hollowed out, rubbed and polished until smooth before it was used as a filling mechanism. After the intestines were filled, the boerewors had to be placed in brine to preserve it.
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  • Traditional Black Pepper Boerewors 1kg

    ¥138.00
    Every seventeenth-century cook at the Cape had a favourite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning. A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients. It is a popular myth that boerewors was always made from a mixture of pork and other meats. Before the twentieth century when there were no fridges, boerewors prepared in summer consisted mainly of mutton and sheep’s tail fat and in winter it was made from pork and bacon. It boggles the mind that people made sausage at all without the luxury of mincing machines. The sausage meat had to be cut into very small pieces and mixed with the spices the night before. The following morning, when it was still cold, the fat or bacon was cut into cubes while the meat was finely minced with a large pestle. Then the meat and fat or bacon were mixed with vinegar and left for a while in order to absorb the spices before cleaned intestines were filled with meat. It was a huge job to scrap the intestines clean. If the one doing the scraping was clumsy, the intestines ended up with lots of holes, making them useless as sausage casings. Filling the intestines also had to be done by hand. The cheapest piece of filling equipment over which the intestines could be pulled and filled with meat stuffing was the horn of an animal. The sharp end of the horn was cut off and the horn hollowed out, rubbed and polished until smooth before it was used as a filling mechanism. After the intestines were filled, the boerewors had to be placed in brine to preserve it.
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  • Garlic Salt with Parsley

    ¥18.00
    Use it on vegetables, pasta, meats and bread. Sea salt, garlic, parsley. Made in a facility that also uses tree nuts. We Olive Garlic Salt With Parsley is packed with a fresh garlic flavor.
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  • Curry Powder for Chicken – Mild 50g

    ¥20.00
    Curry powder is a mixture of up to 20 different herbs and spices, including the commonly used: cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel, fenugreek, mace, nutmeg, pepper, poppy seeds, sesame seeds, saffron, tamarind and turmeric (which gives curry its characteristic golden color). Curry powder is a blend of many spices, and comes in almost infinite varieties Curry powder is largely composed of turmeric. The word "curry" is widely believed to be a corruption of the Tamil word kari, variously meaning something like sauce, cooked vegetables or meat. Through the mass exportation of the condiment to the western table, throughout Europe and North and South America, Curry powder was then largely popularized during the nineteenth and twentieth centuries. In Indian cooking curry is freshly ground each day (making it far more pungent and flavorful than the mixes sold in the store). Each curry powder can have different component spices, in differing amounts--making each curry blend unique. Curry powder is used in soups, and of course, curries. It is also used as a thickening agent in fish and meat dishes. Curry powder also can be used simply to accent a normal meal: pasta, stew and spaghetti. Use in meats, poultry, sauerkraut, eggs, fish, vegetables, tomato juice. Curry powder is also used in dips, chicken salad, and fruit salads.
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  • NaNiDa Cape Malay Curry Mince Samoosa 6pc

    ¥48.00
    Samosas are a delicious fried or baked pastry filled with savoury fillings. This is a popular dish in countries such as Nepal, Burma, India and Pakistan. Samosas are commonly eaten in Indian and Pakistani restaurants and they are traditionally eaten as an entrée or as a snack.
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  • NaNiDa Cape Malay Spinach, Cream Cheese & Bacon 6pc

    ¥50.00
    Samosas are a delicious fried or baked pastry filled with savoury fillings. This is a popular dish in countries such as Nepal, Burma, India and Pakistan. Samosas are commonly eaten in Indian and Pakistani restaurants and they are traditionally eaten as an entrée or as a snack.
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  • NaNiDa Cape Malay Spinach, Cream Cheese & Bacon 12pc

    ¥95.00
    Samosas are a delicious fried or baked pastry filled with savoury fillings. This is a popular dish in countries such as Nepal, Burma, India and Pakistan. Samosas are commonly eaten in Indian and Pakistani restaurants and they are traditionally eaten as an entrée or as a snack.
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  • NaNiDa Cape Malay Curry Mince Samoosa 12pc

    ¥88.00
    Samosas are a delicious fried or baked pastry filled with savoury fillings. This is a popular dish in countries such as Nepal, Burma, India and Pakistan. Samosas are commonly eaten in Indian and Pakistani restaurants and they are traditionally eaten as an entrée or as a snack.
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  • Lamb & Mutton Spice Mix

    ¥15.00
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    Curried Beans

    ¥20.00
    Add a fresh, flavorful staple to your culinary creations with the South African styled Green Beans. These pre-sliced green beans are a wonderful compliment to many casseroles and entrees or simply as a health-conscious side dish to your home cooked meal. Nanida promises freshness and quality always at a great value.
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  • NaNiDa Perinaise (mild)

    ¥27.00

    Ingredients

    Water, Sunflower Seed Oil (18%), Sugar, Egg Yolks, Vinegar, Thickener (Modified Corn Starch), Salt, Spices (Cayenne Pepper, Paprika, African Bird's Eye Chilli, Mustard, White and Black Pepper), Hot Peri-Peri Sauce (Water, Vinegar, Lemon, Onion, Salt, Spices, Green Chilli, Sunflower Seed Oil, Garlic, Stabilisers (Xanthan gum, Propylene Glycol Alginate), Antioxidants [Ascorbic Acid, Rosemary Extract]), Stabiliser (Xanthan Gum), Preservative (Potassium Sorbate), Antioxidant (Calcium Disodium EDTA)
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    NaNiDa Mango-Orange Chutney

    ¥30.00
    Mango-Orange Chutney, is a combination of East Indian spices and the caramelization of apple, oranges, mango and onion. The end result, a side condiment that pops in flavor and texture, and awakens you with its vibrant and beautiful colours. It hosts brilliant flavor with a spice twist that will brighten up any protein that it is paired with including vegan alternatives. Give it a try!
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  • Carribean Seafood Spice Mix

    ¥20.00
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  • NaNiDa Garlic Peri-Peri Sauce 300ml

    ¥25.00
    If you love having garlic for company, Garlic PERi-PERi, with loads of tang and a bit of a bite, is the one for you! 如果您喜欢将大蒜作为公司，那么大蒜PERi-PERi，带有大量的汤和一点点咬合力，就是适合您的！
    • Garlic PERi-PERi sauce is a non-GMO and gluten-free hot sauce suitable for vegetarians, made with no added MSG, no artificial preservatives, colours, or flavours. 大蒜PERi-PERi酱是一种非转基因和无麸质辣酱，适合素食者，不添加味精，不含人造防腐剂，颜色或香料.
    • Every NaNiDa Garlic PERi-PERi sauce, basting or marinade contains chillies that are grown in China promoting sustainability and supporting micro-economies. 每一种拿你的大蒜PERi-PERi酱汁，巴什或腌泡汁都含有在中国种植的辣椒，以促进可持续性并支持微观经济
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  • Fish Spice Mix

    ¥15.00
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  • Mushroom Sauce

    ¥35.00
    Mushroom sauces have been cooked for hundreds of years. An 1864 cookbook includes two recipes, one sauce tournee and one a brown gravy. United States President Dwight D. Eisenhower, a well-known steak lover, was reportedly quite fond of mushroom sauce. What makes this sauce our own is that it’s also a non-dairy sauce. True to our heritage, all sauces are prepared with care and can be used hot or cold.
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  • Masala Spice Mix – 100g

    ¥39.50
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  • Tartar Sauce

    ¥45.00
    Tartar sauce (French: sauce tartare; also spelled Tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a condiment made of mayonnaise, chopped pickles, capers and herbs such as tarragon and dill. Tartar sauce can also be enhanced with the addition of gherkins, other varieties of pickles, and lemon juice as well as herbs such as parsley. It is most often used as a condiment with seafood dishes such as fish and chips, clam strips, fried oysters, fish sandwiches, and fish fingers, among many other dishes.
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  • Blu Cheezz Sauce

    ¥30.00
    A delicious and unique creamy blue cheese sauce that is also non-dairy with a hint of black pepper! Imagine how delicious the combination blue cheese and black pepper will be on your next tender steak…
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  • Spicy Prego Sauce

    ¥28.00
    This hearty meat sauce can be served as-is over pasta, blended with par-cooked pasta and baked with a cheesy topping, or used as the meat layer in a lasagna. The sauce should be steaming but not boiling. Really you do not need to cook the sauce. The sauce just needs to be warm like the noodles. Otherwise it could be eaten cold.
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  • BBQ Sauce

    ¥25.00
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  • Curry Powder – Hot 50g

    ¥20.00
    Curry powder is a mixture of up to 20 different herbs and spices, including the commonly used: cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel, fenugreek, mace, nutmeg, pepper, poppy seeds, sesame seeds, saffron, tamarind and turmeric (which gives curry its characteristic golden color). Curry powder is a blend of many spices, and comes in almost infinite varieties Curry powder is largely composed of turmeric. The word "curry" is widely believed to be a corruption of the Tamil word kari, variously meaning something like sauce, cooked vegetables or meat. Through the mass exportation of the condiment to the western table, throughout Europe and North and South America, Curry powder was then largely popularized during the nineteenth and twentieth centuries. In Indian cooking curry is freshly ground each day (making it far more pungent and flavorful than the mixes sold in the store). Each curry powder can have different component spices, in differing amounts--making each curry blend unique. Curry powder is used in soups, and of course, curries. It is also used as a thickening agent in fish and meat dishes. Curry powder also can be used simply to accent a normal meal: pasta, stew and spaghetti. Use in meats, poultry, sauerkraut, eggs, fish, vegetables, tomato juice. Curry powder is also used in dips, chicken salad, and fruit salads.
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  • NaNiDa Ranch Dressing

    ¥30.00
    Pastoral salad dressing, also called ranch salad dressing or country salad dressing, is an American salad dressing, usually made from buttermilk, salt, garlic, onion, mustard, herbs and spices mixed with mayonnaise. Sometimes sour cream and yogurt are used to replace buttermilk and mayonnaise in the ingredients. Since it surpassed Italian salad dressing in 1992, Pastoral Salad Dressing has been the best-selling salad dressing in the United States. In the United States, it is also often used as a dipping sauce and seasoning for potato chips and other foods.
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  • Sliced Gherkins

    ¥20.00
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  • Curry Powder – Mild 50g

    ¥20.00
    Curry powder is a mixture of up to 20 different herbs and spices, including the commonly used: cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel, fenugreek, mace, nutmeg, pepper, poppy seeds, sesame seeds, saffron, tamarind and turmeric (which gives curry its characteristic golden color). Curry powder is a blend of many spices, and comes in almost infinite varieties Curry powder is largely composed of turmeric. The word "curry" is widely believed to be a corruption of the Tamil word kari, variously meaning something like sauce, cooked vegetables or meat. Through the mass exportation of the condiment to the western table, throughout Europe and North and South America, Curry powder was then largely popularized during the nineteenth and twentieth centuries. In Indian cooking curry is freshly ground each day (making it far more pungent and flavorful than the mixes sold in the store). Each curry powder can have different component spices, in differing amounts--making each curry blend unique. Curry powder is used in soups, and of course, curries. It is also used as a thickening agent in fish and meat dishes. Curry powder also can be used simply to accent a normal meal: pasta, stew and spaghetti. Use in meats, poultry, sauerkraut, eggs, fish, vegetables, tomato juice. Curry powder is also used in dips, chicken salad, and fruit salads.
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  • NaNiDa Mango Atchar – Hot (375ml)

    ¥40.00
    Atchar is a spicy condiment, often eaten with a curry. It comes from the Indian cuisine in South Africa. In India, it is spelled Achar, and the word means pickle in Hindi. Usually the atchar made in South Africa is made with unripe green mangoes and chillies. The whole mango is used for making atchar. This traditional mango atchar is easily made at home. Adjust the amount of chillies to your liking and serve with a vegetable curry, or on a slice of white bread.
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