• 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.
  • 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.
  • 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.
  • 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.
  • Mayonnaise

    ¥22.00
    NaNiDa’s No. 1 Mayonnaise is made with simple ingredients: eggs, oil, and vinegar. Our authentic mayonnaise is rich in Omega 3-ALA (contains 650 mg ALA per serving, 40% of the 1.6g Daily Value for ALA, 10g fat, and 1.5g saturated fat). Use it to make outrageously juicy meals like our Simply Delicious Chicken!
  • Chakalaka

    ¥23.00
    The name itself conjures up a mystical expectation of what flavours could be held in the jar of Chakalaka. Chakalaka is a South African vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews, or curries. Nanida’s blend of vegetables, herbs and spices are unique to the region of China, based on trusted South African recipes. Chakalaka is a mix of carrots, onions, cabbage, chilies, and green peppers.
  • Inspired by Mrs. Balls Chutney, this dedication to a time honored brand from my home country has taken off by storm. Every bite is a fond reminder to South African expats and a new taste sensation for friends and colleagues introduced to this.
  • LIKE A HOT SULTRY NIGHT IN CUBA

    Combining flavours of red and green chillies, peppers, herbs and spices, many have lost inhibitions and become addicted to the creation of my love story and dedicated to my most amazing life partner.  Smooth, spicy, tasty deliciousness in a 300ml bottle.

  • 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
Go to Top