Cape Malay-100g

Cape Malay-100g

£8.99

Bring the warm, aromatic flavours of South Africa to your kitchen with our award-winning Cape Malay seasoning. Date sugar, warming spices, orange peel and smoky Meco chilli create a distinctive balance of sweetness, citrus and gentle heat. Perfect for lamb, chicken, vegetables, rice and braai dishes.

Great taste 1 star Award!

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  • Great Taste Award 2023 Great Taste Award 2023

This has a warm, mixed spice aroma. There are notes of sweetness, heat, orange, cloves and smokiness. It is complex and beautifully balanced. We're sure it would be great with lamb, as suggested. We can also see it elevating rice or couscous dishes. It is really distinctive - neither judge remembers any spice mix like it.

The Great Taste Judges 2023

Description

Award-Winning, Warm & Aromatic

Inspired by the vibrant flavours of Cape Malay cooking, this distinctive blend combines fragrant spices with gentle sweetness and smoky warmth. Date sugar provides a subtle caramel-like character, balanced by the earthy depth of cumin and dark coriander.

Flavour Profile

Cardamom, cinnamon, garlic and ginger create a warm, aromatic foundation. Meco chilli and hickory-smoked

Award-Winning, Warm & Aromatic

Inspired by the vibrant flavours of Cape Malay cooking, this distinctive blend combines fragrant spices with gentle sweetness and smoky warmth. Date sugar provides a subtle caramel-like character, balanced by the earthy depth of cumin and dark coriander.

Flavour Profile

Cardamom, cinnamon, garlic and ginger create a warm, aromatic foundation. Meco chilli and hickory-smoked salt add smoky complexity, while orange peel brings a bright citrus lift. Turmeric completes the blend with mild earthiness and a rich golden colour.

Perfect for lamb, chicken, vegetables, rice and couscous, Cape Malay seasoning can be used as a dry rub, mixed into marinades or stirred into slow-cooked dishes. When grilling, cook over a moderate heat to allow its flavours to develop without scorching the date sugar.

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How to use

How to use

  • As a dry rub: Lightly oil chicken, lamb or pork, apply the seasoning evenly and rest for at least 30 minutes before cooking.
  • For marinades: Mix with oil, lemon juice and yoghurt, then coat the food and refrigerate before grilling or roasting.
  • How to use

    • As a dry rub: Lightly oil chicken, lamb or pork, apply the seasoning evenly and rest for at least 30 minutes before cooking.
    • For marinades: Mix with oil, lemon juice and yoghurt, then coat the food and refrigerate before grilling or roasting.
    • On the braai: Grill over a moderate heat, turning regularly to develop a fragrant, gently caramelised crust.
    • With vegetables: Toss carrots, sweet potatoes, peppers or aubergines with oil and seasoning before roasting.
    • In rice and slow cooking: Stir into rice, couscous, curries, stews or tagines for warm, aromatic depth.
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