The document describes The Spice People company and their Four Leaves Everyday Gourmet Spice Range. The range includes over 100 high quality herbs and spices that are preservative and gluten free with no artificial additives. Customer testimonials praise the flavors of the spices and convenience of the range. The company aims to enrich people's lives through connecting them to new flavors and cultures from around the world through cooking with spices.
This document contains information about trends in catering presented by various chefs. It discusses petite appetizers inspired by global flavors including Peruvian cuisine. Examples of Latin-inspired sushi options are provided along with descriptions. The document also discusses an Indian-inspired menu created by Paul Lorrain including dishes like curried lamb lollipops, malai koftas in potato cubes, and tandoori prawns in papadam cups.
This document describes Simran Spices and their product offerings. It discusses their range of straight spices, blended spices, and ready to cook masala mixes. Some key products highlighted include everyday dal masala, aloo bhaji masala, rajma masala, and others. The document also provides background on India's climate being suitable for spice growth and India's long history as a spice trading center. Simran Spices aims to provide authentic blends and tastes based on extensive research.
The document discusses various herbs and spices used in cooking. It provides details on the parts of plants used (leaves, seeds, etc.), common varieties, flavors, and popular dishes that each herb or spice is used in. Some key herbs and spices mentioned include basil, bay leaves, thyme, rosemary, cilantro, mint, ginger, nutmeg, peppercorns, cinnamon, and turmeric.
The document discusses Indian cuisine and North Indian cuisine, focusing on Punjabi cuisine. It describes typical dishes from the Punjab region like sarson ka saag, dal makhani, and tandoori chicken. It then summarizes the food offerings at Hotel Polo Club in Patiala, highlighting both vegetarian dishes like shahi paneer and non-vegetarian options like tandoori chicken. The hotel aims to provide guests with the authentic and diverse tastes of traditional Punjabi and Patiala cuisine.
Pasta is a staple food of Italian cuisine made from durum wheat semolina or flour mixed with water. It exists in fresh or dried forms and a wide variety of shapes. Fresh pasta contains eggs and is hand-formed while dried pasta contains only flour and water. Common dried pasta types include spaghetti, penne, rigatoni and linguine. Sauces range from meat-based ragus to those containing seafood, vegetables or cream. Popular sauces also include pesto and tomato sauce.
We are simply irresistible, when it comes to enjoying a multi-cuisine. We promise your dining experience at Kailash Parbat to be exceptional and delightful.
This document contains information about trends in catering presented by various chefs. It discusses petite appetizers inspired by global flavors including Peruvian cuisine. Examples of Latin-inspired sushi options are provided along with descriptions. The document also discusses an Indian-inspired menu created by Paul Lorrain including dishes like curried lamb lollipops, malai koftas in potato cubes, and tandoori prawns in papadam cups.
This document describes Simran Spices and their product offerings. It discusses their range of straight spices, blended spices, and ready to cook masala mixes. Some key products highlighted include everyday dal masala, aloo bhaji masala, rajma masala, and others. The document also provides background on India's climate being suitable for spice growth and India's long history as a spice trading center. Simran Spices aims to provide authentic blends and tastes based on extensive research.
The document discusses various herbs and spices used in cooking. It provides details on the parts of plants used (leaves, seeds, etc.), common varieties, flavors, and popular dishes that each herb or spice is used in. Some key herbs and spices mentioned include basil, bay leaves, thyme, rosemary, cilantro, mint, ginger, nutmeg, peppercorns, cinnamon, and turmeric.
The document discusses Indian cuisine and North Indian cuisine, focusing on Punjabi cuisine. It describes typical dishes from the Punjab region like sarson ka saag, dal makhani, and tandoori chicken. It then summarizes the food offerings at Hotel Polo Club in Patiala, highlighting both vegetarian dishes like shahi paneer and non-vegetarian options like tandoori chicken. The hotel aims to provide guests with the authentic and diverse tastes of traditional Punjabi and Patiala cuisine.
Pasta is a staple food of Italian cuisine made from durum wheat semolina or flour mixed with water. It exists in fresh or dried forms and a wide variety of shapes. Fresh pasta contains eggs and is hand-formed while dried pasta contains only flour and water. Common dried pasta types include spaghetti, penne, rigatoni and linguine. Sauces range from meat-based ragus to those containing seafood, vegetables or cream. Popular sauces also include pesto and tomato sauce.
We are simply irresistible, when it comes to enjoying a multi-cuisine. We promise your dining experience at Kailash Parbat to be exceptional and delightful.
The document provides an overview of Thai cuisine in Nepal. It discusses the history and key ingredients of Thai food, as well as some popular Thai dishes like tom yum goong soup and satay. It also profiles two Thai restaurants in Nepal, Krua Thai Restaurant and Thai Corner Authentic Food Restaurant, noting the challenges of operating authentic Thai restaurants in Nepal due to difficulties finding qualified staff and ingredients. In conclusion, the document finds that while most restaurants in Nepal serve Thai food, very few are able to offer truly authentic Thai cuisine.
WELCOME
Established in Chennai in the year 1964, Anjappar singapore the pioneer in bringing the foods of the famed Chettiars to the people world around. Over the years they mastered the art of using spice to give one’s taste buds the best food experience.
Whether you are looking for a quick lunch or a leisurely dinner, you’ll discover great service and a welcoming atmosphere at our Seattle location. We also offer a lunch special.
Not to mention our wait staff is trained to provide you excellence service in a friendly and relaxed setting. We want you to feel at home.
Clear Soup – Chicken/ Vegetable
Chopped Chicken cooked in stock, seasoned and flavored with vinegar and pepper
Milagutuwany Soup – Chicken/ Vegetable
Spicy hot soup made with lentils, vegetables, rice and spices
Mushroom Soup
Bechamel sauce loosened, added with selected button mushrooms
Tomato Soup
Tomato simmered with soup base, peppercorns and stained seasoned to taste
This document provides information about the First Annual Heritage Foods Festival at Hacienda Del Sol Guest Ranch Resort in Tucson, Arizona. The event will include a Q&A panel on gastronomy, music, food and beverage tastings from local vendors, a gourmet buffet dinner using ingredients from featured vendors, and organic garden tours. It also includes a schedule, details on featured vendors and recipes, and information about local farmers' markets.
Appakkattill Restaurant is a 7 year old restaurant located in Calicut known for its variety of delightful dishes. It began in 2012 under the vision of Alipk and his sons Salih and Shahlam. By 2014, Appakkattill Restaurant took the top position among other restaurants due to the dedication of its founder. The menu varies daily and reflects global influences while retaining traditional roots. The restaurant has locations in Dubai, Calicut, London, Kochi, and Malapuram.
The document is a cookbook containing recipes organized by faculty, ranging from entrees for undergraduates to desserts for PhD students. It includes introductions to celebrity chef Somer Sivrioglu and journalist Maeve O'Meara, who each contribute a recipe. The recipes cover a variety of international dishes and aim to showcase the diversity of UNSW students.
Gatistavam Exports is an Indian company that manufactures and exports high quality whole and ground spices. They have a wide range of spices including pepper, turmeric, coriander, cumin, chili, and ginger. The company aims to match international quality standards and processes spices using the best quality herbs. They provide information on their various spice products and have details listed for contacting the company.
We, at “Gatistavam Exports” do not believe in compromising with the quality of our products for profits. We have started manufacturing of Indian Spices and Peanuts under the banner of “Gatistavam group” We make sure that the spices and herbs made in our industry matches International Standard and are processed using the best quality spices and herbs. The quality of our Product can be trusted, since we manufacture our products under strict quality control measures. We ensure our consumers to provide best product with most competitive rates.
As the popularity of healthy, ethnic cooking home grows, our spice rack should expand to accommodate the seasonings give vegan dishes their unique characters. Volumes can be written on the healing aspect of herbs (in fact see our review of the terrific book, Healing Spices), the focus here is culinary. This section will give a brief overview of those seasonings most commonly used to flavor global whole food recipes.
BUYING, STORAGE, AND USAGE TIPS
• When buying herbs and spices by weight, buy only what will fit into an average-size spice jar. In other words, don’t stock up. Most go a very long way and are at their optimal flavor for up to a year, after which they begin losing their potency.
• Keep dried herbs and spices in a place in your kitchen that is away from heat and moisture.
• When substituting fresh herbs for dry, use about three times the amount of fresh herb as the dry.
• Introduce dried herbs and spices into your recipe as early in the cooking process as possible, so that they have a chance to develop flavor. Add fresh herbs toward the middle or even the end of the cooking if you’d like to retain their pronounced flavor.
ANISE or ANISEED is an aromatic spice that imparts a distinct flavor of licorice and is commonly used to make the liqueurs ouzo, anisette, and pernod. Anise is used in cookies and cakes, and a sprinkling of the seeds adds an unusual twist to fruit salads, particularly those utilizing citrus fruits. Try adding anise to fruit pies, relishes and chutneys, and dark breads. In Indian cuisine, anise is occasionally used in pilafs and braised dishes.
ALLSPICE is the hard berry of an evergreen tree native to the West Indies and Central America. Its name quite possibly reflects its flavor, which as a hint of the flavors of several spices, including cinnamon, nutmeg, and cloves. It is most commonly sold in ground form,
The document provides a recipe for making homemade sriracha-style hot sauce. It begins by explaining the health benefits of sriracha and why making your own allows you to customize the spice levels and avoid preservatives. The recipe that follows calls for dried chilis, fresh peppers, vinegar, salt and other ingredients. It provides instructions to roast the dried chilis, soak them, simmer the pepper mixture and blend it with additional ingredients. Finished hot sauce can be thinned with vinegar or sweetened with honey. Four ways to enjoy the homemade sriracha are also described, such as using it in a vegetable dip, marinade or BBQ sauce.
Spice Up Your Event with Indian Food Catering
So often when you have the responsibility of catering an event, it can be difficult to find something a little different from the ordinary conference fare. That’s where we come in. Since 1964, Anjappar has been taking the experience of Chettinad Indian food around the globe and to the Seattle area one taste bud at a time.
Anjappar’singapore humble beginnings started in Chennai more than 50 years back offering the Chennai some typical Chettinad food. As time passed, Anjappar became synonym for Chettinad Cuisine. The people’s demand as led us to take this experience overseas. Anjappar has been accommodating the changes of time by increasing their standards to cater the ever-growing necessities of today’s taste hunters. And now Anjappar Restaurants have preserved the culinary traditions and served as one of the most outstanding Ambassadors of Chettinad Cuisine.
This document discusses a menu planned around local and sustainable foods from the author's hometown region of Ylivieska, Finland. The main dishes feature honeyed rhubarb meat stew made with locally sourced pork, carrots and rhubarb. Side dishes include a cranberry-cabbage salad and milk bread. Ingredients like berries, potatoes, honey and rye flour are gathered or sourced from nearby farms, producers and the author's own garden. The menu aims to showcase traditional Finnish foods and cooking that relies on regional and organic ingredients to support sustainable development.
The newsletter provides an update on product availability from Arava Export Growers. Fresh herbs like rosemary, thyme, sage, mint and dill from outside fields have very good quality due to stable weather. Basil from greenhouses is excellent quality and available in large volumes. Cactus figs and finger limes are featured new products - cactus figs are sweet with edible seeds and finger limes burst with unique citrus flavors. Shelly mangoes are beginning to be packed and available in green or ready-to-eat forms. Contact information is provided for management and operations teams.
The document describes a menu for four people that focuses on local and organic ingredients from the Ylivieska, Finland area. The main dish is a honeyed rhubarb meat stew made with locally sourced pork, carrots, onions, rhubarb, and honey. Side dishes include a cranberry-cabbage salad with homemade berry sauce and milk unleavened bread. The dessert uses lingonberries and rye flour from nearby producers. The menu aims to showcase traditional Finnish foods and utilize sustainable, locally-grown ingredients.
By using only the freshest and highest quality ingredients, we can provide you a tastier and healthier catering experience. We have an extensive menu of Indian food that allows you to personalize your event and give it a little kick filled with spicy food and exotic flavors.
The people’s demand as led us to take this experience overseas. Anjappar has been accommodating the changes of time by increasing their standards to cater the ever-growing necessities of today’s taste hunters. And now Anjappar Restaurants have preserved the culinary traditions and served as one of the most outstanding Ambassadors of Chettinad Cuisine.
This document provides an introduction and overview of the Kale & Caramel book. It discusses how the author's upbringing in Maui and her mother's influence as a holistic healer and herbalist shaped her biodynamic approach to food, body care, and living in harmony with nature. After her mother's passing, the author started the Kale & Caramel blog and book as a way to continue nourishing herself and others through creative recipes and a lifestyle that integrates food and natural body products. The book focuses on using fresh herbs and flowers to impart flavor and healing properties and bring a sense of earthiness regardless of where one lives.
The document provides an overview of Thai cuisine in Nepal. It discusses the history and key ingredients of Thai food, as well as some popular Thai dishes like tom yum goong soup and satay. It also profiles two Thai restaurants in Nepal, Krua Thai Restaurant and Thai Corner Authentic Food Restaurant, noting the challenges of operating authentic Thai restaurants in Nepal due to difficulties finding qualified staff and ingredients. In conclusion, the document finds that while most restaurants in Nepal serve Thai food, very few are able to offer truly authentic Thai cuisine.
WELCOME
Established in Chennai in the year 1964, Anjappar singapore the pioneer in bringing the foods of the famed Chettiars to the people world around. Over the years they mastered the art of using spice to give one’s taste buds the best food experience.
Whether you are looking for a quick lunch or a leisurely dinner, you’ll discover great service and a welcoming atmosphere at our Seattle location. We also offer a lunch special.
Not to mention our wait staff is trained to provide you excellence service in a friendly and relaxed setting. We want you to feel at home.
Clear Soup – Chicken/ Vegetable
Chopped Chicken cooked in stock, seasoned and flavored with vinegar and pepper
Milagutuwany Soup – Chicken/ Vegetable
Spicy hot soup made with lentils, vegetables, rice and spices
Mushroom Soup
Bechamel sauce loosened, added with selected button mushrooms
Tomato Soup
Tomato simmered with soup base, peppercorns and stained seasoned to taste
This document provides information about the First Annual Heritage Foods Festival at Hacienda Del Sol Guest Ranch Resort in Tucson, Arizona. The event will include a Q&A panel on gastronomy, music, food and beverage tastings from local vendors, a gourmet buffet dinner using ingredients from featured vendors, and organic garden tours. It also includes a schedule, details on featured vendors and recipes, and information about local farmers' markets.
Appakkattill Restaurant is a 7 year old restaurant located in Calicut known for its variety of delightful dishes. It began in 2012 under the vision of Alipk and his sons Salih and Shahlam. By 2014, Appakkattill Restaurant took the top position among other restaurants due to the dedication of its founder. The menu varies daily and reflects global influences while retaining traditional roots. The restaurant has locations in Dubai, Calicut, London, Kochi, and Malapuram.
The document is a cookbook containing recipes organized by faculty, ranging from entrees for undergraduates to desserts for PhD students. It includes introductions to celebrity chef Somer Sivrioglu and journalist Maeve O'Meara, who each contribute a recipe. The recipes cover a variety of international dishes and aim to showcase the diversity of UNSW students.
Gatistavam Exports is an Indian company that manufactures and exports high quality whole and ground spices. They have a wide range of spices including pepper, turmeric, coriander, cumin, chili, and ginger. The company aims to match international quality standards and processes spices using the best quality herbs. They provide information on their various spice products and have details listed for contacting the company.
We, at “Gatistavam Exports” do not believe in compromising with the quality of our products for profits. We have started manufacturing of Indian Spices and Peanuts under the banner of “Gatistavam group” We make sure that the spices and herbs made in our industry matches International Standard and are processed using the best quality spices and herbs. The quality of our Product can be trusted, since we manufacture our products under strict quality control measures. We ensure our consumers to provide best product with most competitive rates.
As the popularity of healthy, ethnic cooking home grows, our spice rack should expand to accommodate the seasonings give vegan dishes their unique characters. Volumes can be written on the healing aspect of herbs (in fact see our review of the terrific book, Healing Spices), the focus here is culinary. This section will give a brief overview of those seasonings most commonly used to flavor global whole food recipes.
BUYING, STORAGE, AND USAGE TIPS
• When buying herbs and spices by weight, buy only what will fit into an average-size spice jar. In other words, don’t stock up. Most go a very long way and are at their optimal flavor for up to a year, after which they begin losing their potency.
• Keep dried herbs and spices in a place in your kitchen that is away from heat and moisture.
• When substituting fresh herbs for dry, use about three times the amount of fresh herb as the dry.
• Introduce dried herbs and spices into your recipe as early in the cooking process as possible, so that they have a chance to develop flavor. Add fresh herbs toward the middle or even the end of the cooking if you’d like to retain their pronounced flavor.
ANISE or ANISEED is an aromatic spice that imparts a distinct flavor of licorice and is commonly used to make the liqueurs ouzo, anisette, and pernod. Anise is used in cookies and cakes, and a sprinkling of the seeds adds an unusual twist to fruit salads, particularly those utilizing citrus fruits. Try adding anise to fruit pies, relishes and chutneys, and dark breads. In Indian cuisine, anise is occasionally used in pilafs and braised dishes.
ALLSPICE is the hard berry of an evergreen tree native to the West Indies and Central America. Its name quite possibly reflects its flavor, which as a hint of the flavors of several spices, including cinnamon, nutmeg, and cloves. It is most commonly sold in ground form,
The document provides a recipe for making homemade sriracha-style hot sauce. It begins by explaining the health benefits of sriracha and why making your own allows you to customize the spice levels and avoid preservatives. The recipe that follows calls for dried chilis, fresh peppers, vinegar, salt and other ingredients. It provides instructions to roast the dried chilis, soak them, simmer the pepper mixture and blend it with additional ingredients. Finished hot sauce can be thinned with vinegar or sweetened with honey. Four ways to enjoy the homemade sriracha are also described, such as using it in a vegetable dip, marinade or BBQ sauce.
Spice Up Your Event with Indian Food Catering
So often when you have the responsibility of catering an event, it can be difficult to find something a little different from the ordinary conference fare. That’s where we come in. Since 1964, Anjappar has been taking the experience of Chettinad Indian food around the globe and to the Seattle area one taste bud at a time.
Anjappar’singapore humble beginnings started in Chennai more than 50 years back offering the Chennai some typical Chettinad food. As time passed, Anjappar became synonym for Chettinad Cuisine. The people’s demand as led us to take this experience overseas. Anjappar has been accommodating the changes of time by increasing their standards to cater the ever-growing necessities of today’s taste hunters. And now Anjappar Restaurants have preserved the culinary traditions and served as one of the most outstanding Ambassadors of Chettinad Cuisine.
This document discusses a menu planned around local and sustainable foods from the author's hometown region of Ylivieska, Finland. The main dishes feature honeyed rhubarb meat stew made with locally sourced pork, carrots and rhubarb. Side dishes include a cranberry-cabbage salad and milk bread. Ingredients like berries, potatoes, honey and rye flour are gathered or sourced from nearby farms, producers and the author's own garden. The menu aims to showcase traditional Finnish foods and cooking that relies on regional and organic ingredients to support sustainable development.
The newsletter provides an update on product availability from Arava Export Growers. Fresh herbs like rosemary, thyme, sage, mint and dill from outside fields have very good quality due to stable weather. Basil from greenhouses is excellent quality and available in large volumes. Cactus figs and finger limes are featured new products - cactus figs are sweet with edible seeds and finger limes burst with unique citrus flavors. Shelly mangoes are beginning to be packed and available in green or ready-to-eat forms. Contact information is provided for management and operations teams.
The document describes a menu for four people that focuses on local and organic ingredients from the Ylivieska, Finland area. The main dish is a honeyed rhubarb meat stew made with locally sourced pork, carrots, onions, rhubarb, and honey. Side dishes include a cranberry-cabbage salad with homemade berry sauce and milk unleavened bread. The dessert uses lingonberries and rye flour from nearby producers. The menu aims to showcase traditional Finnish foods and utilize sustainable, locally-grown ingredients.
By using only the freshest and highest quality ingredients, we can provide you a tastier and healthier catering experience. We have an extensive menu of Indian food that allows you to personalize your event and give it a little kick filled with spicy food and exotic flavors.
The people’s demand as led us to take this experience overseas. Anjappar has been accommodating the changes of time by increasing their standards to cater the ever-growing necessities of today’s taste hunters. And now Anjappar Restaurants have preserved the culinary traditions and served as one of the most outstanding Ambassadors of Chettinad Cuisine.
This document provides an introduction and overview of the Kale & Caramel book. It discusses how the author's upbringing in Maui and her mother's influence as a holistic healer and herbalist shaped her biodynamic approach to food, body care, and living in harmony with nature. After her mother's passing, the author started the Kale & Caramel blog and book as a way to continue nourishing herself and others through creative recipes and a lifestyle that integrates food and natural body products. The book focuses on using fresh herbs and flowers to impart flavor and healing properties and bring a sense of earthiness regardless of where one lives.
2. GOURMET RANGE
EVERYDAY GOURMET RANGE
Allspice Pimento Whole
Allspice Pimento Ground
Aniseed Seed Whole
Basil Leaves
Bay Leaves
Bouquet Garni
Bell Peppers Red
Caraway Seeds Whole
Caraway Powder
Cardamom Pods Whole Green
Cardamom Pods Black Whole
Cardamom Pods Ground
Cayenne Pepper
Celery Seeds Whole
Celery Salt Seasoning
Chinese Salt N Pepper Mix
Chillies Crushed Med
Chillies Ground Med
Chilles Indian Whole Hot
Chives Freeze Dried
Chia Seeds Whole
Cinnamon Ground
Cinnamon Sticks
Cassia Sticks
Cinnamon Sugar
Cloves Whole
Cloves Ground
Coriander Leaf
Coriander Seed Ground
Coriander Seed Whole
Cumin Seed Ground
Cumin Seed Whole
Curry Madras Mild
Curry Lentil Mild
Curry Indian Mild
Curry Leaf
Dill Leaf Tips
Dill Seeds Whole
Egyptian Dukkah
Ethiopian Berbere Hot
Fennel Seeds Whole
Fennel Powder
Fenugreek Seeds Whole
Fenugreek Powder
Chinese Five Spice Powder
Garam Masala Blend
Garlic Granules
Galangal Powder
Garlic Powder
Ginger Ground
Greek Gyros Seasoning
Herbs De Provence
Italian Spaghetti Herbs
Indian Panch Poran
Horseradish Chips
Juniper Berries Wh
Jamaican Jerk Chicken Med
Kaffir Lime Leaves
Lebanese Baharat Spice
Licorice Roots
Mace Ground
Marjoram Leaves
Mint Leaf
Middle Eastern Zaatar Mild
Mexican Tex Mex /Taco Hot
Moroccan Spice - Rasel Hanout
Mixed Herbs
Mixed Spice
Mustard Seeds Black Whole
Mustard Seeds Yellow Whole
Mustard Powder
New Orleans Cajun Spice
Nigella Seeds Whole
Nutmeg Ground
Nutmeg Whole
Nth African Chermula Mild
Onion Flakes
Onion Powder
Oregano Leaf
Oregano Ground
Paprika Sweet Mild
Paprika Smokey Mild
Paprika Hungarian Hot
Parsley Flakes
Pepper Black Cracked
Pepper Black Ground
Pepper Black Whole
Pepper Lemon Cracked
Pepper Green Whole
Pepper Mill Mix
Pepper White Whole
Pepper White Ground
Pepper Sichuan
Poppy Seeds White
Poppy Seeds Blue
Rosemary Leaves
Sage Leaves
Sea Salt Flakes
Sea Salt Crystals
Himalayan Pink Rock Salt
Sesame Seeds White Whole
Sesame Seeds Black Whole
Star Anise Seeds Whole
Sumac Ground
Tarragon Leaf
Thyme Leaf
Thyme Lemon
Tunisian Harissa Hot
Tumeric Powder
Vanilla Sugar
Saffron Threads Whole
Saffron Powder
Vanilla Beans Tahitian
Vanilla Bean Extract
Porcini Mushrooms
Porcini Powder
Chillies Ancho Mild
Chillies Smoked Chipotle Med
Chillies Habernero Hot
Chilli Mulato Mild
Chilli Pasilla Negro Mild
Chilli Guajillo Mild
Chilli Ancho Powder
Chilli Chipotle Powder
New Mexico Chilli Whole
New Mexico Chilli Powder
Casabel Chilli Whole
California Chilli Whole
3. WHY PEOPLE LOVE THE FOUR LEAVES RANGE
Our Four Leaves range is perfect for enhancing the meals your customers
prepare at home each day. We use the best ingredients we can to create an
enriching experience of aroma and flavour.
Since 1998 thousands of loyal customers have been enriching their meals
with our Four Leaves herbs and spices. And every week we are asked by
passionate customers to stock our range in more stores across Australia.
We are excited to invite you to become one of these new stores and stock
our quality Four Leaves range. We’re sure you and your customers will
love it.
HERE’S WHY...
“I looooove your Dahl spice mix but am now in South Australia
and I can’t find anyone who stocks it! Can you help please?”
- Lindy
“I live on the Sunshine Coast. I wish to buy your spices but
there’s no outlet nearby. I appreciate your assistance for one of
the most incredible flavours I’ve enjoyed!”
- Peter
“We’ve been stocking the Four Leaves range for 12 years. Our
customers love it. The Spice People are a pleasure to work with
and we highly recommend their range to other stores.”
- Andrew Garden of Eden Apollo Bay, Colac Fruit Shop
FOUR LEAVES EVERYDAY GOURMET RANGE
• high quality at a great price
• provides customers with a wide variety of choice
• preservative and gluten free
• no artificial colouring or additives
• made in Australia
4. We are passionate about enriching life. It’s not just our motto, it is infused
into the way we do things. We do what we can to add that extra bit of spice to
life. This is why we are called The Spice People.
Our sole aim is to connect people with spices in an enriching culinary
aventure that makes eating fun, interesting and wholesome.
But, more than that, we seek to offer an experience that opens up the cultures
of the world at your dinner table. And we’ve worked hard to make that easily
achievable in your home.
Our story began with a small girl who grew up in rural NSW. Her name is
Liz, our founder, dreamer and passionate spice evangelist. At an early age Liz
learnt the lessons of the land, and how to do things from scratch - the organic
way, from the farm to the table. In her late teens Liz moved to the city where
she studied Agricultural Science and began her business adventure.
Years later, The Spice People has grown beyond one person, but our passion
remains the same. Enriching life is still our motto and vocation - all the way
from the land to your table.
PLEASE SEE OUR WEBSITE FOR OUR
OTHER RANGES AND PRODUCTS
by
Sheoak Trading Pty Ltd
PO Box 439 Black Rock Vic, 3193
www.thespicepeople.com.au
03 95858197
info@thespicepeople.com.au LIZ EDGECOMBE
Founder
www.thespicepeople.com.au