Kumari Spice World

25/09/2026

Bacon Egg Cheesy Hash Brown Patties 🥓🥚🧀🥔
Crispy comfort food
🍴 Ingredients:
* 2 cups frozen hash browns, thawed
* 4 slices of cooked bacon, crumbled
* 1 cup shredded cheddar cheese
* 2 large eggs
* 1/4 teaspoon garlic powder
* Salt and pepper to taste
* 2 tablespoons vegetable oil (for frying)
👩🏽🍳 Instructions:
1. In a large bowl, combine the thawed hash browns, crumbled bacon, shredded cheddar cheese, eggs, garlic powder, salt, and pepper. Mix well until everything is evenly combined.
2. Heat 1 tablespoon of vegetable oil in a large frypan over medium heat.
3. Scoop about 1/4 cup of the hash brown mixture into the skillet, pressing it down gently to form a patty. Cook for about 4-5 minutes until the edges are golden brown.
4. Flip the patty and cook for another 4-5 minutes on the other side, adding more oil if necessary. Repeat with the remaining mixture.
5. Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil.
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 20 minutes
⌛ Total Time: 30 minutes
add Blazing Saddles chilli sauce from - perfecto!
credit to Crenn Recipes for this recipe, crazy simple and sooo good.

22/09/2026

Nutmeg and mace come from the same fruit — but they give different flavours.

Nutmeg is the seed inside the fruit.
It has a warm, sweet, nutty flavour and is stronger, deeper and more familiar.

Use nutmeg in:

🍰 cakes, biscuits and baking
🥛 custards, rice pudding and creamy desserts
🥔 mashed potato and white sauce
🥘 curries and savoury spice blends
☕ chai, mulled drinks and eggnog
🧀 creamy pasta and cheese sauces

Mace is the lacy red covering around the nutmeg seed.
It has a similar flavour, but it’s lighter, more delicate, slightly peppery and a little more floral.

Use mace in:

🍲 soups and broths
🍗 chicken, pork and seafood dishes
🥧 pies, pastries and delicate baking
🍚 rice dishes and pilafs
🌭 sausages and meat blends
🥛 creamy sauces where you want subtle warmth

Simple way to remember it:

Nutmeg = warm, sweet, rich and cosy
Mace = lighter, softer, more delicate and aromatic

They are related, but they’re not exactly the same — nutmeg brings comfort, mace brings elegance.

19/09/2026

Make your own meat rub!

Perfect for steak, chicken, pork, lamb, mince or roast veg.

Ingredients:
2 tsp paprika
1 tsp garlic granules
1 tsp onion powder
1 tsp dried oregano
1 tsp ground cumin
½ tsp cracked pepper
½ tsp salt
½ tsp brown sugar
¼ tsp chilli powder or cayenne, optional

How to use it
Mix everything together in a small bowl.
Pat your meat dry, sprinkle the rub generously over both sides, then massage it in with a little olive oil.
Let it sit for 10–20 minutes before cooking, or longer if you have time.
Cook on the BBQ, in a frypan, oven or air fryer.

Quick flavour tip:
For chicken or pork, add a squeeze of lemon. For beef or lamb, add a little extra cumin and pepper.

18/09/2026

Spring is here and the flies are coming back. The best herbs commonly used to help repel flies are strong-scented ones, especially:

🌿 Basil — one of the best-known fly-repelling herbs
🌿 Mint — strong smell flies don’t love
🌿 Lavender — smells beautiful to us, less appealing to flies
🌿 Rosemary — strong woody scent
🌿 Lemongrass — contains citronella-like scent
🌿 Bay leaves — often used in pantries to help deter pests

For the kitchen or outdoor table, the best combo would be:
Basil + mint + lavender + rosemary

Place pots near doors, windows, BBQ areas, bins or outdoor eating areas. They won’t stop every fly, but they can help make the area less attractive and the best part you'll have fresh herbs for cooking.

Also try wiping down surfaces with lemon or citrus cleaners, flies don't like citrus.

16/09/2026

🌸 Spring Sumac Chicken Salad — Fresh, Zesty & Easy

Sumac is the perfect spring spice. It has a bright, tangy lemon-like flavour that lifts simple ingredients and makes everything taste fresh. This easy salad is colourful, light and full of flavour!

🍗 2 cooked chicken breasts, sliced
🥒 1 cucumber, chopped
🍅 1 cup cherry tomatoes, halved
🧅 ¼ red onion, finely sliced
🥬 3 cups mixed salad leaves
🌿 Fresh parsley or mint
🧀 Feta, optional
🌺 1–2 teaspoons sumac

Dressing:

🍋 Juice of 1 lemon
🫒 3 tablespoons olive oil
🍯 1 teaspoon honey
🧂 Salt and pepper
🌺 ½ teaspoon sumac

How to make it:

Add the salad leaves, cucumber, tomato, onion, herbs and chicken to a bowl.
Whisk the dressing ingredients together, pour over the salad and toss gently.
Finish with feta and an extra sprinkle of sumac over the top.

Bright, fresh and full of spring flavour. 🌸

SUMAC in stock, small packets or big packets!

14/09/2026

Sage is one of those herbs that looks innocent sitting in the pantry… but it definitely has main character energy.

It’s earthy, cosy, savoury and a little mysterious — the kind of herb that can make roast potatoes taste amazing and your kitchen feel one candle away from a full moon ritual.

Originally from the Mediterranean, sage loves warm, dry climates and is now grown in places like Europe, the USA and Australia. Give it sunshine, good soil and a little space to be dramatic, and it’s happy.

In the kitchen, sage is brilliant with:

🍗 roast chicken or turkey
🥔 roast potatoes and pumpkin
🧈 browned butter sauces
🍝 pasta, gnocchi and ravioli
🐖 pork, sausages and stuffing
🧀 creamy sauces and cheese dishes

But then there’s the fun “woo woo” side.

For centuries, sage has been linked with wisdom, protection and clearing out bad energy. Some people burn sage to cleanse a room, reset the vibe or politely tell bad energy to leave the building.

Do we know if it works? Depends who you ask.
Does it smell amazing and make you feel like you’ve got your life together? Absolutely.

So whether you’re cooking dinner, clearing the air, or pretending your roast pumpkin has mystical powers…

Sage has you covered. 🌿✨

11/09/2026

Kaffir lime leaves, also known as makrut lime leaves, are one of the most aromatic ingredients used in Thai, Indonesian and Southeast Asian cooking.

They have a fresh, zesty, citrus flavour — but not like lemon or lime juice. The leaves bring a deeper, fragrant citrus note that works beautifully in curries, soups, stir-fries, rice dishes and marinades.

You’ll often find them in:

🍛 Thai green and red curries
🥥 Coconut-based sauces
🍜 Laksa and noodle soups
🍲 Tom yum and tom kha soup
🍚 Fragrant rice dishes
🐟 Fish, chicken and seafood marinades
🥘 Slow-cooked broths and stews

So why don’t we usually use the fruit?

The fruit itself is very bumpy, thick-skinned and not juicy like a normal lime. It can be quite bitter and intense, so it’s not commonly squeezed over food the way we use regular limes.

The real flavour hero is the leaf. Tear it, crush it or slice it finely, and it releases that beautiful citrus perfume that makes so many dishes taste fresh, bright and authentic.

Tiny leaf. Big citrus magic. 🌿✨Dried kaffir LIME LEAVES in stock NOW!

11/09/2026

🌿 Cassia vs Ceylon Cinnamon — What’s the Difference?

Not all cinnamon is the same.

Cassia cinnamon is the cinnamon most people know and use every day. It has a stronger, warmer, slightly spicy flavour and is great for baking, curries, chai, spice blends and savoury cooking.

Ceylon cinnamon, also known as true cinnamon or Cinnamomum verum, has a softer, sweeter and more delicate flavour. It is often preferred for teas, desserts, porridge, fruit and recipes where you want a gentler cinnamon taste.

But the biggest difference isn’t just flavour — it’s coumarin.

Cassia cinnamon naturally contains higher levels of coumarin, which may be a concern if eaten in large amounts regularly. Ceylon cinnamon is naturally much lower in coumarin, making it a popular choice for people who use cinnamon often.

Simple way to remember it:

Cassia = bold, strong and everyday
Ceylon / Verum = soft, sweet and lower in coumarin

Both bring beautiful warmth and flavour to your cooking — it just depends how you like to use them. 🌿✨

10/09/2026

09/09/2026

Garlic might be tiny, but it knows how to make an entrance.

That strong garlic breath comes from garlic’s natural sulphur compounds. When garlic is crushed, chopped or eaten, those compounds are released and create that bold smell we all recognise.

And here’s the interesting part — it’s not just sitting in your mouth.

Some of those compounds travel through your body and come back out through your lungs when you breathe. That’s why brushing your teeth helps, but sometimes garlic breath still hangs around for hours.

Strong smell. Strong flavour. Totally worth it. 🧄✨