Kumari Spice World

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. 🧄✨

08/09/2026

🌿 **Oregano… but not as you know it.**

Sure, it’s brilliant in pasta and pizza — but dried oregano rubbed flakes can do so much more.

Try it in unexpected ways:

🍳 Sprinkle into scrambled eggs or omelettes
🧀 Mix through feta, cream cheese or yoghurt dips
🍟 Toss over hot chips or wedges
🍿 Sprinkle over popcorn with a little salt
🥪 Stir into mayo for wraps and sandwiches
🍋 Add to lemon and olive oil for a quick marinade
🥦 Toss through roasted vegetables before serving
🧈 Mix into softened butter for garlic bread, steak or corn

Simple little herb. Big flavour upgrade. 🌿✨

10/08/2026

You got this!
The filling is the star of the show. Start with high-quality ground beef or minced beef, for a richer flavour, you can add some diced beef chuck or brisket.

Sauté the meat with finely chopped onions and garlic to build a flavourful base. To thicken the mixture, mix in a bit of flour, which will create a rich, hearty texture.
For seasoning, include beef stock or beef broth to add depth. A tablespoon or two of Worcestershire sauce will provide a tangy, umami kick, while tomato paste adds a subtle sweetness and richness.

Mix in thyme and bay leaves to enhance the flavour profile, and don't forget to season liberally with salt and pepper. Some recipes also call for a splash of red wine for an extra layer of complexity. Also, a teaspoon of Vegemite is a nice little extra.

The crust is crucial for the perfect meat pie. Use a combination of shortcrust pastry for the base, which is sturdy and buttery, and puff pastry for the top to achieve a golden, flaky finish. Don't forget to cool the filling before assembling the pie prior to baking.

09/08/2026

🥖 6 Tips to Keep Your Bread Fresh

Nothing beats fresh bread… but nobody loves a stale loaf. Try these simple tricks to make it last:

1️⃣ Room temp first → Store bread in a paper bag or bread box, not plastic (plastic makes it sweat).
2️⃣ Freeze slices → Slice before freezing so you can toast what you need. ❄️
3️⃣ Wrap it right → Use beeswax wraps or a clean tea towel for airflow + protection.
4️⃣ Half & half method → Keep a small portion out to eat now, freeze the rest.
5️⃣ Don’t fridge it 🚫 → Refrigeration makes bread go stale faster.
6️⃣ Revive stale bread → Sprinkle with water and bake for 5 mins at 180°C for that bakery-fresh crust. ✨

👉 Which hack do you use at home? Share your favourite below ⬇️

03/08/2026

Cinnamon used to be worth more than gold. Now it's in our morning oats and coffee, we couldn't be happier about that.

Seriously though — ancient Egyptians offered it to the gods. Medieval traders kept its source secret for centuries to drive the price up. Roman emperors burned entire stockpiles of it at funerals as a show of wealth.

Dried cinnamon powder is genuinely one of the most underrated savoury spices out there — people think of it as a baking thing but it goes absolutely beautifully in slow cooked meats, Moroccan dishes and BBQ rubs.

Some of our favourite ways to use it 👇

☕ Stir into your morning coffee — just try it once
🥣 Over oats or yoghurt every morning — non negotiable in our house
🫕 Into a lamb tagine or slow cooker braise — incredible
🌶️ In a BBQ rub with smoked paprika — legendary combination
🍎 Tossed through sliced apples with a little butter and brown sugar — doesn't need anything else

Sweet, savoury, warm, comforting. It really does do everything. 🧡

👉 Stock up

02/08/2026

🧄 Honestly if you only had one spice in your pantry, make it this one.

I know, I know — everyone says garlic, right?😄

Dried garlic powder is one of those things that once it's in your kitchen you just... use it constantly. It goes in everything. And everything tastes better for it.

No peeling. No chopping. No mess. Just straight into the pan, the rub, the marinade, the slow cooker — done.

Five thousand years of cooks across every culture on the planet have all independently decided garlic is essential. That's not a coincidence. 🌍

A few ways we love using garlic powder 👇

🔥 Let it bloom in a little oil for 30 seconds before adding anything else — game changer
🥩 It's the backbone of literally every good BBQ rub
🫕 Throw it in the slow cooker early and let it do its thing for hours
🥗 Stir into dressings and dips — all the flavour, none of the prep

Honestly just buy a good jar of it and start putting it in things. You'll figure out the rest pretty quickly. 🧄🧡

Available in small handy Prems Spices packets or bulk

28/07/2026

Looking for an easy, high-appeal spice range for your shelves?

Prems Spices handy packets are made for everyday shoppers who want simple pantry top-ups without committing to large jars. With over 100 herbs and spices available, they’re a smart fit for small supermarkets, grocers and fruit & veg shops wanting a space-efficient range customers can keep coming back for.

Easy to stock. Easy to sell. Great for busy shelves.

Interested in stocking Prems Spices? Contact us for wholesale pricing
07-55252555 or [email protected]
www.premsspices.com.au to view the range.