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In many markets, especially the UK and Europe, Maggi sells a line of “World Foods” sauces made in India. These are completely different from the liquid seasoning and are meant to be used as condiments .
Taste Profile: These are thick, sweet, and spicy sauces (like a sweet chilli or masala ketchup), not salty and savory like the original seasoning.
Primary Use: Used as a dipping sauce for snacks, or as a cooking sauce for marinades.
Popular Varieties:
Hot & Sweet Sauce: A blend of tomato, red chilli, garlic, and ginger. It tastes similar to a sweet chilli sauce .
Masala Chilli Sauce: A spicier blend focused on red chilli puree and cumin powder .
🔥 Preparation and Cooking Tips To get the most flavor out of your dried chilies, follow these two key steps:
1. Toast Them (Optional but Recommended) This step awakens the essential oils, adding nutty, roasted notes.
Skillet: Briefly press the chilies in a dry, hot skillet for a few seconds per side until they become fragrant. Be careful not to burn them, or they will turn bitter .
Microwave: Place the chilies on a plate and microwave on high in 15-second intervals until they are pliable and aromatic (about 30 seconds total) .
💡 Quick Tips for Cooking and Storage How to cook: Microwave pouches are ready in 2 minutes. Dry rice should be cooked in a pot, but can be stored in an airtight container in a cool, dry place .
Serving sizes: A standard serving is about 60g of dry rice per person .
Safety: You can safely reheat rice if it is cooled down immediately after cooking and stored in the fridge for no more than one day .
Tilda balances authentic, premium quality with the convenience demanded by modern home cooks.
🍃 Origin & Characteristics Origin: It is a mutation of the “Muen Chong” variety, discovered by a farmer named Prayot Kongmul in Phetchabun province, Thailand .
Thai Name: มะขามหวานพันธุ์สีทอง, which translates to “Golden Sweet Tamarind” .
Tree: A large evergreen tree (10-25 meters) with a dense, round canopy .
Pod Appearance: The pods are large and heavy (the biggest among sweet varieties) with a slight white-brownish shell. The flesh is thick, firm, and golden yellow .
“Tamarind soup” is a tangy, sour broth popular in several global cuisines. While the name is simple, it actually refers to two distinct types of dishes: the light, spiced Rasam from South India (often drunk as a soup) and the hearty, vegetable-loaded Sinigang from the Philippines (eaten as a sour stew with rice)