ShanDistributor in the Maldives
Products by Shan
Cumin Powder
Ground cumin, warm and slightly smoky, used in curry bases, dry rubs and spice mixes. Distinct from whole cumin in that it releases immediately rather than needing to be tempered first.
Curry Powder
An all-purpose curry blend for cooks who would rather reach for one tin than build a masala from separate spices. The everyday base for meat, fish and vegetable curries.
Custard Powder Banana
Banana custard powder, whisked into hot milk to set. Usually served chilled with sliced fruit folded through or layered over sponge.
Custard Powder Mango
Mango custard powder, whisked into hot milk to set. The flavour that suits a fruit trifle or a chilled dessert served on its own.
Custard Powder Strawberry
Strawberry custard powder, whisked into hot milk to set. Used where a dessert wants the custard itself to carry flavour and colour rather than staying plain.
Custard Powder Vanilla
Vanilla custard powder, whisked into hot milk to set. The plain custard that goes under a trifle or beside a hot pudding.
Daal Makhni Masala
The mix for daal makhni, the slow, buttery black lentil dish. Built to carry a long simmer rather than a quick curry, and usually finished with cream or butter.
Dhal Curry Mix
A mix for everyday dhal curry, the lentil dish that carries a rice plate. Cooks in the same pot as the lentils rather than needing a separate masala base.
Fenugreek Leaves
Dried fenugreek leaves, crushed between the palms and scattered over a curry at the end. The finishing note associated with butter chicken and rich dhal, added off the heat.
Fenugreek Seed
Whole fenugreek seed, used in tempering and in pickle-making. Bitter on its own, which is why it goes in sparingly and early, with the oil.
Fish Biryani Mix
Prepare flavorful fish biryani with our expertly crafted spice mix, designed to enhance seafood with authentic taste, balanced seasoning, and rich aroma.
Fried Fish Seasoning
A seasoning for fried fish, rubbed on before frying rather than stirred into a sauce. Suited to the whole and cut fish that a Maldivian kitchen fries most days.
Garlic Paste
Ready garlic paste, for dishes that want garlic on its own. Saves peeling and grinding at the start of a service and keeps the quantity consistent between cooks.
Garlic Powder
Dried ground garlic, used in rubs, seasoning blends and marinades where fresh garlic would burn or add water. Keeps a garlic note in dry applications.
Ginger Garlic Paste
Ready ginger garlic paste, the base almost every South Asian curry starts with. Replaces peeling and grinding both aromatics at the start of every service.
Ginger Paste
Ready ginger paste, for dishes that want ginger without garlic — marinades for fish, lighter curries, and some dhal.