Shan
Coriander Powder
Ground coriander, the bulk of most curry masalas and the spice that gives a sauce body rather than heat. Usually the largest measure in a base blend, alongside turmeric and chilli.
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Chinese Egg Fried Rice Mix
The seasoning mix for egg fried rice, added in the wok with cooked rice and egg. A way of getting a consistent result across a service rather than seasoning by eye each time.
Country of Origin: Pakistan
Available Packaging & Pack Sizes
48 × 35gMVR 622.56SKU: 2150624
12 × 35gMVR 155.67SKU: 2150624
Prices shown in Maldivian Rufiyaa, per pack size, and exclude 8% GST. For resort supply and volume terms, use the enquiry button below.
B2B & Resort Wholesale
Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
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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.
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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.
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Custard Powder Banana
Banana custard powder, whisked into hot milk to set. Usually served chilled with sliced fruit folded through or layered over sponge.
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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.
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Shan
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.
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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.
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Kitchen King Masala
An all-purpose masala for vegetable dishes, used where a cook wants one blend to cover a range of everyday sabzis rather than a mix per dish.
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