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.
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Prices shown in Maldivian Rufiyaa, per pack size, and exclude 8% GST. For resort supply and volume terms, use the enquiry button below.
Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
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.
View SpecificationsReady ginger garlic paste, the base almost every South Asian curry starts with. Replaces peeling and grinding both aromatics at the start of every service.
View SpecificationsReady ginger paste, for dishes that want ginger without garlic — marinades for fish, lighter curries, and some dhal.
View SpecificationsDried ground ginger, for when the warmth of ginger is wanted without the moisture of the fresh root — spice blends, dry marinades, and baking.
View SpecificationsSunflower oil, the neutral frying and cooking oil. Used where olive oil would be wrong or wasted — deep frying, batters, and any dish that should not taste of its oil.
View SpecificationsOlive oil for infant massage, in the 125ml glass bottle. Bottled for the nursery, and the gentlest use Borges puts its oil to — every other bottle in the range ends up in a pan.
View SpecificationsExtra light olive oil in the 125ml and 250ml glass bottles. Milder than the extra virgin and made for heat — frying, roasting and baking, where a strong olive flavour would carry through into the dish.
View SpecificationsExtra virgin olive oil in glass, carried in the 250ml bottle and the 750ml. The grade kept for dressing and finishing — poured over salad, bread and grilled fish, where the oil is tasted rather than cooked away.
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