Real Thai Chilli Sauce For Seafood
The chilli sauce served with seafood — sharper and more acidic than a sweet chilli dip, which is what lets it cut through grilled fish and prawns rather than coating them.
View Specifications
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.
The chilli sauce served with seafood — sharper and more acidic than a sweet chilli dip, which is what lets it cut through grilled fish and prawns rather than coating them.
View SpecificationsCoconut milk for cooking — the body of a Thai curry and, just as often in a Maldivian kitchen, the base of a mas riha or a garudhiya-adjacent dish. Also used through desserts.
View SpecificationsFish sauce, the salt of a Thai kitchen — used the way salt is, through cooking and in dressings, rather than as a condiment on the table. Almost nothing Thai is seasoned without it.
View SpecificationsA green curry kit, packed as a set for making the dish in one go. The same convenience as the red kit, for the sharper of the two curries.
View SpecificationsAmerican-style barbecue sauce with garlic through it, which pushes it towards burgers and grilled chicken rather than the ribs the plain smokey bottle suits.
View SpecificationsThe hot barbecue sauce — the one in the group carrying real chilli heat, for a menu that wants a spicy option without moving to a different sauce entirely.
View SpecificationsThe standard barbecue sauce — the baseline of the Remia barbecue group, used as a glaze during cooking and as a sauce on the plate afterwards.
View SpecificationsA ready biryani cooking sauce, for building the meat and gravy layer without making a masala from scratch. Cooked with the meat before the rice is layered over it.
View Specifications