Real Thai Spring Roll Sauce
A sauce made for spring rolls specifically, rather than a general dip pressed into service. Goes out in ramekins alongside the plate.
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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.
A sauce made for spring rolls specifically, rather than a general dip pressed into service. Goes out in ramekins alongside the plate.
View SpecificationsThe standard sriracha — the everyday squeeze-bottle chilli sauce that goes on the table rather than into the cooking. The baseline of the four sriracha variants carried.
View SpecificationsSriracha turned up — the hottest of the four variants carried, for a table that treats the standard bottle as mild.
View SpecificationsSriracha with garlic through it, which pushes the sauce from a table condiment towards something usable as a marinade or a base for dressings.
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.
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