Real Thai
Real Thai Sriracha Hot Chilli Garlic Sauce
Sriracha with garlic through it, which pushes the sauce from a table condiment towards something usable as a marinade or a base for dressings.
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Products Catalog
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Real Thai
Real Thai Sriracha Hot Chilli Lemongrass Sauce
Sriracha with lemongrass, the most distinctly Thai of the four variants. The citrus note suits seafood and grilled chicken better than the plain bottle does.
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Real Thai
Real Thai Sweet & Sour Cooking Sauce
A ready sweet and sour cooking sauce, added to the pan with the protein and vegetables rather than served alongside. Removes the balancing act from a dish that lives or dies on it.
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Real Thai
Real Thai Sweet & Sour Tamarind Wok Sauce
A wok sauce built on tamarind, so the sourness is deeper and less sharp than a vinegar-based sweet and sour. Goes in at the end, over high heat.
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Real Thai
Real Thai Sweet Chilli Sauce
Sweet chilli sauce, the dipping sauce that goes out with spring rolls, fried chicken and prawn crackers. Used cold and straight from the bottle rather than cooked.
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Real Thai
Real Thai Sweet Plum Sauce
Sweet plum sauce, the darker and fruitier dip. Served with duck, roast meats and fried starters where sweet chilli would be too sharp.
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Real Thai
Real Thai Thai Spicy Salad Dressing
The spicy dressing for Thai salads, where heat and sourness do the work a creamy dressing would elsewhere. Poured over just before serving so the leaves stay crisp.
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Real Thai
Real Thai Tom Yum Paste
The paste for tom yum, the hot and sour Thai soup. Stirred into stock rather than fried off, and most often finished with prawns, mushrooms and lime.
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Shan
Red Chilli Powder
Ground red chilli, used where a curry needs heat and a deep red colour at the same time. Added with the other ground spices at the base stage so it blooms in the oil.
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Shan
Red Chilly Crushed
Crushed red chilli rather than ground, so the heat arrives in flecks instead of spread evenly through the dish. Used for tempering, for scattering over finished food, and anywhere the texture of the chilli should still be visible.
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Sun Island
Red Raw Rice
Red raw rice, the rice a Maldivian kitchen cooks rather than the basmati it serves to guests. The base of everyday home cooking, sold in the standard pack.
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Sun Island
Red Raw Rice (Plastic Bottle)
The same red raw rice in a plastic bottle — the format that resists damp and stacks on a shelf, which matters more in this climate than it does elsewhere.
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Salim
Reihan Baking Powder
Baking powder, the raising agent behind cakes, scones and pancakes. The one baking ingredient whose absence is discovered too late.
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Salim
Reihan Corn Flour
Corn flour, used to thicken rather than to build — slurried into sauces, gravies and custards, and used to lighten a batter for frying.
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Salim
Reihan Custard Powder
Custard powder, whisked into hot milk to set. The base of a trifle and the sauce beside a hot pudding, made without eggs or a bain-marie.
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Salim
Reihan Vanilla Powder
Vanilla powder, for flavouring cakes, custards and icings. Powder rather than essence, so it goes into a dry mix without adding liquid to the batter.
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Remia
Remia Mustard Cream
Mustard cream, milder and thicker than Dijon. Spooned onto a plate as a condiment or stirred into a sauce where straight mustard would be too aggressive.
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Pillsbury
Rice Flour
Rice flour, used for crisping rather than for structure — in batters, in dusting before frying, and in the South Indian and Maldivian dishes built on it rather than on wheat.
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Pasta Zara
Rigatoni No. 43
Rigatoni in the 500g pack — a wide ridged tube, heavier than penne and cut straight rather than on the angle. The shape for baked pasta, where it holds its wall instead of collapsing.
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Shan
Roasted Vermicelli
Roasted vermicelli, the fine wheat noodle used for sheer khurma and seviyan — simmered in sweetened milk rather than boiled and drained. Roasted already, so it needs no browning first.
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Remia
Salad Cream Dressing
Salad cream, the tangier and thinner relative of mayonnaise. Used in sandwiches and potato salad where mayonnaise would be too rich and a vinaigrette too sharp.
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Remia
Salata Caesar Dressing
Caesar dressing from the Salata range, in the 450ml bottle — the size that suits a salad bar or a kitchen dressing to order all service, rather than a table bottle.
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Remia
Salata Fine Herbs Dressing
Fine herbs dressing from the Salata range, in the 450ml bottle. The mildest of the line, for salads where the dressing should not compete with what it is on.
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Remia
Salata Garlic Dressing
Garlic dressing from the Salata range, in the 450ml bottle. Doubles as a dip and a drizzle for grills as readily as it dresses a salad.
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