The country of Malaysia played a vital role in the history of the spice trade with the Strait of Malacca once being one of the world’s busiest shipping routes. Traders from China, India and the Middle East would crisscross the narrow waterway between the Malay Peninsula and Sumatra en-route to the port of Malacca (now known as Melaka) to sell their spices.
Malaysia had been trading with India since the fourth century but when the British East India Company acquired the island of Penang off the west coast sometime in the late eighteenth century the relationship was solidified. The outpost was designated as a part of India and workers, particularly south Indian Tamils, were imported to work on the burgeoning rubber, pepper, coffee and sugar plantations.
All of these influences, Chinese, Middle East and Indian, can be tasted in the cuisine of Malaysia. In her Ultimate Curry Bible Madhur Jaffrey explains the cuisine of the region thus: “One Malay-Indian fish curry may be enthusiastically seasoned with nearly all the spices used in south India, from mustard seed and fennel seeds to red chillies and fenugreek. Another might include a south Indian curry powder on the one hand and the very Chinese oyster sauce, dark soy sauce and rice wine on the other”.
A typical Malaysian spice mix is at once incredibly versatile and can be used with a multitude of meat and fish dishes. Try infusing the powder with tamarind and lemongrass for truly authentic dishes.
Ingredients: coriander, cumin, fennel, cinnamon, cloves, black peppercorns, dried red chillies, turmeric, cardamom pods, star anise
Allergen Advice: All of our salt and salt blends are prepared in an environment where we use Mustard, Nuts, Sesame and Celery
Gluten Free, Vegan