The bright red chilli sauce from the house of Chings is packed with flavours and you can easily distinguish the fiery spirit of the sauce once you pour it over your noodles! The combination of salt, vinegar, chillies and sugar produce this red thick sauce which is a staple for Chinese cuisine.
Also called Kala Jeera this is a more rare form of cumin. Black Cumin is more subtle than brown cumin, the seeds are sweeter, smaller and have a more delicate taste. The first flavour is small, then it grows to a smokey black flavour like lapsang suchong. The after taste is slightly bitter with nuances of citrus and aniseed.