Satay is more than a spice — it’s a ritual
Rooted in Southeast Asia, especially Indonesia and Malaysia, satay is about balance: heat, sweetness, earthiness, and smoke, all moving together.

My Satay spice blend is built with that harmony in mind.
A careful layering of aromatics and spices designed to bloom when it hits heat — perfect for marinades, grills, and sauces that cling and caramelize.

But satay doesn’t stop at skewers.
Stir it into coconut-based sauces, rub it onto vegetables, fold it into peanut dressings, or let it transform a simple sandwich into something deep and comforting.

• Coriander seed
• Cumin
• Turmeric
• Chili
• White or black pepper
• Lemongrass
• Galangal
• Kaffir lime leaf