Costack Aromatic Hot Broth Spice is a bold, herbal, deeply warming Costack-recipe blend for spicy soups and stews. UK home cooks use it for hot broths, hearty meat soups, slow-cooked goat, hot chicken soup, and catfish pepper soup. A Costack recipe built around uda, uziza, calabash nutmeg, ehu, and ginger. Bold heat. Deep aromatic warmth.
The aromatic spice blend that makes proper hot broth. A Costack recipe combining uda, uziza, calabash nutmeg, ehu, and ginger for the warm, herbal, slightly bitter depth that turns a watery soup into a meal. Use 1 tbsp per pot. Goat, fish, catfish, chicken all work.
Use it on
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Goat pepper soup: simmer goat with onion, ginger, scotch bonnet, then add 1 tbsp. Cook 90 min.
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Fish pepper soup: use catfish or sea bass. 1 tbsp per litre of broth.
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Chicken pepper soup: brown chicken, add stock + 1 tbsp, simmer 30 min.
Ingredients
Calabash nutmeg (ehuru), Piper guineense (uziza), grains of Selim (uda pepper), onion powder, ginger powder, red pepper, akpi seeds (njansa). Full ingredient and allergen information is printed on every label.
FAQ
Spicy? Medium. Add scotch bonnet for extra heat.
Vegan? Yes, the blend itself is plant-based.
Shelf life? 18-24 months.
