Profy Trading Sdn Bhd
Discover the rich aroma and bold taste of our premium spices & dried herbs – perfect for elevating every meal. 🌶️✨
✅ 100% Natural
✅ Freshly packed for longer shelf life
✅ No additives or preservatives
✅ Available in individual packs & spice combos!
📦 DM to order | 🚚 Delivery available
Bring home the essence of real flavor – because every dish deserves the best! 🧄🌿
#Spices #DriedHerbs #NaturalFlavors #HomeCooking #OrganicSpices #FreshAndFlavorful
Dried Oregano/ Oregano Kering
RM 48.00
RM 52.00
Dried Parsley leaves/ Pasli Kering
Dried parsley is a common herb used to add a mild, slightly peppery, and fresh flavor to dishes — as well as a touch of green color. It's made by dehydrating fresh parsley leaves, preserving their flavor (though more muted than fresh) and extending shelf life. 🌿 Flavor Profile: Mild, grassy, and slightly bitter. Less intense than fresh parsley, but still adds a light herbal note. 🧂 How to Use Dried Parsley: You can add it to dishes while cooking or sprinkle it as a garnish: Soups & stews – Stir in toward the end of cooking. Meat rubs & marinades – Often paired with garlic, oregano, and paprika. Cajun or Italian seasoning blends – Dried parsley is a common component. Pasta, rice, or potato dishes – For flavor and color. Eggs & quiche – Sprinkle on top or mix in. 📦 Storage: Keep it in a sealed jar, away from light and heat. Best used within 6–12 months for full flavor.
RM 25.00
RM 26.00
Dried Rosemary/ Rosemary Kering
RM 48.00
RM 52.00
Dried Thyme
RM 52.00
RM 56.00
Dried Basil Leaves
RM 49.00
RM 52.00
Dried Mixed Herbs
RM 48.00
RM 50.00
Dried Italian Herbs
RM 48.00
RM 52.00
Dried Chili Flake
RM 30.90
RM 35.00
Sarawak Black Pepper Coarse/ Lada Hitam Kasar Sarawak
RM 57.00
RM 59.00
Cajun Seasoning
Cajun seasoning is a bold, spicy blend of herbs and spices that originated from the Louisiana region of the United States. It's often used to flavor meats, seafood, vegetables, soups, and stews—especially in Cajun and Creole cuisine. 🥄 How to Use: Meats: Rub on chicken, pork, steak, or fish before grilling or baking. Seafood: A staple for dishes like blackened shrimp or Cajun catfish. Vegetables: Toss with oil and roast. Soups & Stews: Stir into gumbo, jambalaya, or étouffée for an authentic kick. Fries & Chips: Sprinkle on for spicy snacking. Cajun seasoning is excellent on chicken! Here's how you can use it, plus a simple recipe to make Cajun Chicken that’s flavorful, juicy, and spicy (but not too hot — unless you want it to be 🔥). 🌶 Cajun Chicken Seasoning (for ~1 lb / 450g chicken): Use this if you don’t have pre-made Cajun seasoning: 2 tsp paprika (smoked if possible) 1 tsp garlic powder 1 tsp onion powder 1 tsp dried oregano 1 tsp dried thyme ½ tsp cayenne pepper (or more if you like heat) ½ tsp black pepper ½ tsp salt Mix all together and rub it generously over your chicken. 🍗 Cajun Chicken Recipe (Pan-Seared or Grilled) Ingredients: 2 boneless, skinless chicken breasts (or thighs) 1 tbsp Cajun seasoning (from above) 1 tbsp olive oil Optional: fresh lemon juice for finishing Instructions: Prep the Chicken: Pat chicken dry with paper towels. Rub with olive oil. Coat evenly with Cajun seasoning on all sides. Cook (Choose One): Pan-sear: Heat a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and internal temp hits 165°F (74°C). Grill: Preheat grill to medium-high. Grill 5–7 minutes per side. Oven-baked: Bake at 400°F (200°C) for 20–25 minutes, depending on thickness. Rest for 5 minutes before slicing to keep juices in. Optional Finish: Squeeze a bit of lemon juice over the top for brightness. 🍽 Serve With: Roasted potatoes Rice (try Cajun dirty rice or plain white) Grilled corn or sautéed greens A cooling dip like ranch or garlic yogurt sauce
RM 68.00
Paprika Powder
Paprika powder is a ground spice made from dried red peppers. It’s widely used in many cuisines and comes in a few varieties, each with its own flavor profile. It’s one of the key ingredients in Cajun seasoning and adds color, mild sweetness, and sometimes heat to dishes. 🌶 Common Uses: Spice blends (like Cajun, chili powder, BBQ rubs) Roasted meats and vegetables Soups and stews (gives a deep red hue) Garnish for deviled eggs, potato salad, hummus
RM 42.00
Cayenne Powder
Cayenne powder is made from dried and ground cayenne peppers — a hot chili pepper that packs a punch! It’s a pure spice (unlike chili powder, which is a blend) and is used primarily to add heat to a wide range of dishes. 🌶 Flavor Profile: Hot, slightly fruity, and clean Doesn’t have the smoky or earthy depth of chipotle or ancho — just straight heat 🍳 Common Uses: Spice blends (Cajun, Creole, jerk seasoning) Meats: rubs, marinades, chili, stews Sauces and soups Eggs, roasted veggies, stir-fries Hot sauces (it's often one of the main ingredients) 🧂 Cooking Tips: Add early in cooking for mellow heat, or at the end for a spicier kick. Combine with sweet or smoky spices (like paprika, cinnamon, or cumin) to balance the flavor. Great in small amounts to "wake up" bland dishes. ❗ Substitutes (if you're out): Crushed red pepper flakes (similar heat, different texture) Hot paprika (less heat, more flavor) Chili powder blend (milder and more complex)
RM 45.00
Dried Chili Flake
RM 30.90
RM 35.00
Chili Powder/ Serbuk Cili
Chili powder is a versatile spice blend made primarily from ground dried chili peppers, often mixed with other spices like cumin, garlic powder, oregano, and paprika. It’s commonly used in Mexican, Tex-Mex, Indian, and Southwestern cooking to add warmth, color, and mild to moderate heat.
RM 29.90
Sarawak Black Pepper Coarse/ Lada Hitam Kasar Sarawak
RM 57.00
RM 59.00
[Black Card] Sarawak Black Pepper/ Lada Hitam Sarawak
Sarawak black pepper is a premium variety of black pepper grown in the Sarawak region of Malaysia (on the island of Borneo). It’s considered one of the finest black peppers in the world due to its bold aroma, complex flavor, and high essential oil content. 🌿 Key Features of Sarawak Black Pepper: Origin: Sarawak, Malaysia (especially around Kuching and Sri Aman) Flavor Profile: Bold, sharp heat Slightly earthy, citrusy, and fruity undertones Cleaner and less harsh than generic black pepper Texture: Often coarsely ground or used whole in pepper mills Aroma: Highly aromatic, thanks to high piperine content (the compound responsible for spiciness) 🍽 Culinary Uses: You can use Sarawak black pepper just like regular black pepper, but it's best when the pepper flavor is meant to shine: Steak, grilled meats, or roasts Pepper sauces (e.g. steak au poivre) Soups, broths, and stews Pasta dishes (like Cacio e Pepe — it’s perfect here) Eggs or vegetables — freshly cracked over the top 👨🍳 Tip for Maximum Flavor: Grind just before use for best aroma and heat. Pre-ground pepper (especially cheap kinds) can lose its pungency quickly, but high-quality Sarawak pepper retains it much longer.
RM 49.00
![[Black Card] Sarawak Black Pepper/ Lada Hitam Sarawak](https://emofly.b-cdn.net/hbd_exvhac6ayb3ZKT/width:1080/plain/https://storage.googleapis.com/takeapp/media/cmf56v9po000104jr9f6xa9te.jpg)
Cinnamon Stick/ Kayu Manis
RM 30.00
Raw Cashew Nut Vietnam 500g
Cashew nuts are creamy, mildly sweet nuts that come from the cashew tree (Anacardium occidentale), which is native to Brazil but now widely grown in tropical regions like India, Vietnam, and parts of Africa. Despite being called "nuts," they’re technically seeds that grow at the bottom of the cashew apple. 🥜 Key Characteristics of Cashew Nuts: Flavor: Buttery, slightly sweet, rich Texture: Soft and creamy compared to other nuts, especially when roasted Color: Pale beige when raw; golden when roasted 🍽 Common Culinary Uses: Snacks: Eaten roasted and salted Spiced (e.g. with chili, honey, or herbs) Cooking & Baking: Used in stir-fries, curries (especially Indian and Thai dishes) Added to granola, cookies, trail mixes Vegan & Dairy-Free Recipes: Blended into cashew cream or cheese substitutes Used to make dairy-free sauces, like vegan Alfredo or queso Cashew Butter: A creamy spread, similar to peanut butter 🍛 Popular Dishes Featuring Cashews: Chicken or Tofu Cashew Stir-Fry (Chinese-style) Kaju Curry (Indian creamy tomato-based curry with cashews) Vegan cheese sauce (soaked cashews blended with garlic, lemon, and nutritional yeast) Granola bars and energy bites 🧊 Storage Tips: Raw cashews: Store in an airtight container in the fridge or freezer to avoid rancidity. Roasted cashews: Keep in a cool, dry place away from light and air.
RM 25.00
Raw Almond USA 500g
Almonds from the USA — especially from California — are among the most widely produced and exported almonds in the world. In fact, California produces over 80% of the world’s almonds, making it the global leader in both quality and quantity. 🌰 Overview: USA (California) Almonds Botanical name: Prunus dulcis Type: Tree nut (technically a seed from the almond fruit) Origin in the U.S.: Mostly grown in California’s Central Valley 🌱 Varieties: There are several types of almonds grown in the U.S., commonly categorized by shape and usage. Some popular ones: Nonpareil – Thin shell, smooth surface, easy to blanch, great for snacking Carmel – Similar to Nonpareil, good for roasting or slicing Butte & Padre – Smaller, harder shell, often used for processing (e.g., almond milk, flour) 🥜 Nutritional Benefits: Almonds are a nutritional powerhouse: Rich in healthy fats (mostly monounsaturated) High in protein (6g per ounce / ~23 almonds) Great source of vitamin E, magnesium, and fiber Supports heart health, blood sugar control, and satiety 🍴 Culinary Uses: Snacking – Roasted or raw Baking – Cakes, cookies, macarons, granola Savory cooking – Almond-crusted proteins, salads, sauces Vegan cooking – Almond milk, cheese, yogurt 🧊 Storage: Store in an airtight container in a cool, dark place. For longer shelf life, refrigerate or freeze (especially raw almonds, as they contain oils that can go rancid).
RM 24.00
