Spices | Seasoning | Pastes

Wijaya Chilli Pieces

Price range: $7.60 through $13.90
Select options This product has multiple variants. The options may be chosen on the product page

Wijaya Chilli Powder

Price range: $7.60 through $13.90

Premium chilli powder with bold heat and vibrant colour, perfect for curries, marinades, and everyday cooking.

Select options This product has multiple variants. The options may be chosen on the product page

Wijaya Cumin 50g

$2.20

Premium cumin seeds with warm earthy flavour, perfect for curries, rice dishes, and traditional cooking.

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Wijaya Curry Powder 500g

$11.80

Traditional Sri Lankan curry powder made from roasted spices, perfect for flavourful vegetable, meat, and seafood curries.

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Wijaya Fish Curry Powder 50g (Milky)

$2.30

Milky fish curry powder with rich aroma and balanced flavour, perfect for authentic Sri Lankan coconut milk fish curries.

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Wijaya Fish Curry Powder 50g (Red)

$2.99

Red fish curry powder with rich aroma and bold flavour, perfect for authentic Sri Lankan fish curries.

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Wijaya Garlic Powder 50g

$4.65

Garlic powder with rich aroma and savoury flavour, perfect for curries, marinades, sauces, and everyday cooking.

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Wijaya Goraka Cream 100g

$2.99

Goraka cream with rich tangy flavour, perfect for fish curries and traditional Sri Lankan cooking.

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Wijaya Jaffna Curry Powder 500g

Original price was: $14.50.Current price is: $13.05.

Jaffna-style curry powder with rich aroma and bold flavour, perfect for authentic Sri Lankan curries and traditional cooking.

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Wijaya Meat Curry Powder Mix 250g

$8.50

Sri Lankan meat curry powder mix made from aromatic spices, perfect for preparing rich and flavourful meat curries.

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Wijaya Pepper Seeds 50g

$3.90

Premium black pepper seeds with bold aroma and spicy flavour, perfect for seasoning and everyday cooking.

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Wijaya Roasted Curry Powder 500g

Original price was: $13.60.Current price is: $12.25.

Roasted curry powder with rich aroma and authentic flavour, perfect for curries and traditional Sri Lankan cooking.

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