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Deli Spices Deli Spices is a leading seasoning supplier to Sub-Saharan food industry.

Deli Spices is celebrating 40 years as one the leading seasonings and additive blend suppliers to the Sub-Saharan food industry. We package globally-sourced, high-quality ingredients to create convenient offerings for our clients. We specialise in almost anything to do with flavour and food enhancement: from flavourants (natural spices and herbs) to meal creation (home meal replacement, catering and restaurant ingredient solutions), to functional ingredients (soya protein, casings (natural, collagen and artificial)), and meat processing equipment and packaging.

Rooted in a deep partnership, and we keep growing.Congratulations to our team at the recent Roots Butchery Tradeshow, he...
20/10/2026

Rooted in a deep partnership, and we keep growing.

Congratulations to our team at the recent Roots Butchery Tradeshow, held at Kyalami in Johannesburg on Wednesday 14 October. This event offered the opportunity to interact with Roots members, partners and other suppliers.

Thank you, colleagues, for your dedication to making our brands soar ever higher.

Pictured left to right:
Photo 1: Anrich Venter, Anton Botha, Lebogang Mametja (Area Manager), Desiree van Niekerk, Jan Labuschagne (Area Manager), Brenda Eva, Donovan Smith and Francois Carstens (Area Manager)
Photo 2: Anton Botha (Casings Executive), Brenda Eva (Sales Coordinator), Riaan Steyn (Regional Sales Executive), Desiree van Niekerk (Area Manager), Anrich Venter (Area Manager) and Donovan Smith (Area Manager).
Photo 3: Power Promoters, thank you to the lovely ladies from JR Promotions

We wish our teams and Roots stores all the best for the remainder of the year.

Find out more about Deli Spices via the link in the comments.

15/10/2026

Crispy on the outside. Juicy on the inside.

Let us show you how easy it is to make crispy chicken with our ALL PURPOSE COATING Ready Pack.

𝗖𝗥𝗨𝗠𝗕𝗘𝗗 𝗖𝗛𝗜𝗖𝗞𝗘𝗡 𝗥𝗘𝗖𝗜𝗣𝗘
𝗬𝗶𝗲𝗹𝗱: ±2.6 kg (makes half insert)

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
• 60 g 𝗘𝗴𝗴-𝗙𝗿𝗲𝗲 𝗗𝗶𝗽 𝗥/𝗣 (𝟬𝟲𝟬𝟬𝟵𝟬𝟭𝟬)
• 250 ml (1 cup) Water, to make the egg-free dip
• 3 kg Chicken portions
• 400 g 𝗔𝗹𝗹 𝗣𝘂𝗿𝗽𝗼𝘀𝗲 𝗖𝗼𝗮𝘁𝗶𝗻𝗴 𝗥/𝗣 (𝟬𝟲𝟭𝟯𝟵𝟬𝟱𝟬)

𝗠𝗘𝗧𝗛𝗢𝗗
1. Mix together the Egg-Free Dip R/P and water.
2. Dip the chicken into the Egg-Free Dip mixture, then evenly coat with the All Purpose Coating R/P. Shake off any excess coating.
3. Place the coated chicken into a fryer with the basket fully submerged in oil. Do not stack the chicken in the basket.
4. Deep-fry in batches at 160°C for ±14–16 minutes, or until golden brown and cooked through. Alternatively, pressure-fry for ±12–14 minutes.

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 & 𝗙𝗢𝗢𝗗 𝗦𝗔𝗙𝗘𝗧𝗬 𝗧𝗜𝗣𝗦
• Ensure chicken is evenly coated for consistent crispiness.
• Do not stack coated chicken in the fryer basket.
• Work in batches to maintain the oil temperature.
• Keep coated chicken refrigerated if holding before frying and cook as soon as possible.
• Ensure the oil reaches 160–170°C before frying each batch.
• Ensure oil quality is good and the oil level is adequate.

For more recipes, product recommendations and support, speak to your Deli Spices Area Manager via the link in the comments.

13/10/2026

Your favourite Milk Tart…Now in a cup!

Create a delicious, creamy treat for your Grab & Go dessert counters with this easy recipe.

𝗠𝗜𝗟𝗞 𝗧𝗔𝗥𝗧 𝗖𝗨𝗣 𝗥𝗘𝗖𝗜𝗣𝗘

𝗬𝗶𝗲𝗹𝗱: ±36 × 200 ml cups

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

• 400 g (2 packets) biscuits, finely crushed
• 320 g (1⅓ cups) butter/margarine, melted
• 500 g Instant Custard Powder (08957030)
• 3.5 L milk
• 250 g Vanilla Flavoured Mousse (08955030)
• 75 g Cinnamon Ground (31790010)

𝗠𝗘𝗧𝗛𝗢𝗗

1. Mix the crushed biscuits with the melted butter/margarine.
2. Spoon 2 tablespoons of the mixture into the base of each cup and press down lightly with a spoon to form a compact base.
3. Refrigerate for ±5 minutes.
4. Whisk the Instant Custard Powder into 3 L (12 cups) of milk in a large bowl for ±2 minutes, or until thickened. Set aside.
5. Add the Vanilla Flavoured Mousse to the remaining milk in a separate mixing bowl and beat for ±6 minutes, or until whipped and soft peaks form.
6. Fold the vanilla mousse into the prepared custard to form a custard cream.
7. Layer each biscuit base with ±60 g custard cream and 1 g ground cinnamon.
8. Repeat with another layer of crushed biscuit, custard cream and cinnamon to complete.
9. Cover and store in a display fridge.

For more information and Grab & Go recipe ideas for your business, contact your Deli Spices Area Manager or nearest branch. Link in comments.

08/10/2026

Cabbage crush!

Cabbage, the humble vegetable, can be enjoyed in so many ways. It’s affordable, nutrient-dense, and packed with fibre and powerful antioxidants.

Here are just some of the recipes we have to inspire your counter:

• Cabbage & Bacon Bake
• Chakalaka Cabbage
• Chicken Chow Mein
• Pulled Pork & Mango Tacos
• Pulled Pork & Slaw Sandwich
• Sweet & Sour Pork

For recipe details, download our HMR Recipe collection via the link in the comments.

For even more inspiration, we also have these delicious cabbage recipes using SEVEN COLOURS GRILL SEASONING™.

• Cabbage & Spinach
• Goat & Cabbage Stew
• Spicy Cabbage

For more recipe inspiration, visit our website via the link in the comments.

Remember that your Area Manager can also assist with recipe ideas and product recommendations.

Excellence through training! Recently, our colleagues Jane Knight (Meat Technical Manager) and Stephen Nxumalo (Technica...
06/10/2026

Excellence through training!

Recently, our colleagues Jane Knight (Meat Technical Manager) and Stephen Nxumalo (Technical Sales Consultant), based at our Innovation Centre in Cape Town, flew to Europe to engage with our meat specialist colleagues.

They were invited to the training at Stagionello® Academy in Italy, which was dedicated to salami curing. This training combined theory and hands-on practice, with a strong focus on achieving consistent, high-quality results using traditional methods.

Jane and Stephen then attended a knowledge-sharing session on new clean label technology for cured meats with our meat specialists at MANE Iberica, in Spain.

They also met with suppliers of meat specialty ingredients to further strengthen their knowledge of functional meat applications.

We are proud of our dedicated colleagues who strengthen our organisation’s commitment to continuous growth.

Pictured with Jane and Stephen are David Rafols (MANE R&D Director Meat EMEA) and Laurent Chaud (MANE R&D Meat Manager).

Find out more about Deli Spices via the link in the comments.

02/10/2026

Few things are as recognisable as a loaded Gatsby. This month, we’re putting two versions in the spotlight, using products that deliver consistent flavour with simple preparation.

𝗬𝗶𝗲𝗹𝗱: 8-10 servings

INGREDIENTS

Polony & Chip Gatsby
• 400 g Chips, deep-fried
• 20 g 𝗗𝗲𝗹𝗶 𝗖𝗵𝗶𝗽 𝗦𝗽𝗿𝗶𝗻𝗸𝗹𝗲 𝗠𝗶𝗹𝗱 (𝟬𝟰𝟯𝟳𝟴𝟬𝟭𝟬)
• 50 g Lettuce, shredded
• 60 g (½ medium) Tomato, sliced
• 400 g (1 large) Gatsby roll
• 250 g French Polony, made using 𝗥𝘂𝗯𝘆 𝗙𝗿𝗲𝗻𝗰𝗵 𝗖𝗼𝗻𝗰𝗲𝗻𝘁𝗿𝗮𝘁𝗲 𝗥/𝗣 (𝟬𝟮𝟵𝟯𝟵𝟬𝟱𝟬), sliced
• 160 ml (⅔ cup) 𝟭𝟬𝟬𝟬 𝗜𝘀𝗹𝗮𝗻𝗱 𝗗𝗿𝗲𝘀𝘀𝗶𝗻𝗴 (𝟬𝟳𝟱𝟵𝟱𝟬𝟰𝟬)

Russian & Chip Gatsby
• 400 g Chips, deep-fried
• 20 g 𝗗𝗲𝗹𝗶 𝗖𝗵𝗶𝗽 𝗦𝗽𝗿𝗶𝗻𝗸𝗹𝗲 𝗠𝗶𝗹𝗱 (𝟬𝟰𝟯𝟳𝟴𝟬𝟭𝟬)
• 50 g Lettuce, shredded
• 60 g (½ medium) Tomato, sliced
• 400 g (1 large) Gatsby roll
• 250 g Russians, made using 𝗔𝗹𝗽𝗵𝗮 𝗥𝘂𝘀𝘀𝗶𝗮𝗻 𝗥/𝗣 (𝟬𝟮𝟵𝟯𝟮𝟬𝟮𝟬)
• 160 ml (⅔ cup) 𝗧𝗼𝗺𝗮𝘁𝗼 𝗦𝗮𝘂𝗰𝗲 (𝟬𝟳𝟲𝟮𝟮𝟬𝟰𝟬)

METHOD

For the Gatsbys: Season the deep-fried chips with the Deli Chip Sprinkle Mild. Layer the lettuce and sliced tomato on the base of the roll and top with the seasoned chips.

For the Polony & Chip Gatsby: Place the polony slices on top of the chips. Drizzle the 1000 Island Dressing over the polony. Place the lid of the roll on top.

For the Russian Gatsby: Slice the Russians in half and grill for 4-8 minutes, turning regularly. Place the halved Russians on top of the chips. Drizzle with Tomato Sauce and place the lid of the roll on top.

Chef's Tip: Replace 𝟭𝟬𝟬𝟬 𝗜𝘀𝗹𝗮𝗻𝗱 𝗗𝗿𝗲𝘀𝘀𝗶𝗻𝗴 (𝟬𝟳𝟱𝟵𝟱𝟬𝟰𝟬) or 𝗧𝗼𝗺𝗮𝘁𝗼 𝗦𝗮𝘂𝗰𝗲 (𝟬𝟳𝟲𝟮𝟮𝟬𝟰𝟬) with 𝗖𝗿𝗲𝗮𝗺𝘆 𝗗𝗲𝗹𝗶 𝗦𝗮𝘂𝗰𝗲 (𝟬𝟳𝟲𝟲𝟮𝟬𝟰𝟬).

29/09/2026

Growing skills. Strengthening teams. Improving results.

Our KwaZulu-Natal team recently spent time with the OK Stores team, providing practical training focused on food preparation, quality, safety and efficient kitchen operations.

Deli Spices HMR Specialist Similindile Ndebele demonstrated simple, effective ways to improve consistency, minimise waste, manage portions and deliver a better experience to customers.

The right products are a major part of the equation, so equipping teams with the knowledge and confidence to use them effectively helps improve day-to-day operations and supports better business outcomes.

Thank you to the OK Stores team for their enthusiastic participation and commitment to learning.

Find out more about Deli Spices via the link in the comments.

23/09/2026

Meating your shopper’s needs!

New government regulations mean the name ‘Meat Mix’ can no longer appear on labels. This means that two of our Ready Pack products, both made with Mechanically Deboned Meat (MDM), are being recategorised as Econo Mince.

Deli Spices is proud to be the industry leader in this category. Backed by independent research, these two Ready Packs were built on value for money, nutrition and great taste and that hasn't changed. Only the name on the label has.

Same flavour profiles, same quality, same familiar look and packaging, so loyal shoppers know they're still getting exactly what they trust. Current labels remain valid for now, with the new ones rolling out gradually over the next few months.

𝗪𝗵𝗮𝘁'𝘀 𝗰𝗵𝗮𝗻𝗴𝗶𝗻𝗴, 𝗽𝗿𝗼𝗱𝘂𝗰𝘁 𝗯𝘆 𝗽𝗿𝗼𝗱𝘂𝗰𝘁:
• DELI ECONO MINCE WITH MDM R/P (product code 03326035)
New label code 40100535, replacing run-out code 40100500.
• TASTY MEAT EXTENDER R/P (product codes 03307020, 03307100)
Renamed to SAVOURY MINCE WITH MDM, new label code 40100534, replacing run-out code 40100497.

If you have any questions about the new labels or product classification, your Area Manager can assist you further. Find contact details via the link in the comments.

22/09/2026

No Heritage Month braai platter (or deli counter) would be complete without a rack of sticky ribs.

A low-effort method that delivers a high-impact counter centrepiece, our Braai Beef Ribs are simmered with Vegetable Stock Powder for depth, then coated in Barbeque Marinade RTU and baked until glossy.

Yield: 8-10 servings

INGREDIENTS
• 3 kg Beef Ribs
• 40 g (3 Tbsp) Vegetable Stock Powder (08268000)
• 750 ml (3 cups) Barbeque Marinade RTU (07531040)

METHOD
Place the ribs in a large pot with enough water to cover. Add the Vegetable Stock Powder. Bring to the boil and cook for 45-60 minutes or until tender. Preheat the oven to 220°C. Neatly cut the ribs between the bones to separate them. Place in an oven dish and add the Barbeque Marinade. Mix to coat the ribs. Bake for about 20 minutes or until sticky, turning halfway through. Plate the ribs on a serving platter.

Need more product recommendations, recipe inspiration or ordering information? Speak to your Area Manager or nearest branch via the link in the comments.

Address

25 Bertie Avenue
Epping
7460

Opening Hours

Monday 08:00 - 16:30
Tuesday 08:00 - 16:30
Wednesday 08:00 - 16:30
Thursday 08:00 - 16:30
Friday 08:00 - 15:00

Telephone

+27 21 505 2000

Website

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