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The Pasilla chili originates from Mexico and in Spanish its name means “little raisin”, an allusion to the deep brown dried pods and raisin like aroma of this flavourful chili. The dried chocolate brown pods have a rich mellow taste with flavours of berry and grape. They add their specific flavour to soups, stews and sauces.
The Pasilla chili is the dried version of the Chilaca chili and its name translates to “little raisin” due to its coloring and texture when dry. This chilli is very popular with lovers of Mexican cuisine because of its mild flavour.
Chile ancho is the dried version of the poblano pepper, which originates from Puebla, Mexico. The ancho chilli holds a robust smoky flavour that resembles mild notes of paprika with a gentler sweet-heat. There may also be notes of prunes, coffee, tobacco, liquorice and sultanas. The ground Ancho chilli presentation is an excellent way to add a kick of flavor to any dish and personalize it accordingly to individual taste. They are indispensable for Mexican dishes. Their aroma also harmonises perfectly with roast pork or chilli con carne.
Ancho chillies have a relatively mild heat (1,000 to 2,000 SHU).
When there are no fresh chillies at hand: Chilli paste for quickly seasoning dishes.
Rich and creamy Thai green curry paste, chilli content 37%.
Fermented Korean chili paste, gluten-free
Gochujang pepper paste is used in Korean dishes to season and spice.
Particularly suitable for: red cabbage, game, sauerbraten, lamb, goose and duck.
Ingredients: Spices (fennel, garlic, turmeric, ginger, cumin, paprika, chilli, fenugreek seeds, spices), sea salt, raw cane sugar, rapeseed oil, herbs.
The caramelizing cane sugar combined with highlights such as cocoa beans and red wine powder, bind during cooking and and add a unique and flavorful crust to the meat.
The Rubs are suitable for: – Smokers – Indirect grilling (ball grilling, buried hole) – Long term cooking in the oven – Low temperature cooking in a combi-steamer/convector – Hot smoking – Production of marinades – Seasoning of grilled short roast
Flavouring mix for seafood, meat and vegetables
Ingredients: Spices (onion, pepper, cumin, juniper berries, allspice, spices) cane sugar, herbs (bay leaves).
Zahtar is also suitable for adding to mince dishes, sauces, rice and vegetable dishes, dips, salad dressings and as a marinade for grilled meat.
It is used in vegetable and potato dishes, tea preparation, seasoning rice, buns, sauces, casseroles, soups, etc.
Aji Limo Chili is one of the spiciest chilies from Peru. The bushy plants reach a height of approx. 90 cm. The bright yellow, drop-shaped and juicy fruits have a fruity lemon scent and an intense spiciness. They are very popular in Peruvian cuisine and are used in the Fish marinade “Ceviche”, they are also excellent for fruity salsas and sauces as well as for drying and making into a yellow chili powder.
Original Bourbon Vanilla from Madagascar, approx. 14cm, fleshy, 2 pieces.
The Bourbon Vanilla consists of the fermented fruit of the orchid species Vanilla planifolia. It is referred to as the “Queen of Spices”. You can scrape out the seeds and the surrounding liquid, the so-called Vanilla pulp, and grind the pods or cook them whole. To flavour sugar it is sufficient to keep a vanilla pod together with the sugar in an airtight container for several weeks.
Genuine vanilla is indispensable in the production of desserts, pastries and ice cream. It also harmonises well with fish, seafood and white meats.
Info: Vanillin is just one of the few flavours of vanilla. It is chemically related to human pheromones. But is this proof of vanilla`s rumoured aphrodisiac effect? In any case, vanilla is a spice with wonderful flavours that cannot be replaced with artificial vanilla powder, and is a must for many desserts.
Shelf Life / Storage Spices lose some of their flavour through incorrect storage. Spices should be stored in a cool, dry, dark and airtight place.
