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Massaman curry paste (4 servings)
Dry herb mix for preparing famous chimichurri sauce, also for seasoning meats.
A natural gelling agent derived from red algae for making soft and elastic jellies.
Dried and crushed mint.
Ingredients: Maltodextrine, xanthan gum (E415)
Lime leaf, also known as ‘kaffir lime leaf’, is a key ingredient in Thai cooking as well as other Southeast-Asian cuisines.
Green curry paste
Tonka Beans are a real insider tip for fancy desserts.
Bhut Jolokia, Naga Jolokia, Ghost Pepper – heatness over 1 milj. SHU.
Mild and wellknown pepper, crushed and dried.
Give a nice taste of almond to your desserts, sauces, ice creams etc.
Estonian alder wood smoked salt.
Texture Modifier & Jellying Agent.
The thickening carrageenan powder (E407)
Natural and pure pink Himalaya salt.
Marinade fro Korean Barbecue Meat Bulgogi
Fine granules of pork crackling, used as a crunchy topping.
A flaky blend of different crushed chillies.
Anise is a warm licorice-tasting sweet scented spice.
Used to prevent oxidisation of fruit or as a dough enhancer.
When there are no fresh chillies at hand: Chilli paste for quickly seasoning dishes.
Calcium hydroxide (E526) and calcium oxide (E529)
Green curry paste (4 servings)
Indian butter chicken spice paste – no added preservatives, colorings or MSG
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.
Wasabi powder for a spicy paste (ex. for sushi)
Dried kaffir lime leaves for soup, curry, marinade
Suitable for dipping sauces, stewed or fried dishes, salads.
Spice mix for sprats
Names: turmeric, curcuma, halibut