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Rich and creamy Thai red curry paste, chilli content 35%.
Anti-humidity tablets
Dry seasoning for fried or grilled fish.
Spice paste for Indian Tikka Masala Curry
Spice mix for sprats
Spice mix for meats, fish, salad dressings
Fennel seeds
Ingredients: Tom Ka spice paste (50g): spices (galangal, lemongrass, chilli, shallot, kaffir lime leaves, coriander root) 47%, SOYbean oil, salt, sugar, flavour enhancer: E621, acidity regulator: E330. Dried spices (10g): galangal, lemongrass, chilli, kaffir lime leaves. Coconut milk (200ml): water, coconut 40%, sabiliser: E466, emulsifier: E435. Consume immediately after opening.
The Trinidad Scorpion Moruga Chocolate Chili combines an intense heat with a Caribbean-fruity and slightly smoky taste – full-bodied, strong and without bitterness. Perfect for (grilled) meat, fish, curries and tomato 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.
Yellow curry paste
Traditional Indian spice mix
Korean carrot salad seasoning
Indian butter chicken spice paste – no added preservatives, colorings or MSG
Spicy chili pods (Bird’s Eye) for spicing up dishes
Spice paste for Kung Pao chicken from Szechuan cuisine
Thai style Tom Kha soup spice paste
Names: turmeric, curcuma, halibut
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
Used as orange food colour.
Different tools for fabrication of textured elements.
Mild and sweet taste, jelly-like texture.
Vinegar powder for sushi rice
Hot curry powder
Traditional flavour of Thai cuisine for soups, curries, dip sauces, salads etc
For Indian Tandoori Tikka marinade – chicken and lamb
Ingredients: rapeseed oil, ground spices 19% (coriander 7%, paprika, turmeric, cumin 2%, spices, lentils, fennel, red chilli), salt, coconut flakes (4%), corn flour, acidity regulators (acetic acid, citric acid), garlic powder. May contain traces of nuts.
Used for dipping fresh fruits, vegetables, boiled and steamed vegetables and seasoning stir-fries, stews, and soups
Flavour enhancer mix with spices and herbs.
An extremely effective emulsifier for molecular gastronomy.