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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.
Panang curry paste for beef
Ingredients: water, spices (22%) (coriander, bell pepper, chilli, tumeric, spices, cinnamon, cumin), rapeseed oil, salt, corn flour, acidity regulators (acetic acid, citric acid, lactic acid), MUSTARD powder, tamarind, ginger powder, garlic powder.
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.
Tomato and coriander curry paste
The finest creamy floral honey guarantees a different kind of taste sensation.
For wok dishes, vegetables, meat, fish, noodles
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).
Natural liquid smoke seasoning.
Yuzu Lemon – mixed flavours of lemon, mandarin and grapefruit, light and refreshing, with floral notes.
High quality lemon extract is handy for flavouring many dishes.
Green cardamom is great for flavouring tea, coffee, sweet and savory dishes.
Fish sauce Nam Pla made of an anchovy and salt, rich in natural proteins.
Agar agar is a natural vegetable gelling agent extracted from red algae, which is used as a substitute for gelatin (gelling agent E406).