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Gochujang pepper paste is good for seasoning soups, pickles, sauces, stir-fries and so on.
Traditional flavour of Thai cuisine for soups, curries, dip sauces, salads etc
Ingredients: water, spices (20%) (turmeric, bell pepper, cumin, coriander, spices, ginger), rapeseed oil, salt, cor flour, acidity regulator (acetic acid, citric acid), tamarind, garlic powder, dried lentil leaves, cumin, bell pepper extract, dried coriander leaves, MUSTARD powder.
Ingredients: water, ginger puree, spices (11%) (coriander, cumin, spices), tamarind, salt, acidity regulator (acetic acid, lactic acid), garlic powder, colours (E163, E122, E129).
Tastes good with vanilla, cream, light and dark chocolate.
Ancho Chili is called the dried red Poblano pepper, one of the most popular chillies in Mexico. It is relatively mild (1.000 – 2.000 Scovilles) and its colour varies from a dark brick red to mahogany. The whole chillies show up a reddish-orange color when held up to the light.
Rocotos have a haunting heat and an extraordinary, juicy-fruity aroma with notes of apples.
High quality saffron
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.
Give a nice taste of almond to your desserts, sauces, ice creams etc.
Gives a nice bitterish orange taste to dishes.
Mild and sweet taste, jelly-like texture.
Perfect with chocolate and even with lamb meat.