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Spice mix for sprats
Ground sharp and tangy sumac berries.
Seasoning mix for sweet & sour sauce
Szechuan Chili-Ginger-Garlic Stir-Fry
Spice paste for Kung Pao chicken from Szechuan cuisine
Ingredients: water, ginger puree, spices (11%) (coriander, cumin, spices), tamarind, salt, acidity regulator (acetic acid, lactic acid), garlic powder, colours (E163, E122, E129).
Teriyaki sauce with honey flavour.
Exploding in the mouth they bring a new taste sensation to many dishes.
Helps to avoid the browning of cut or peeled fruits and vegetables.