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For spicy chicken wings
Vinegar powder for sushi rice
The chili flakes have a delicious fruity flavour, sometimes with a slight citrus note, and tastes great in any chili lover’s favourite dish. They go particularly well with the Indian cuisine, but is also suitable for Mexican and African dishes.
Also known as fenkol, saunf – flavour resembles liquorice and anise
Traditional flavour of Thai cuisine for soups, curries, dip sauces, salads etc
Zahtar is also suitable for adding to mince dishes, sauces, rice and vegetable dishes, dips, salad dressings and as a marinade for grilled meat.
Flavour resebles to garlic and onion – has a stong intensive smell and taste
Usage: seasoning, curds, chives, salads.
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.
Mix for wonton soup Wenchou style
Mild and wellknown pepper, crushed and dried.
Aromatic and flavourful mix for seasoning meats, stews etc.
The thickening carrageenan powder (E407)
Flavour enhancer mix with spices and herbs.
Panang curry paste for beef
For shrimp, crab, oysters, lobster and fish.
Fennel seeds
Chilli sauce mix
Tomato and coriander curry paste
Used as bay leaves in Asian cooking.
Ingredients: chilli powder 60%, shallots, garlic, salt, bird’s eye chilli, sugar, vegetable oil, green onion, white pepper, black pepper, yeast extract, disodium 5-inosinate, disodium 5-guanylate.