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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.
Pumpkin pie spice
Black cardamom seeds
Dried in oak wood ovens, what gives that special smokiness to paprikas.
Allows the creation of airy, light textures.
Carob powder has a slightly sweet, mildly chocolate-like and nutty flavour and can be used as a substitute for cocoa powder.
Bhut Jolokia, Naga Jolokia, Ghost Pepper – heatness over 1 milj. SHU.
Mild and sweet taste, jelly-like texture.
Heera Kewra (Kewra, keora or kewda) Water is obtained from pandanus flowers directly from the growers. Its essence is extracted, processed and bottled hygienically to give a pleasantly scented flavouring agent. Kewra water is widely used in North Indian cuisine to add flavour and an enticing aroma.
Ingredients: Water, Kewra Extract.
Garam masala is one of the key ingredients in Indian cuisine, but rather than being a type of spice, it is actually a special blend of spices.
Gives a nice bitterish orange taste to dishes.
Thai style Tom Yum soup spice paste