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Gelatin and thickener of acidic liquids (berry powder and juices).
Japanese fermented soy paste (red) for soups, stews, sauces etc
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.
Wasabi powder for a spicy paste (ex. for sushi)
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.
Used as a preservative and color maintainer in meat products, canned meats.
Gellan gum (E418) Polysaccharide obtained by the fermentation of a bacterium.
Rocotos have a haunting heat and an extraordinary, juicy-fruity aroma with notes of apples.
Dry seasoning for fried or grilled fish.
Sugar beet paddleIngredients: molasses (100%) Suitable for bread dough and baking. As an alternative to sugar or sugar syrup.
The finest creamy floral honey guarantees a different kind of taste sensation.