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Used for dipping fresh fruits, vegetables, boiled and steamed vegetables and seasoning stir-fries, stews, and soups
For shrimp, crab, oysters, lobster and fish.
Ajwain – thyme like tasting seeds for lentil dishes, fish, snacks etc.
Crafted using Nielsen Massey’s famous Madagascar Bourbon Pure Vanilla Extract and real seeds from the vanilla pod, this culinary paste enables you to add more delicious vanilla flavor without thinning out your batters or sauces. It’s also ideal for recipes, such as crème brûlée and ice cream, in which you want to add the enticing visual flair of vanilla seeds.
To replace vanilla extract in a recipe, simply measure the same amount of our Madagascar Bourbon Pure Vanilla Bean Paste and add. Or, replace one tablespoon of paste for every one whole vanilla bean.
This product is Kosher and Gluten-Free Certified as well as All-Natural and Allergen-Free. For people who do a lot of baking, the 32 oz size is great value!
Ingredients: Sugar, Water, Vanilla Extract, Vanilla Beans, Gum Tragacanth (a natural thickener)
High quality lemon extract is handy for flavouring many dishes.
Rich and creamy yellow Thai curry paste, mild.
Duck soup paste
Seasoning mix for Thai style minced meat salad
An extremely effective emulsifier for molecular gastronomy.
Bhut Jolokia, Naga Jolokia, Ghost Pepper – heatness over 1 milj. SHU.
Curry powder, mild
Maltose aka malt sugar – for candy, cakes, biscuits, home made beer
To make foam, ise cream and cocktail.
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.
Thai chilli paste for soups, stir-fries etc. No MSG, artificial colorings or preservatives.
Natural cellulose emulsifier to create unique food effects.
Modified potato starch.
Ingredients: chilli powder 30%, dried shrimp, shallots, garlic, salt, WHEAT flour, sugar, vegetable oil, green onion, onion, white pepper, palm sugar, coriander, yeast extract disodium 5-inosinate, disodium 5-guanilate.
Thai style Tom Yum soup spice paste
A natural gelling agent derived from red algae for making soft and elastic jellies.
A key ingredient for gellification.
Used as a preservative and color maintainer in meat products, canned meats.
Red curry paste
Thickener and stabilizer made of starches.
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
It is small, yellow and rather inconspicuous, but it has a fiery heat of 50,000 – 100,000 Scoville and an incomparable fine taste: fruity, floral and exotic.
Carob powder has a slightly sweet, mildly chocolate-like and nutty flavour and can be used as a substitute for cocoa powder.
Sugar beet paddleIngredients: molasses (100%) Suitable for bread dough and baking. As an alternative to sugar or sugar syrup.
Korean red pepper chile threads are 2-3 inches long and reddish brown when dried.
For beef, pork, chicken – no added preservatives, colorings or MSG
Powder for a luminous, fluorescent effect (UV light)
Ingredients: water, spices (22%) (coriander, bell pepper, chilli, tumeric, spices, cinnamon, cumin), rapeseed oil, salt, corn flour, acidity regulators (acetic acid, citric acid, lactic acid), MUSTARD powder, tamarind, ginger powder, garlic powder.
Vinegar powder for sushi rice