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Ingredients: water, ginger puree, spices (11%) (coriander, cumin, spices), tamarind, salt, acidity regulator (acetic acid, lactic acid), garlic powder, colours (E163, E122, E129).
Spice paste for Kung Pao chicken from Szechuan cuisine
Szechuan Chili-Ginger-Garlic Stir-Fry
Seasoning mix for sweet & sour sauce
Ground sharp and tangy sumac berries.
Spice mix for sprats
For spicy chicken wings
Spice Paste For Indonesian Mee Goreng Fried Noodles (Mild)
Suitable for dipping sauces, stewed or fried dishes, salads.
Used for dipping fresh fruits, vegetables, boiled and steamed vegetables and seasoning stir-fries, stews, and soups