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Traditional flavour of Thai cuisine for soups, curries, dip sauces, salads etc
Used as a preservative and color maintainer in meat products, canned meats.
Tomato and coriander curry paste
Good for infusing tea, sparkling wine or other drinks
Ingredients: chilli powder, salt, E621, E631, E627 vegetable oil, shallots
Unrefined black rock salt
Fish sauce for soup, curry, dip etc.
Tastes good with vanilla, cream, light and dark chocolate.
Curry powder, mild
Well known as a herbal remedy. Aniseed seeds contain 2-4% essential oil (due to which the anise has a fairly strong aroma) and up to 20% fat.
Green cardamom is great for flavouring tea, coffee, sweet and savory dishes.
Ajwain – thyme like tasting seeds for lentil dishes, fish, snacks etc.
Ingredients: Tom Ka spice paste (50g): spices (galangal, lemongrass, chilli, shallot, kaffir lime leaves, coriander root) 47%, SOYbean oil, salt, sugar, flavour enhancer: E621, acidity regulator: E330. Dried spices (10g): galangal, lemongrass, chilli, kaffir lime leaves. Coconut milk (200ml): water, coconut 40%, sabiliser: E466, emulsifier: E435. Consume immediately after opening.
Used to prevent oxidisation of fruit or as a dough enhancer.
Natural coloring powder
Is a powdered yoghurt that brings a unique flavour to all preparations where it is difficult to use fresh yoghurt.
Malto is a product based on maltodextrin, a carbohydrate obtained from cornstarch molecules, in this case those of tapioca, which have been broken down.
Spice Paste For Indonesian Mee Goreng Fried Noodles (Mild)
Cumin is used to flavor soups, vegetables, cheese, eggs, rice, meat products, stews, pâtés, marinades, bread and more.
A natural gelling agent derived from red algae for making soft and elastic jellies.
Ingredients: Spices (fennel, garlic, turmeric, ginger, cumin, paprika, chilli, fenugreek seeds, spices), sea salt, raw cane sugar, rapeseed oil, herbs.
Rich and creamy Thai green curry paste, chilli content 37%.
Wiri Wiri Chili pepper is a rare variety. The small, inconspicuous chillies from Guyana are tough – with their heat of 100,000 to 350,000 Scoville, they can certainly compete with the Habanero and Scotch Bonnet chili pepper. Their taste is also deliciously distinct: fruity with a spicy tomato undertone.
The powder has a delicious fruit flavor, sometimes with a light citrus note, and tastes great with every chilli favorite. It goes especially well with Indian cuisine, but is also suitable for Mexican and African dishes.
Rich and creamy yellow Thai curry paste, mild.