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Tomato and coriander curry paste
Ajwain – thyme like tasting seeds for lentil dishes, fish, snacks etc.
Emulsifier E322 (lecithin)
Gelling agent
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)
Curry powder, mild
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.
Hot curry powder
Particularly suitable for: red cabbage, game, sauerbraten, lamb, goose and duck.
The Pasilla chili originates from Mexico and in Spanish its name means “little raisin”, an allusion to the deep brown dried pods and raisin like aroma of this flavourful chili. The dried chocolate brown pods have a rich mellow taste with flavours of berry and grape. They add their specific flavour to soups, stews and sauces.
The Pasilla chili is the dried version of the Chilaca chili and its name translates to “little raisin” due to its coloring and texture when dry. This chilli is very popular with lovers of Mexican cuisine because of its mild flavour.
Chile ancho is the dried version of the poblano pepper, which originates from Puebla, Mexico. The ancho chilli holds a robust smoky flavour that resembles mild notes of paprika with a gentler sweet-heat. There may also be notes of prunes, coffee, tobacco, liquorice and sultanas. The ground Ancho chilli presentation is an excellent way to add a kick of flavor to any dish and personalize it accordingly to individual taste. They are indispensable for Mexican dishes. Their aroma also harmonises perfectly with roast pork or chilli con carne.
Ancho chillies have a relatively mild heat (1,000 to 2,000 SHU).
When there are no fresh chillies at hand: Chilli paste for quickly seasoning dishes.
Rich and creamy Thai green curry paste, chilli content 37%.
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.
Fermented Korean chili paste, gluten-free
Gochujang pepper paste is used in Korean dishes to season and spice.
Composition: Salt 82.1%, E102 tartrazine, 17%, E133 0.9% food coloring.
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
Tay Ninh Chili Salt is one of our first coming and leading products. This is an indispensable dip for tropical fruits. Its particular shapes is more highlighted than others
Ingredients: Spices (fennel, garlic, turmeric, ginger, cumin, paprika, chilli, fenugreek seeds, spices), sea salt, raw cane sugar, rapeseed oil, herbs.
The caramelizing cane sugar combined with highlights such as cocoa beans and red wine powder, bind during cooking and and add a unique and flavorful crust to the meat.
Flavouring mix for seafood, meat and vegetables
Ingredients: Spices (onion, pepper, cumin, juniper berries, allspice, spices) cane sugar, herbs (bay leaves).
Fennel seeds
Chilli mix for soups, stews, rice, curry etc. – also for red coloring
Zahtar is also suitable for adding to mince dishes, sauces, rice and vegetable dishes, dips, salad dressings and as a marinade for grilled meat.
Also known as fenkol, saunf – flavour resembles liquorice and anise
Ingredients: chilli powder, shallots, salt, sugar, E621, vegetable oil, garlic powder, disodium 5-inosinate, disodium 5-guanylate, onion powder, yeast extract.
Cumin is used to flavor soups, vegetables, cheese, eggs, rice, meat products, stews, pâtés, marinades, bread and more.
An Indian Sweet Preparation Traditionally Made Out Of Eveaporated, Dessigated Milk Blended With Wheat Flour, Fried And Soaked In Sugar Syrup.