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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.
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.
Green cardamom is great for flavouring tea, coffee, sweet and savory dishes.
Ingredients: chilli powder, salt, E621, E631, E627 vegetable oil, shallots
Soak in water and use as fresh chillies.
Bhut Jolokia, Naga Jolokia, Ghost Pepper – heatness over 1 milj. SHU.
Cinnamon sticks
Ajwain – thyme like tasting seeds for lentil dishes, fish, snacks etc.
Also known as fenkol, saunf – flavour resembles liquorice and anise
Carob powder has a slightly sweet, mildly chocolate-like and nutty flavour and can be used as a substitute for cocoa powder.
Mild and sweet taste, jelly-like texture.
The food is used primarily for flavoring breads, fines, pastries, cookies, pies.