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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).
Korean red pepper chile threads are 2-3 inches long and reddish brown when dried.
Wasabi powder for a spicy paste (ex. for sushi)
The world’s hottest chillies in 2017!
Rocotos have a haunting heat and an extraordinary, juicy-fruity aroma with notes of apples.
The food is used primarily for flavoring breads, fines, pastries, cookies, pies.
Mild and sweet taste, jelly-like texture.
Good for infusing tea, sparkling wine or other drinks
Ajwain – thyme like tasting seeds for lentil dishes, fish, snacks etc.
Bhut Jolokia, Naga Jolokia, Ghost Pepper – heatness over 1 milj. SHU.
Anise is a warm licorice-tasting sweet scented spice.
The chili flakes have a delicious fruity flavour, sometimes with a slight citrus note, and tastes great in any chili lover’s favourite dish. They go particularly well with the Indian cuisine, but is also suitable for Mexican and African dishes.
Ground mace
Aromatic and not very sharp Korean pepper.
Tonka Beans are a real insider tip for fancy desserts.
Cumin is used to flavor soups, vegetables, cheese, eggs, rice, meat products, stews, pâtés, marinades, bread and more.