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Also known as fenkol, saunf – flavour resembles liquorice and anise
Cinnamon sticks
Mild and wellknown pepper, crushed and dried.
Soak in water and use as fresh chillies.
Bhut Jolokia, Naga Jolokia, Ghost Pepper – heatness over 1 milj. SHU.
A unique spice with a sour, mild and slightly numbing effect.
Anise is a warm licorice-tasting sweet scented spice.
Zahtar is also suitable for adding to mince dishes, sauces, rice and vegetable dishes, dips, salad dressings and as a marinade for grilled meat.
The world’s hottest chillies in 2017!
Ground sharp and tangy sumac berries.
It is used in vegetable and potato dishes, tea preparation, seasoning rice, buns, sauces, casseroles, soups, etc.
Good for infusing tea, sparkling wine or other drinks
Names: turmeric, curcuma, halibut
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.
Aromatic and not very sharp Korean pepper.
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.
Carob powder has a slightly sweet, mildly chocolate-like and nutty flavour and can be used as a substitute for cocoa powder.
Rocotos have a haunting heat and an extraordinary, juicy-fruity aroma with notes of apples.
Ancho Chili is called the dried red Poblano pepper, one of the most popular chillies in Mexico. It is relatively mild (1.000 – 2.000 Scovilles) and its colour varies from a dark brick red to mahogany. The whole chillies show up a reddish-orange color when held up to the light.
Habanero, known also as Havana chilli, is one of the top strongest chillies. Adds hot flavours to whatever desired dishes.
High quality saffron
Mild and sweet taste, jelly-like texture.
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.
Korean red pepper chile threads are 2-3 inches long and reddish brown when dried.
Intense flavors and taste of ground truffle.
The food is used primarily for flavoring breads, fines, pastries, cookies, pies.
Dried in oak wood ovens, what gives that special smokiness to paprikas.