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Also known as fenkol, saunf – flavour resembles liquorice and anise
Ingredients: chilli powder, salt, E621, E631, E627 vegetable oil, shallots
Tonka Beans are a real insider tip for fancy desserts.
Korean red pepper chile threads are 2-3 inches long and reddish brown when dried.
Ground sharp and tangy sumac berries.
Intense flavors and taste of ground truffle.
Soak in water and use as fresh chillies.
Bhut Jolokia, Naga Jolokia, Ghost Pepper – heatness over 1 milj. SHU.
Habanero, known also as Havana chilli, is one of the top strongest chillies. Adds hot flavours to whatever desired dishes.
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.
Dried tuna flakes, good to add on salads and other foods.
Good for infusing tea, sparkling wine or other drinks
Dried crushed garlic.
Mild and wellknown pepper, crushed and dried.
Cumin is used to flavor soups, vegetables, cheese, eggs, rice, meat products, stews, pâtés, marinades, bread and more.
The world’s hottest chillies in 2017!
Mild and sweet taste, jelly-like texture.
Rocotos have a haunting heat and an extraordinary, juicy-fruity aroma with notes of apples.
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 food is used primarily for flavoring breads, fines, pastries, cookies, pies.
A unique spice with a sour, mild and slightly numbing effect.
Cinnamon sticks
Black cardamom seeds