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Ajwain – thyme like tasting seeds for lentil dishes, fish, snacks etc.
Well known as a herbal remedy. Aniseed seeds contain 2-4% essential oil (due to which the anise has a fairly strong aroma) and up to 20% fat.
Anise is a warm licorice-tasting sweet scented spice.
Flavour resebles to garlic and onion – has a stong intensive smell and taste
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.
The powder has a delicious fruit flavor, sometimes with a light citrus note, and tastes great with every chilli favorite. It goes especially well with Indian cuisine, but is also suitable for Mexican and African dishes.
Bhut Jolokia, Naga Jolokia, Ghost Pepper – heatness over 1 milj. SHU.
Mild and sweet taste, jelly-like texture.
Ingredients: chilli powder, salt, E621, E631, E627 vegetable oil, shallots
Dried tuna flakes, good to add on salads and other foods.
The food is used primarily for flavoring breads, fines, pastries, cookies, pies.
Black cardamom seeds
Green cardamom is great for flavouring tea, coffee, sweet and savory dishes.
Carob powder has a slightly sweet, mildly chocolate-like and nutty flavour and can be used as a substitute for cocoa powder.
It is small, yellow and rather inconspicuous, but it has a fiery heat of 50,000 – 100,000 Scoville and an incomparable fine taste: fruity, floral and exotic.
Korean red pepper chile threads are 2-3 inches long and reddish brown when dried.
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.
Cinnamon sticks