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Ajwain – thyme like tasting seeds for lentil dishes, fish, snacks etc.
The world’s hottest chillies in 2017!
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.
It is used in vegetable and potato dishes, tea preparation, seasoning rice, buns, sauces, casseroles, soups, etc.
Mild and wellknown pepper, crushed and dried.
Intense flavors and taste of ground truffle.
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.
Ground mace
Wasabi powder for a spicy paste (ex. for sushi)
Ingredients: chilli powder, salt, E621, E631, E627 vegetable oil, shallots
Dried tuna flakes, good to add on salads and other foods.
Habanero, known also as Havana chilli, is one of the top strongest chillies. Adds hot flavours to whatever desired dishes.
Bhut Jolokia, Naga Jolokia, Ghost Pepper – heatness over 1 milj. SHU.
Cinnamon sticks
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.
Mild and sweet taste, jelly-like texture.
Flavour resebles to garlic and onion – has a stong intensive smell and taste
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.
Green cardamom is great for flavouring tea, coffee, sweet and savory dishes.
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.
Good for infusing tea, sparkling wine or other drinks
Zahtar is also suitable for adding to mince dishes, sauces, rice and vegetable dishes, dips, salad dressings and as a marinade for grilled meat.