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Mild and sweet taste, jelly-like texture.
Soak in water and use as fresh chillies.
Dried crushed garlic.
Original Bourbon Vanilla from Madagascar, approx. 14cm, fleshy, 2 pieces.
The Bourbon Vanilla consists of the fermented fruit of the orchid species Vanilla planifolia. It is referred to as the “Queen of Spices”. You can scrape out the seeds and the surrounding liquid, the so-called Vanilla pulp, and grind the pods or cook them whole. To flavour sugar it is sufficient to keep a vanilla pod together with the sugar in an airtight container for several weeks.
Genuine vanilla is indispensable in the production of desserts, pastries and ice cream. It also harmonises well with fish, seafood and white meats.
Info: Vanillin is just one of the few flavours of vanilla. It is chemically related to human pheromones. But is this proof of vanilla`s rumoured aphrodisiac effect? In any case, vanilla is a spice with wonderful flavours that cannot be replaced with artificial vanilla powder, and is a must for many desserts.
Shelf Life / Storage Spices lose some of their flavour through incorrect storage. Spices should be stored in a cool, dry, dark and airtight place.
The world’s hottest chillies in 2017!
Zahtar is also suitable for adding to mince dishes, sauces, rice and vegetable dishes, dips, salad dressings and as a marinade for grilled meat.
Ingredients: chilli powder, salt, E621, E631, E627 vegetable oil, shallots
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.
High quality saffron
Wasabi powder for a spicy paste (ex. for sushi)
Names: turmeric, curcuma, halibut
Also known as fenkol, saunf – flavour resembles liquorice and anise
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).
Aromatic and not very sharp Korean pepper.
Korean red pepper chile threads are 2-3 inches long and reddish brown when dried.
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.
Dried in oak wood ovens, what gives that special smokiness to paprikas.
Cumin is used to flavor soups, vegetables, cheese, eggs, rice, meat products, stews, pâtés, marinades, bread and more.
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.
Habanero, known also as Havana chilli, is one of the top strongest chillies. Adds hot flavours to whatever desired dishes.
Carob powder has a slightly sweet, mildly chocolate-like and nutty flavour and can be used as a substitute for cocoa powder.
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.
Green cardamom is great for flavouring tea, coffee, sweet and savory dishes.