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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.
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.
Ajwain – thyme like tasting seeds for lentil dishes, fish, snacks etc.
Aromatic and not very sharp Korean pepper.
Mild and wellknown pepper, crushed and dried.
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).
Good for infusing tea, sparkling wine or other drinks
The world’s hottest chillies in 2017!
Wasabi powder for a spicy paste (ex. for sushi)
Intense flavors and taste of ground truffle.
Mild and sweet taste, jelly-like texture.
Soak in water and use as fresh chillies.
Used as bay leaves in Asian cooking.
Names: turmeric, curcuma, halibut
Anise is a warm licorice-tasting sweet scented spice.
Dried crushed garlic.
Korean red pepper chile threads are 2-3 inches long and reddish brown when dried.
Bhut Jolokia, Naga Jolokia, Ghost Pepper – heatness over 1 milj. SHU.
Tonka Beans are a real insider tip for fancy desserts.
Rocotos have a haunting heat and an extraordinary, juicy-fruity aroma with notes of apples.
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.
Ground sharp and tangy sumac berries.
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.
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.
Dried tuna flakes, good to add on salads and other foods.