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Tonka Beans are a real insider tip for fancy desserts.
Wasabi powder for a spicy paste (ex. for sushi)
Intense flavors and taste of ground truffle.
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.
Good for infusing tea, sparkling wine or other drinks
Anise is a warm licorice-tasting sweet scented spice.
Flavour resebles to garlic and onion – has a stong intensive smell and taste
It is used in vegetable and potato dishes, tea preparation, seasoning rice, buns, sauces, casseroles, soups, etc.
Soak in water and use as fresh chillies.
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.
Mild and wellknown pepper, crushed and dried.
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.
The food is used primarily for flavoring breads, fines, pastries, cookies, pies.
Mild and sweet taste, jelly-like texture.
Dried in oak wood ovens, what gives that special smokiness to paprikas.