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Ground mace
Ingredients: chilli powder, salt, E621, E631, E627 vegetable oil, shallots
Aromatic and not very sharp Korean pepper.
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).
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.
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.
Carob powder has a slightly sweet, mildly chocolate-like and nutty flavour and can be used as a substitute for cocoa powder.
Zahtar is also suitable for adding to mince dishes, sauces, rice and vegetable dishes, dips, salad dressings and as a marinade for grilled meat.
The world’s hottest chillies in 2017!
Korean red pepper chile threads are 2-3 inches long and reddish brown when dried.
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.
Cumin is used to flavor soups, vegetables, cheese, eggs, rice, meat products, stews, pâtés, marinades, bread and more.
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 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 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.
The food is used primarily for flavoring breads, fines, pastries, cookies, pies.
Tonka Beans are a real insider tip for fancy desserts.
Habanero, known also as Havana chilli, is one of the top strongest chillies. Adds hot flavours to whatever desired dishes.
Ground sharp and tangy sumac berries.
Dried tuna flakes, good to add on salads and other foods.
Used as bay leaves in Asian cooking.
Names: turmeric, curcuma, halibut
Also known as fenkol, saunf – flavour resembles liquorice and anise
Mild and sweet taste, jelly-like texture.