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Ground sharp and tangy sumac berries.
Ground mace
Dried in oak wood ovens, what gives that special smokiness to paprikas.
Mild and sweet taste, jelly-like texture.
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.
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.
Zahtar is also suitable for adding to mince dishes, sauces, rice and vegetable dishes, dips, salad dressings and as a marinade for grilled meat.
Cumin is used to flavor soups, vegetables, cheese, eggs, rice, meat products, stews, pâtés, marinades, bread and more.
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 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
Ingredients: chilli powder, salt, E621, E631, E627 vegetable oil, shallots
Rocotos have a haunting heat and an extraordinary, juicy-fruity aroma with notes of apples.
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.
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.
Black cardamom seeds
Dried tuna flakes, good to add on salads and other foods.
Cinnamon sticks
Soak in water and use as fresh chillies.
Bhut Jolokia, Naga Jolokia, Ghost Pepper – heatness over 1 milj. SHU.
The world’s hottest chillies in 2017!
Carob powder has a slightly sweet, mildly chocolate-like and nutty flavour and can be used as a substitute for cocoa powder.