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Good for infusing tea, sparkling wine or other drinks
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.
Black cardamom seeds
Ground mace
The world’s hottest chillies in 2017!
Aromatic and not very sharp Korean pepper.
Rocotos have a haunting heat and an extraordinary, juicy-fruity aroma with notes of apples.
Names: turmeric, curcuma, halibut
It is used in vegetable and potato dishes, tea preparation, seasoning rice, buns, sauces, casseroles, soups, etc.
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).
Dried crushed garlic.
Habanero, known also as Havana chilli, is one of the top strongest chillies. Adds hot flavours to whatever desired dishes.
Used as bay leaves in Asian cooking.
Ground sharp and tangy sumac berries.
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.