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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.
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.
Mild and sweet taste, jelly-like texture.
Korean red pepper chile threads are 2-3 inches long and reddish brown when dried.
Soak in water and use as fresh chillies.
Black cardamom seeds
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.
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.