The lemon Albahaca sprouts offers a tender texture with a strong citrus lemon flavor. It is added to dishes with tomato, garlic, onion or cheese, especially in Mediterranean dishes. Its unique citrus characteristic of lemon marida very well in Asian dishes and desserts. It is also used in fruity cocktails, such as mojitos, margaritas or martinis.
Thai Red Pepper (50 grs.)
Small chili pepper with medium heat and a lot of aroma, widely used in Asian food.
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TASTING: characteristic flavor, enhances flavors. Medium spicy.
PAIRING: tomato, pepper, celery, hazelnut, peanut, cinnamon, cardamom, onion, coconut, cabbage, cumin, apple, walnut, cucumber, parsley, beef, chicken, oregano, basil, EVOO, watermelon, beet, pork.
USE: sauces, raw to finish dishes.
FORMAT: 50 grs.
INGREDIENTS: thai red pepper.
CONSERVATION: between 4ºC and 6ºC. Excess moisture can shorten the shelf life of the product. Product washed and ready to consume.
SHIPPING METHOD: cold transport.
ALLERGENS: may contain traces of mustard.
DATE OF CONSUMPTION: 15 days.
TIME: July to September.
The Cilantro Microgreen has a citrus aroma that reminds us of lime skin. Its high vitamin K content makes it a very beneficial outbreak for health. It combines very well with Mexican, Indian, Thai and Chinese cuisines.
This spice mix comes from Chennai (Madras). It has a spicy, hot and fragrant flavor. It is composed of cilantro, turmeric, mustard grains, fenugreco, pepper, cumin, flour, pepper, garlic, fennel and salt. For its flavor it is a very versatile mixture that enhances meats, vegetables, rice and sauces.
Essential in the kitchen of half the world, this aromatic is still quite unknown in our country. We are talking about coriander, also called coriander, coriander or coriander. In addition, unlike other herbs that we use as a condiment in our recipes, in the case of coriander, its use in cooking extends to all its parts, since both the leaves, the stems, the seeds and the fruits are usable. .
The generic name, Coriander Sativa, comes from the Greek Korios which means bedbug, alluding to the unpleasant smell of the fruits of this plant while they are green. Its use is much more frequent in Asian, Caribbean and European cuisine than in our Spanish cuisine, except in the Canarian Community, where its use is also very widespread.