Reference: 11100068
It is difficult to know until when the composition of the mixture 5 spices, also called "5 flavors", is traced, being so implanted in Asian cuisine. This famous Chinese blend combines: pepper, fennel, anise, cinnamon and cloves. Light, sweet, warm and intense flavor. On white meats, fish or vegetables, their aniseed notes lighten the cakes, cookies and fruit.
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TASTING: light, sweet and salty taste.
USE: meat, fish and desserts.
FORMAT: 100 gr.
ORIGIN: France.
INGREDIENTS: green anise, fennel, coriander, cinnamon, cloves.
CONSERVATION: in a cool and dry place, protected from light.
ALLERGEN: no allergen.
DATE OF CONSUMPTION: 5 years.
NUTRITIONAL INFORMATION: without nutrition.
COLOR AND SHAPE: brown, green.
It is difficult to know until when the composition of the mixture 5 spices, also called "5 flavors", is traced, being so implanted in Asian cuisine. This famous Chinese blend combines: pepper, fennel, anise, cinnamon and cloves. Light, sweet, warm and intense flavor. On white meats, fish or vegetables, their aniseed notes lighten the cakes, cookies and fruit.
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.
Garam Masala is an aromatic mixture of ground spices used in Indian cuisine. The mixture consists of: fenugreek, cinnamon, fennel, black pepper, green cardamom, coriander. It is not a very spicy mixture, it is used for its deep and warm flavor. It is found in numerous recipes for curries, meats or vegetables.
This mixture, with its delicate aromas and notes of cinnamon aromatize meats, vegetables or fish with cream and provide an original touch for a sorbet or an apple pie. Among the ingredients of this mixture are cinnamon, cardamom, coriander and nutmeg.
With its reddish color, this emblematic blend of India has a slightly smoky and salty flavor, hot and still fresh, less spicy than madras curry. Its preparation is based on coriander powder, ginger, cardamom, garlic, oregano, fenugreek, cumin, cinnamon, pepper, pepper, nutmeg, clove, macís, bay leaf, mustard and salt.
The Rendang Curry is a mixture of different spices and aromatic herbs, a little spicy and with a unique and delicious flavor. It is native to the Minangkabau people (Indonesia) and very popular in Malaysia, Singapore and southern Philippines and Thailand.
Sichi-mi-Togarashi is a very typical spice mixture in Japanese cuisine. Its flavor has notes of lemon and spices with a touch of spicy very tasty.
