Cultivated in Guatemala, its flavor is slightly sweet, floral and spicy with citrus notes. Green cardamom intensifies salty and sweet flavors. It is used to season creams, sauces, stews, meats, seafood, vegetables, fruit salads and sweet desserts.
LEMON GRASS (25gr.)
Lemon grass is harvested in Nepal, it has a citrus flavor very close to the lemon that aromatizes soups, creams, meats and even desserts.
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TASTING: lemon flavor.
USE: creams, soups, seafood and meat.
CONSERVATION: in a cool and dry place, protected from light.
OTHER NAMES: Citronella, lemongrass
ALLERGEN: no allergen.
NUTRITIONAL INFORMATION: without nutrition.
COLOR AND SHAPE: green color.
The Combava is native to Indonesia, it is a very fragrant citrus with an air of green lemon, but it is smaller and more acidic. Its captivating perfume with notes of verbena, lemongrass, ginger and coriander is penetrating and original. Thanks to its intense flavor and incomparable freshness, it is delicious with fish, white meat and broths.
This spice native to Madagascar is one of the most used in kitchens around the world, as it is one of the ingredients used for spice mixtures such as curry, tandoori, or raz-el hanout.
The sumac enhances the flavors but without altering them and leaves an impression of fine effervescence, slightly salty, really extraordinary.
Its acidic and astringent taste can substitute lemon in many recipes, it usually spices Iranian salads, chicken or ox skewers and enters the composition of zathar, a typical mixture of the Middle East. It can also be used in sauces with yogurt or in marinades.