This Nepalese Ginger is harvested by hand. Surprising for its freshness and its more or less spicy nuances, its sweet and lemon flavor. Ideal in purees, seafood, vegetables, salads and jams.
WASABI POWDER (100gr.)
This Wasabi powder from the island of Sakhalin has fresh and spicy notes. It is traditionally used as a powder in Japanese cuisine or in the form of a paste. It can be mixed with soy sauce to accompany a poultry. Enhances the taste of fish, sauteed vegetables, vinaigrette, cold soups, baked rabbit, baked chicken, salmon cake, avocado and tomato in glass.
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TASTING: fresh and spicy notes.
USE: fish, vegetables, vinaigrettes, soups and meats.
FORMAT: 100 gr.
CONSERVATION: in a cool and dry place, protected from light.
DATE OF CONSUMPTION: 5 years.
NUTRITIONAL INFORMATION: without nutrition.
BOTANICAL SPECIES: Schinus terebinthifolia.
OTHER NAMES: Japanese horseradish, Japanese mustard.
CROP MODE: cultivated.
COLOR AND SHAPE: white. Powdered.
Galanga is a spice from India; slightly spicy, gives off flavors of camphor, cinnamon and citrus. It is widely used in Thai cuisine to perfume a vegetable soup or enhance a curry paste. Reduced to dust, the galanga awakens a "émincé" of bird (thin strips), a shrimp soup with coconut milk, a vegetable broth and even shrimp skewers.
This mixture of spices to prepare guacamole is one of the most consumed in the world.This sauce will flavor your fajitas, tacos, quesadillas, etc. The perfect Mexican side dish for your dishes!
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.