Lemon grass is harvested in Nepal, it has a citrus flavor very close to the lemon that aromatizes soups, creams, meats and even desserts.
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.
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TASTING: lemon flavor, acid, slightly salty.
USE: fish, vegetables and meat.
FORMAT: 100 gr.
INGREDIENTS: sumac powder.
CONSERVATION: in a cool and dry place, protected from light.
ALLERGEN: no allergen.
DATE OF CONSUMPTION: 5 years.
BOTANICAL SPECIES: Rhus coriara.
COLOR AND SHAPE: red. Powdered.
AROMATIC RECORD: fruity, vegetable.
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.
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.
Zathar is a very precious spice mixture in Lebanon. Its acidic, aromatic and slightly salty flavor is also used to flavor white meat and poultry, during cooking and why not in marinade. Its warm lemon flavor deliciously enhances the taste of the fish.