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.
CURRY RENDANG (100gr.)
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.
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TASTING: it is a mixture of different spices and aromatic herbs, a little spicy and with a unique and delicious flavor.
USE: ideal to make the famous dish "Curry Rendang" with veal.
FORMAT: 100 gr.
INGREDIENTS: onion, ginger, galangal, garlic, coriander, Batak Bay, white pepper, nutmeg, star anise, cloves.
CONSERVATION: in a cool and dry place, protected from light.
ALLERGEN: no allergen.
DATE OF CONSUMPTION: 5 years.
NUTRITIONAL INFORMATION: without nutrition.
A refined, fresh and slightly spicy mixture. This mixture of Thai green curry has notes of lemongrass, ginger and peppers. It combines perfectly with chicken meat, white fish and seafood.
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.
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.