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 achiote brings an orange tint to the dishes and gives a slight earthy flavor to the food. It is usually used in Mexican or Asian cuisine to color a sauce or a plate of rice.
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TASTING: slightly earthy flavor.
UTILIZATION: sauces, rice, Asian and Mexican cuisine.
INGREDIENTS: no allergen.
CONSERVATION: in a cool and dry place, protected from light.
DATE OF CONSUMPTION: 5 years.
NUTRITIONAL INFORMATION: without nutrition.
BOTANICAL SPECIES: Bixa orellana.
OTHER NAMES: rocú seed, urucu, lipstick tree, lipstick tree.
CROP MODE: cultivated, introduced.
COLOR AND SHAPE: red.
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.
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.