The Cilantro Microgreen has a citrus aroma that reminds us of lime skin. Its high vitamin K content makes it a very beneficial outbreak for health. It combines very well with Mexican, Indian, Thai and Chinese cuisines.
RED HOT PEPPER HABANERO ECO (250 grs.)
Among the varieties of chili that exist in Mexico, there are few as feared as the habanero pepper. Capsicum chinense, is the most picande among the Capsicum genus.
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TASTING: Fresh and even sweet with light acidic touches. Medium-high spice.
PAIRING: tomato, celery pepper, hazelnut, peanut, cinnamon, cardamom, onion, coconut, cabbage, cumin, apple, walnut, cucumber, parsley, beef, chicken, oregano, basil, EVOO, watermelon, beets, pork.
USE: sauces, raw to finish dishes.
FORMAT: 250 grs.
INGREDIENTS: green habanero pepper eco.
CONSERVATION: between 4ºC and 6ºC. Excess moisture can shorten the life of the product. Product washed and ready to consume.
SHIPPING METHOD: cold transport.
ALLERGENS: May contain traces of mustard.
CONSUMPTION DATE: 15 days.
TEMPORALITY: July to September.
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.
Family EVOO is characterized by its low acidity and excellent organoleptic properties, which makes it the ideal oil to use in your daily diet. From accompanying a toast at breakfast to dressing a healthy salad or serving as a star ingredient in the preparation of sauces or desserts. Infinity of culinary possibilities where the imagination sets the limits.
Essential in the kitchen of half the world, this aromatic is still quite unknown in our country. We are talking about coriander, also called coriander, coriander or coriander. In addition, unlike other herbs that we use as a condiment in our recipes, in the case of coriander, its use in cooking extends to all its parts, since both the leaves, the stems, the seeds and the fruits are usable. .
The generic name, Coriander Sativa, comes from the Greek Korios which means bedbug, alluding to the unpleasant smell of the fruits of this plant while they are green. Its use is much more frequent in Asian, Caribbean and European cuisine than in our Spanish cuisine, except in the Canarian Community, where its use is also very widespread.