Large, spicy Spanish almonds big Valencia almonds are salted and then smoked over the Hickory tree (a kind of walnut tree) for several hours. The almonds have a refined taste of smoke and salt. Delicious as snacks for drinks or as a topping on fish, salads and grilled food.
Net Weight: 100g
| Ingredients | Organic Almonds 98.5%, salt 1.5% |
|---|
Box with 3 spice rubs
Contains:
1 tin of Flaming Dust
1 tin of Smokey Sally
1 tin of Mermaid’s Bite
To spruce up sauces and vegetable dishes
It can be used to enrich sauces, dressings and mustard and dishes with green vegetables. Should be added at the end of cooking to make the best use of the fine aroma.
Net Weight : 15 g
Warm and vermillion spice
Turmeric has a dense, slightly dusty, warm taste that accompanies its sunset orange hue. As a result, it is used in countless spice mixtures for its colour and ability to bring together spice flavours in a dish.
Net Weight : 50g
The East’s response to poppy seeds
Nigella is used as both spice and garnish in Indian and Middle East cuisine. The flavour is mildly aromatic, and when cooked (roasted, baked or fried) emanates notes of oregano and a light, peppery bitterness, a bit like bread crust.
In the European world, Nigella seeds are being increasingly used in seed bread, vegetable, fish and lamb dishes. Nigella seeds originally come from India and are used in many of their most popular dishes, either as sprinkles on flatbread, and vegetable and meat curries.
Net Weight : 50g
