Limited edition Porcini spice blend for risottos and sauces.
The Karl Johan mushroom is the obvious star in this exquisite blend, supported by garlic, crushed parsley and petals of blue cornflower.
The flowers have been packed in a separate packet to be sprinkled dry on your finished dish. Use approx. 2 tablespoons of KARL OTTO per 100 gm risotto rice. Even a single tablespoon (about 10 gm) equals approx. 100 grams of fresh Karl Johan mushroom and gives a rich and refined taste to your dishes.
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.
COLOMBO CURRY has a beautiful hue and a strong aromatic taste. Colombo curry accompanied the Sri Lankans to the Caribbean and was adapted to the Caribbean palate. This multifaceted blend can be used in all classic Danish ‘karry’ dishes, but is also suited to fish with fresh lime and ginger, coconut milk curries and even as a dipping sauce.
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.