Description
| Product Details | |
| Ingredient Declaration | Cilantro |
| Flavor And Odour | Fresh, Typical of Cilantro |
| Appearance | Uniform Green Flakes |
| Particle Size | – |
| Color | Dark Green |
| Total Ash % | <6 |
Type – Leaf herb, dried or fresh.
Characteristics – Light green aromatic leaf. The shape of flat parsley but much more pungent flavour. Leaf taken from coriander seeds.
Used in – Salads, salsa, sauces, soups, dressing etc.
| Product Details | |
| Ingredient Declaration | Cilantro |
| Flavor And Odour | Fresh, Typical of Cilantro |
| Appearance | Uniform Green Flakes |
| Particle Size | – |
| Color | Dark Green |
| Total Ash % | <6 |
Type – Whole seed, leaf either fresh or dried.
Characteristics – Herb and seed with dill pickle flavour. Seed is more pungent than the herb/leaf.
Used in – Seed is used for pickling, soups, marinades etc. Herb is used in salads, soups, fish & shellfish, vegetables, sauces, vinegars etc.
Type – Whole or ground seed.
Characteristics – Very pungent seed, seen in white, yellow or brown.
Used in – Blended with vinegar to prepare the mustard sauce. Pickling, sauces, curries, salsa. Mustard sauce is used for salad dressing, sandwiches, ham, sauces etc.
Type – Herb leaf, fresh or dried.
Characteristics – Aromatic green leaf, member of the mint family. Can be grown fresh in warm weather
Used in – Tomato dishes, pesto egg dishes, salads, marinades, fish, compound butter.
Type – Whole or ground spice, seed.
Characteristics – Tiny brown seed, with strong celery flavour. Too much can create a hot spice effect.
Used in – Salads, dressings, pickling, tomato dishes, marinades etc.
Type – Whole leaf herb.
Characteristics – Stiff, dark green, oblong leaf, pungent aroma. Comes from Laurel tree
Used in – Stocks, soups, sauces, Roast or Braised meat etc.
Type – Whole Spice, Seed.
Characteristics – Dark Brown, Curved seed. Grown in Northern Europe.
Used in – Rye bread, cabbage, sauerkraut, Other European Cuisine.
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