Type – Whole or ground spice.
Characteristics – Dried flower bud of tropical clove tree, pungent, sweet in flavour. A native of Indonesia.
Used in – Marinades, stocks, sauces, braised meats, ham, pastries, fruits and cakes, pickling etc.
| Product Details | |
| Ingredient Declaration | Clove |
| Flavor And Odour | Agreeable, Aromatic and characteristic |
| Appearance | Dark brown free flowing powder |
| Particle Size | 600 Micro sieve |
| Color | beige, light brown to brown |
| Total Ash % | <12 |
| Acid Insoluble % | <7 |
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 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 – Spice, fresh whole, dried powder, candied crystallized or pickled.
Characteristics – Light brown knobby root from the tropical plant.
Used in – Baked goods, desserts, fruits, curry dishes, pickling, chutney, Chinese and Asian cuisine etc.
Type – Fresh or dried. Used as a whole bulb in case of fresh and granulated powder or mixed with salt for dried garlic.
Characteristics – Strong, aromatic member of the onion family.
Used in – Used widely in many dishes or cooking.
Type – Whole Spice.
Characteristics – Slightly soft, purple burry, piney flavour. Its used as the principle flavour of Gin.
Used in – Marinades, game dishes, sauerkraut.
Type – Stick or ground spice.
Characteristics – Aromatic bark from cinnamon or cassia tree with a reddish brown colour. A native of India.
Used in – Preserves, stewed fruits, bread, pastries, desserts, ham, hot beverages.
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