Description
| Product Details | |
| Ingredient Declaration | Dill |
| Flavor And Odour | Pleasant and characteristic |
| Appearance | A small flattish oval grey-brown seed |
| Particle Size | 2 mm – 3 mm |
| Total Ash % | <10 |
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.
| Product Details | |
| Ingredient Declaration | Dill |
| Flavor And Odour | Pleasant and characteristic |
| Appearance | A small flattish oval grey-brown seed |
| Particle Size | 2 mm – 3 mm |
| Total Ash % | <10 |
Type – Herb leaf, fresh or dried.
Characteristics – Mild flavour of parsley and tarragon.
Used in – Soups, salads, sauces, egg dishes, chicken, fish, dressing etc.
Product Details Ingredient Declaration Cayenne Flavor And Odour Pungent, well know and characteristic of Cayenne Appearance Bright red/orange free flowing powder Particle Size 30 mesh sieve Moisture % <11 Total…
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 – 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.
Type – Whole Spice, Seed.
Characteristics – Dark Brown, Curved seed. Grown in Northern Europe.
Used in – Rye bread, cabbage, sauerkraut, Other European Cuisine.
Type – Herb leaf used as fresh or dried.
Characteristics – Aromatic herb with cool flavour. Spearmint and peppermint are most common.
Used in – Lamb, fruits, tea, desserts, tea, fruit, beverages, peas, carrots, potatoes, soups, sauces etc.
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