Description
Product Details | |
Ingredient Declaration | Juniper Berry |
Flavor And Odour | Reddish-brown bark, needle-like leaves |
Appearance | Seed cone |
Particle Size | – |
Total Ash % | Nill |
Type – Whole Spice.
Characteristics – Slightly soft, purple burry, piney flavour. Its used as the principle flavour of Gin.
Used in – Marinades, game dishes, sauerkraut.
Product Details | |
Ingredient Declaration | Juniper Berry |
Flavor And Odour | Reddish-brown bark, needle-like leaves |
Appearance | Seed cone |
Particle Size | – |
Total Ash % | Nill |
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 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 – Herb leaf, fresh or dried.
Characteristics – Mild flavour of parsley and tarragon.
Used in – Soups, salads, sauces, egg dishes, chicken, fish, dressing etc.
Type – Herb Blend.
Characteristics – Generally a bouquet blend of three or more herbs used to enhance various dishes. Finely chopped herb mixture chives, tarragon, parsley, basil, savory etc.
Used in – Herb sauce, compound butter, broiled meats, fish etc.
Type – Whole Spice, Seed.
Characteristics – Dark Brown, Curved seed. Grown in Northern Europe.
Used in – Rye bread, cabbage, sauerkraut, Other European Cuisine.
Type – Fresh, Dried, frozen.
Characteristics – Fine, hollow, green top of a very small onion.
Used in – Salads, egg * cheese dishes, fish soups, sauces
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