Description
| Product Details | |
| Ingredient Declaration | Mint |
| Flavor And Odour | Strong pungent and burning Taste |
| Appearance | Perennial herb form |
| Particle Size | – |
| Use | fresh and picked |
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.
| Product Details | |
| Ingredient Declaration | Mint |
| Flavor And Odour | Strong pungent and burning Taste |
| Appearance | Perennial herb form |
| Particle Size | – |
| Use | fresh and picked |
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 – 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 or ground spice.
Characteristics – Licorice flavour, native to Spain, China.
Used in – Cookies, pastries, bread.
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.
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 leaf herb.
Characteristics – Stiff, dark green, oblong leaf, pungent aroma. Comes from Laurel tree
Used in – Stocks, soups, sauces, Roast or Braised meat etc.
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