Description
| Product Details | |
| Ingredient Declaration | Nasturtium |
| Flavor And Odour | Spicy,peppery |
| Appearance | Plant leave |
| Particle Size | 20-80 mm |
| Moisture | <10 |
Type – Leaf and seed.
Characteristics – Plant with yellow, orange, and red flowers with sharp casting leaves and seeds with a pungent odour.
Used in – Salads, pickling mustard.
| Product Details | |
| Ingredient Declaration | Nasturtium |
| Flavor And Odour | Spicy,peppery |
| Appearance | Plant leave |
| Particle Size | 20-80 mm |
| Moisture | <10 |
Type – Whole or ground spice.
Characteristics – Small seed resembling caraway, but lighter in colour. Grown in Mexico.
Used in – Ingredient in chilli and curry powder blends. Sausage, meats, salsa, egg & cheese dishes.
Type – Ground spice or blend.
Characteristics – Blend of ground cumin, chili pepper, oregano, allspice.
Used in – Chili, Stews, sauces, ground meat etc.
Type – Whole blade or ground spice.
Characteristics – Made from the outer covering of nutmeg. Orange-red in colour. Aromatic, similar to nutmeg in flavour but milder.
Used in – Baked goods, desserts, fruits, Indian curry dishes, sausage, fish, vegetables, salads and sauces.
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 – 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 – 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.
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