Description
| Product Details | |
| Ingredient Declaration | Tarragon |
| Flavor And Odour | Agreeable, aromatic smell and taste |
| Appearance | light green discrete flakes |
| Moisture | 10% |
| Colour | light green |
Type – Fresh, dried, pickled, herb leaf.
Characteristics – Delicate green herb that is both mint & liquor ice-like. Small oblong leaf.
Used in – Bearnaise sauce, Tarragon vinegar, chicken, fish, salads, dressings, eggs.
| Product Details | |
| Ingredient Declaration | Tarragon |
| Flavor And Odour | Agreeable, aromatic smell and taste |
| Appearance | light green discrete flakes |
| Moisture | 10% |
| Colour | light green |
Type – Whole or ground spice.
Characteristics – Seed of cilantro leaf. Round, light brown seed. Slights aromatic flavour. Native to Argentina and Morocco.
Used in – Pickling, sausage, stock, pork, curries, gingerbread, salsa, 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 – 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.
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 – Whole or ground spice.
Characteristics – Licorice flavour, native to Spain, China.
Used in – Cookies, pastries, bread.
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