Mulled wine - Import export

Take a bottle of dry red wine (750 mL). Pour the wine into an enamel pan, add the contents of the bag and sugar to your taste. Heat up to 70 °C, but do not boil! Let the drink draw for 30 minutes. Sieve it. Serve hot.

250g glass jar (can be ordered in 30g jar) Honey-soufflé for those who like to wrap themselves in a soft blanket by the fireplace and sip hot mulled wine. In this taste of honey-soufflé you will feel the tart sweetness of honey wine, intertwined with the sourness of an orange, and hints of spices will complete the picture of a cozy evening. It is perfect to combine with hard cheeses, ice cream, charlotte or strudel. *All the useful properties of honey are preserved, as the temperature regime is strictly controlled. Shelf life: 24 months from production date

Cooking method Take a bottle of dry red wine (0.75l). Pour wine into an enameled pan, add the contents of the packet and sugar to taste. Heat to 70 degrees, do not boil! Give nast Mulled wine for 30 minutes. Strain. Serve hot. Ingredients Dried grapes, apples (dried slices), Ceylon cinnamon stick, pineapple (dried slices), ginger root, star anise (star anise), whole cardamom, cloves, allspice Nutrition value on 100 gr. Proteins (g / 100g)… 5,0 Fats (g / 100g)… 4,0 Carbohydrates (g / 100g)… 62 Energy value (kcal / 100g)… 300

Cooking method Take a bottle of dry red wine (0.75l). Pour wine into an enameled pan, add the contents of the packet and sugar to taste. Heat to 70 degrees, do not boil! Allow mulled wine to infuse for 30 minutes. Strain. Serve hot. Ingredients Orange (dried slices), dried grapes, Ceylon cinnamon stick, ginger root, lemon peel, star anise (star anise), whole cardamom, cloves. Nutrition value on 100 gr. Proteins (g / 100g)… 5,0 Fats (g / 100g)… 4,0 Carbohydrates (g / 100g)… 62 Energy value (kcal / 100g)… 300

Ground allspice is 100% premium pepper, no additives. Add allspice powder only in pastry dough (gingerbread cookies, cookies, muffins) as one of the components of spicy mixtures. Also added to drinks: coffee, mulled wine or tea. Convenient cover - dispenser. Use for Use for cooking paste, soups, meat and fish dishes, game dishes, basics for sauce, baking. Nutrition value on 100 gr. Carbohydrates (g / 100g)… 6,0 Fats (g / 100g)… 8,5 Proteins (g / 100g)… 51 Energy value (kcal / 100g)… 300

Cinnamon is a very ancient spice, mentioned in the Bible. In ancient times, it was valued on a par with gold and had the status of cash. In ancient Rome they burned her to appease the gods. As a spice, it goes well with other sharp and tart spices. In our kitchen, cinnamon can be used in all dishes where sugar is consumed. These are mainly fruit soups, casseroles, compotes, jelly, puddings, fruit rolls, pies, especially with fruit filling, baked apples, milk drinks, liquors, grog, punch, mulled wine and sweets of almost all kinds. Country of origin Indonesia Use for For all types of pastries and desserts, fruits, hot drinks and spicy dishes of oriental cuisine. Taste Sweet, burning Nutrition value on 100 gr. Proteins (g / 100g)… 4,0 Fats (g / 100g)… 3,0 Carbohydrates (g / 100g)… 28 Energy value (kcal / 100g)… 160

Spice has a peculiar sharp-sweet taste with hints of citrus. Due to the large amount of essential oils, cardamom has a spicy-sharp, slightly camphor, fragrant aroma. Due to the pronounced taste, it is used in small quantities. The fruits are among the most expensive spices, which is why they are nicknamed the "queen of spices." The homeland of cardamom is the southern regions of India and Ceylon. In cooking, the spice is used in the preparation of: soups, sauces and gravy, in meat, fish and rice dishes, in desserts and pastries. In the Middle East and India, it is customary to add it to coffee and tea. Use for Use for Indian and Asian dishes, bakery products and pastries, in spicy soups, desserts, mulled wine, coffee and tea. Nutrition value on 100 gr. Proteins (g / 100g)… 40,0 Fats (g / 100g)… 6,5 Carbohydrates (g / 100g)… 11,0 Energy value (kcal / 100g)… 260

Cardamom has been known since antiquity and for many years of its existence, it has acquired the status of “king of spices”. This sophisticated spice originates in sunny Ceylon and over time its noble taste and unsurpassed aroma conquered the whole world. The sweetish taste of cardamom perfectly complements soups, pastas and all kinds of marinades. It is possible to add fragrant spices to pilaf, cereals, sweet fillings for pies and pancakes, etc. Use for Dishes of Indian and Asian cuisine, bakery products and pastries, spicy soups, desserts, mulled wine, coffee and tea. Taste Spicy, burning. Nutrition value on 100 gr. Proteins (g / 100g)… 11 Fats (g / 100g)… 6,5 Carbohydrates (g / 100g)… 40 Energy value (kcal / 100g)… 260

Cinnamon is a very ancient spice, mentioned in the Bible. In ancient times, it was valued on a par with gold and had the status of cash. In ancient Rome they burned her to appease the gods. As a spice, it goes well with other sharp and tart spices. In our kitchen, cinnamon can be used in all dishes where sugar is consumed. These are mainly fruit soups, casseroles, compotes, jelly, puddings, fruit rolls, pies, especially with fruit filling, baked apples, milk drinks, liquors, grog, punch, mulled wine and sweets of almost all kinds. Use for For all types of pastries and desserts, fruits, hot drinks and spicy dishes of oriental cuisine. Taste Sweet, aromatic, burning Nutrition value on 100 gr. Proteins (g / 100g)… 4,0 Fats (g / 100g)… 3,0 Carbohydrates (g / 100g)… 28 Energy value (kcal / 100g)… 160

Cinnamon is a very ancient spice, mentioned in the Bible. In ancient times, it was valued on a par with gold and had the status of cash. In ancient Rome they burned her to appease the gods. As a spice, it goes well with other sharp and tart spices. In our kitchen, cinnamon can be used in all dishes where sugar is consumed. These are mainly fruit soups, casseroles, compotes, jelly, puddings, fruit rolls, pies, especially with fruit filling, baked apples, milk drinks, liquors, grog, punch, mulled wine and sweets of almost all kinds. Country of origin Indonesia Use for For all types of pastries and desserts, fruits, hot drinks and spicy dishes of oriental cuisine. Taste Sweet, aromatic, burning Nutrition value on 100 gr. Proteins (g / 100g)… 4,0 Fats (g / 100g)… 3,0 Carbohydrates (g / 100g)… 28 Energy value (kcal / 100g)… 160

Cardamom has been known since antiquity and for many years of its existence, it has acquired the status of “king of spices”. This sophisticated spice originates in sunny Ceylon and over time its noble taste and unsurpassed aroma conquered the whole world. The sweetish taste of cardamom perfectly complements soups, pastas and all kinds of marinades. It is possible to add fragrant spices to pilaf, cereals, sweet fillings for pies and pancakes, etc. Use for Dishes of Indian and Asian cuisine, bakery products and pastries, spicy soups, desserts, mulled wine, coffee and tea. Taste Spicy, burning. Nutrition value on 100 gr. Proteins (g / 100g)… 11 Fats (g / 100g)… 6,5 Carbohydrates (g / 100g)… 40 Energy value (kcal / 100g)… 260