Spicy peppers - Import export

A spice that is the fruit of Brazilian pepper. Pink peas are added in the preparation of veal, milk pigs, turkey, chicken, salmon fillet, seafood, vegetable salads, marinades, brines, sauces, alcoholic drinks, ice cream, cocktails, fruit drinks, and for decorating dishes. It comes in the Four Peppers spicy mix, complementing black, white and green peppers. Use for Salads, sauces, soups, meat dishes, poultry dishes, fish dishes, vegetables. Taste Spicy Nutrition value on 100 gr. Proteins (g / 100g)… 5,0 Fats (g / 100g)… 8,0 Carbohydrates (g / 100g)… 38 Energy value (kcal / 100g)… 240

This royal spice has been known since ancient Egyptian times. Having come from Asia to Europe, and in the 18th century to Russia, this spice was immediately fond of the culinary specialists for its bright spicy aroma and no less excellent taste, which can give a new accent to any dish. Dried and powdered grass is used in the preparation of sandwiches, pastes, salads. But best of all, basil is revealed in tandem with hot dishes, in harmony with the taste of seafood, lamb, vegetables and giving them a special piquancy. It is an integral ingredient of the famous Italian pesto sauce. Use for Use in soups, meat, fish and vegetable dishes, desserts such as panakota, sorbets and ice cream. Taste Spicy aroma with hints of pepper and cloves Nutrition value on 100 gr. Proteins (g / 100g)… 23 Fats (g / 100g)… 4,0 Carbohydrates (g / 100g)… 48 Energy value (kcal / 100g)… 320