Spikes - Import export

Quality indicators Origin Russia •Cleanliness about 98-99,9% •Split 1-5% •Moisture 8-10% •Color: Golden - Brown •Always fresh coriander, harvest of actual year Packing: 20 kg bags; 25 kg bags

Use for the preparation of salads, appetizers, soups, second lunch dishes.

Use for the preparation of salads, appetizers, soups, second lunch dishes.

Use for the preparation of salads, appetizers, soups, second lunch dishes. Composition of the product: Sea salt, dried tomatoes, dried garlic, dried onions, hot chili peppers, rosemary, thyme, savory, basil, lovage, tarragon

Use for the preparation of salads, appetizers, soups, second lunch dishes.

Use for the preparation of salads, appetizers, soups, second lunch dishes.

Use for the preparation of salads, appetizers, soups, second lunch dishes. Composition of the product: sea salt, rosemary, peppercorns, thyme, basil, savory, paprika, tarragon.

Use for the preparation of salads, appetizers, soups, second lunch dishes.

Use for the preparation of salads, appetizers, soups, second lunch dishes. Composition of the product: Sea salt, dried garlic, lemon peel, black peppercorns, ginger, dried onions, coriander, dill seeds, mustard, dried parsley, dried mint.

Use for the preparation of salads, appetizers, soups, second lunch dishes.

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.

Sternanis that is known for more than 500 years was originally brought to Russia in the 16th century from Indo-China. This spice has very astringent, persistent and uniquely pleasant aroma because of the essential oil, that includes complex composition of trans-anethole and lily-of-the-valley and citrus flavours. The taste and aroma of Sternanis are fully delivered when heated.

In the 16th century Portuguese conquerors discovered Ceylon cinnamon in Sri Lanka and introduced this spice to European countries in the 16th and 17th centuries. Ceylon cinnamon is extracted from the Ceylon cinnamon tree – a wild tree that can reach 10 meters in height and grows in the wild forests of Ceylon and South India. This spice is produced from a thin inner layer of bark cut from three-year-old shoots. The genuine Ceylon cinnamon is very fragrant and has rich taste, and that is why everyone who has tried it at least once will never forget what exactly this spice should be like.

Khmelisuneli means "dry spice" in Georgian and it is a quite piquant but not spicy seasoning mix. It is traditionally used in Georgian cuisine, but now it has exceeded the bounds of Georgia and other Caucasian countries and broken into the world market. The identities of khmelisuneli are fully disclosed in such Georgian dishes as walnut sauce, kharcho and adjika sauce. But in other cuisines it is used as a seasoning for a variety of meat, vegetable, seafood, fish and rice dishes.

French herbs gathered from the southern France and fragrant spices make this seasoning an excellent addition to meat dishes and vegetable salads.

Method of preparation: the contents of the Package pour 80-160 ml of boiling water. Mix thoroughly, cover. After 3-5 minutes, the porridge is ready for use.

About the amazing healing properties of peppermint was known in ancient Rome. An old legend says that the most beautiful nymph Mint, favoring plants and streams, was turned for her love into a plant, which was called mint.

Anise seeds - a spice brought to Europe in the early Middle Ages and quickly gained popularity in cooking. Priests and healers of ancient civilizations appreciated the seeds of anise - the healing properties of which were sometimes called miracles. In cooking, all parts of anise are used in all possible forms. Anise seeds are added to marinades to give them a bright flavor. If you mix them with bay leaf and cinnamon, you get an excellent home seasoning for cold meat dishes.

Use for the preparation of salads, appetizers, soups, second lunch dishes.

United Spices peppercorns are the highest quality black peppercorns from Sri Lanka. It is high in piperine, which makes this pepper particularly hot. Along with piperine, there is another very important parameter - this is density. The density of United Spices black pepper is 550g / l, which is one of the best density indicators on the Russian market. Other brands do not indicate density, either because they do not know it or because it is low. The lower the density of black pepper, the more volume and less mass, thus, its consumption is higher. High density 550g / l High piperine content (makes pepper hot) Pure composition without admixtures of other spices