25.50zł
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Tamarind paste is a concentrate made from tamarind fruit (86% fruit with added water and salt).
Tamarind paste is used in many Asian dishes, such as pad thai, and in making beverages, sauces, dips, and dressings.
| Weight | 0.220 kg |
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Squid Brand fish sauce is an authentic Thai fish sauce, made from fresh anchovies and salt, naturally fermented for 18 months to achieve the high quality sauce, rich with natural protein, giving it a fragrant aroma and a clear, reddish brown color. With its robust flavour, squid brand fish sauce is ideal not only for stir-frying, marinating, but also for dipping.
Thai Dancer Sweet Chilli Sauce Hot & Spicy is a Thai-made condiment that delivers a harmonious blend of sweetness, tanginess, and a noticeable spicy kick. It’s a variant of the classic sweet chili sauce, with the “Hot & Spicy” label indicating an extra layer of heat compared to the standard version.
Made of lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers,
Cock’s Tom Yum paste is marked by its unique hot and sour flavours, and the aroma of fragrantful spices and herbs.
The paste has a thick and smooth texture and can be used as a base for various sauces and marinades.
It is often used to add depth and complexity to stir-fries, noodle dishes and grilled meats
Gochujang is a Korean hot chilli paste, based on fermented soybeans.
Gochujang is becoming increasingly popular outside Korea and is often used in marinades and sauces to add extra spice.
For example, use it to make Toppoki (tteokbokki), a deliciously spicy dish of Korean rice cakes.
Harissa – a very spicy paste made from chili peppers, garlic, extra virgin olive oil, a dash of vinegar, and salt. It is a staple of Moroccan, Tunisian, Turkish, and Algerian cuisine. It is often served as an appetizer for dipping grilled meat.
Harissa can be added to virtually anything, from marinades, appetizers, salads, soups, and even dinner dishes (goulash, couscous, pasta). Combining harissa with plain yogurt makes a perfect marinade for poultry and pork.
The sauce’s spicy flavor can be toned down by diluting it with olive oil. This stems from the fact that capsaicin, the chemical responsible for the heat in chili peppers, is soluble in fats (and alcohol).
