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Black Tapioca Pearls
Description
Black tapioca pearls are often used in a Taiwanese drink called ‘boba’ or bubble tea, which is a milk-based drink with a handful of the gelatinous black pearl balls at the bottom of the glass – sucked up through an extra-wide straw.
Black tapioca pearls are also used in South Asian desserts, boiled up with coconut milk until they take on a jellybaby-like consistency. The tapioca pearls are gelatinous spheres made from a natural starch extracted from a cassava shrub and brown sugar, unlike white tapioca pearls which do not contain sugar. This brown sugar gives them their dark colour as well as their caramel flavour.
To cook the black tapioca pearls bring a pan of water to the boil. Add the pearls and wait until they rise to the surface. Reduce to a simmer and cook for 5-8 minutes until soft, stirring regularly. Transfer to a bowl of cold water for 20 seconds. The black tapioca pearls are then ready to add to boba tea and desserts.
Ingredients: Tapioca starch, water, starch acetate, hydroxypropyl, distarch phosphate, caramel, xanthan gum, sodium diacetate, sodium dehydroacetate, food flavour
Quick Comparison
| Settings | Black Tapioca Pearls remove | Prik Chee Fah Chilli 40g remove | Prik Chee Fah Chilli 40g - Short Dated remove | Lucullus Sambal Manis remove | Prik Chee Fah Chilli 1kg remove | Prik Chee Fah Chilli 1kg - Short Dated remove |
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| Price | 5.32€ | 3.50€ | 1.19€ | 3.13€ | 21.88€ | 10.94€ |
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| Content | Black tapioca pearls are often used in a Taiwanese drink called ‘boba’ or bubble tea, which is a milk-based drink with a handful of the gelatinous black pearl balls at the bottom of the glass – sucked up through an extra-wide straw. Black tapioca pearls are also used in South Asian desserts, boiled up with coconut milk until they take on a jellybaby-like consistency. The tapioca pearls are gelatinous spheres made from a natural starch extracted from a cassava shrub and brown sugar, unlike white tapioca pearls which do not contain sugar. This brown sugar gives them their dark colour as well as their caramel flavour. To cook the black tapioca pearls bring a pan of water to the boil. Add the pearls and wait until they rise to the surface. Reduce to a simmer and cook for 5-8 minutes until soft, stirring regularly. Transfer to a bowl of cold water for 20 seconds. The black tapioca pearls are then ready to add to boba tea and desserts. Ingredients: Tapioca starch, water, starch acetate, hydroxypropyl, distarch phosphate, caramel, xanthan gum, sodium diacetate, sodium dehydroacetate, food flavour | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. Best before 31st March 2018 | Sambal manis is a sweet chilli sauce and condiment used in Indonesian cuisine. Its consistency is half way between a salsa and a paste. Sambal manis is fairly spicy but milder than sambal oelek. It also has a slightly sweet flavour, ‘manis’ meaning ‘sweet’ and ‘sambal’ meaning ‘sauce’ in Bahasa Indonesia. The delectable balance of sweetness and spiciness is enhanced further by the addition of umami-rich shrimp paste, a traditional ingredient in Indonesian sambals. Try adding sambal manis to sauces, chilli glazes and stir-fries, or serve as a condiment alongside authentic Indonesian dishes. Sambal oelek and sambal nasi goreng are also available. Ingredients: Ground chillies, sugar, onions, salt, soy oil, food acid E260, soy protein hydrolyzate, food color E150c, garlic, thickener E466, shrimp-powder, spices and herbs (coriander), preservative E200, E211 |
Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun.
Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale. To add the authentic, tongue-tingling heat of Thai dishes, grind the dried pods in a pestle & mortar before adding to Thai-style sauces.
One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce.
This 1kg bag is ideal for catering purposes. A smaller 60g pack of prik chee fah chilli is also available.
Ingredients: prik chee fah chilli.
| Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale. To add the authentic, tongue-tingling heat of Thai dishes, grind the dried pods in a pestle & mortar before adding to Thai-style sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. This 1kg bag is ideal for catering purposes. A smaller 60g pack of prik chee fah chilli is also available. Ingredients: prik chee fah chilli. |
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