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Cold Pressed Virgin Peanut Oil
Description
Peanut oil is a delicious addition to Asian-style salads and stir-fries. Whole peanuts are lightly roasted to bring out their flavour before being cold pressed to produce this beautifully flavoured oil. Also try using the virgin peanut oil as a dipping oil for fresh bread, or mix a little with soy sauce and rice vinegar to make a dipping sauce for Chinese and Japanese dumplings.
Ingredients: peanut oil. Contains allergens: peanuts. May contains traces of other nuts.
Quick Comparison
| Settings | Cold Pressed Virgin Peanut Oil remove | Ming Chi Taiwan Taro Wafer remove | Paskesz Encore Chocolate Bar remove | Squid Ink Jar 90g remove | Vidal Gummi Tropical Frogs remove | Pulpo En Salsa Gallega - Octopus remove |
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| Price | 6.88€ | 1.25€ | 3.60€ | 6.19€ | 3.60€ | 8.13€ |
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| Content | Peanut oil is a delicious addition to Asian-style salads and stir-fries. Whole peanuts are lightly roasted to bring out their flavour before being cold pressed to produce this beautifully flavoured oil. Also try using the virgin peanut oil as a dipping oil for fresh bread, or mix a little with soy sauce and rice vinegar to make a dipping sauce for Chinese and Japanese dumplings. Ingredients: peanut oil. Contains allergens: peanuts. May contains traces of other nuts. | The perfect snack for on the go! These crunchy wafers layered with sweet taro cream will make your day or night any time!
| This crunchy chocolate bar filled with caramel is the perfect sweet treat for anyone who needs a Kosher snack! Once you eat one bar, you'll want to eat the second one for a caramel Encore!
| Squid ink is used for its natural, black dye, and delicate, briny flavours. In Valencia and Catalonia squid ink is cooked with squid and rice to make the regional dish, arròs negro. A popular dish throughout Spain is squid cooked in its own ink, 'chipirones en su tinta.' Once opened, store the jar in the fridge, and use a little squid ink at a time to colour fresh pasta, risottos and paellas. Use sparingly - a little squid ink goes a long way. Use approximately 1g of squid ink with 100g of other ingredients. Once opened use within 20 days. Ingredients: Cuttlefish ink, water, salt and thickener (E466). Contains molluscs, and may contain traces of crustaceans, fish, celery, milk and sulphur dioxides. | Hop yourself over to your bag of Tropical Frogs and chow down! Each fruit-flavored frog is so good that your stomach will be playing Frogger to get more! Fun fact: The glass frog has transparent skin, so you can see its heart beating!
| Pulpo en salsa Gallega is a traditional Galician street food dish. The small, tender pieces of octopus are seasoned with salt, onion and paprika to a recipe traditionally made by Galician women – known as Gallegas. Serve the octopus pieces with boiled potatoes and a glass of red wine to enjoy a traditional taste of northwest Spain. Also try tossing the pulpo en salsa Gallega through freshly cooked pasta for a quick supper, or drain the octopus pieces and serve on crackers for an easy starter. Ingredients: octopus, sunflower oil, onion, paprika, natural flavour, salt. Contains allergens: molluscs |
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