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Creamed coconut or coconut cream is highly concentrated coconut in a firm block. Coconut cream makes the perfect storecupboard ingredient – just cut off a small piece, and dilute in water to make just the amount of coconut milk you need. Then put back in the cupboard for next time.
To make coconut milk for cooking, dissolve 50g creamed coconut in 150ml of water. This pack will make 800g of coconut milk.
Ingredients:Coconut, preservative (sulphur dioxide)
|Settings||Creamed Coconut remove||Zaza Extra Sour Chew remove||D'Horta Red Malagueta Pepper remove||Smarties Gummi Candy remove||Yoki Sweet Manioc Starch remove||Annatto Powder (Achiote) remove|
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|Content||Creamed coconut or coconut cream is highly concentrated coconut in a firm block. Coconut cream makes the perfect storecupboard ingredient - just cut off a small piece, and dilute in water to make just the amount of coconut milk you need. Then put back in the cupboard for next time. To make coconut milk for cooking, dissolve 50g creamed coconut in 150ml of water. This pack will make 800g of coconut milk. Ingredients:Coconut, preservative (sulphur dioxide)||Extra sour, mouth watering chewy candy. Once you eat one, you won't stop until the whole bag's gone and your face is puckered up tight!||The most famous pepper in Brazil, malagueta peppers are perhaps better known as the piri piri pepper across Europe. The malagueta pepper is used across Brazil, Portugal and Mozambique in hot sauces and marinades. The peppers pack a lot of heat in a small amount - measuring 60,000 to 100,000 on the scoville scale, and each chilli just 1-3 cm long. The small glass bottle will contain at least 50+ chillies - malagueta vermelha. Blend a few malagueta peppers together with raw garlic, onion, sugar and vinegar to make your own piri piri sauce. Use to marinade a rack of lamb, steak or butterflied chicken breast, and serve with Brazilian farofa for a classic Brazilian dish. If cooking on the BBQ baste with a little honey to balance the fiery heat. Ingredients: Malagueta peppers, salt, vinegar.|
Have the flavor of Smarties in gummy form! These chewy, flavorful gummies match all the flavors that the crunchier Smarties include and even more!
|Polvilho doce or sweet manioc starch is a key ingredient in Brazilian cheese bread. The sweet manioc starch or cassava starch is made from pressing and squeezing fresh cassava roots and dried to form a very fine white flour. The starch is called sweet in contrast to sour manioc starch where the cassava juice is fermented and then dried - which you use is a matter of personal taste. It's certainly worth trying both! The sweet starch is also used to make the popular crunchy polvilho biscuits As well as an ingredient in Brazilian cheese rolls - like small cheesy choux buns with an airy soft centre - the manioc starch is used as a thickener in soups and gravies, and the packet includes a recipe for tapioca muffin. The producer Yoki launched in 1960 as a family owned business and is now one of Brazil’s best loved food and drink brands, and guarantees an authentic Brazilian experience. Gluten Free.||Annatto seeds are used as an intense, orange-yellow dye throughout the world, from tribal war paint to the ‘red’ colour in Red Leicester. Sometimes known by its Mexican name achiote, the Amazonian shrub is traditionally used in Caribbean and South American food – though Spanish and Portuguese explorers introduced annatto seeds to European and Indian countries in the 1600s, where it has been used to flavour and colour food ever since. Annatto's mild and nutty flavour adds a subtle depth to soups and marinades. A sprinkle of annato powder can be used as an alternative to annatto paste. Annatto powder can also be dissolved into fish stock, and used to cook Cajun shrimp rice. Achiote is also used in Brazil’s traditional rib dish, vaca atolada (‘cow stuck in the mud’) and in fish moquecas. Ingredients: Extract of annatto seeds, cornstarch (27%)|
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