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Dried Sour Cherries
Dried sour cherries are a wonderful addition to any baking or dessert. Dried sour morello cherries are famed for their tart flavour – the initial taste is a delicate sweetness, with a sour hit to the back of the mouth making them extremely moreish.
This huge 1kg bag will last for many bakes. Try soaking the sour cherries in spirits for rich desserts, stir through morello cherry ice cream using morello cherry puree, bake in biscotti, or eat alone as a snack.
Ingredients: Cherries 78.5%, sugar 21%, sunflower oil 0.5%
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|Content||Dried sour cherries are a wonderful addition to any baking or dessert. Dried sour morello cherries are famed for their tart flavour - the initial taste is a delicate sweetness, with a sour hit to the back of the mouth making them extremely moreish. This huge 1kg bag will last for many bakes. Try soaking the sour cherries in spirits for rich desserts, stir through morello cherry ice cream using morello cherry puree, bake in biscotti, or eat alone as a snack. Ingredients: Cherries 78.5%, sugar 21%, sunflower oil 0.5%||Sabrina Ghayour and Yotam Ottolenghi have introduced you to the flavour of pomegranate molasses, and now it’s time to try it in a whole new way – freeze-dried rocks! The caramel-coloured shards are light and airy, and dissolve on the tongue with an intense hit of sweet-sour pomegranate flavour. Use the freeze-dried pomegranate molasses rocks to add an exciting new dimension to salads and starters. To balance the intensely sweet-sour flavour, use to top rich and oily dishes, or ones full of roasted, nutty flavours. You could even use the rocks on sweet dishes – surprise dinner guests by using them instead of honeycomb to top ice cream! Ingredients: pomegranate molasses, maltodextrin. Once opened, keep tightly sealed in a dry place.||Gum mastic or mastiha is a popular ingredient in North African and Mediterranean cuisine. The yellow gum mastic crystals are a natural resin from the Chia tree, grown only on the Aegean Island of Chios in Greece. The Island became Internationally famous for its gum mastic trees in the early 13th Century. Gum mastic crystals have delicate pine-resin and balsamic aromas, and are used in both sweet and savoury cooking. The crystals are also famous for their health benefits, thought to freshen breath, and have antioxidant, anti-inflammatory, and antibacterial properties. A recipe for chicken roasted in gum mastic or mastiha and pomegranate molasses is a favourite of Stevie Parle, from the Dock Kitchen. He also uses gum mastic to bring Eastern flavours to a milk ice cream recipe. And in Sam & Sam Clark's Moro cookbook, the rosewater and cardamom ice cream recipe includes a few crystals of gum mastic crushed together with caster sugar, and stirred into when the cream/milk mixture is cool, just before churning. Pack contains 30-50 medium crystals||Mymouné’s Rose Syrup is much more than just a flavouring for desserts. Diluted in water with lots of ice and a squeeze of lemon or lime it makes a refreshing summer drink. For those special occasions, serve in a glass of champagne to add a delicate aroma. Or why not try it straight from the bottle – next time you have a fruit salad drizzle a little over the fruit for a taste of the Middle East. Mymouné is a family-run business making artisan Lebanese specialities. Based in the village of Ain El Kabou, at the foot of Mount Sannine, Mymouné takes full advantage of the rich Lebanese soil and Mediterranean weather to grow succulent fruits and fragrant flowers. These are handpicked and carefully selected for use in their preserves, flower-waters, jams and seasonings. Mymouné use traditional Lebanese methods with no artificial preservatives to bring you exquisite flavours from the Middle East. See full range of Mymouné products here Ingredients: water, sugar, rose petals.||Dukkah is a savoury Egyptian blend of nuts and spices used to flavour marinades and a wide range of side dishes. The combination of hazelnuts, almonds, cumin and coriander bring rich, aromatic notes to simple meat or grain dishes. Pop a bowl of dukkah on the table when serving bread and oil – it adds an exotic twist on the normal aperitif. Also sprinkle a little over cooked vegetables, add a pinch to meatballs, or rub into lamb or chicken before cooking. Ingredients: Almonds, hazelnuts, coriander seeds, cumin, sesame, salt, pepper. Contains nuts & sesame.||Sumac comes from dried and coarsely-ground berries which have a sour, citrus-flavour. The burgundy-coloured sumac berries grow in clusters, and the dried berries are widely used throughout Middle Eastern cuisine in place of lemon juice, vinegar or tamarind. Sprinkle the deep red sumac powder over hummus, or use to garnish Persian rice. Also try combining sumac with fresh lemon juice and olive oil as a salad dressing, or use the lemony flavours to season lahmacun flat breads and grilled fish. Equally, sumac enhances the flavour of lamb and chicken dishes with its citrus notes, and it is often rubbed into kebabs before cooking to cut through the fattiness of the meat.|
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