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Lemongrass Extract Spice Drops
Description
Lemongrass spice drops are highly concentrated spice extracts. Add Holy Lama lemongrass droplets to any dish or drink for an instant hit of flavour, and unlike many dry spices, the spice drops can be added at the end of cooking to adjust the final flavour of a dish. Alternatively use in a spray atomiser for fabulous aromas.
“Spice Drops are a super innovation. I love that ‘just picked’ taste and the way you can mix and blend without any of the traditional prep involved such as grinding or scraping. It gives me more time to play around with spice flavours. There will always be a place in my kitchen for fresh spices – but there’s also space for these drops, too.” Antony Worrall Thompson, MOGB
How are spice drops made?
The finest Indian spices are selected and then cold-pressed, to keep the best flavour. The crushed spices are passed through a number of processes to finally extract the oleoresin (oil + resin), which is highly concentrated – the ‘essence’ of the spice. Finally this spice essence is finally mixed with a natural emulsifier to make it easy to portion and use in the kitchen.
Why Holy Lama?
Holy Lama is a family business and has been working with spices for over seventy years. They are a member of the British Fair Trade Association. Their production facility has been set up as a Government recognised women’s enterprise, which employs, supports and empowers marginalised women in the local community, in Kerala.
Ingredients: Lemongrass extract (50%) and emulsifier – polysorbate 80.
Quick Comparison
| Settings | Lemongrass Extract Spice Drops remove | Parle Kreams Gold Elaichi Cookies remove | Parle Kreams Gold Orange Cookies remove | Kesar Mango Pulp remove | Panchpuran remove | Parle Top Spin remove |
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| Price | 5.00€ | 1.25€ | 1.25€ | 3.44€ | 1.88€ | 2.50€ |
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| Content | Lemongrass spice drops are highly concentrated spice extracts. Add Holy Lama lemongrass droplets to any dish or drink for an instant hit of flavour, and unlike many dry spices, the spice drops can be added at the end of cooking to adjust the final flavour of a dish. Alternatively use in a spray atomiser for fabulous aromas. “Spice Drops are a super innovation. I love that ‘just picked’ taste and the way you can mix and blend without any of the traditional prep involved such as grinding or scraping. It gives me more time to play around with spice flavours. There will always be a place in my kitchen for fresh spices – but there’s also space for these drops, too.” Antony Worrall Thompson, MOGB How are spice drops made? The finest Indian spices are selected and then cold-pressed, to keep the best flavour. The crushed spices are passed through a number of processes to finally extract the oleoresin (oil + resin), which is highly concentrated – the ‘essence’ of the spice. Finally this spice essence is finally mixed with a natural emulsifier to make it easy to portion and use in the kitchen. Why Holy Lama? Holy Lama is a family business and has been working with spices for over seventy years. They are a member of the British Fair Trade Association. Their production facility has been set up as a Government recognised women’s enterprise, which employs, supports and empowers marginalised women in the local community, in Kerala. Ingredients: Lemongrass extract (50%) and emulsifier - polysorbate 80. | If you've ever wanted a Golden Oreo with vanilla cream, you're about to have the time of your life! The mixture of crunchy, well-baked cookies being held together with sweet vanilla will make this vanilla cookie from Parle your new favorite cookie!
| If you've ever wanted a Golden Oreo with orange cream, you're about to have the time of your life! The mixture of crunchy, well-baked cookies being held together with sweet orange will make this orange cookie from Parle your new favorite cookie!
| Kesar mango pulp is a great store cupboard ingredient that lets you enjoy the fragrant, rich sweetness of mangoes all year round. Kesar mangoes are considered one of the best mango varieties in the world, and are sometimes referred to as ‘the Queen of mangoes’. Its flesh is a vibrant saffron yellow – in fact, you may recognise the word ‘kesar’ from Indian cooking as meaning ‘saffron’, and it is this colour that gives the mango its name. Use kesar mango pulp in a classic Indian mango lassi – a chilled yoghurt drink seasoned with a pinch of ground cardamom. You can also use the mango pulp to make ice cream, or simply pour into a plastic container and freeze for a super-quick mango sorbet. Ingredients: Kesar mangoes (92%), sugar (5%), water, acidity regulator: citric acid (E330). | Panchpuran, also known as panchphoron or Bengali five spice, is a traditional spice mixture from Bengal in north-east India. The word panch means ‘five’ in Hindi and, incidentally, is the root word for the alcoholic drink punch, which was made from five ingredients. The five spices which make up this whole spice (as opposed to ground spice) version of panchpuran are green fennel seeds, black mustard seeds, fenugreek seeds, cumin seeds and nigella (kalwanji or kalonji) seeds, a combination with a distinctive flavour. Panchpuran is often used to flavour dals, simply fried in oil or ghee to bring out its aromas, then poured hot into the dal, to which it adds textural interest as well as taste. It is a core spice in Bengali cooking, traditionally used with vegetables and pulses, to which it adds a characteristically Bengali flavour. Ingredients: Fenugreek, kalwanji seeds, mustard seeds, cumin seeds, fennel seeds. Contains mustard. | These Parle crackers have a twist! These savory, crisp crackers are flavored with a pinch of black cumin to give them an extra kick. Enjoy these Top Spin crackers on their own or with your favorite vegetable, meat, or cheese!
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