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Toasted White Sesame Seeds 45g
Description
Toasted white sesame seeds have had their thin black hulls removed, giving them a light colour and a delicate, nutty flavour. They come from the pods of sesame plants – the phrase “Open Sesame” referring to the moment that they burst open releasing the and release their seeds.
The sesame seeds have been pre-toasted to enhance the flavours, meaning they can be used straight from the packet without having to dry-roast them first.
Toasted white sesame seeds are used widely in Japanese cooking to texture and flavour to dishes. Try sprinkling them on rice, as well as using them for onigiri and ohitashi spinach. Also stud white sesame seeds in bread rolls, as well as scattering them over noodles and salads.
Ingredients: White sesame seed (100%). Contains sesame.
Quick Comparison
| Settings | Toasted White Sesame Seeds 45g remove | Pad Thai Stir Fry Sauce remove | Kecap Manis remove | Mae Sri Tom Yum Paste remove | Prik Chee Fah Chilli 40g - Short Dated remove | Lucullus Sambal Manis remove |
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| Price | 1.88€ | 2.50€ | 3.69€ | 4.94€ | 1.19€ | 3.13€ |
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| Content | Toasted white sesame seeds have had their thin black hulls removed, giving them a light colour and a delicate, nutty flavour. They come from the pods of sesame plants – the phrase “Open Sesame” referring to the moment that they burst open releasing the and release their seeds. The sesame seeds have been pre-toasted to enhance the flavours, meaning they can be used straight from the packet without having to dry-roast them first. Toasted white sesame seeds are used widely in Japanese cooking to texture and flavour to dishes. Try sprinkling them on rice, as well as using them for onigiri and ohitashi spinach. Also stud white sesame seeds in bread rolls, as well as scattering them over noodles and salads. Ingredients: White sesame seed (100%). Contains sesame. | Pad Thai stir-fry sauce is a staple of Thai cooking. The famous fried noodle dish is thought to have been introduced to the city of Ayuthaya by Vietnamese merchants and subsequently adapted to the Thai palate. This Pad Thai sauce is entirely natural and preservative free. Simply add to stir-fried rice noodles, bean sprouts, prawns and egg and serve with chopped peanuts and a squeeze of lime. A suggested recipe is included. Ingredients: Sugar, tamarind juice, shallot, garlic, salt, tomato paste, distilled vinegar, soybean oil, chilli powder | Kecap manis is a treacly sweet, thick, Indonesian variety of soy sauce. It still has distinctive salty-fermented notes, but is sweetened with palm sugar, and has far stronger flavours than traditional Chinese soy sauce. Kecap manis resembles molasses in its consistency, meaning that it is often served as a condiment. It is also used as a cooking ingredient in traditional South East Asian dishes, particularly stir fries such as nasi goreng or to flavour tongseng meat stews. Ingredients: Sugar (76%), water, salt, soya bean (2%), wheat (contains gluten), preservative sodium benzoate. Brand may vary depending on availability. | Tom yum paste makes the authentic clear Thai broth, tom yum soup. A blend of Thai lemongrass, tamarind juice, red chillies, garlic, kaffir lime and galangal. Tom Yum paste brings a distinct, hot and sour flavour to your dish. Mix this Tom Yum paste with evaporated milk, mushrooms and shrimps or chicken for a healthy and delicious Thai soup. Ingredients: Soybean oil, Lemongrass (13%), Tamarind Juice (12%), Dried Red Chillies (12%), Garlic, Lime Juice (9%), Sugar, Salt, Shallot, Kaffir Lime, Galangal (2%). | 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 |
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