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Whole Fava Beans
Description
Whole fava beans are nutty-flavoured, dried broad beans. They were first eaten in Egypt 5,000 years ago, but quickly spread throughout Middle Eastern cuisines.
In Syria, the fava beans are slow cooked into ful medames which is eaten for breakfast. In Egypt they are cooked with cumin into a thick soup called fool nabed. They even spread as far as Spain where they are used in the Asturian bean stew, fabada. Also try incorporating cooked beans into salads, side dishes and mix with herbs and spices for stuffing vegetables.
Quick Comparison
| Settings | Whole Fava Beans remove | Squid Ink Jar 90g remove | Brindisa Saffron Mayonnaise remove | Paprika Powder 100g remove | Pulpo En Salsa Gallega - Octopus remove | Smoked Paprika 1kg remove |
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| Price | 3.13€ | 6.19€ | 5.63€ | 2.44€ | 8.13€ | 10.63€ |
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| Content | Whole fava beans are nutty-flavoured, dried broad beans. They were first eaten in Egypt 5,000 years ago, but quickly spread throughout Middle Eastern cuisines. In Syria, the fava beans are slow cooked into ful medames which is eaten for breakfast. In Egypt they are cooked with cumin into a thick soup called fool nabed. They even spread as far as Spain where they are used in the Asturian bean stew, fabada. Also try incorporating cooked beans into salads, side dishes and mix with herbs and spices for stuffing vegetables. | 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. | Brindisa saffron mayonnaise will be your new favourite dip for grilled lobster, seafood and even grilled lamb. The Spanish saffron from La Mancha adds the delicate fragrance of this prized spice to one of the world’s favourite condiments. Serve the saffron mayonnaise with prawns, salted cod or harissa glazed chicken. You can even use it to add an indulgent twist to your favourite sandwiches. Ingredients: sunflower oil, Brindisa extra virgin olive oil (23%), water, pasteurised free range egg powder, vinegar, salt, sugar, Brindisa saffron stamens, mustard flour, garlic powder. Contains allergens: egg, mustard. | Sweet paprika powder is fruity, sweet and earthy. It has a very mild chilli heat, so is used more to add depth of flavour and colour to dishes. As well as being a popular Spanish ingredient, paprika is also widely used in Eastern European cooking. Chicken paprikash is a well-known Slovak dish that uses lots of paprika powder to give a vibrant orangey-red colour and intense red pepper flavour. A large 1kg bag of paprika powder is also available. Ingredients: dried red pepper powder (paprika). | 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 | Smoked paprika powder is the perfect ingredient in warming soups and stews. The dried, mild Spanish red peppers are oak smoked and ground into a vibrant red powder. The sweet, smoky, peppery powder is used extensively in Spanish cuisine. Sprinkle into paellas and patatas bravas, or put a Spanish twist on mayonnaise. It’s a wonderful partner for tomatoes, meat & poultry and potatoes. This 1kg bag is ideal for catering purposes. A smaller 100g pot of smoked paprika is also available. Ingredients: smoked paprika, antioxidant: rosemary extract (E392). |
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