Experience the perfect balance of heat and flavour with our Chilli Sauce Mild Made with natural ingredients and a secret blend of spices it adds a delightful kick to any dish Available in 200ml and 500ml sizes INGREDIENTS Paprika salt brown sugar from sugar cane rosemary cummins birds eye chili bell pepper vinegar Carolina reaper chilli ground pepper oregano HOW TO USE Shake well before opening After opening it is best to refrigerate the jar Best consumed within 3 months after opening NUTRITION Nutrient Per serving Per 100g Energy 549KJ128Kcal 0Kcal Carbohydrate 28g 0g Of which sugars 20g 0g Fat 07g 0g Of which saturates 0g 0g Of which trans 0g 0g Fiber 0g 0g Sodium 12g 0g Salt equivalent 31g 05g
Ignite your taste buds with our fiery Chilli Sauce Hot. Crafted with bird's eye chili, Carolina Reaper chili, and secret spices, it delivers a bold and intense heat to elevate your culinary creations. Available in 200ml and 500ml sizes. INGREDIENTS Paprika, salt, brown sugar (from sugar cane), rosemary, cummins, bird's eye chili, bell pepper, vinegar, Carolina reaper chilli, ground pepper, oregano. HOW TO USE Shake well before opening. After opening, it is best to refrigerate the jar. Best consumed within 3 months after opening. NUTRITION Nutrient Per serving Per 100g Energy 549KJ/128Kcal 0Kcal Carbohydrate 28g 0g Of which sugars 20g 0g Fat 0.7g 0g Of which saturates 0g 0g Of which trans 0g 0g Fiber 0g 0g Sodium 1.2g 0g Salt equivalent 3.1g 0.5g
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QUALITY : Cambodian white long grain (White Rice) 5% Broken in sellers option All other specifications according to the description attached at time of loading. - Broken 5% Max - Red or undermilled kernels 1.50% Max - Yellow Kernels 0.25% Max - Chalky kernels 6% Max - Long grain class 1: Length exceeding 7.0mm 7.0mm - Long grain class 2: Length exceeding 6.6 â?? 7 mm 6.6â?? 7mm - Short grains: not exceeding 6.2 mm 6.2 mm - Damaged kernels 0.50% Max - White Glutinous rice 1.5% Max - Immature kernels, other seed 0.5% Max. - Foreign matters singly or combined 5% Max. - Paddy (% / 100%) 1% 1% Max. - Moisture 14% Max. - Cargo rice 0.05% Max. - Heat damage kernels 0.10% Max - Red & red streaked kernels 3% Max. - Black kernels 0.5% Max. - Foreign seeds 2 count /kg Max. - Paddy 1 count / kg Max. - Milling degree Extra well milled - Tricyclazole - Aflatoxine - Ochiratoxine - Heavy metals
Material: 30-180gsm Non-Woven Color: Full color/ PMS/ CMYK Bag Size: (L x H x G ) Customize Handle Size: ( W x L ) Customize Logo Printing: Silk Creen/ Offset/ Glossy film lamination/ Heat transfer
Material: 30-180gsm Non-Woven Color: Full color/ PMS/ CMYK Bag Size: (L x H x G ) Customize Handle Size: ( W x L ) Customize Logo Printing: Silk Creen/ Offset/ Glossy film lamination/ Heat transfer
These unique red Kampot peppercorns produce a moderate heat that gradually builds in the mouth. Intense, flavorful and complex, these peppercorns pair beautifully with pasta, poultry, produce and pastries Harvested when the fruit is fully mature and has taken a red colour on the vine. The peppercorns are sun-dried for a few days and acquire a black colour with a deep maroon taint. This pungent pepper is very rare. Pepper is best purchased as whole peppercorns, as freshly ground pepper is vastly superior to the ready ground powder. Whole peppercorns retain their flavour indefinitely but quickly lose their aroma and heat after grinding. Peppercorns can be easily ground in a pepper mill or pestle and mortar, and is best ground directly onto food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma. Peppercorns are seasonal with harvesting taking place from February to May. Drying process: - Large and uniform seeds selection - Choose fresh seeds without pests - Natural sun dried - Standard moisture 10-12% - No impurities - No additives + No So2 + No Co2 + No GMO Packing: PA 100gram per bag and PE / PP bag 25KG-50KG / bag. Specification: export standard - Style: Dried - Certification: ECOCERT ORGANIC STANDARD - Quantity capacity : 2TONS per year - Origin : KAMPOT CAMBODIA - Product Type: Spices - Processing Type: Raw - Shape: Round - Color: Red, natural white - Shelf Life: 3 years
We offer the world best organic pepper from kampot, Cambodia. Weâ??ve got three main peppers 1. Black pepper 2. Red pepper 3. White pepper Black pepper Kampot black pepper delivers a strong and delicate aroma. Its taste, which can range from intensely spicy to mildly sweet, reveals hints of flower, eucalyptus and mint. This black pepper suits all kind of dishes and distinguishes itself in particular with grilled fish. Kampot peppersâ?? specificities come from the mildness of their spice, the freshness and complexity of their aromas and their exceptionnal lingering taste. Kampot pepper can be used in every day cooking, but excels when used in seafood cookery, it is also a "super food". Why not try something different? A Cambodian speciality is to make a dip from a combination of salt, palm sugar, Kampot pepper and lime. It couldnâ??t be simpler to put together, equal amounts of each and just a squeeze of lime Red pepper These unique red Kampot peppercorns produce a moderate heat that gradually builds in the mouth. Intense, flavourful and complex, these peppercorns pair beautifully with pasta, poultry, produce and pastries Harvested when the fruit is fully mature and has taken a red colour on the vine. The peppercorns are sun-dried for a few days and acquire a black colour with a deep maroon taint. This pungent pepper is very rare. Pepper is best purchased as whole peppercorns, as freshly ground pepper is vastly superior to the ready ground powder. Whole peppercorns retain their flavour indefinitely but quickly lose their aroma and heat after grinding. Peppercorns can be easily ground in a peppermill or pestle and mortar, and is best ground directly onto food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma. Peppercorns are seasonal with harvesting taking place from February to May. White pepper Kampot red and white peppers are extremely rare due to the difficulty in harvesting fully mature pepper. Only a few hundreds of kilos are produced each year. Obtained by soaking the red berries in water for a few days, Kampot white pepper develops an intense bouquet and delicate aroma. Its strong spicy taste carries notes of fresh grass and lime.
In a medium saucepan with a tight-fitting lid, combine rice, cups water, and teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.
