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Real cocoa criollo 100%...
Cocoa powder is obtained by drying, pressing and defatting cocoa beans. During pressing, cocoa beans are processed to preserve key vitamins, minerals, antioxidants and especially enzymes, which are destroyed at temperatures above 40 ° C. At the same time, the cocoa powder treated in this way retains the taste properties and aroma of cocoa beans. Cocoa powder and cocoa beans have more antioxidants and flavonoids than, for example, blueberries, red wine, black or green tea. Cocoa powder is rich in minerals including magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese. The product comes from the Mexican state of Tabasco, the type of cocoa is Criollo. Unlike similar products, cocoa is pressed on the original stone presses and contains a maximum of 12% cocoa butter.
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Dark cacao nibs in 70%...
Delicious roasted cocoa beans of the Criollo aromatic variety grown in Tabasco.
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Pinole with chia for runners
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TABASCO RED PEPPER SAUCE 57 ml
In 1868, Edmund McIlhenny mixed his own recipe for pepper sauce with three simple ingredients: fully ripened red peppers, salt from Avery Island, Louisiana, and high-quality distilled vinegar. This recipe has been used by the family for almost 150 years. Burning: approx. 2500 - 5000 SHU.
TABASCO RED PEPPER SAUCE
Gluten-free, calorie-free and with less salt than other pepper sauces.
Peppers are harvested by hand to ensure their proper maturity. The harvested peppers are ground to a pulp, salt is added and the finished mixture is filled into white oak barrels, in which the mixture is aged and perfected for up to three years. This process creates subtle flavors unique to tabasco sauce. Each batch of pepper mash is personally inspected by a member of the McIlhenny family to ensure the highest quality sauces. After three years, the Tabasco mixture is strained to remove the skins and seeds. The mixture prepared in this way is mixed with vinegar and left to mature. Subsequently, the bottles are filled and they travel to the customers.
This simple recipe creates a unique tangy flavor that goes well with almost any cuisine.
A member of the McIlhenny family personally selects the best plants in the field during harvest. Pepper seeds from these plants are treated and dried for use in the following year's crop.
TABASCO IN THE KITCHEN
This is a liquid - sharp seasoning. The heat varies between 2000 - 5000 SHU.
The preparation highlights the taste of all ingredients and at the same time gives the food its specific spicy taste. Add it to everything from Mexican to Italian cuisine, to seafood, to barbecue marinades, to scrambled eggs or to your favorite Bloody Mary drink.
INGREDIENTS
fermented alcoholic vinegar, red chili peppers (19%), table salt (max. 2.2%)
Data sheet
- Origin
- CZ, MX
- Storage
- In a dry, dark place at a temperature of up to 18c.
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