| Â001 |
Blend N 1 -hot |
Pungent pepper-clove blend with typical smell, bitter taste and poignancy
of black pepper and chilli, and flavour of pimento and coriander. Can be used
for combined preserves, force meat products with addition of vegetative proteins. |
| Â002 |
Blend N 1 |
Apart from CO2-extracts of coriander, black pepper,
clove and pimento contains celery CO2-extract that
imparts home-made relish to the blend and enriches sauce with bioactive substances.
The taste and flavour have light spicy tinge. |
| Â003 |
Blend N 2 |
Presence of CO2-extracts of coriander, bay leaf,
clove, caraway and carrot creates spicy, slightly sweet and dewy taste and flavour
that is particularly good for inexpensive sorts of fish. |
| Â004 |
Blend N 13 |
Black pepper-bay leaf blend with addition of CO2-extracts
of pimento, coriander and clove; improves taste and flavour of tomato sauces,
imparts light pimento-coriander-clove relish. |
| Â005 |
Blend N 2-hot |
Bay leaf-chilli blend with addition of CO2-extracts
of pimento, coriander and clove; similar to B004, but slightly spicier and the
flavour is more delicate. |
| Â006 |
Blend N 4 |
Coriander-dill seeds blend with addition of Chilli CO2-extract. |
| Â007 |
Blend N 5 for prawns cooking |
Bay leaf-dill seeds blend with addition of CO2-extracts
of pimento and black pepper; reduces typical prawn smell, refreshes and gives
particular taste piquancy. |
| Â008 |
Blend N 6 |
Rich flavour of black pepper, pimento, cinnamon, ginger, nutmeg, bay leaf,
coriander and clove; used for preserves with expensive pouring, and also improves
any inexpensive pouring and fish. |
| Â009 |
Blend N 7 |
Rich flavour of black pepper, pimento, cinnamon, ginger, nutmeg, bay leaf,
coriander and clove; used for preserves with expensive pouring, and also improves
any inexpensive pouring and fish. |
| Â010 |
Blend N 8 |
Provides bay leaf-caraway-dill taste and flavour. |
| Â011 |
Blend N 11 for canned fish |
Provides coriander-bay leaf taste and flavour; presence of bay leaf CO2-extract
emphasizes taste of main stuff and improves its qualities. |
| Â012 |
Blend N 10 |
High content of cinnamon, and bay leaf blend with addition of black pepper,
pimento and coriander CO2-extracts makes sauces for
whole small fish (i.e. sprat) sweet-spiced and more tasty that allows to reduce
specific small fish light bitterness and rare taste. |
| Â013 |
Blend N 13 |
Cinnamon-bay leaf blend with addition of pimento, black pepper and coriander
CO2-extracts, - used in sauces for whole small fish
(i.e. sprat), sweet-spiced and tasty that allows to reduce specific small fish
light bitterness and rare taste, differs from B012 because of more spicy hot-cinnamon
taste. |
| Â014 |
Blend N 14 |
Strong pepper-camphor aroma, highly appreciated in manufacturing preserves,
canned goods and oil pourings; also, together with chilli - in force-meat products,
cutlets and pate; reduces typical meat and fish smell. |
| Â015 |
Blend N 15 |
Strong clove-cinnamon aroma with spicy tinge of pimento; refreshes meat, aspic,
ham, fish marinade, tomato sauces, ketchup and by-product goods. |
| Â016 |
Blend N 12 |
Black pepper-cinnamon blend with addition of clove CO2-extract;
light spicy-fragrant pepper-clove flavour; used in tomato pouring, in stuff without
its typical flavour, and also when there vegetative proteins, inexpensive flour
and starch are included in a recipe. |
