Very much curry spice composition, such as clove, cinnamon, fennel, cumin, nutmeg, Hu Suizi, mustard, Hu Luo Ba, black pepper, chili, and turmeric powder used to dye...... And so on. Aroma and flavor of these spices are their own unique aroma, some spicy some fragrant, hand rub together, whether it is meat, seafood or vegetables collocation, the fusion of bloom is diverse and taste like levels of conflict and coordinate each other, is the most for the curry drunk dumping place.
...South Korea is South Korea Hand-Pulled Noodle sauce, instant noodles for main dishes name. South Korean chili sauce, instant noodles, raw onions, green peppers: a pot of oil, put onion until fragrant. Add a bowl of water, add chili sauce amount, South Korea Hand-Pulled Noodle amount of spices, then add instant noodles, in the fire, cover the lid, after about two minutes, opened the lid, the fire closed the soup, add green pepper soup, etc. received ok.
...Korean barbecue dishes in Korean cuisine. Korean barbecue mainly beef, beef, steak, beef tongue, sirloin, and seafood, sashimi is Korean barbecue delicious, especially the roast beef fillet steak and roast the most famous, the fleshy tender delicious. Of course, Korean barbecue powder has become an essential condiment.
...PRODUCT NAME AND CODE
Japanese Shichimi Togarashi M9001
300g*60bag/carton
PROUCT DESCRIPTION
This is mixed spice are the dried ripe fruit of seven pecies of Capsicum. It’s almost red -orange in color with a hot biting
aroma and the flavor typical of Japanese flavor taste.
(chili powder, Ginger powder, Orange peel, Mustard, white sesame, Black sesame, seaweed)
CHARACTERISTICS
Moisture:< 10% maximum ASTA Method 2.1
Scoville(HPLC)< 5000-8000SHU Minim ASTA Method 21.3
Total Ash :< 8.0%Maximum(≤8.5%) ASTA Method 3.0
Acid insoluble Ash :<2%Maximum(≤2%) ASTA Method 4.0
Granulation: 8-30M
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