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Very rare: Fermented spice from India For flavoring rice dishes, pan-fried meat, poultry, fish and shellfish. Or you can cook it with broth to make an infusion that gives sauces a smoky, exotic flavor.
Vadouvan spice preparation. Onion, MUSTARD, garlic, urd beans, cumin, fenugreek, fennel, asafetida, turmeric, olive oil, curry leaves, salt. Instructions for use: Vadouvan is generally sprinkled over the meat at the beginning of the cooking process when it is cooking briefly, and about 10 minutes before the end of the cooking process when it is simmering or cooking for a long time. Store in a cool, dry place, protected from light and moisture.
Nutritional table (40466)
per 100g / 100ml
Calorific value
1308 kJ / 313 kcal
fat
12 g
saturated fatty acids
1 g
carbohydrates
50 g
protein
12 g
salt
1,34 g
Allergy Advice about the product (contain allergens) (40466) Traces: Gluten:Weizen Traces: Eggs Traces: Peanuts Traces: Fish Traces: Crustaceans Traces: Milk Traces: Nuts Traces: Celery Mustard Traces: Sesame seeds Traces: Sulfur dioxide and / or sulfites Traces: Soybeans Traces: Molluscs
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