#equagold

Saffron Extract

Saffron Extract–New improved

This improved version,using water extraction, with a small amount of stabiliser, is now colour and shelf stable for 3 years or more, extraction, and now no longer needs to be stored in the freezer.

Brilliant colour and flavour giving excellent results in savoury and dessert dishes.

Cardamom is a spice native to the Middle East, North Africa, and Scandinavia. There are three types of cardamom; green cardamom, black cardamom and Madagascar cardamom. To obtain the best results buy cardamom still in the pods, which are removed and discarded. Seeds tend to have less flavour and ground cardamom even less. Most recipes usually call for green cardamom which has a strong, unique spicy-sweet taste, which is slightly aromatic. Cardamom is more expensive than average spices but don’t be put off – a little goes a long way. Grinding the pod yourself will result in a fresher, stronger representation of the spice.

Matches well with: chicken, coffee, curries, duck, lentils, meat, oranges, peas, rice, squash East Indian, Scandinavian, Arabic and Central African cuisines use cardamom frequently.

It is an essential ingredient in Arabic coffee. The freshly ground seeds are added to the coffee or a few pods are put in the coffeepot. Arabic nomads sometimes own coffeepots that can keep several cardamom capsules in their spouts. Arabs also use cardamom in meat and rice dishes with other spices.

In Moroccan language, Ras el Hanout literally means top of the store or the best of the best and this fabled mixture represents the pinnacle of the spice blenders art. Ras el Hanout is a complex blend unique to each souk and master spice melder.

Originally an aphrodisiac, containing Spanish fly beetles and hashish, along with other exotica, Ras el Hanout has evolved into an array of aromatic blends, each reflecting the taste of the creator and their particular clientele.

Blended exclusively for Equagold this blend will definitely seduce your pallet and surprise you with its after burner hint of “hot”. Use with cous cous, rice, chicken, lamb and even fish. Absolutely fabulous when sprinkled over roasted pumpkin and potato.

Like all capsicums, the paprika varieties are native to South America. Originally a tropical plant, it can now grow in cooler climates. In Europe Hungary and Spain are the two main centres for growing paprika peppers, though these varieties have evolved into much milder forms than their tropical ancestors.

Equagold’s Sweet Paprika and Smoked Sweet Paprika are imported from Spain. The Spanish grades of pimentón are dolce (sweet), agridulce (semi sweet) and picante (hot). Many spiced sausages incorporate it, including the Spanish chorizos. Paprika is often used as a garnish, sprinkled on eggs, hors d’ouvres and salads for colour. It spices and colours cheeses and cheese spreads, and is used in marinades and smoked foods.

It can be incorporated in the flour dusting for chicken and other meats. Many Spanish, Portuguese and Turkish recipes use paprika for soups, stews, casseroles and vegetables. In India paprika is sometimes used in tandoori chicken, to give the characteristic red colour. Paprika is an emulsifier, temporarily bonding with oil and vinegar to make a smooth mixture for a salad dressing.

Tahitian Vanilla Syrup With Vanilla Seeds