Natural spicesThe spices are pungent substances of mineral, vegetable, animal or synthesis origin, which added to alimentary products are giving a specific taste or aroma. The aroma and the taste are given by etherized oils and acids from the spices composition. PIQUANT SPICES: Black pepper, white pepper, grounded-pepper, mustard, caper, etc. FLAVORED SPICES: Vanilla, clove, nutmeg, cinnamon, anise, pimento, coriander, savory, laurel leaves, etc. OTHER SPICES: Truffle, basil, rosemary, oregano, etc. DEHYDRATED GARLIC: It has three types of action in its finished product shape: 1. Anti-microbial:
2. Anti-oxidant:
3. Aromatic:
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