Flavours

Flavours
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Almond

While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. Almonds are available in many forms, such as whole, sliced (flaked, slivered), and as flour. Almonds yield almond oil and can also be made into almond butter or almond milk. These products can be used in both sweet and savoury dishes.

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Apple

Apples are an important ingredient in many desserts, such as apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed and they can also be dried and eaten or reconstituted (soaked in water, alcohol or some other liquid) for later use. When cooked, some apple varieties easily form a puree known as apple sauce. Apples are also made into apple butter and apple jelly. They are also used (cooked) in meat dishes.

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Apricot

Apricots are loose-stoned fruit that range in colour from pale yellow to flushed pink on the side most exposed to the sun. When ripe, their flesh is sweet, soft and juicy. Both the flesh and the kernels of Apricots can be eaten and oil can also be made from Apricot kernels. The flesh of the apricot is often dried, this can be eaten alone or added to savory dishes or deserts to give a ripe fruity flavour.

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Bacon

Bacon Description

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Bacon & Cheese

Bacon & Cheese Description

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Banana

The term Banana usually refers to the sweet fruit that is botanically a berry, produced by several kinds of large herbaceous flowering plants in the genus Musa. The fruit is often varied in size colour and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which is may be green, yellow, red, purple, or brown when ripe. The fruit can be eaten raw or can be cooked and added to desserts and baked goods. The leaves of the banana plant are can also be used in cooking as something to cook in or on in many cultures.

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BBQ

BBQ Description

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Bear’s Garlic

Allium ursinum – known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek or bear’s garlic – is a wild relative of chives native to Europe and Asia. The Latin name is due to the brown bear’s taste for the bulbs and its habit of digging up the ground to get at them; they are also a favourite of wild boar.

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Beef

Beef Description

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Blackcurrant

Blackcurrant Description

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