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Zesty, aromatic and full of goodness. Biona Organic Ginger Paste adds instant warmth and zing to your cooking, no grating, no peeling, just pure organic ginger blended with water and a dash of coconut vinegar to keep it fresh. Stir it into stir-fries, mix into marinades, or whisk into dressings for a quick burst of flavour. It’s brilliant in broths too, adding depth to ramen and other comforting bowls. With natural antioxidants and clean, simple ingredients, it’s flavour and function in one easy spoonful.
In stock
Ingredients: Ginger*, Water, Coconut Vinegar*, Coconut Oil*, Sea Salt. * = Certified Organic Ingredients.
Typical Nutritional Value per 100g
Energy KJ 529
Energy Kcal 126
Fat 1.6g
Fat Of Which Saturates 1.2g
Carbohydrate 25g
Carbohydrate Of Which Sugar 1.2g
Fibre 1.4g
Protein 3g
Salt 0.7g
| Weight | .250 kg |
|---|
Lingham’s Ginger Garlic chilli sauce has a great balance of spice and delicate sweetness with an added warmth of ginger and garlic. It’s perfect to be used as a dipping sauce or delicious used in stir fry’s, drizzled over salads or used as a marinade or glaze, the options are endless. Over 100 Years of Tradition and Perfection.
In stock
Brown Cardamom pods are also known as black cardamom pods, kala elaichi and moti elaichi. Most commonly used in Indian cuisine.
Translated garam masala means hot spices . This aromatic combination of ground spice is used in many Indian dishes.
Makes a delicious ginger sponge cake or ginger parkin, follow the following recipes!
To 500g Mix
Ginger Cake
1. Mix 220ml (7oz) water and 100g (3oz) golden Syrup
2. Beat for 2 mins. Place into 2 greased 1lb tins
3. Cook Gas Mark 5 360F 170c for 50 mins
Ginger Parkin
1. Add 120g (4oz) Oats & 180g(6oz) Black treacle, 6oz water
to 500g Ginger Cake Mix
2. Cook as per Ginger Cake
