Vadouvan spice preparation
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.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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