SPICE BREAD MIX POWDER (6 SPICES)
Origin : Madagascar
100% Natural product
Composition : Anise wood, Star anise (star anise), Cinnamon, Clove, Coriander, Ginger.
BOTANICAL NOTES
The origin of gingerbread goes back to ancient times, when Egyptians, Romans, Greeks and even Chinese would have made it from flour, honey, sesame and aromatic plants. In the sixteenth century there is the gingerbread in the court of Queen Elizabeth of England who liked to offer its guests brands, men to their effigies. This CHRISTMAS cookie appeared in Western Europe at the same time as ginger, cinnamon, almonds and dried fruits. In REIMS (France) a community of bread grocers had been formed, and their monopoly was recognized by Henry IV in 1596. This biscuit is traditionally found in winter in Anglo-Saxon countries, and has since become a character of the wonderful tales. Since then, and all over the world, other spices have been added to the original ingredients, such as coriander, star anise, cloves.
AROMATIC NOTES
Spicy gourmet scent, warm, musky notes with spicy woody accords, or spicy oriental.
INGREDIENTS
Aniseed wood, Star anise (star anise), Cinnamon, Clove, Coriander, Ginger.
PROPERTIES
We can consider the medicinal properties of each spice composing the mixture (see sheets: cinnamon – ginger – clove) by adding:
. Coriander: digestive, stimulating, exciting, diuretic, anti-oxidant, antibacterial, antifungal actions ….
. Anise wood: digestive, antibacterial, expectorant, antispasmodic, stimulating and carminative actions (flatulence)
USES
The gingerbread mixture is used in the preparation of gingerbread but also very pleasant in cooking poached fruits, citrus salads, red fruits or compotes. It is used as a cooking ingredient for ice cream, spreads, desserts, cakes (muffins, cookies), cocktails, milkshakes, syrups and sweets.
CONDITIONING
Food vacuum bag.
Packing box (Logistic protection & freight).
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