Description
Allergens
Nutrition
Ginger (28%) puree blend.
Ginger (28%), Water, Maltodextrin, Salt, Palm Oil, Vinegar, Sugar, Citrus Fibres, Thickener (Xanthan Gum).
Add 1/2 teaspoon (5g) to 100 ml of soup, sauce, or vinaigrette to get a distinct flavour direction. For best results add when there is some liquid present - hot or cold - and stir or whisk thoroughly. Professional purees can be added late in the cooking process just
before serving or to cold dishes, unlike dry herbs and spices which need time to hydrate & soften. The puree contains high quality herbs and spices and water so for best results do not add direct into hot oil.
Store in a cool dry place. Once opened keep closed jar refrigerated for best results and use within 3 months.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
- None Present
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
|
Per 100g |
| Energy (Kcal) | 160 Kcal |
| Energy (Kj) | 660 Kj |
| Fat | 7 g |
| Saturated Fat | 3.5 g |
| Carbohydrates | 21 g |
| Sugars | 7 g |
| Protein | 0.4 g |
| Salt | 9.1 g |
| Fibre | 3.5 g |