Description

John Keay and Romy Gill

so that the sediment remains in the pot or use a tea strainer

The now fully ripe nuts are removed

black pepper

GINGER CHILI kardemomme John Keay and Romy GillSpicy chili sambol with lots of flavor and power from fresh ginger. Really good as a side dish and as a spice in Asian dishes and wok dishes. Stir it with a little soy and use it as a marinade for meat and fish or a dip for your sushi and rice. Also a refreshing addition to avocado dishes. 130ml

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