Spices and spices
Spice Couscous - 100 grams bag
Description
A mixture of spices made to make a very good Moroccan couscous.
Bag of 100 grams.
Paiement 100% sécurisé
Bienfaits Spice Couscous - 100 grams bag
Botanique
Ginger, Cinnamon, Curcuma, Cumin, Coriander, Strong pepper, Pepper, Anis, rice starch.
(Made in a factory that uses sesame, gluten, mustard, peanut.)
Compléments / Histoire
Couscous is often associated with Berbers, indigenous peoples of North Africa. He then said that it was these people who prepared this dish for the first time.
The first written traces of the couscous recipe date back to antiquity, especially in the writings of Arab histoirians of the 9th century. At that time, couscous was already a staple food in the Maghreb region, including countries such as Morocco, Algeria, Tunisia and Libya.
The traditional method of cooking couscous involves steam cooking. Durum wheat meal is moistened and rolled into small beads, then cooked over a stew pot, allowing steam to cook the grains without rendering them
Over time, couscous has spread beyond North Africa through cultural migration and trade. It has been adopted in other parts of the Arab world, also becoming an important element of the Middle East cuisine.
Data sheet
- Ingredient 1
- Ginger, Cinnamon, Curcuma, Cumin, Coriander, Strong pepper, Pepper, Anis, rice starch.
Mode d'emploi
This spice mixture can be used to perfume not only couscous, but also stews, tajines, meat dishes, vegetables, and even pasta sauces. It offers infinite versatility in the kitchen.
The advantage of couscous spices is that they are ready for use. Just sprinkle the mixture on your couscous during cooking to smell it instantly.
Précautions d'emploi
Allergènes
Bienfaits Spice Couscous - 100 grams bag
Botanique
Ginger, Cinnamon, Curcuma, Cumin, Coriander, Strong pepper, Pepper, Anis, rice starch.
(Made in a factory that uses sesame, gluten, mustard, peanut.)
Compléments / histoire
Couscous is often associated with Berbers, indigenous peoples of North Africa. He then said that it was these people who prepared this dish for the first time.
The first written traces of the couscous recipe date back to antiquity, especially in the writings of Arab histoirians of the 9th century. At that time, couscous was already a staple food in the Maghreb region, including countries such as Morocco, Algeria, Tunisia and Libya.
The traditional method of cooking couscous involves steam cooking. Durum wheat meal is moistened and rolled into small beads, then cooked over a stew pot, allowing steam to cook the grains without rendering them
Over time, couscous has spread beyond North Africa through cultural migration and trade. It has been adopted in other parts of the Arab world, also becoming an important element of the Middle East cuisine.
Data sheet
- Ingredient 1
- Ginger, Cinnamon, Curcuma, Cumin, Coriander, Strong pepper, Pepper, Anis, rice starch.
Mode d'emploi
This spice mixture can be used to perfume not only couscous, but also stews, tajines, meat dishes, vegetables, and even pasta sauces. It offers infinite versatility in the kitchen.
The advantage of couscous spices is that they are ready for use. Just sprinkle the mixture on your couscous during cooking to smell it instantly.
Précautions d'emploi
Allergènes
Spices for CUSCOUS: Ginger, Cinnamon, Curcuma, Cumin, Coriander, Piment strong, Pepper, Anis, rice starch.
A mixture of spices made to make a very good Moroccan couscous.
Bag of 100 grams.
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