Barbecue Spices Collection

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Barbecue Spices Collection

£19.00

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Marinade the meat in paprika, grill the corn cobs with a hint of cumin seed, or create a delicious salad dressing, all with just a few drops - no messy ground spices blowing in the wind!


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PRODUCT INFORECIPE IDEASREVIEWS

The Barbecue Collection offers you these fantastic spice extracts:

  • Garlic [Emulsifier – Polysorbate 80 and Garlic extract (15%).]
  • Paprika [Emulsifier – polysorbate 80 and paprika extract (40%).]
  • Red Chilli [Paprika extract (45%), Emulsifier – polysorbate 80 and red chilli extract (15%).]
  • Tikka Masala Spices [cinnamon extract, Emulsifier – polysorbate 80, ginger extract,Chilli extract, Garlic extract, clove bud extract and cumin seed extract.]

Spice Drops® are concentrated extracts that retain all the natural goodness and authentic taste of the herbs, fruits and flowers.

DIRECTIONS FOR USE
For best results, use in the final stages of preparation or just before serving. For drinks, add the drop(s) first in the container and pour the drink on top. Shake well before use. If stored correctly, stays fresh for up to 3 years shelf from manufacturing date. We guarantee at least 6 months shelf life on all our products.

Spice Drops® mix easily with your chosen food and drink. We match the proportion of emulsifier to each concentrated spice extract. Water-soluble. Fa- soluble. Emulsifier is derived from plants.

NO ARTIFICIAL COLOURINGS. NO ARTIFICIAL PRESERVATIVES. NO ARTIFICIAL FLAVOURINGS.

SUITABLE FOR VEGANS. ALCOHOL FREE. SUGAR FREE. SUITABLE FOR COELIACS.

Our sustainable business model is founded on long term relationships with local farmers in the land of coconuts, spices & herbs – Kerala, India. Over 80% of our workforce is women, many of whom are from disadvantaged backgrounds. We recycle and use by-products, resulting in an impressively low level of waste.

Spice Drops® can be used in beverages, cooking and baking. Use to enhance flavour and aroma of savoury and sweet dishes especially curries, gravies and sauces.

 


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