PASILLA PASTE
250g glassjar
€3.11 *
Content / drained weight: 0.25 kilogram (€12.44 / kilogram)
*Prices include 7% VAT. Shipping costs are not included
sufficient quantity
*Grosshandelspreise nur mit freigeschaltetem Konto sichtbar
Ready to ship today,
Delivery time appr. 1-3 workdays
- Order number:
300883
sufficient quantity
€1.35 *
0.1 kg (€13.50 / 1 kg)
sufficient quantity
€2.15 *
0.44 kg (€4.89 / 1 kg)
sufficient quantity
€1.35 *
0.1 kg (€13.50 / 1 kg)
PASILLA PASTE, 250g glassjar
- ingredients to declare on menues: preservative E 202
- use: for dipping or flavouring and spicing up all kind of meat, cooking sauce
- packaging: 12 glassjars per case
- Allergens: contains: none
- Recipes: will follow
- Ingredients: minimum of 85% Pasilla chiles (water, dried Pasilla chilis), safflower- and sunfloweroil in variable proportions, onions, salt, garlic, yeast extract, sugar, acidulant citric acid, preservative E202.
- responsible food business operator / distributor: Mex-Al GmbH, Feldchen 12, 52070 Aachen
- ingredients to declare on menues: preservative E 202
- use: for dipping or flavouring and spicing up all kind of meat, cooking sauce
- packaging: 12 glassjars per case
- Allergens: contains: none
- Recipes: will follow
- Ingredients: minimum of 85% Pasilla chiles (water, dried Pasilla chilis), safflower- and sunfloweroil in variable proportions, onions, salt, garlic, yeast extract, sugar, acidulant citric acid, preservative E202.
- responsible food business operator / distributor: Mex-Al GmbH, Feldchen 12, 52070 Aachen
Nutritional information / 100g :
- 96 Kcal /
403 KJEnergy
- 5.78 g
Fat
- 1 g
of wich saturates
- 8.9 g
carbohydrates
- 3.53 g
of which sugars
- 2.2 g
Protein
- 2.2 g
salt
Nutritional information / 100g :
-
Energy
96 Kcal /403 KJ -
Fat
5.78 g -
of wich saturates
1 g -
carbohydrates
8.9 g -
of which sugars
3.53 g -
Protein
2.2 g -
salt
2.2 g
It is no secret that chilies are a staple of traditional Mexican cuisine. What few people know is that Mexicans cook a lot with a delicious variety of dried chilies.
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