Search Results for: Substitutes for vinegar obtained from acetic acid
balti tandoori kashmiri lime pickle mixed pickle english mustard garlic puree prawn cocktail mint sauce fresh garden mint kashmiri masala paste ingredients cooking storage nutrients allergen coriander, garlic, ginger, chilli, salt, tamarind, mustard, vegetable oil, (rapeseed) mixed spices, lactic acid
, citric acid, acetic acid, colour: e this pasco kashmiri masala can be used for extra hotness and taste. it may be used for barbecue tandoori and tikka paste or onion bhajia, pizza or snacks. keep in dry and cool conditions. once opened consume within month before the best before end date. stir well...
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