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The famous spice melange used in Moroccan cuisine
The famous spice melange used in Moroccan cuisine. Ras el hanout means ‘the best in the shop’ and is often used to flavour lamb, couscous and stews (tajine). The spice melange consists of many herbs and spices, including paprika, cinnamon, ginger, cumin, coriander, garlic, cardamom and cloves. The chilled ras el hanout can be used without further preparation and immediately adds flavour to the dish or ingredients.
GMO free:
Yes
Radiated:
No
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gluten | shellfish | egg | fish | peanuts | soy | milk |
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tree nuts | celery | mustard | sesame | sulfite | lupine | mollusks |
With | May contain | Without | Not delivered |
+ | +/- | o |
Product | |
---|---|
Per 100
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Energy (kJ/kcal) | 611 / 145 |
Total fat | 8.5 g |
saturated fat | 1.2 g |
trans fat | < 0.1 g |
Carbohydrates | 14.2 g |
of which sugars | 3.5 g |
Fibres | 4.5 g |
Proteins | 3.1 g |
vegetable protein | 3.1 g |
animal protein | 0 g |
Salt | 4 g |
added sugar | 0 g |
salt added | 4 g |
Bresc B.V. Jakobsstaf 6, 4251 LW Werkendam |
Customer Support
www.bresc.com
info@bresc.com
+31-(0)183-200000
|
This specification comes from the database of PS in foodservice.
The producer of this product is responsible for the accuracy of the data. Disclaimer