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Work with the fermented Vadouvan for an umami bridge to India
"name": "How big is this bottle
slightly spicy and full-bodied with a characteristic tobacco and dried-fruit note
Better to dose sparingly and season again at the end
FETT kräuter Work with the fermented VadouvanFETT, the spice blend by Thomas Vilgis for fatty dishes FETT is a scientifically devised spice blend by the food physicist Thomas Vilgis, tuned precisely to fatty foods. We blend and fill it in our workshop in Klingenberg am Main. The profile: a powerful opening of Tellicherry pepper, a smoky, warm heart of Salish Alderwood smoked salt and smoked cane sugar, a savoury, fresh finish of black cumin, ajwain, hyssop, mint and thyme. The aromas cut through
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