Everyday – Public - Flipbook - Page 29
BART SPICES – BRISTOL, ENGL AND
PRICES ARE SUBJECT TO CHANGE
BAN01A
Nutmeg Whole
Noix de Muscade Moulu
Noix de Muscade Entière
A mild and aromatic flavour with sweet earthy
tones. The secret ingredient to the perfect
bechamel sauce.
A mild and aromatic flavour with sweet earthy
tones. Grate liberally into puddings, sauces
and dips for a nostalgic warmth.
6 x 46g | SRP: $12.99
6 x 28g | SRP: $12.99
BAP01A
N
Smoked Paprika (Hot) / Paprika Fumé (Épicé)
An aromatic, warm and slightly bitter balsamic
taste. It has a slightly sharp lemony fragrance.
Try sprinkling over salads to add flavour or mix
with olive oil to make a marinade for red meat.
Hot smoked paprika adds a spicy flavour to
dishes, with a fruity peppery dimension. It
also adds a beautiful deep red colour. A great
addition to stews or seafood dishes.
6 x 14g | SRP: $8.99
6 x 45g | SRP: $8.99
SE
T
LL
BAP02A
BAP13
N
White Pepper Ground / Poivre Blanc Moulu
Sweet smoked paprika adds a mild spicy flavour
to dishes, with a fruity peppery dimension. It
also adds a beautiful deep red colour.
White pepper has a warm and spicy flavour
like black pepper. White pepper isideal to add
to white sauces for chicken or fish, and for
mayonnaise where colour is important.
6 x 40g | SRP: $8.99
6 x 51g | SRP: $12.99
EW L
O
OK
O
N
Smoked Paprika (Sweet) / Paprika Fumé (Doux)
N
ER
N AT U R A L
N
Oregano / Origan
BAP07A
N
N
Nutmeg Ground
BAO01B
OP
BAN02A
N
B
N
BAP12
N
Green Peppercorns / Grains de Poivre Vert
Black Peppercorns /Grains de Poivre Noir
Green peppercorns are immature berries,
and mildly hot. Picked from the vine when
they are unripe, they are then stored in brine
or freeze-dried to keep their green colour.
Pepper has a warm and intense spicy flavour.
Freshly ground black peppercorns give the
best flavour. Use whole peppercorns in dishes
such as casseroles to add depth and flavour.
6 x 21g | SRP: $9.99
5 x 111g | SRP: $16.99
ORGANIC
K
KO S H E R
G
G L U T E N-F R E E
F
FA I R T R A D E
P L A N T-B A S E D
D O V E TA L E FAV O U R I T E
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