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Truffle’ish serves as a substitute
or supplement to truffle.
It is excellent in pastas, risottos and
stuffing as well as for marinating vegetables.
Sprinkle over your dishes for aroma and taste.
Use it for your Truffle’ish mayo, or in
sauces and dressings for extra
taste and character.
€ 5,00 – € 25,00
Description
Designed for foodies with refined tastebuds, this truffle-inspired seasoning takes your dish to the next level. Sprinkle over pasta dishes and risottos to enjoy the distinct taste and aroma of this deliciously decadent topping. Or why not stir into mayo to make a truffle-flavoured sauce?
- Earthy, sweet and slightly bitter flavour.
- Mimics the deep tasting notes and aromas of truffle.
- Stir into sauces and salad dressings.
1
Use as a flavoring in vegetable soups
2
As a base for nice meals
3
Vegetable courses that you want to give a little more edge
4
In a nice Lasagne
5
As a cooking broth
6
Try to use it when you are cooking vegetables,
DOSAGE
Ad teaspoon in any meal, sauce or dressing to give the taste from Truffle
Nutrition Facts
| Per 100 g. | In use of 3% | |
| Energy | 1000 kJ/ 239 kcal | 30 kJ/ 7,17 kcal |
| Fat | 3,3 g. | 0,10 g. |
| – Of which saturates | 0 g. | 0,000 g. |
| Total Carbohydrate | 48,7 g. | 1,46 g. |
| – Of which sugars | 0 g. | 0,0 g. |
| Proteins | 5,8 g. | 0,17 g. |
| Salt | 25 g. | 0,75 g. |
INGREDIENTS
Corn flour*, salt, yeast extract*, and flavors from natural vegetal extracts, and black pepper*
*organic
- Organic
- Plant-based / Vegan
- No additives
- GMO free
- Color free
- Allergen free
- Gluten free
- Lactose free
- Soy free
- No sugar
- All natural
- Just super tasty
No Allergens
ALLERGENS LISTED IN ANNEX II OF REGULATION (EU) NO 1169/2011
| SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERENCE | CONTAINS |
| Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridized strains, products thereof. | NO |
| Crustaceans and products thereof | NO |
| Eggs and products thereof | NO |
| Fish and products thereof | NO |
| Peanuts and products thereof | NO |
| Soybeans and products thereof | NO |
| Milk and produts thereof (including lactose) | NO |
| Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellane), walnuts (Juglans regia), cashews (Anacardium occidentales), pecan nuts (Carya illinoense (Wangenh.) K.Koch), Brazil nuts (Bertholletia NO excels), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternfolia) and products thereof | NO |
| Celery and products thereof | NO |
| Mustard and products thereof | NO |
| Sesame seeds and products thereof | NO |
| Sulphur dioxide and sulphites in concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted product according to the instructions of the manufacturers | NO |
| Lupin and products thereof. | NO |
| Molluscs and products thereof | NO |
Sensory Parameters
| Color | Light Yellow |
| Taste | Truffle |
| Aspect | Powder |
Microbiological values
| E.coli | <10 (cfu/g) |
| Salmonella | Absent in 25 g |
| Listeria monocyt | Absent in 25 g |
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