Fish Sauce is made by fermented (anjo) fish. The fish are first inlaid in salt, packed together and sealed in barrels for months. By the action of the salt the whole fish liquefies and the moisture that is released from this is made into fish sauce.
Ready to use, English mustard. Excellent as an ingredient in sauces, salad dressings & marinades. No artificial colours. No added artificial preservatives. No artificial flavourings. Yield: 5g serving = 500 servings per jar.
Fresh garden mint in vinegar. Excellent for side of plate offering & as a cooking ingredient. No MSG added. No artificial flavours. No added artificial preservatives. Yield: 15ml serving = 150 servings per jar.
Gluten-free Prawn Cocktail Sauce by Colman's is an excellent accompaniment or can be used as a cooking ingredient. No added MSG, no added artificial colours & no artificial flavourings. Yield: 15ml serving = 150 servings per jar.
Use as an accompaniment or as a cooking ingredient. Gherkins & capers bring the distinctive tartare sauce flavour to Colman's Tartare Sauce. Enhance your fish, fried shrimp or fish & chips meal. No added MSG, no added artificial colours & no artificial flavourings.
"Medium strength wholegrain mustard, ready to use. Excellent as an ingredient in sauces, salad dressings & marinades. No MSG added, no artificial colours, no added artificial preservatives, no artificial flavourings. Yield: 5g serving = 440 servings per jar. "
Superbly balanced sweetness with a fantastic bite. Not only does the Mellow Yellow Honey & Mustard Dressing taste great, it also has the inherent health benefits from the oil, honey and Aspall Cyder vinegar. Great with salads, it?s also the perfect partner for potatoes, or crunchy, steamed vegetables. Adds a warm twist to classic dishes.
KIKKOMAN Soy Sauce is produced from water, soybeans, wheat and salt through a natural brewing process which consists of enzymatic reactions of specific microorganisms. During the brine fermentation, all of the proteins from soybeans and wheat are completely hydrolysed into amino acids and low molecular peptides through the action of proteolytic enzymes from the Koji-mould produced. In addition, the unique flavours and aromas of KIKKOMAN soy sauce are produced through the fermentation process. The liquid soy sauce is separated from the matured mash by pressing and then pasteurized before filling.