|Ingredients||ginger, sichuan, chili pepper, *mustard, spices|
|Net weight||40 g|
|Conservation / Utilisation||In a dry, dark place such as a closed cupboard, ideally at 18 C. To flavour vinaigrettes made with olive oil and lemon juice, sunflower oil and wine vinegar, walnut oil and sherry vinegar, or perhaps yours?|
|Price incl. tax||€8.80|
The words of Olivier Roellinger
How to bring unexpected aromas to an ordinary vinaigrette or one made with olive oil? A touch of this Poudre des Alizés will do the trick. Toss the vinaigrette with a salad of butter lettuce, rocket or mesclun or spoon the warmed dressing over fried or steamed fish for a perfect match.
Its aim? To capture a flavour that recalls the wind of the South Seas…