Finca La Barca Smoked Hot Sauce combines the distinctive flavour of oak-smoked peppers with a balanced spicy heat, creating a rich and smoky condiment inspired by traditional Spanish flavours. Crafted for adding depth and character to a wide range of dishes, it delivers a lingering smokiness alongside a vibrant chilli kick. Perfect for drizzling, dipping and finishing, this versatile hot sauce elevates meats, seafood, vegetables and sandwiches with ease.
Key Features
- Oak-Smoked Peppers: Deep, authentic smoky flavour.
- Balanced Heat: A warming chilli kick without overpowering.
- Rich & Versatile: Enhances a wide variety of dishes.
- Ready to Use: Convenient table and kitchen condiment.
- Premium Spanish Quality: Inspired by traditional smoked pepper craftsmanship.
Applications
- Grilled Meats: Ideal for steaks, burgers and barbecue dishes.
- Sandwiches & Wraps: Adds smoky heat and depth.
- Seafood: Complements grilled fish, prawns and calamari.
- Dipping & Finishing: Perfect for fries, tapas and roasted vegetables.
Storage
- Store in a cool, dry place.
- Refrigerate after opening.
- Keep tightly sealed and consume within the recommended period after opening.
GGFT Salmon Roe Ikura Japan Style features glossy, jewel-like salmon eggs with a delicate pop and rich, savoury seafood flavour. Ideal for sushi, rice bowls and elegant garnishes, it adds authentic Japanese character, vibrant colour and a luxurious finish to dishes. Supplied in a convenient 200g pack.
Key Features
- Salmon Roe Ikura: Plump, glossy salmon eggs.
- Rich and Savoury: Distinctive briny seafood flavour.
- Delicate Texture: Bursts pleasantly with every bite.
- Japanese Style: Ideal for authentic Japanese dishes.
Applications
- Sushi and Gunkan: A classic premium topping.
- Rice Bowls: Perfect for ikura don and chirashi.
- Garnishing: Adds colour and elegance to seafood dishes.
- Canapés and Appetisers: A luxurious finishing ingredient.
Storage
- Keep frozen at -18°C or below.
- Once thawed, keep refrigerated and consume promptly.
- Do not refreeze after thawing.
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