Its deep earthy flavour mixed with the spice lends itself nicely to sweet fatty foods, stone fruits and nuts. Add to a salad of radicchio, crumbly goats cheese, blood oranges and toasted walnuts. Include in a chocolate and beetroot brownie recipe for an extra punch of flavour. It goes fantastically with a simple roast pork belly and apple. Or try including it in Indian thoran made with cabbage, coconut and spices; either cooking with it or stirring it through just before serving alongside cashews and fresh coriander.
White Cabbage, Beetroot, Red chilli peppers, Salt, Naturally occurring lactic acid cultures.
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