Description
INGREDIENTS: Tarragon (Artemisia dracunculus, L.) tops.
NET WEIGHT: 15g
Produced in Italy with 100% Italian raw materials
Free from artificial colours and preservatives.
DESCRIPTION: Crushed and dehydrated tarragon tops. Aside from having aromatic virtues, tarragon is loved in the kitchen for its ability to season white meat, fish, crustaceans, eggs, raw vegetables and vinegar. Tarragon has a note of mint and parsley; it’s very pungent, tasty and peppery and can therefore be a substitute for salt for those with health problems. It elevates the taste of dishes and maintains its unaltered aroma throughout cooking, stimulating the appetite and making dishes more digestible. READY TO USE.
METHOD OF USE: Sprinkle dried, crushed tarragon onto eggs, frittatas, and whilst cooking meat and fish. May also be used to season salads and sauces. A small amount suffices to season food and dishes. To be used in cooking or as a condiment.
STORAGE CONDITIONS: Store in a cool, dry place, away from the light.
ALLERGENS: May contain traces of celery.
WHY choose ERBE AROMATICHE DEIDRATATE TARRAGON : Our aromatic herbs are ORGANIC, grown in the open, following the criteria of BIOLOGICO SANO, receiving all of the nutrients from the soil and sun necessary in order to grow luxuriously and to acquire an unmistakable perfume and aroma. They are constantly monitored and controlled by our experts and cultivated in a CLEAN and GENUINE way. All of our aromatic herbs are collected in their precise balsamic period, then dried, keeping all of the organoleptic properties unaltered, and concentrating them, so that they are released during cooking. Our tarragon maintains all of the properties of freshly picked herbs, and therefore is usable all year round, maintaining an unaltered and intense aroma. It can be considered an alternative to salt for those who do not use it.
RECIPE RECOMMENDED BY :TARRAGON SALSA
Number of portions: 4 people / preparation time: 10 mins / difficulty: 1
Ingredients:
• 40g fresh breadcrumbs
• 20g dried tarragon
• White vinegar
• Oil and salt
• 1 garlic clove
Take the dried, crushed tarragon, cut the garlic apart from the shoot, and put them in the food processor together with the breadcrumbs, 2 tablespoons of vinegar, 4 tablespoons of oil, a pinch of salt and a bit of water. Blend until you have a smooth and velvety cream. Regulate the salt.
