Smokey Tomato & Ancho Chilli (VG)
Smoky tomato and ancho chilli create a rich, earthy profile with deep tomato sweetness and mild, slightly fruity heat from the ancho chilli.
| Chilli | Intense heat, which burns the whole mouth, bursting heat |
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| Tomato | Acidic, slight bitter notes with a dry mouthfeel with a Heinz Tomato soup flavour without the creaminess. |
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| Paprika | Bright red powder from sweet and hot dried peppers. |
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| Cayenne | Made from red cayenne pepper. Pungent, spicy burning the whole mouth and the back of the throat very raw. Nutty tasting. |
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| Cumin | Chilli con carne, earthy, sweaty tasting. |
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| Bell Pepper | The color of bell peppers changes from green to yellow, orange, and red the longer it is allowed to mature on the plant. Green peppers feature a more bitter flavor profile. Orange and yellow bell peppers are sweeter, with the sweetest being the red bell pepper. |
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| Smoke | Gives the impression of a smoked flavour. |
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| Coriander | An annual herb, associated with Indian cooking. |
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| Black Pepper | Pungent, spicy, camphoraceous and musty aromatic associated with fresh ground black peppercorns. |
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| Pimento | Sweet, aromatic and floral, with an Anaesthetic effect. |
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Research for Smokey Tomato & Ancho Chilli (VG)
- These products highlight the use of smoky and spicy flavours, particularly from ancho chilli and tomato.
- Ancho chilli appears in pies, kebabs, and slaws, contributing warmth and depth.
- Smokey tomato enhances sauces and marinades, complementing meat-based dishes.
- These products highlight the use of smoky and spicy flavours, particularly from ancho chilli and tomato.
- Ancho chilli appears in pies, kebabs, and slaws, contributing warmth and depth.
- Smokey tomato enhances sauces and marinades, complementing meat-based dishes.
- These products highlight the use of smoky and spicy flavours, particularly from ancho chilli and tomato.
- Ancho chilli appears in pies, kebabs, and slaws, contributing warmth and depth.
- Smokey tomato enhances sauces and marinades, complementing meat-based dishes.
- These products highlight the use of smoky and spicy flavours, particularly from ancho chilli and tomato.
- Ancho chilli appears in pies, kebabs, and slaws, contributing warmth and depth.
- Smokey tomato enhances sauces and marinades, complementing meat-based dishes.
- These products highlight the use of smoky and spicy flavours, particularly from ancho chilli and tomato.
- Ancho chilli appears in pies, kebabs, and slaws, contributing warmth and depth.
- Smokey tomato enhances sauces and marinades, complementing meat-based dishes.
- These products highlight the use of smoky and spicy flavours, particularly from ancho chilli and tomato.
- Ancho chilli appears in pies, kebabs, and slaws, contributing warmth and depth.
- Smokey tomato enhances sauces and marinades, complementing meat-based dishes.
Nutritional
| Nutritional |
| Per 100g of\nSeasoning | Per 100g of\nFinished Product |
| Energy | 1,406.83 KJ\n336.16 Kcal | 70.34KJ\n16.81Kcal |
| Protein | 9.98 g | 0.50g |
| Fat | 5.96 g | 0.30g |
| of which saturates | 1.26g | 0.06g |
| Carbohydrate | 68.17g | 3.41g |
| of which sugars | 30.23g | 1.51g |
| Salt | 3.85% | 0.19% |
| Sodium\ncalculated from raw material data | 1,596mg | 80mg |
| Sodium Equivalent\nNa * 2.5 | 0.04% | 0.00% |
| Fibre | 10.42g | 0.52g |
Meatblock
| Meat Block: Glaze - Vegetable |
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| Ingredient | % | g |
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| Vegetable | 95.00 | 4750 |
| Smokey Tomato & Ancho Chilli (VG) | 5.00 | 250 |
