English
Dry Caviar goes very well on fresh pasta, fish or seafood risotto. 1 to 3 grams will be enough to add a little extra to your dish and give it character. This product is also excellent for making sauce bases with caviar flavours.
Nutritional Values
| Pr 100 g | |||
|---|---|---|---|
| Calorific Values (Kcal) | 402 | Lipids (g) including of saturated fat (g) | 12,5 (2,9) |
| Calorific Values (Kj) | 1694 | Carbohydrates (g) including sugar (g) | 52,4 (20,1) |
| Proteins (g) | <0,1 | Salt (g) | <1 |
CASC40NEP
474 Items
Data sheet
- Ingredients
- Sturgeon roe (Esturgeons Acipenser Baerii) (96%), salt, preservatives : E285
- Allergens
- Fish
- Conservation
- Store in a cool and dry place
- BBD Guarantee
- 12 months
- Origin
- France
- Available in
- 40 g
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Nadia S. published the 10/01/2021 following an order made on 31/12/2020
5/5
bon produit
All the powerful flavours of caviar to combine into your dishes. As whole or crushed eggs, dried caviar brings powerful iodine notes to all your dishes.
Dry caviar is made by dehydrating eggs. Easier to pair than conventional caviar and less fragile to handle, this product offers a wide range of uses. It takes 120g of classic caviar to get 40g of dried caviar. It should therefore be used as pepper or spices, to season preparations.