Sainte Lucie French Shallots Granules 37g COMING SOON

£3.95

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Product information

Sainte Lucie French shallots is a kitchen staple for a quick convenient way to add flavour to your dishes. This aromatic ingredient has a rich history, dating back 2,000 years when the Persians and Egyptians considered shallots sacred, offering them to the gods. In France, their culinary use began in the Middle Ages, and today, they’re prized for their delicate, sweet, and slightly tangy flavour. Whether used raw or cooked, French shallots enhance your dishes with their subtle yet distinctive taste. Perfect for elevating sauces, raw salads, stuffings, or seasoning red and white meats, these granulated shallots are a versatile addition to any recipe. Use this powder as a flavourful alternative to garlic or onions and bring depth and richness to your meals with shallots grown in France. 

Ingredients: French shallots granules (naturally contains SULFITES) 

Additional information

1 Gross Weight per Case

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3 Commodity Code

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5 Net Weight per Case

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6 Origin

FRANCE

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Disclaimer

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of BonneBouffe nor without due acknowledgement.

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Disclaimer

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of BonneBouffe nor without due acknowledgement.

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