Description

Enhance your dishes with the unique and zesty flavour of [Chungjungone] Herb Salt Wasabi, a premium seasoning blend that combines the freshness of herbs with the bold kick of wasabi. Perfect for those who enjoy adding a touch of excitement to their meals, this herb salt offers a versatile and flavourful option for a variety of dishes.

[Chungjungone] Herb Salt Wasabi is crafted from a blend of high-quality herbs and wasabi, providing a balanced and aromatic seasoning that complements both savoury and spicy flavours. This seasoning is ideal for sprinkling on meats, vegetables, salads, and more, offering a delicious way to enhance your culinary creations.

Herb salt, known for its versatility and flavour-enhancing properties, is a favourite among home cooks and chefs alike. [Chungjungone] Herb Salt Wasabi brings this concept to a new level with the addition of wasabi, creating a seasoning that is both refreshing and bold.

How to Use

Sprinkle [Chungjungone] Herb Salt Wasabi on grilled or roasted meats for an extra layer of flavour.

Add a pinch to salads, vegetables, or pasta dishes for a zesty kick.

Use it as a finishing touch on soups and stews to enhance their taste.

Tips

Store [Chungjungone] Herb Salt Wasabi in a cool, dry place to maintain its freshness and potency.

Perfect for adding a unique twist to your everyday meals and special dishes.

Experience the unique and zesty flavour of [Chungjungone] Herb Salt Wasabi, and enjoy a premium seasoning blend that elevates your culinary creations with the refreshing taste of herbs and the bold kick of wasabi.

 

Allergy & Nutritional Information

 

Contains

 

Nutritional Information

Servings per package: 26

Serving size: 2g Net WT: 52g

Nutrients

Average Quantity

per Serving

per 100g

Energy (kj)

0

0

Protein (g)

0

0

Total Fat (g)

0

0

Saturated Fat (g)

0

0

Total Carbohydrate (g)

0 0

Sugars (g)

0

0

Sodium (mg)

540 27000

 

The package design of the actual product might vary depending on the design update by the manufacturer.

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