Ginger Puree 190g
Unit - 190 gMinimum expiry date guarantee 95 days after delivery
10.99€/Units
Bring all the freshness and aromatic power of ginger to your culinary creations, without the preparation constraints.
Made from 49% ginger, our puree offers an authentic taste and perfectly controlled intensity. Its short recipe, simply combining sunflower oil, alcohol vinegar, salt, and garlic, is crafted according to LE COQ NOIR's expertise, without additives, colorings, or preservatives, to preserve the naturalness of the ingredients.
Ready to use, it saves precious time in the kitchen while ensuring consistent quality and perfect dosage control. No need to peel, grate, or chop ginger: a simple gesture is enough to add character and freshness to all your preparations.
Ideal for flavoring marinades, sauces, vinaigrettes, broths, woks, curries, stews, fish, meats, or vegetarian recipes, it supports chefs daily by combining practicality, consistency, and professional quality.
Composition: Ginger (49%), sunflower oil, alcohol vinegar, salt, garlic.
PréparationDosage and instructions:
For cold use, the minimum recommended dilution is 3% to capture all the flavors of the product, including ginger and garlic, but the garlic's strength remains secondary to the ginger's power.
For hot use, the ideal dilution is also 3%, with a very present ginger aroma.
ConservationBefore opening: Store in a cool, dry place, at a temperature below 25°C and away from light.
After opening: Keeps for 1 month in positive cold between 0°C and 4°C.
EmballageGlass
Dimensions67 x 88 mm
AllergènesNo allergens present in the product
Conseils d'utilisationAs an appetizer: for dipping vegetable sticks or Mexican chips.
In festive verrines: alternate in layers, avocado, ginger puree/light cream mix, and salmon flakes.
To dilute in mayonnaise, vinaigrette, or broth: 1 tsp is enough.
Express sauce: dilute 1 tbsp in 200ml of coconut milk. Heat for 2 minutes over very low heat. Enhances grilled fish or white meat.
Ideal for flavoring pumpkin soup or carrot puree. To spice up grilled meat.
It enhances sushi and revives a vinaigrette for avocados, raw or steamed vegetables.
Express "coconut ginger" sauce: dilute 1 tbsp in 200ml of coconut milk and heat for 2 minutes over very low heat.
To spice up fish (smoked trout), grilled meat, a rabbit terrine with citrus.
Application ideas:
- Marinades for meats, poultry, and fish
- Vegetable, meat, or shrimp woks
- Curries and stews
- Stir-fried noodles and rice
- Broths, ramen, and Asian soups
- Sauces, vinaigrettes, and dips
- Poke bowls and tartares
- Grilled fish and lacquered salmon
- Roasted or sautéed vegetables
- Vegetarian cuisine (tofu, vegetables, legumes)
For 100g
Energy324,0 kcal / 1336,0 kJ
Proteins1,6 g
Carbohydrates8,6 g
Contained sugars0,5 g
Fats31,0 g
Contained saturated fats3,4 g
Salt5,0 g