Terre Exotique Gomasio, 60g

Terre Exotique’s gomasio is a distinctive seasoning blend of Japanese flavours - delicious sprinkled over cold sesame noodles, salads, quick-steamed green vegetables or rice bowls. Made with sesame seeds, umeboshi plums and luxurious fleur de sel, this blend is roasted to produce caramel and hazelnut aromas.

The name gomasio comes from the Japanese words goma which means sesame, and shio which translates as salt. Either sprinkle directly over your dishes at the table, or grind the gomasio gently in a pestle and mortar before using it to season dishes.

About Terre Exotique

Terre Exotique works directly with hundreds of specialist farmers and producers around the world – to bring the very best peppers, spices and salts to our tables. The company was founded by Erwann de Kerros, a Breton and seasoned traveller. After tasting pepper in the Penja plantation in Cameroon, Kerros yearned to try other specialist peppers and spices – and Terre Exotique was born.

The company works closely with farmers to preserve natural habitats, and to ensure a sustainable income for local communities. Each spice is carefully packed in tins or glass jars – with no plastic. The metal tins preserve the flavours and aroma of your spice, by protecting them from sunlight. So the ingredients stay at their best for longer.

Ingredients: golden sesame (non EU), fleur de sel, black sesame, ume sesame (sesame, salt, sugar, bonito extract, fermented seasoning, ume, flavour enhancer (amino acids), acidulant, colouring agents, shiso flavour).

Allergy advice: for allergens, see ingredients listed in bold.

Storage: Keep at room temperature in a dry place.

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.