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With Terre Exotique’s mulled wine spice blend, all you need to do is add red wine and you’ve got a warming, festive drink! This mix of fragrant cinnamon, cardamom, floral orange peel and star anise infuses a gently spiced flavour to anything from wine to cider to apple juice.
Follow the below instructions for using the spice blend:
- Warm up 130ml of red wine (or try cider or apple juice).
- Add 70ml of orange juice.
- Stir in 1 to 2 teaspoons of this spice mix and simmer until warmed through.
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: Cinnamon (pods) 30 %, star anise 24 %, cardamom 9%, bitter orange peel 7%, hibiscus 7%, rosehip 7%, apple 7%,cloves 6%, marigold petals 3%, natural aroma orange flavour
Storage: Keep at room temperature in a dry place.
|£4.50 or FREE for orders over £60
|DPD Express ?
|£7 or FREE for orders over £100
|DPD Signature Required ?
|£7 or FREE for orders over £60
|DPD Saturday or Sunday ?
|£9 or FREE for orders over £150
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.