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Esila herbal paste combines pollen and galangal with a carob and grape molasses base. Made without preservatives and available in a 420 g pack.
In stock, dispatch in 1–2 working days
Product Description
Esila Pollen and Galangal Mixed Herbal Paste comes in a 420 g pack and includes a blend of botanical ingredients. Galangal belongs to the ginger family, and its underground rhizome is the part used in cooking. As a spice, it is known for its sharp, warm aromatic character. Pollen comes from flowers. Esila has prepared herbal products in Hatay İskenderun for 30 years; this paste combines botanical ingredients with pollen and royal jelly.
This paste is prepared with a base of carob molasses and grape molasses, with no preservatives. Alongside pollen and galangal, the blend includes black cumin, olibanum, fennel, coriander, coconut, juniper root, cinchona and royal jelly. Cinnamon and strawberry flavouring are also part of the recipe. Cinnamon is known for its warm spice aroma, while fennel has an anise-like character. The ingredient list therefore spans molasses, botanicals, bee products and fruit flavouring.
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Esila Pollen and Galangal Mixed Herbal Paste is prepared with a carob and grape molasses base. It contains no preservatives.
The 420 g blend includes pollen and galangal alongside spices, coconut, royal jelly and strawberry flavouring.
Ingredients
Read the label before use. Store in a cool, dry place away from direct sunlight.
SKU: Bm 06/0003
Follow the recommended serving on the package. After opening, store tightly closed in a cool, dry place.
Pollen, Galangal, Black Cumin, Frankincense, Fennel, Coriander, Coconut, Juniper Root, Cinchona, Royal Jelly, Carob Molasses, Cinnamon, Grape Molasses, Strawberry Flavoring
Orders are dispatched within 1–2 working days via PTT Kargo. Shipping is free on orders of ₺1,000 or more, and costs ₺0 for orders below this amount. You can return unopened products within 14 days of delivery.
Molasses-based pastes can be served alongside bread at breakfast or accompanied by tea. A separate serving dish keeps the paste apart from the other foods on the table. In Anatolian cooking, molasses is a familiar breakfast ingredient, often eaten with bread and tahini. This paste uses both carob and grape molasses as its base. Arrange bread, tahini and tea separately, with the paste as another element of the breakfast spread.
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