Product Description
Lee Kum Kee chilli bean sauce, or toban djan, is a blend of chillies and fermented fava beans. The tingly, hot Sichuan spiciness makes this chilli bean paste a great condiment in its own right – though it’s usually stirred into dishes to bring an authentic, Western Chinese heat to sauces.
Ingredients:
Salted chilli pepper (48%) (chilli pepper 80%, salt), water, fermented SOYBEAN paste (water, salt, SOYBEAN, WHEAT flour), fermented broad bean paste (9%) (broad bean 50%, water, salt, WHEAT flour), sugar, modified corn starch, chilli pepper powder 1%, dehydrated garlic, SOYBEAN oil, acid (Lactic acid), flavour enhancers (Disodium Inosinate, Disodium Guanylate).
Allergens:
See ingredients in UPPERCASE.
Storage:
Once opened keep refrigerated.
Usage Suggestions:
Use in fish fragrant aubergines, mapo doufu pock-marked bean curd and red meat marinades.
Country of Origin:
China
Nutritional information:
| Nutrition Declaration (Typical Values): | Per 100g |
|---|---|
| Energy | 384kJ 92kcal |
| Fat of wich saturates |
2,5g 0,4g |
| Carbohydrate of which sugars |
11g 8,1g |
| Protein | 3,2g |
| Salt | 11,3g |
Distributed by:
Socilink Lda
Rua Quinta dos Álamos n.º 3, 2625-577 Vialonga, PORTUGAL
Notice about our product information:
Always confirm the information on the article label. Food products are subject to constant change, for this reason, we recommend that you always read the labeling information that accompanies each product, including the nutritional information, ingredient list, storage, preparation and use instructions as well as other information before use or consumption.
