Albumin is the egg white in powder form.

It can replace the fresh egg white, both in cooking and in confectionery.

Use it to make meringue, in soups, mayonnaise, omelettes, doughs and desserts.

28 g/ml water + 4g albumin powder give 32 gr. liquid egg white (about as much as 1 egg)

Juniper berries, are the fruits of the well-known coniferous tree, cedar.

They have a dark blue or black color, a characteristic aroma and a bitter taste.

Use them as a seasoning to flavor meats or sauces!

Pastry color yellow T-P38WS 10ml.

The Tarragon is a perennial herbaceous shrub that originates from Eastern Europe.

It is used in salads, sauces, white and red meat, fish, eggs, ice cream, salads, etc.

Its leaves are added to soups for flavoring.

Finally, it is recommended to flavor vinegar and mustard.

Tip: Try to add a few leaves in the jar with your sun-dried tomatoes.

Celery is a common plant.

Its stems are hollow, it has interlaced leaves and white flowers and forms a large round bulb.

In cooking, it is used in recipes with pot meats mainly, in soups, risotto and also oily foods.