Various

Maitake mushrooms have a strong forest aroma with hints of smoke.

Before soaking, rub the leaves and especially break the stem with your hands.

Soak in sweet white wine for 15 minutes.

Sauté in olive oil for 3 minutes over low heat, stirring constantly.

Deglaze with the wine you soaked the mushrooms in.

Add the sautéed mushrooms to mushroom soups, vegetable soups, legumes or meat in the pot.

They also go well with almonds and hot spices.

Healthy sweetener rich in nutrients.

It goes well in muesli, beverages, puddings, desserts, yogurt...

When it is heated, it doesn't lose its valuable nutrients such as honey.

Chios mastic (mastiha), a unique product worldwide, is secreted by the mastic trees of Chios.

It is a 100% natural product, without industrial processing, additives and preservatives.

It is used in many traditional sweets, syrups, buns, ice creams and cakes, while mastic liqueur is also more widely known.

Chios mastic is also consumed for its healing and beneficial properties, and already in 2015 it is recognized by the European Union as a natural medicinal product.

Cane molasses comes from the final sugar processing stage.

It has a bittersweet taste and is rich in many useful elements for the well-being and good performance of the body.

It is famous in athletes because it offers energy and contains multitude of vitamins and elements (vitamins A, B, C, E, copper, calcium, potassium).

In addition, it is also used in food, for example in minced meat.

At FOTSI spices, we import the product from the Czech Republic and supply confectionary industries. We have it in a 960gr jar and a 25kg barrel.

Morels mushrooms are perfect for soups, omelets, sauces and casseroles dishes.
Soak in warm water for 15' (alternatively in brandy or another drink for 30') and drain.

Sauté for 1-2 minutes in olive oil or butter.

Deglaze with dry white wine (alternatively with the liquor in which we soaked the mushrooms).

Serve with a little salt and pepper, or add them to the recipe of our choice.


TIP:

The liquid after draining makes a delicious broth for soups and sauces (strain with a strainer or a thin towel).