Adds to stirfries, stews, soups, dressings, stocks and more for umami depth and fruity, sherry flavour. We’ve even been spreading it on toast!
Add about half a teaspoon per serving to almost any dish for added depth of flavour.
Keep refrigerated and use within 4 weeks of opening.
Fava Beans, Water, Salt, Live Cultures*
*Lactobacillus delbrueckii, Aspergillus sojae, Zygosaccharomyces rouxii
|Typical values||Per 100g|
|of which saturates||0.1g|
|of which sugars||2.1g|
Our Fava Umami Paste is fermented in the same way as many soya bean ferments used for miso, black beans, soy sauce or tamari, but using fava beans instead of soy beans. It's made with just fava beans, water and salt, fermented with a live culture of Lactobacillus delbrueckii, Aspergillus sojae and Zygosaccharomyces rouxii.
Suitable for vegans.
Now packed in recyclable glass jar with metal lid.
Our Black Badgers are a classic brown Carlin Pea, also know as Black or Grey Peas and popularly served as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas.View full product details
Split Fava Beans are tasty, versatile and easy to cook - they don’t even need soaking.
Use our Organic Split Fava Beans to make dal, falafel or hummus - or add a handful or more to soups, stews or curries. The beans get softer and softer the longer they're cooked.View full product details
Red Haricot Beans have a superb taste, delicate texture and rich garnet red colour. They're especially good in chillis, bean casseroles and salads.
Or try our canned Red Haricot Beans in Water, cooked and ready to use.View full product details